About Dalmatian cuisine in general
When you decide to charter a luxury yacht in Croatia it means you are among privileged ones able to enter the circle of people devoted to true hedonism. Why? Simply, it doesn't mean you will just spend excellent time along the coasts of Adriatic Sea but it means you will get the opportunity to treat yourself with ultimate delicatessen typical for Mediterranean. Beside the unspoiled wonders of nature be sure to check out local food and wine. Today we chose to provide you some general information about the food typical for Dalmatian coastline. Be sure to follow us as we are about to bring you more Dalmatian food and wine you must taste.
Dalmatian cuisine is known and recommended as a healthy and well-balanced diet because of its ingredients and preparation methods and because of that it meets all medical and nutritional recommendations.
Traditional Dalmatian ingredients are various types of fish, shells, crabs, octopus, squid, cuttlefish, olives, olive oil, vegetables, wild herbs, almonds, figs, grapes, honey, raisins and citrus fruits. Particularly delicious is Dalmatian pršut - smoked ham dried in Bura or Bora (north-eastern) wind, best served with sheep-cheese and janjetina ispod peke – (lamb under bell). Furthermore, Dalmatian wines, both red and white, are must with every meal and some of them are among the world's top ten. Basically speaking, Dalmatian wines, known since ancient times, are produced from autochthonous varieties of grapes and talking about them is...useless. You just have to try them. But this time, we won’t be talking about Croatian wines as it is a subject that requires a special attention an separate topic.
FISH: Gradele, Na lešo and Brodet
Fish na gradele represents grilled fish where particular attention is paid to the type of wood used to make the fire and to the adding of aromatic herbs. Cleaned, salted and oiled fish (we recommend dentex and gilthead) is grilled and basted with rosemary soaked in olive oil. Grilled fish is then covered with finely grated parsley, garlic and oil and is served with vegetables or salad.
Fish na lešo (we recommend grooper, dentex and hake) is boiled in water containing oil, wine vinegar, onions, laurel, pepper corn and salt. This extremely light and low caloric dish, ideal for supper, is served with boiled potatoes, Swiss chard or cabbage salad.
Brodet is prepared with different types of fish (grooper, conger eel) cut into pieces and fried with onions. Afterwards, the fish is placed in a clay pot over a light fire. Garlic, parsley, laurel and tomatoes are added. When the fish becomes soft and the bones can easily be removed, brodet is ready to be served with palenta - fine yellow cornmeal cooked to a mush.
SCAMPI AND SHELLS
Mussels, oysters and scampi are prepared "na buzaru" in Dalmatia. They are placed in a pot and covered with grated parsley, garlic, bread crumbs, salt, pepper, wine and oil. They are left on fire in their juices until their shells open. They are served in their own juices with bread or polenta.
GOD MEAL MUST BE FOLLOWED BY NICE DESSERT: Rozata, Fritule, Kroštule
Dalmatian desserts are made with fruit, dried figs, honey, raisins, almonds, eggs and liqueur. Some of them, such as rozata and fritule can only be found in Dalmatia. Rozata is made with eggs, milk and caramel, and is very popular in Southern Dalmatia. Fritule are made with dough, raisins and liqueur, shaped into plum-sized balls and fried in hot oil. Krostule, similar to "fritule", can be found on certain islands. They are made with the same dough but are formed into long strips by skilled cooks and then fried in hot oil.
This topic is actually huge, so please consider this text as a brief introduction to the basics of Dalmatian and Croatian food. We will surely bring you more on this subject soon. Meanwhile, we suggest you take a look to a culinary show No Reservations produced by world famous chef Anthony Bourdain, recorded on Croatian coast and see what he has to say.
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