MAIN INGREDIENTS
The star ingredient in this rich cake is a pasta variety called makaruli—in shape similar to penne or ziti. Traditionally prepared in round cake tins, a thin layer of dough is used as a base, while the cooked makaruli are then layered inside with a fragrant mixture of ground almonds or walnuts, grated chocolate, cinnamon, and lemon zest.
The entire combination is doused in a blend of melted butter and eggs, and the cake is neatly wrapped with the dough. As the name suggests, this cake is the signature dessert of the city of Ston, but it is commonly prepared and enjoyed throughout the region.
MOST ICONIC Stonska torta
MAIN INGREDIENTS
Out of the numerous varieties of Croatian brudet, the one that hails from the Neretva region is considered unique since it usually employs eels and frogs, two traditional ingredients used in the area. It is said that every village in the region has a different recipe, but the basic version employs thoroughly cleaned pieces of eels and frogs that are sautéed alongside olive oil, onions, and garlic.
They are later braised in a combination of seafood stock, fresh tomatoes, chili peppers, and a touch of vinegar. Though tradition suggests the use of eels and frogs, the dish is commonly enriched with other fish varieties. Regardless of the differences, every version of brudet is always prepared in a traditional, heavy-bottomed pan and should never be stirred.
MOST ICONIC Neretvanski brudet
MAIN INGREDIENTS
Rozata is a type of custard pudding made with a few basic ingredients — eggs, milk, and sugar, which are flavored with a local rose liqueur known as Rozalin. The creamy mixture is baked in caramel covered ramekins, and the process results in a custard that is generously covered with a sweet caramel topping.
The dessert originates from the town of Dubrovnik where it has been prepared since the Middle Ages, but the simplicity of ingredients and the method of preparation is what helped in keeping this dessert unchanged for centuries. Due to the refreshing combination of lemon zest, rose liqueur, and caramel, rozata is a dessert that is best enjoyed on hot summer days.
MOST ICONIC Rozata
MAIN INGREDIENTS
These crispy cookies are a part of the authentic sweet treats found on the island of Korčula. The cookies are characterized by their subtle citrus flavor, while the use of ammonium bicarbonate in the buttery base provides for an incredibly crumbly, tender texture.
Their unusual appearance is said to be reminiscent of two serpents entangled in the shape of a heart, a tradition that is believed to stem from pagan times when serpents were used as a symbol of fortune. When baked, each cookie is dipped in a traditional rose liqueur, and then into coarse sugar.
MOST ICONIC Cukarini
Šporki makaruli or makaruli na krvavo is a traditional dish originating from the Dubrovnik area. The dish is made with a combination of makaruli pasta, beef, pork fat, onions, tomatoes, red wine, parsley, garlic, cloves, bay leaves, salt, and pepper.
The meat is cut into chunks, then sautéed with onions in pork fat. Tomatoes are added to the pot, followed by red wine and lukewarm water, parsley, garlic, cloves, bay leaves, and seasonings. The dish is slowly cooked for about two hours. The leftover fat is poured over the cooked pasta, followed by the meat and the accompanying sauce.
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