Dolce garbo
(Dolće garbo)
This Dalmatian specialty consists of succulent slices of lamb innards (usually liver, heart, and lungs) that are drenched in a dark and thick, sour-sweet sauce. Although there are numerous variations of the dish, traditionally, the lamb innards are sautéed with finely sliced onions, konšerva (concentrated tomato paste), and garlic.
The combination is typically flavored with spices and herbs such as parsley, bay leaves, and rosemary, while the sweet and sour flavors come from the addition of wine, prošek (a sweet dessert wine), and kvasina (red wine vinegar).
Some versions call for using a mixture of wine and sugar instead of prošek, while others replace prošek with various types of dried fruit, often prunes or raisins. Apart from lamb innards, which is the most traditional choice of offal, the dish is occasionally prepared only with lamb or calf’s liver, or with a combination of calf’s innards. Read more
This classic delicacy is believed to have its origins in Italian cuisine, more precisely in the town of Venice, because of its similarity with the well-known Venetian-style liver. Dolce garbo is typically served with hard-cooked polenta, crusty bread, or gnocchi, and a glass of wine on the side.
Although it is prepared and enjoyed throughout the entire Dalmatia region, dolce garbo is especially beloved in the city of Split.
