Tuesday, 20 October 2020

Telegraph brings 10 dishes you cannot leave Croatia without trying

By  The Dubrovnik Times Mar 12, 2018

One of the most amazing parts of any trip is trying local specialties. If you are a foodie, you probably prepare a list of dishes that you just have to try while visiting a new country. 

If you are planing to visit Croatia, The Telegraph has just made your life easier by making a list of 10 dishes you cannot leave Croatia without trying.

This is the list, but beware – you might get really hungry:

1. Pag cheese and Croatian cured ham
2. Octopus salad
3. Black risotto
4. Pasta with truffles
5. Brudet
6. Shrimps na buzaru
7. Fresh fish
8. Sarma
9. Roast lamb
10. Peka

Good news if you are planning to visit Dubrovnik– The Telegraph recommends that you try black risotto, shrimps na buzaru or peka in the Dubrovnik Neretva County.

- Made from rice, cuttlefish, cuttlefish ink, onion, garlic, red wine and olive oil, this delicious rižot (risotto) is coloured jet black by the cuttlefish ink. You'll find it on seafood menus the length of the coast – The Telegraph writes about black risotto and recommends that you try it in Zaton.

When it comes to shrimps na buzaru, they describe that the meal consists of fresh whole shrimps flashed in a frying pan with olive oil and garlic, followed by chopped tomato and a dash of wine, cooked for 10-15 minutes.
- This is the "buzaru" method, and it's delicious – mop up the sauce with hunks of fresh bread – it's written in the article and they recommend you to eat it in Hodilje.

Last, but not least is peka – one of the favorites in Dubrovnik.
-A peka is a domed iron lid or "bell", used to cover a casserole pot, which is then buried under glowing embers to create a slow-cooking micro-oven. It's mostly used for cooking either lamb or octopus, along with potatoes and other vegetables, with wine and olive oil. Note that you need to order peka dishes one day in advance – writes Telegraph and says that you should eat it at Srd or at Gruda.

If you want to know the details, see the original article here.

The Voice of Dubrovnik


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