An entirely different experience from the coast, exploring the Drniš region of Dalmatian Zagora is a must. This region is particularly famous for drniški pršut (Drniš prosciutto), a magnificent delicacy distinguished by its exceptional quality, which results from the micro-climatic specificities of the area, not to mention the sharp bura wind. Traces of pig farming in Drniš date back to 1500 BC, and this prosciutto has been enjoyed by every strand of society; it was even served at British Queen Elizabeth II’s coronation in 1952.
What else to try besides prosciutto? Start with sheep’s cheese, although it must be cheese from ‘mišina’. Notice a unique taste? That results from two months of fermentation in a special sheepskin bag. Mišina cheese season begins in late spring and ends with the final days of summer, and quantities are limited; get it while you can, directly from independent producers or at markets, fairs, restaurants and more. Other musts to try are dishes cooked under the bell (ispod peke, in Croatian), arambašići,lamb (cooked on a spit) and all the marvellous wines. Be sure to try Debit, Maraština (both white), Lasina and Plavina (both red, or ‘black’ in local terms). The local tradition is to drink wine from a ‘susk’, a unique vessel made of spruce wood, combining scent and taste for an unforgettable experience.
.jpg)
.jpg)
Comments