Croatia travel system - Medadria.com | online booking - reservation
Travel – Your Holiday Specialist in Croatia
| Customer Service +385 51 312 280 | Working hours 8-16 |
| booking@medadria.com | |
Need help with booking? +385 51 312280
<< Click here and
chat with us!
chat with us!
AIR TICKETS
As an IATA accredited agent, MedAdria stays at Your disposal for any enquiries regarding air tickets.
Fly to any destination in the world and let us provide You with the best option for a pleasant flight.
Gastronomy
 |
| Copyright: Tourist Board Dubrovnik |
From the times of the old Greeks and Romans, people were growing grape vines and produced wine. The tradition was successfully kept until today. Beside the wine production, the development of wine storing in wooden barrels or vessels has started. After the rapid fall of vine growing production, people have started to deal with olive growing and olive oil production. Depending on a variety of changes, viticulture began to develop again. This was followed by building of the roads, good road connections and the transport of wine to the main ports. The whole area of southern Dalmatia was involved in crops, olives and wine growing as the main agricultural branches. Dubrovnik Republic was encouraging olive growing in the vicinity of the city and its wider area, on the islands of Korčula, Lastovo and Mljet, where olive growing has equally prospered because of the favorable climatic conditions.
Traditional cuisine formed today's spiza/food and food habits. Thus olive oil became an important ingredient in everyday food preparation. The traditional cheese in olive oil is an authentic Dubrovnik specialty; hard sheep cheese is formed into small flat "cakes" and oiled with olive oil during the maturation period in that oil. It tastes excellent and goes ideally with homemade bread (pogača), prosciutto and figs, although it applies as a daily cooking ingredient. Other traditional dishes are homemade island lamb and veal baked under the lid with potatoes, salad and homemade red wine, then Neretvan eels or frogs baked under the lid or in brodetto. Eels were once a specialty and the Roman emperors enjoyed their taste. Ston oysters, mussels, and salt from salt farms, Konavle kontonjata sweets, Mantala and arancina, traditional rožata with eggs and caramels, Pelješac wines Dingač and Postup, Korčula Pošip and Grk, Konavle Malvasia belong to the regional specialties of food and drinks.
