http___www.ikorculainfo.com_hr_otok-korcula_gastronomija.htm_1.xml
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Although the islanders always led a very simple life and ate simple food, a varied and tasty cuisine nevertheless developed here. It was adapted both to their economic possibilities and to the foodstuffs that were avail' able. Vegetables and fruit were grown in the sparse island soil, and both were important in everyday nutrition. Korcula dried figs More select and expensive traditional foods were prepared for holidays or special family events, what is more, there were rules about when certain kinds of food were to be served. Prsciuto (ham) and cheese Homemade olive oil is used for cooking. Since there is a lot of wine, the island population use it not only as a drink but also as a condiment. The homemade lozovaca brandy is improved by the addition of various aromatic herbs: aniseed, rose petals and the like. Many kinds of aperitifs and sweet liqueurs are prepared in this way. Fish brodet The most popular meats are lamb, kid and mutton, which are considered a delicacy, and so are dried (smoked) ham, prsut, game, and beef. Fish is eaten much more often, especially the cheaper "bluefish". Pichard and picarel are salted, which is very tasty, especially in winter when the catch is poor. Fish are grilled, fried, boiled, and an excellent fish stew with vegetables, brodet, is especially popular. Fried fish Brodet is served with polenta, a porridge of coarsely ground maize meal. Milk is obtained from sheep and goats, and island women make very good cheese. Octopusy salad Prikle is the most common sweet: doughnuts with raisins and almonds fried in oil. They are considered a food for fasting days and are made on Good Friday, Christmas Eve and on similar occasions. Sweet bread called sirnica is baked on Easter, lojenice are made on St Martin's day, and lumblija, a sweet bread made with must and a lot of spices, on All Saints' Day in Blato. Sirnica On the most festive occasions, like weddings and christenings, cukarini, klasuni (cakes filled with almonds), krokant (ground almonds in browned sugar), hrostule (doughnuts fried in hot oil), kotonjata (quince jelly) and other foods are made. Indigenous herbs are used as medicines and to make herbal tea: rosemary, bay, basil, sage, mint, marjoram, orange and lemon leaves. Many of these and other specialties are served in island restaurants, cake shops and wine cellars.
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Iako je život na otoku oduvijek bio skroman, a takva i ishrana njegovih žitelja ipak se ovdje razvila ukusna i raznovrsna domaca kuhinja. Dakako ona je prilagođena ne samo materijalnim mogućnostima nego i namirnicama kojih je bilo najviše. Na oskudnoj, škrtoj otočnoj zemlji uzgajano je raznovrsno povrće i voće, pa je oboje bilo bitni sastojak svakodnevne ishrane. Tradicionalna probranija i skuplja jela priređivana su o blagdanima ili posebnim obiteljskim slavljima, štovise postoje uvriježena pravila u kojim se prilikama poslužuju određena jela. Korculanske suhe smokve Glavna masnoća za pripremu jela je domaće maslinovo ulje. Budući da vina ima u izobilju i ono je značajno u prehrani stanovništva ne samo kao piće nego i začin, jednako kao i domaća rakija-lozovača. Rakiju se oplemenjuje raznovrsnim aromatičnim biljem: anizom, laticama ruža i slično pa se tako pripremaju mnogobrojne vrste aperitiva, odnosno zaslađenih žestokih pića (likera). pršut i sir Od mesa se najviše priprema janjetina, zatim kozletina i ovčetina, no to je smatrano poslasticom jednako kao i sušeni (dimljeni) svinjski but "pršut", divljač, govedina. Mnogo više i češće priređuje se riba, osobito jeftinija "plava". Srdele i gere se sole, što je vrlo ukusno, pogotovo kao zimska hrana kad je ulov ribe oskudan. riblji brudet Riba se peče na žaru, prži, kuha, a vrlo je ukusan "brodet"- kuhana riba s povrćem. Brodet se poslužuje uz palentu, kašu od grubo mljevenog kukuruznog brašna. Od ovaca i koza dobiva se mlijeko, pa otočanke prave vrlo ukusan domaći sir. Przene girice Od slatkih jela najčešće se posluzuju "prikle": u ulju prženi uštipci obogaćeni suhim grožđem i bademom, a smatraju se posnim jelom, pa se pripremaju na Veliki petak, Badnjak i u sličnim prigodama. O Uskrsu se peče slatki kruh posebnog oblika "sirnica", za sv. Martina "lojenice", a u Blatu za Sve Svete "lumblija" -slatki kruh umiješen s moštom i puno začina. Salata od hobotnice Osim toga za najsvečanije prigode - pirove, krštenja, peku se "cukarini", "klasuni" (kolači punjeni bademom), "krokant" - mljeveni badem u prženom šećeru, krhko u ulju prženo tijesto "hroštule", žele od dunja - "kotonjata" i drugo. Sirnica Za lijek, odnosno začine i čajeve služe i razne samonikle biljke: ružmarin, lovor, bosiljak, kadulja, metvica, mažurana, ušćerena kora naranče i limuna. Mnogi od spomenutih i niz drugih specijaliteta mogu se kušati u restoranima, slastičarnicama i konobama otočnih mjesta.