Dalmatian cuisine

Dalmatian cuisine

Dalmatian cuisine is a particular food in the way of cooking. Dalmatian cuisine follows the trend of modern nutritional norms , gently cooking food (mostly in water or grilling) and plenty of fish , olive oil , vegetables, which is why this cuisine is considered very healthy .

 Dalmatia is rich with Mediterranean herbs , such as sage . bay leaf , rosemary , basil , olives, meats such as climate gives a special aroma and taste.

Saved in a range of fish dishes, shellfish and mollusks , while the meat was mostly represented lamb, poultry and turkey and chicken .

Historical influence

Characteristics of traditional cuisine and its identity were created in touch , blurring and blending of different people who are from 1 century passed through this area : the Illyrian and Illyrian- Celtic tribes , Romans, Avars and Slavic tribes , the Croats, the Venetians, the Turks , the French and the Italians.
Strong imprint left and trade routes for centuries passed near the coast. Everyone is , of course , left his imprint , but the most important link in the creation of this cuisine is its geographical location.

Characteristics of Dalmatian cuisine

Light , low-fat , spicy sparingly , " boiled " - tell us what the quiz serve these epithets , the association would undoubtedly be: Dalmatian cuisine . Longevity , energy and slim line " najlipših woman in the world" living proof that what we take into the body very important !

So, what can be found on a typical Dalmatian plate ? A variety of fresh or cooked vegetables , typically local greens , local cheeses , of course , lots of fish and other seafood (clams , squid, cuttlefish, octopus , lobster , shrimp - in sauce ) , and the " strong " variety pasticada dishes or meat barbecue .
Fish ( bream, sea bass , grouper , mackerel, sardines ) , the main source of protein , are prepared in all conceivable ways : boiled , they are real great soups , fish stews, risottos, grilled, baked in the oven, marinated and salted .
Meat , everyone is on his mind primarily ham - smoked ham dried in the wind . Valued and lamb and mutton .
To be called Dalmatian cuisine , with meat and fish should be used and a lot of vegetables : spinach , potatoes , tomatoes , artichokes , cabbage. Pasta is required in everyday kitchen (gnocchi , spaghetti , pasta )
With spices is not exaggerating. This applies not only to olive oil and fresh or dried herbs and wild grasses which abound in places along the coast . Laurel is almost inevitable , as well as rosemary, basil , sage, parsley and garlic until they go to the fish. Green and black olives, pickled onions and capers amounts on the table at every meal.
The story is very simple : there are no rich and ornate cake with thick cream margarine . Traditional Dalmatian cakes like fruit, fresh or dried fruits ( raisins , figs ) , healthier than sugar honey , and smooth rather replace the cream crunchy bits of almonds and walnuts . We will mention the most common names cakes : fritters , ravioli, mandulat , fig cake , flan.
It is important to emphasize that in the specific way of preparing certain dishes , which changes from place to place , and not at any cost should not be interfered with. For local recipes passed from time immemorial, and defend with great pride , and even young cooks , if they want to experiment with food , preferring to choose specialties to other cuisines . What is red , red is ! In particular, the diversity of the islanders like to boast , so that we can rightly distinguish Brač cuisine ( specialty is vitalac : sausage of lamb offal grilled or spit )

, Hvar (goat cheese in olive oil , pepper cakes ) , Korčula ( potušene squid Spork ) Komisku and surplus ( sardines grilled on a stick ; komiška or excess cake with anchovies ) , Pag cuisine ( cheese and lamb ) . Of course , there are the kitchens of major cities such as Split and Dubrovnik .

Everyone already knows that the fish must swim three times : in the sea , in oil and wine. It is therefore a welcome glass of wine with every meal, and it is often an integral part of the meal. Plavac Hvar goes with baking and sheep cheese . Primosten produces premium red wine Babic , which served at room temperature, sipped with meat, grilled fish and spicy cheese . From the peninsula even come Procedure, Dingaè , Kneževo and Carsko . On the island of Korcula, it is Greek. Dry red Merlot goes well with most dishes, with desserts , especially the pancakes, best agrees Sibenik sweet sherry .