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A Taste of the Adriatic – Traditional Dalmatian Cuisine Guests fall in love with Croatia for all kinds of reasons, but traditional local dish employs all your senses at once, introducing you to Croatian culture in the best possible way – through the pleasure of eating. In line with the famous saying ''love goes through the stomach'' – we bring you five traditional Dalmatian dishes, which will make you fall in love with the tastes and flavors of the Adriatic. Pršut is the starting point of every restaurant menu and celebration in Croatia. It's actually Croatian word for salted, dry-cured ham. The best domestic pršut is made with a little help of nature. Namely fall, early winter and bura (cold, dry northern wind) are responsible for its texture and taste. Traditionally pršut is cut in thin, long slices and served with cheese and olives as an entree. The most renowned is pršut from a little town called Drniš, in close vicinity of Šibenik. Paški sir is cheese from Pag Island, made entirely from milk produced by sheep grazing freely the island's rocky pastures abundant with aromatic herbs. And it is their diet that gives this globally awarded cheese its strong, distinctive taste. This hard cheese is traditionally cut in thick triangle slices and served with pršut. Peka is actually a word describing a method of food preparation, the sound of which makes everyone's mouth water. The process goes like this: all ingredients (in most cases it's lamb or octopus, paired with seasoned potatoes) are put under peka, a heavy iron lid, which is then covered with hot coals. And that's it – there's no stirring or tasting, the ingredients are left to cook slowly in their own juices. And when you finally do lift peka, you're awarded with a rhapsody of flavors no one can resist. Pašticada is a traditional Dalmatian dish, with beef as the main ingredient. It's a real feast, asking for a marathon long preparation. Namely, before the actual cooking, which lasts a few hours takes place, the meat is marinated for 24 hours in red wine, garlic and various herbs such as rosemary and sage. During the cooking it's additionally enriched with dry plums, carrots, onions and cloves so the resulting sauce is thick, dark and rich in flavors. Traditionally pašticada is served with homemade potato gnocchi. Crni rižot or black risotto is yet another Dalmatian must-try dish. It's a seafood delicacy with squid as the main ingredient. Its name and black color are result of squids' ink which gives this dish its distinctive Mediterranean flavor. For full enjoyment sprinkle your risotto with some grated cheese. Home | Read other news
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Okusi Jadrana – tradicionalna jela Dalmacije Mnogo je razloga zbog kojih se gosti zaljubljuju u Hrvatsku, no tradicionalno lokalno jelo obuzima sva vaša osjetila odjednom, upoznavajući vas s Hrvatskom na najbolji mogući način – kroz užitak jedenja. Vodeći se slavnom izrekom "Ljubav prolazi kroz želudac", donosimo vam pet tradicionalnih jela Dalmacije zbog kojih ćete se zasigurno zaljubiti u okuse Jadrana. Pršut je početna točka svakog restoranskog menija i proslave u Hrvatskoj. Riječ je o soljenom, na zraku sušenom svinjskom butu. Najbolji primjerci domaćeg pršuta nastaju uz malu pomoć prirode. Naime, jesen, rana zima i lokalna bura (suhi, hladni sjeverni vjetar) odgovorni su za njegovu teksturu i okus. Tradicionalno ova delikatesa se reže u duge, tanke fete i poslužuje sa sirom i maslinama kao predjelo. Najcjenjeniji pršut je onaj iz Drniša, malog grada pokraj Šibenika. Paški sir je naziv za sir s otoka Paga koji se u potpunosti proizvodi od mlijeka ovaca koje slobodno pasu brdske otočke pašnjake obilate aromatičnim biljem. I upravo njihov način prehrane daje ovom svjetski slavnom i nagrađivanom siru njegov osobiti pikantni okus. Riječ je o tvrdom siru koji se tradicionalno reže u debele, trokutaste kriške i poslužuje s pršutom. Peka je zapravo naziv za način pripreme hrane od kojeg svakome u Hrvatskoj odmah rastu zazubice. Postupak pripreme ide tako da se svi sastojci (u većini slučajeva riječ je o janjetini ili hobotnici u kombinaciji s mladim krumpirima) poklope pekom, teškim željeznim poklopcem, koji se zatim prekrije žeravicom. I to je to, nema mješanja i povremenog kušanja, već se pušta da se sastojci polako kuhaju u svojim sokovima. A kad konačno podignete peku dočekat će vas prava poslastica, rapsodija okusa i mirisa kojoj nitko ne može odoljeti. Pašticada je naziv za tradicionalno jelo iz Dalmacije čiji je glavni sastojak govedina. Riječ je o pravoj gozbi koja zahtijeva gotovo maratonsku pripremu. Naime prije samog kuhanja koje traje i po nekoliko sati, meso je potrebno marinirati 24 sata u crnom vinu uz dodatak češnjaka, papra, ružmarina, klinčića i kadulje. Tijekom samog kuhanja sve se još dodatno obogaćuje lukom, suhim šljivama, mrkvom i muškatnim oraščićem tako da za konačni rezultat dobivamo gusti, tamni umak prepun okusa. Tradicionalno pašticada se poslužuje s domaćim njokima od krumpira. Crni rižot je još jedno dalmatinsko jelo koje obavezno morate probati. Riječ je o morskoj delikatesi čiji je glavni sastojak sipa. Upravo njezina tamna ''tinta'' daje ovom jelu njegov osebujni mediteranski okus. Za puni užitak crni rižot pospite s malo naribanog tvrdog sira. Početna | Pročitaj ostale vijesti