Foodventory

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Arambašići

By: Morana
November 15, 2013
Sour cabbage rolls stuffed with diced (not minced, unlike sarma) meat, with the addition of dried meat and some exotic spices like cinnamon, cloves or nutmeg, typical for Sinj and its surroundings.
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Arancini

By: Morana
November 15, 2013
Candied lemon or orange peel. Of course, we’re talking about organic Dalmatian oranges and lemons.
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Babić

By: Morana
November 29, 2013
Babić is the indigenous Dalmatian red grape variety from Primošten and Šibenik surroundings. It’s a strong and flavourful wine with high alcohol and tannins, although a bit lighter than Plavac Mali. It’s prime location is the ancient and iconic but neglected Bucavac vineyard outside Primošten, and there...
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Bakalar

By: Morana
December 17, 2013
Bakalar is stockfish or air dried cod, usually coming from the Lofoten islands in Norway. Although it's an imported fish, it's since many centuries deeply rooted in traditional Croatian cuisine, especially around Christmas. In Istria it is prepared bakalr na bijelo (in bianco), as thick spread made with...
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Bevanda

By: Morana
November 15, 2013
Homemade red wine diluted with tap water, enjoyed with lunch or just any time in Dalmatia when it's too hot for strong red wine.
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Bikla

By: Morana
November 15, 2013
As strange as it may sound, this ancient drink from Dalmatia is a mixture of young red wine and milk (cow’s or goat’s). Also known as hmutica or smutica, it was used as medicine, but also as cold refreshment in hot summer days. Nowadays there’s also a local festival in Vrgorac dedicated to bikla, taking...
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Bobići

By: Morana
November 15, 2013
Small round meringue-like Dalmatian biscuits based on almonds, sugar, egg whites and spices, traditionally made for All Saints Day (related to the Italian favette).
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Brodet

By: GastroLada
September 26, 2013
Known also as brudet or brujet. This dish covers a wide range of styles and recipes, but it all boils down to fish and/or shellfish (either a combination or one kind only) slowly cooked with olive oil, wine, garlic and optionally some Mediterranean herbs. The result is a thick stew, eaten with polenta...
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Brudet od jegulja i žaba

By: Morana
December 25, 2013
This type of brudet is a specialty in southern Dalmatia, around Neretva River. It's made with frogs and eels. Typically it's served with homemade polenta and it has to be a bit spicy.
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Butarga

By: Morana
November 15, 2013
Salted and dried fish roe. Rare and precious delicacy.
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Buzara

By: Morana
January 10, 2014
Shrimps, prawns or shellfish (mixed or just one kind, most often mussels) cooked slowly on some olive oil, white wine, garlic and parsley. This version is called "white", and if you add some tomato puree, you get "red" buzara. It doesn't require any side dish, only good white bread ...
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Ćevapčići

By: Morana
February 14, 2014
The ever so popular and omnipresent Balkan grill speciality - minced meat fingers - can be found always and everywhere. It's probably the number one fast food item in the whole country, but beware, the quantity does not reflect the quality. The quest for greatest ćevapčići is a real mission, and if you ...
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Čimula

By: Morana
November 15, 2013
Wild cabbage buds. In Dalmatia prepared “na lešo” – briefly boiled and served with olive oil, most often also with potatoes.
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Ćokalice

By: Morana
November 15, 2013
Fried small fish like smelt, from Prokljansko Lake near Skradin, where seawater and fresh water mix.
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Crni rižoto

By: Morana
November 15, 2013
Black risotto made with cuttlefish. A typical light lunch dish in Dalmatia and a must-have menu item in local taverns.
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Cukarin

By: Morana
November 15, 2013
Traditional and simple dessert from the island of Korčula. With a touch of lemon and orange, it’s traditionally eaten dipped in the sweet wine Prošek.
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Dingač

By: Morana
November 29, 2013
Dingač is actually Dalmatian red wine from Plavac Mali grapes, coming from the eponymous protected grand cru location on Pelješac Peninsula. Vineyards are situated on steep hills full of karst, right next to the sea. The grapes are very expensive because the vineyards are hard to reach and grapes need t...
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Fritule

By: Morana
November 15, 2013
Sweet round fritters flavoured with rum and sometimes raisins, enjoyed all over Dalmatia, especially for winter holidays.
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Gradele

By: Morana
November 15, 2013
Simple grill grate, but also a way of preparing fish, and even a whole lifestyle and ideology in Dalmatia. Nothing beats freshly caught fish grilled on gradele with no extra preparations or ingredients, later only seasoned with olive oil, garlic and parsley.
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Gregada

By: Morana
November 15, 2013
Fish stew prepared with several kinds of white fish, potatoes, white wine, garlic and spices. Some variations also include grapes! The most famous gregada comes from the island of Hvar.