For a low cost trip full of taste, read the post and discover the typical gastronomy of southern Croatia.
Dubrovnik is a city in Croatia located in the southern part of the country. UNESCO World Heritage Site, it is nicknamed "pearl of the Adriatic”And with its beauty it dominates the Dalmatian coast. It was founded on a rocky island subsequently connected to the mainland.
Surrounded by mighty ancient walls, it has a particular and romantic charm, with an architecture that reflects the history of the city. Do not forget the crystal clear sea, quiet and relaxation are the keywords: in fact Dubrovnik is also a seaside resort.
A gastronomy with peasant origins
The gastronomy has a peasant origin, the dishes are simple but rich in flavors; characteristic is the "Brujet”A fish soup enriched with ingredients from the Croatian land: tomatoes, olives and aromatic herbs.
It is a land of great flavors from a culinary point of view, above all it is characterized by an abundance of seafood products, in fact the Dalmatian sea is one of the most fishy.
Typical products of Dubrovnik
Between first and second courses of fish there is plenty of choice: cuttlefish risotto, Lobsters e scampi, squid, octopus and the "Buzara”: Crustaceans stir-fried with garlic, oil, parsley and white wine.
Other typical dishes are: "Paski sir and Prsut”(Typical cheese from the island of Pag and Dalmatian ham served with olives); "Burek”(Puff pastry filled with cheese, minced meat, potatoes and vegetables); "Bakalar na bijello"(Cod with potatoes) and"Pasticada”(Marinated beef stuffed with bacon and garlic accompanied by pasta topped with a red wine sauce).
The Croatian cuisine has also suffered many influences from the colonizing populations, the Italian one first of all, in fact there are several restaurants that combine Croatian cuisine with the Italian one.
Sweets and wines
The desserts are mainly based on fruit, dried figs, almonds and honey. One of the best is the “Rozata” a pudding, very similar to crème caramel, with rose liqueur. Definitely to try i Croatian crostoli (“Kroštule”) and the “Fritule” found during the Christmas period.
Dalmatian wines are very precious and sought after; the city also offers several food and wine itineraries very interesting in the name of culinary art.
In Croatia, the form of catering provides two types of premises: restoran and konoba.
Basically the restorans are more elegant and of a higher category than the konoba which tend to be family run with a more informal atmosphere.
In the center there are the most touristic places while to savor the true tastes of Croatian cuisine I recommend booking in a trattoria outside the tourist center.
The city therefore offers a wide range of restaurants for all types of palates and wallets, in fact there are many low cost restaurants where you can still try a quality cuisine with products of the Croatian land with a unique view.
Dubrovnik represents the perfect combination of landscape and good food!
