Coast through gastronomy: Traditional dishes you must taste on vacation

What is an annual without enjoying good food? Each destination is associated with some of the special delicacies characteristic of the area. Croatia currently boasts as many as 33 agricultural and food products whose name is registered in the European Union as a protected designation of origin or a protected geographical indication, and many of them come right from our coast. In the sea of ​​suggestions for touring coastal destinations that you will find on our portal, today we suggest you traditional dishes that you must taste while you are there.

PS Don't worry, calories don't count on the annual…

Suggestions for traditional dishes from our coast:

Kvarner shrimps

When you taste them, you will understand why the specificity of Kvarner shrimp is widely discussed. By itself, Kvarner shrimp is special because it lives in a shallow sea with many sources of fresh water, the Kvarner shrimp has a thinner shell and is especially delicious and soft. Today it is a real kind of brand, and while you are in Kvarner - we recommend it risotto with shrimps, polenta in shrimp buzara or homemade pasta with shrimps.

Last week, a Festival dedicated to this important local food was held in Rabac, and read more about the event full of top delicacies and good music. HERE.

Mali Ston oysters

"Malostonska kamenica" ima soft and juicy flesh of sweet-salty balanced taste which melts in the mouth. The uniqueness stems from the unique natural features of Mali Ston Bay and the skills that have been developed over the centuries breeding traditions in Mali Ston Bay. Unique properties of the water area, optimal amount and composition of food, excellent seawater quality with the application of traditional knowledge and skills they directly reflect on the quality and organoleptic properties of this esteemed product.

Also, from 2020, this product can boast European protected designation of origin.

Starogroj paprenjok

Starogroj paprenjok is a cake that is present in the life of Hvar more than 500 years and included in the list of protected cultural assets of the Republic of Croatia. This one a traditional dessert mothers and wives prepared for their sons and husbands sailors on their way to sea. Every housewife who keeps to herself has prepared this cake for holidays and important family events. Pepperoni it is given as a gift to a newborn child, but also sends families to a distant world. It is an integral part of the table of every island wedding

This dessert that has ruled Hvar has been recognized since the Renaissance. His recipe is as old as the time, and he wrote about them in "Fishing and Fishermen's Complaints" Petar Hektorovic thus paying homage to the sweet legacy of his Heritage, islands and family. Peppers and prosecco were Hektorović's passion for the sea and fish.

You will most often find peppers in the shape of: fish, amphorae, horseshoes, clover, roosters, hearts, flowers and baskets.

Paprenjak from Hvar it is authentic Hvar souvenir and the ingredients are of local origin - Hvar honey, prosecco, olive oil and spices that give this dessert a special aroma. There is an interesting story connected with it, how it can also serve as a kind of barometer, and how the weather forecast and the cake are connected - read ON THE LINK.

Polish soparnik

Rival is an autochthonous delicacy from Dalmatian Poljica that dates back to the time of the Turks, and it is a delicious "pie" with chard and onion.

If you find yourself near Omis and want to feel part of the tradition and local cuisine, we suggest a visit Radman's mills - a real gem in untouched nature Cetina canyon.

The power of the river Cetina has been used since the 16th century to start a mill for wheat and flour, and in the 19th century the site where the mill was located was taken over by the famous Radman family from Omis, who eventually began to use it as mansion.

The old mill in Radman's mills it still exists today, but only as an attraction for many tourists who visit Mlini today. At the end of the 20th century, this location became one of the most popular picnic areas in this part of Dalmatia, and it is especially interesting how, due to the specific atmosphere and untouched nature, Radman's Mills between 1962 and 1969 served as a large outdoor film set for recording the series about the famous Indian Winnetou

This is where you should try it traditional steamer and homemade bread that has been made here for years, and because of it many locals and tourists come. We tried to find out the secret of bread during our visit to Omis. On our Facebook profile watch the video how that arises famous homemade bread which everyone is talking about.

Pag cheese

The fact that Pag is popular also speaks of its popularity listed among the nine destinations that cheese lovers should visit, together with Roquefort-sur-Soulzon Camembert in France, Gruyères from Switzerland where the famous cheese has been produced since the 12th century, Parma in Italy, the Dutch cities of Gouda and Streefkerk, Emmental in Switzerland and Asturias in Spain.

Pag je sir well known to gourmets in Croatia and the world, and is appreciated for its quality and recognizability, so it is not surprising that Pag is included in this prestigious list. Therefore, if you have not tried it yet, and you are planning an annual vacation on the island of Pag this summer - you know what to do…

Pag cheese is made from fed sheep's milk aromatic local vegetation, which is naturally covered by sea salt with strong wind; this is what gives this fantastic cheese a distinctive sharp and salty taste. By definition, Pag cheese can be called only the one made on the island of Pag and the two islands of the Pag archipelago - Mauna and Skrdi. It is a hard sheep's cheese made from whole sheep's milk of the original breed Pag sheep, and salted with sea salt produced on Pag.

And Pag cheese produced in Pag cheese factory was declared the bestbolthem sheep cheese in the world at the Global Cheese Awards in Somerset in 2017. He was declared the bestboljim sheep cheese competition, and awarded gold in the category of sheep cheeses.

Need another argument to inspire you to enjoy this delicacy?

PS While you are on Pag, don't miss to taste the well-known Pag lamb, which is one of the Croatian autochthonous products, and in June 2015 it was entered in the register protected designations of origin and protected geographical indications.

Drniš prosciutto

Drniš prosciutto is original Drniš cured meat product, from pork leg without pelvic bones, which is one of the Croatian autochthonous products. It stands out with its special quality which is the result of the micro-climatic specifics of the Drniš area and the well-known sharp bora. 

Interesting fact: Drniš prosciutto was served at the coronation celebration of British Queen Elizabeth II in 1952.

Nin school

Nin has its own unique specialty - Nin school. The delicacy of unique taste is the story of Fr. a mysterious recipe and the preserved skill of preparing a gastronomic product, which is further enhanced by entertainment for tourists. 

Šokol, for the preparation of which quality pork is very important, nin salt, spices, but also the local "aromatized" Nin bora, dried meat is a product with a distinctive taste. The pork neck is first placed in sea salt for a few days, then dipped in mulled red wine and seasoned with various spices. The rest is left to you the action of smoke and bora, but also recipes whose secrecy is guaranteed by being transmitted orally, without written traces.

In order to preserve the tradition, 2003. The a manifestation was also launched Nin chocolate festival which is today one of the most important gastronomic events in the Zadar region, and is included in 100 most important events in Croatia.

Lumblija from Korcula

This cake has been prepared for 200 years, and the story of its origins dates back to the time of Napoleon's conquests, the legend of Napoleon and Lumblia discover HERE.

Lumblia je leavened cake which owes its distinctive taste to the special attention and love needed to complete the long process of making and baking, but also to the special ingredients that begin to be prepared and collected in summer, so it contains almonds, walnuts, raisins, oranges, lemons, many spices which are added in carefully defined proportions and an indispensable ingredient of lumblija, varenik, or must syrup that is gently boiled for several hours until it boils to reduce to a dark, sweet syrup.

Lumblia is produced in the traditional way according to traditional recipe based on oral tradition, which is passed down from generation to generation on Korcula. Sweeten up on Korcula!

The most famous flavors of Dalmatia

Kitchen coastal part of Šibenik-Knin County it is mainly based on ingredients like fish, shellfish and various seafood. Homemade olive oil is the main spice of most dishes, while salt and pepper are used in minimal quantities. The most famous specialties are fried fish, mussels on buzara, broth, as well as risotto with seafood.

Šibenik Bay and Zaton Bay are the most famous places on the Dalmatian coast for mussel farming. It is common knowledge that Šibenik mussels grow three to five times faster than anywhere else in the world. The basic precondition for quality mussel farming is brackish water created by mixing sea water from the bay with water from Prokljansko Lake, several nearby springs and the Krka River.

By far the most traditional Dalmatian dish, whose recipe varies from place to place, appears on the tables on various occasions is pasticada - the queen of Dalmatian cuisine for the chosen society.

Pasticada is a traditional Croatian dish of beef ham cooked in sweet and sour onion and carrot sauce, prunes, prosecco, red wine and vinegar. If you can't wait for the annual and enjoy the real Dalmatian pasticada, you can try making your own, and the recipe is waiting for you ON THE LINK.

And while you are in Dalmatia…

Dalmatian bacon is a permanent rectangular cured meat product, which is produced from processed pork meat, by salting or pickling processes, cold smoking and drying and ripening. It has a slightly salty taste, soft, soluble and juicy, with a slightly pronounced aroma of smoke. The cross-section of the musculature is red, while the adipose tissue is white to pink, and the edges are light yellowish as a result of the smoking process.

Dalmatian pechenitsa is a permanent boneless cured meat product produced from pig's long back muscle, by salting or pickling, cold smoking, drying and maturing. The outer surface of the product is light to dark brown with or without light yellow to light brown parts covered with adipose tissue as a result of smoking. It has a slightly salty taste, soft, soluble and juicy, with a slightly pronounced aroma of smoke. Both products from last year have European protected geographical indication.

Brač vital

Vitalac is one of the most important traditions from the island of Brač, which has its roots in Greek civilization. On list of Croatian intangible cultural heritage, this dish is used with pieces of lamb or goat entrails: such as liver, heart, lungs and spleen, which are then strung on skewers, salted and stuffed into a lamb handkerchief. It is then wrapped in a small hose and baked on charcoal. It is served with potatoes soaked in vital juice.

Istrian truffles

Strange tuber, inconspicuous shape and intense odor - It's a truffle! This rare and expensive mushroom that grows in the fertile Istrian soil is a real culinary treat. Istrian white truffle it is one of the most esteemed in the world.

Istria, our heart-shaped peninsula, has two types of land: intense dark red in the coastal area and gray, oily, clayey in the central part. The truffle grows in that gray soil, and its epicenter is in the moist Motovun forest through which the river Mirna flows. The truffle zone extends northeast to the towns of Buzet and Lupoglav and extends southeast along the river Raša in the Labin region and south to the Pazin region.

Guests are presented with typical truffle dishes throughout the region: fuži, pljukanci, gnocchi, fritada and various combinations with meat. 

Spits - You can taste the traditional Istrian spindle-shaped pasta made of flour and eggs in other combinations, for example with asparagus, porcini mushrooms, truffles, goulash or just with olive oil and sheep cheese.

Cover photo: Motovun Tourist Board

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