Delicious Makarana cake!
Rafioli - a cookie with a long tradition!
Breskvice - shortbread cookies, peaches. Love at first sight.
Cherry – Liqueur
Our parents always treat their guests to their home-made liqueur.
The name comes from the dye – cuttlefish ink, which is added to the dish and gives it a specific colour. It is characterized by an intense flavour and aroma. It is a cuisine speciality that will delight all lovers of fish and seafood. In Dalmatia, they are often prepared on Christmas Eve, when meat is not eaten and fish or seafood dishes are served.
Shrimps on 'buzara'
The word “buzara” describes the specific way of preparing shrimp, but also many seafood dishes. It is easy to make while maintaining a full range of flavour. The base is garlic and olive oil, on which selected seafood is lightly fried and then simmered over light heat, adding white wine and selected spices.
Although the Croatian coast is known primarily for fish dishes, Dalmatians can also prepare delicious meat dishes. Pašticada is called the queen of meat dishes. To prepare it you will need marinated beef, stuffed carrots and bacon in wine. The meat prepared in this way is simmered for several hours. This is a speciality of Dalmatian cuisine, the preparation of which takes up to 3 days. It is served at special celebrations.
Konoba or an inn
It used to be part of the house – ground floor or basement, used as a pantry. When it comes to a gastronomic facility, it most often offers traditional dishes, and its interior resembles such a place.
Konoba is also a warehouse for tools in vineyards or a place to store homemade wine. The history of’ konoba’ itself is not directly related to Dalmatia, but mainland Croatia. In the 14th century, even a place called KONOBA was mentioned.
It is worth mentioning that the Croatian name’ KONOBAR’, meaning ‘waiter,’ comes from the person who was responsible for bringing wine or food from the pantry, i.e. konoba.