There are many regions in Croatia and as much gastro regions. As we will sail in the region called Dalmatia, here are few facts about their cousine, which can and should have a big impact on your sailing holidays in Croatia.
Dalmatian gastro identity is created under the influence of diverse cultures throughout the centuries and is today greatly appreciated for the most delicious offering. The highest mark was given by the Venetians, French and Austrians. On one side we could easily say that Dalmatian cousine is classic Mediterranen type, healthy-light food, with plenty of fish, other seafood and homegrown vegetables, but on the other side it is specific, especially when it comes to food preparation. Richness of the sea and sea life, combined with herbs like rosemary, bay leaf, basil and olives gives extraordinary smell and taste. Most of the food is grilled or prepared in olive oil, but one of the best specialty, which is really hard to find elsewhere in the world is meat or seafood »baked under bell« (»izpod peke« as locals call it). Beside seafood, lamb is also a specialty and of course famous Dalmatian Parma ham in combination with Paški sir (cheese from island Pag). But for locals good food is nothing without a glass of wine.
In Dalmatia, the Greeks and Romans first started growing vines and Croats continue to do that. Dalmatia’s history is closely connected with vine growing and wine making. Dalmatian wines are of the best quality because of the abundance of soil crag and solar heat.