Dalmatinski pršut is a cured, smoked, and dried ham that is usually served thinly sliced alongside bread, cheese, or fruit such as melon. Unlike its Italian (prosciutto) and Istrian counterparts, the Dalmatian version of pršut is wood-smoked and dried for a minimum of twelve months.
It is produced with fresh pork legs, with the bone, skin and subcutaneous fat. After preparation, which includes dry-salting, pressing, and seasoning, it is smoked and left to dry and mature in the air. The final period is strongly influenced by the cold and dry Bora wind, which creates favorable conditions for maturation.
Considered to be of the best quality of all the Croatian prosciuttos, Drniš prosciutto is a cured, smoked and dried ham produced in this region since the 14th century. It is scientifically proven that the submediterranean microclimate conditions around Drniš make this type of ham different from those produced in Istria or Dalmatia.
The thighs used in the production of pršut must be of premium quality, sourced locally and weigh more than 11 kilograms. The prepared meat is salted, pressed, cold-smoked and dried for a minimum of 12 months. It is dried in the wind, and the balance between the cold and dry Bora wind, and the warmer Jugo wind, is essential for it to develop all its characteristic aromas and flavors.
MAIN INGREDIENTS
Dagnje na buzaru is a traditional dish of the Croatian coast prepared with mussels as the main ingredient. The shells are scrubbed, placed into a pot with lukewarm water, covered, and lightly heated until all of them crack open. Olive oil, garlic, parsley, and a bit of pepper are sautéed, then mixed with the mussels and maybe a few slices of lemon.
White wine is added for the final touch, and the dish is then shortly simmered. Before serving, dagnje na buzaru are often sprinkled with breadcrumbs for thickening, and the dish is then served with lots of bread on the side for mopping up the leftover juices.
OTHER VARIATIONS OF Buzara
Kruh ispod peke is a traditional method of preparing bread under the lid (peka). The simple dough is prepared with flour, yeast, salt, and lukewarm water. It should be stickier than most other bread doughs and kneaded with hands. When prepared, the circular dough is left to rest and rise.
Meanwhile, someone should make a wood fire until only the embers remain. The embers are then removed, and the dough is placed where the embers used to be. It is covered with the lid, and the lid is topped with hot embers. The bread is baked for 45 minutes to an hour, and true masters of peka know exactly when the bread is done by tapping it and listening to the sounds.
OTHER VARIATIONS OF Peka
MAIN INGREDIENTS
Jadranske lignje na padelu (lit. Adriatic squid in a pan) is a traditional Dalmatian dish made with fresh squid, olive oil, white wine, fish stock, garlic, parsley, pepper, and potatoes. The squids are first cleaned and seasoned, then fried in olive oil with garlic and parsley.
The combination is further enriched with the addition of wine, fish stock, and potatoes. The dish is a staple during summer in Dalmatia, and it is recommended to pair it with a glass of white wine on the side.
Soparnik, zeljanik, or uljenjak is a simple pie filled with vegetables. It is traditionally made in the Poljica region in Dalmatia with the simplest possible dough consisting of flour, salt, and water. The filling for this pie is made with chard and red onions (kapula), spread between two sheets of thinly rolled dough.
The most interesting fact about soparnik is the way that it is baked: in a bed of hot coals covered with ash, pierced a few times to release any steam, and cooked for a short period of time. After it is baked, the ashes are swept off and the pie is brushed with olive oil and crushed or finely chopped garlic.
Dalmatinska panceta is a traditional meat product that can only be produced in Lika-Senj, Zadar, Dubrovnik-Neretva, Split-Dalmatia, and Šibenik-Knin counties. This preserved and cured meat product is made from streaky bacon with its skin on and without the rib bones.
The streaky bacon from the pig’s chest and belly is cured in brine or salted, cold-smoked, and dried in the Bora wind. Dalmatinska panceta has a texture that’s firm, elastic, and easy to slice. The aroma is typical of preserved cured pork products and slightly smokey, while the flavor is slightly salty.
MAIN INGREDIENTS
Viška pogača is a savory Croatian pie originating from the island of Vis. The dough is quite similar to that of focaccia, consisting of flour, salt, yeast, and warm water. The pie is filled with a combination of olive oil, onions, anchovies, and spices.
There is also an ongoing debate about the shape of the pie – should it be baked in a rectangular or round shape? Regardless of the shapes and the varieties, when this filling pie is paired with a glass of red wine, it is a perfect meal on its own, although it is more commonly served as a warm appetizer.
MAIN INGREDIENTS
Salata od hobotnice is a traditional octopus salad originating from Dalmatia, but it's very popular throughout the country, especially on Christmas Eve and during the summer. Although there are many versions, it's usually made with a combination of octopus, onions, garlic, bay leaves, olive oil, parsley, potatoes, salt, vinegar, and tomatoes.
The cleaned octopus is cooked, then cut into smaller pieces and mixed with the other ingredients. It's recommended to cook it with a few wine corks as they will soak up the bitter flavors during cooking. The salad is sometimes enriched with capers, olives, or lemon juice, and it's recommended to serve it well chilled, ideally with fresh bread on the side for mopping up the juices.
MAIN INGREDIENTS
Mydia or dagnje na crvenu buzaru is a popular Greek and Croatian appetizer consisting of fresh mussels that are steamed in red wine along with fresh herbs, garlic, and a variety of garden vegetables. The dish is usually doused in a Mediterranean red sauce.
It is served in most fish taverns (called psarotaverna) in Greece and in most coastal restaurants in Croatia, accompanied by lots of bread used for mopping up the flavorful sauce. In Croatia, the dish is also known as dagnje na crveno.
TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. For the “Top 95 Dalmatian Foods” list until January 31, 2025, 2,095 ratings were recorded, of which 1,269 were recognized by the system as legitimate. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.