Easy, low caloric, sparingly dressed, "cooked" - to give us the kind of quiz served this épít, associations would undoubtedly organs: the cuisine. Longevity, dynamics and slender lines "najlipših woman in the world" are living proof that what they make in the body are very important!

So, what all can be found in a typical Dalmatian dish? Multitude of fresh or cooked vegetables, typically a local vegetable, homemade cheese, of course, lots of fish and other seafood (mussels, squid, octopus, lobsters, shrimp - simmered in wine sauce), and from "heavy" meals "pašticada" or a variety of meat with grill.

Fish (dentex, sea bass, lovrata, grouper, mackerel, sardines), the basic source of protein, prepared in all ways imaginable: a cook, one of them is a real great soups, brodet, risotto, throw on gradele, Peka in the oven, Marinate and usoljavaju.

Meat, everyone is on the side the ham - smoked pork leg dried in the bora. Valued and lamb and mutton.

To be called Dalmatian cuisine, with meat and fish should be used and a lot of vegetables: Blitva, potatoes, tomatoes, artichoke, cabbage. Pasta is required in the everyday kitchen (gnocchi, spaghetti, manistra).

With spices is not exaggerating. This refers not only to olive oil and fresh or dried herbs and ancient grass that abound in the town along the coast. Laurel is almost inevitable, and the rosemary, basil, sage, and parsley and garlic to go with fish. Green and black olives, for instance pickled capers harbor and out on the table at every meal.

With the sweet story is very simple: here there are no rich and kićenih cakes with thick margarinskim creams. Traditional Dalmatian cakes more like fruit, fresh or dried (raisins, dried figs), instead of sugar healthier honey, and smooth structure of custard rather change crunchy pieces of almond and walnut. Frequently mentioned names we cakes: fritule, ravioli, mandulat, smokvenjak, flan.

It is important to emphasize that the specific way of preparing certain dishes, which changes from place to place, no way and under which the price can not fumble. Because, local recipes are carried far and defending with great pride, and even the young cook, if you want to experiment with food, rather to elect other specialty cuisine. What is red, red is! Especially like the diversity proud islanders, so that we can rightly distinguish Brac cuisine (specialty is vitalac: sausage from janjećih innards pečenih over or spit), Hvar (goat cheese in olive oil, the gingerbread biscuits), Korcula (potušene squid on šporko) Komiža and surplus (grilled sardines on the rod; Komiza or surplus bread with anchovies), pašku kitchen (cheese and Pag lamb). Of course, there are kitchen and major cities such as Split and Dubrovnik.

Everyone already knows that the fish must swim three times: in the sea, in oil and wine. It is therefore a welcome glass of wine with every meal, and often is an integral part of meals. Hvar Plavac go with baking and cheese. Primošten produces high quality red wine Babić that, Served at room temperature, pijucka with meat and fish grilled with savory cheeses. From Pelješac But come Procedure, Dingac, Knezevo and Carsko wine. On the island of Korcula to the Greek. Dry black Merlot is conducive with most dishes, with desserts, especially the pancakes, the best agree sweet šibenski Prošek.