Food and Travel Magazine

"We make the dough an hour beforehand,’ explains Ivanka Radmilo, as she rolls out half the dough on a large wooden board with a long, thin rolling pin, ‘and simmer the pie filling the day before. Older leaves are best because they contain less water, which would ruin the pie.’ Ivanka works quickly, and soon her dough is an 80cm circle. She spreads over the filling, rolls out the remaining dough to a similar – in fact, exact – size to cover the filling, plaits the pastry edges together and covers ... Read more

Domagoj Jakopović

"A wonderful traditional meal, a perfect match of mangold, onions and garlic. It was difficult to control myself and not eat large quantities of it."