Dalmatian cuisine has a way of sticking with anyone who has had the pleasure of trying it. Think black risotto, lobsters and shrimps on a buzara, grilled fish and squid, octopus, grouper, eel stew, pašticada with gnocchi, and roasted lamb. Don’t forget sweet treats like rožada, rafioli, kroštula, and carob cake, all washed down with homemade wines, prosecco, and brandy. Add aromatic spices like laurel, rosemary, and sage, and the flavors become endless.
If you’re lucky enough to visit Split in the summer, you can try all these delights. But for an authentic Dalmatian experience, visit Split in October for the “Štorije o’ Spize: Food Stories” event.
Last October marked the first Gastronomy Month, Štorije o’ Spize, held in Split’s historic squares. This event brought Dalmatian food stories to life, with locals and visitors savoring traditional dishes and rare wines. Peškarija market and Prokurative square buzzed with tasting events, cooking demonstrations, and plenty of entertainment.
The event featured chefs from about 20 Split restaurants. They went all out, choosing ingredients, garnishing dishes, and flaming desserts to give guests a taste of Dalmatian heritage. These traditional flavors struck a nostalgic chord with many, enhancing the overall dining experience.
Wine also took center stage with the “Štorie o’ Vina” event, where rare wines from vineyards in Kaštela, Omiš, and Vrgorac were showcased. Proud wine producers shared the history and uniqueness of their wines, including the kaštelanska babica and kaštelanski crljenak, both genetically related to American zinfandel and Italian primitivo. The flavorful wines paired perfectly with traditional dishes, providing an exciting oenological journey.
The Štorie o’ Vina event also highlighted wines from the fertile fields around Vrgorac. During winter, these vineyards are underwater, turning into fishing grounds, a fascinating fact shared by winemaker Dario Gašpar. Wines like plavka and trnka combined well with various dishes, offering a mix of robustness and elegance.
Good wine naturally pairs with good food. Dalmatinski pršut, olive oils from ancient trees, and homemade delicacies were widely enjoyed during the event. The emphasis on quality and tradition added an extra layer of enjoyment.
The great vibes from Gastronomy Month even carried through to the Christmas holidays, reflecting the city’s love for good food and wine. This dedication to local cuisine and heritage resonated with both locals and tourists, who were invited to experience these events any time of the year.
My love for local gastronomy comes from family holiday gatherings, particularly when my mother and grandmother cooked special dishes like pašticada with gnocchi. The preparation was an elaborate and cherished family affair, from marinating the meat to making gnocchi from scratch. The aromas filled not just our home but the entire neighborhood, creating a magical holiday atmosphere.
Ensuring that these culinary traditions are passed down, we continue to prepare and enjoy these dishes with the same love and pride as our ancestors.
However, the beauty of Dalmatian food isn’t confined to personal memories. It’s a significant part of our culture, inviting guests to explore and savor the richness of our regional cuisine all year round.
suansuan