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Gastronomy
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| Copyright: Tourist Association of the city of Makarska |
It is not only the history that marked the culture and the way of coastal people’s life, but the gastronomy as well. Blending people and their habits arose many groceries and drinks of today's traditional Dalmatian cuisine. The most authentic recipes of Split region cuisine are: Dalmatinska pašticada, with at least 20 original recipes - meat is marinated in the wine vinegar, quickly browned on both sides and then slowly cooked with various vegetables, seasoning herbs, culled with black wine and served with homemade gnocchi. Specialty of the island of Vis is seagull eggs omelet, eaten with capers that grow everywhere on the island; Vis cake (Viška pogača) is a traditional specialty filled with tomatoes, onions, olive oil, sometimes salty fish fillets and hot peppers, served together with Vis red wine Plavac; Drink Smutica, a method of milk curdling with wine and wine vinegar originating from the ancient world, popular on the islands of Brač and Hvar; Hvarska Gregada is a type of brodetto (fish stew) from the island of Hvar; Black risotto, made with octopus and cuttlefish ink, tastes and smells great as well as barbecued shellfish sprinkled with pine needles and served with vegetables and homemade red wine...
Dalmatinska Zagora gladly reveals and presents its gastronomic specialties. Famous sausages 'Luganige' come from Sinj area and are made of pork and lamb meat blend, spiced with lemon juice, pepper, coriander, cinnamon and garlic juice. Lamb or sheep intestine is filled with it and then served with rice. The original preparation method gives the sausages a distinctive flavor, colour and taste.
Trilj, a place by the River Cetina, is a natural environment rich in mineral water, food specialties as well as river crabs, frogs and trouts. Large crabs, frog legs and trouts are grilled or made in brodetto (fish stew). Fishermen and tourists like to enjoy this area with quality food and domestic wines.
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