Dalmatia and the Split area

_{Photo credit: Maja Danica Pečanić}

A sequence of magnificent islands close to Split, from Šolta and Brač to Vis and Hvar, together with the Split hinterland with its natural wealth and diversity, have contributed to the development of one of the most charming cities of the Mediterranean. Consequently, it became the peak of gastronomic culture, which has been developing since the Roman era. Fish market or peškarija is a place where, depending on the daily offer, the daily menu is created.  Sea fish and seafood dominates on the menues. Equally appreciated is a roasted lamb or baked under a clay or steel lid, stewed beef (pašticada) with gnocchi, arambašići (sauerkraut or sour cabbage rolls filled with meat)) from Sinj, deep fried frog legs, snails au gratin, prosciutto and bacon of the Cetinjska Krajina, boiled vegetables with excellent olive oils from the islands, citrus fruits, fritters and kroštule… A glass of fine prošek, a typical Dalmatian dessert wine goes very well with the Split’s cake, a biscuit with chopped almonds, figs and raisins. It is possible to taste exotic specialities in some places, such as sea eggs (meereseier), sea urchin, limpet soup, fried vlasulja (type of sea greens)…

All dishes, from the rustic to the sophisticated ones, are paired with the area that produced them. Each island in Split’s local waters has its own wine to offer. The southern sides of Brač, Vis and Hvar are known for Plavac mali and the respected wineries of this area. A significant white wine is the Viška vugava (Vugava from Vis).