The quality of Dalmatian cuisine is based on fresh ingredients and simple food processing.
The quality of Dalmatian cuisine is based on fresh ingredients and simple food processing. Dishes are prepared with the addition of a small amount of intense spices and fresh and wild herbs. Mediterranean herbs such as laurel, basil, rosemary, thyme, and sage give Dalmatian dishes their special taste and aroma.
Prosciutto dried on the Dalmatian “bura” or bora, combined with quality sheep, goat, or mixed cheese is the perfect choice for an appetizer or a quick bite. For Dalmatia, meat and fish main dishes are a staple, most often served with local and seasonal vegetables as a side dish.
One of the most famous Dalmatian dishes is certainly “pašticada”, marinated beef that is first roasted and then cooked in a sauce of wine, prunes, spices, and vegetables. Fresh sea fish is mostly prepared “na gradele” (on a grill), and you can often opt for “brudet”, a type of fish stew. A special delicacy are Pelješac oysters, usually served raw with a little lemon juice. “Soparnik”, chard and onion pie, is also included in the list of protected cultural goods.
Dalmatia abounds in top-quality desserts, from the Dubrovnik “rožata” (a custard pudding topped with caramel and flavored with rozalin liqueur), to “fritule” (fried dough balls), Trogir rafioli (sweet dumplings filled with ground almonds and different spices), and “mandulati” (a type of dessert made with almonds and honey). Dalmatian desserts are characterized by simplicity and traditional ingredients such as Mediterranean fruits, dried figs, and almonds.
The taste of each dish is complemented by top quality wines of the region. Dalmatia boasts a number of different, world-famous wine sorts, such as Dingač, Pošip, Plavac mali, and others. So don’t worry – the Dalmatians will make sure you don’t stay hungry or thirsty.