A sheer rarity as you head to the Benedictine convent of St. Margarita on Pag. Tis here that for centuries they’ve been making baškotin, a kind of hard sweet toast which is the signature special monastery recipe. At 60 kunas per kilogramme, we’ll toast to that!
A typical cheesecake cake from the Vrbnik region weighing 2kg whole! Here it is all in the process with the freshest local ingredients used which includes sheep milk cheese from the Krk Island. This one of a kind dessert can be found at the restaurant called ‘Nada’.
Have you ever eaten dormice?
Roman emperors ate dormice (or puh in Croatian) which were popular appetisers in their day. The tradition continues in the tiny village of Dol, on the island of Brač. Konoba Toni is a tavern where they prepare dormice on a spit or if you find yourself in Fužine, Gorski Kotar around September, dormice goulash is the thumbs up.
Cheese to please!
Devotees to cheese on the fine pallet ought to try cheese made with sage, or rosemary immortelle as well as cheese aged in walnut leaves. The Magriž Cheese Factory is family run in Kornić, on the island of Krk, and can be found on Ulica 17. travnja 9, where they sell their products at their very doorstep.
What’s so salty…?
When in Nin, head to the Nin Salt Works which produce salt that naturally has a higher concentration of iodine because of special algae that grows in the vicinity of the Nin Bay. On the topic, when given bread with a few grains of salt in Croatia, it is a symbol of sincere welcome. Best you bread up!
Vis or Komiža bread?
A dilemma that’s been debated for centuries is best to be solved on the island of Vis.