Recipes
© Katija ŽivkovićCuttlefish with Fava Beans
*In the past, painters used cuttlefish ink to obtain a dark brown colour. This same ink gives all cuttlefish dishes their characteristic appearance. Across Dalmatia, cuttlefish is used to…
© Katija ŽivkovićMenestra
Wash the meat thoroughly using lukewarm water and cook it in boiling water for 10 min. Discard the liquid. Bring fresh water to the boil and place the meat in it. When the meat is cooked…
© Katija ŽivkovićRozata – Rose-Scented Caramel Custard
Put 200 g of sugar for the caramel in a small saucepan, melt it over high heat and pour it into the custard mould. Tilt the mould quickly so that the bottom is covered in caramel. Boil the…
© Raguž LučićRozolin (Rose Liqueur)
*In the past, Dubrovnik was famous for this rose liqueur. Rozolin was given as a gift to esteemed guests and served at festive occasions as a sign of welcome. Dubrovnik housewives also…
© Katija ŽivkovićTraditional Meat Ragout Pasta (“Dirty” Macaroni)
The dish made of pasta and meat sauce was called Sporchi Macaroni (or dirty macaroni) because of the way it used to be served. Namely, after the meat sauce had been eaten, the last guests…
© Katija ŽivkovićVeal and Lamb Under the Bell
To roast meat under the bell (sač), it is necessary to light the fire about two hours in advance and let the wood burn well so that a good amount of embers is formed. These embers will…