Croatian wine culture has a long history, going back 2,500 years when the Ancient Greeks settled on the southern Dalmatian islands of Vis, Hvar and Korčula and applied their considerable knowledge of grape cultivation and wine production. As the Romans took control of the region, the production of wine expanded, becoming more organised and efficient. …
Ispod peke means “under the lid” or “under the bell” in English. This refers to how this succulent dish is cooked – by preparing the meat in a large metal dish, then placing it under a bell-like dome or lid, called peka in Dalmatia or čripnja in Istria. The meat is accompanied by potatoes and other vegetables such …
Our magazine features a whole story about EXPLORING CROATIA’S REGIONAL FOOD but that article did not touch on the cheese, appetisers and desserts you can sample. Why? Because there is so much to try! CROATIAN CHEESE Croatia’s most famous cheese is without doubt paški sir, which is a sheep’s milk cheese from the island of …
For such a tiny country, Croatian traditional food can vary a great deal from one Croatian region to another. Of course, some dishes are found through the whole country, but the complex history (and geography) of this boomerang-shaped nation has also resulted in specialist dishes in each region. DALMATIAN FOOD As our cruises mostly focus …
