The island

Drinks

 

Drinks

In Dalmatia there is a long tradition in producing wines and strong drinks.

Wine

 

Dalmatia is the ancient homeland of grapevine wich was cultivated in this sunny region first by Greeks and Romans and afterwards by Croats. Still two thousand years ago, the greek writer Athenaios described in his "Banquet of scientists" the Dalmatian wines in the following way: "On the island of Vis a wine is produced that no other wine equals".

The entire Dalmatian economical, literary, artistical and political history is closely connected with wine production. In the Middle Ages, free Dalmatian towns Zadar, Šibenik, Trogir, Split and Hvar based their economy mainly on seafaring and wine production.

Viticulture was at its highest peak at the end of XIX century, when annual wine production amounted to 1.800.000 hl, 500.000 of which being exported. Still today viticulture is the main production branch in Dalmatia, as 50% of farmers cultivate grapevine.

The Dalmatian wines belong to the best wines because of plenty of sunshine and rocky soils (limestone and red earth-terra rossa). Today grape distillation is mainly made in modem wine cellars, built after the World War 11.

"Dalmacijavino" Split occupies an oustanding position among the wine production firms.

BOGDANUŠA is a high quality white wine made of the grape son hearing the same name, cultivated in the area of Stari Grad and Jelsa on the island of Hvar. It is worth mentioning that Bogdanuša is an autochthonous sort, which can grow exclusively on this island. It is presumed that in the B.C. period, during the in the place of today' Stari Grad. According to tradition, this wine was served during the church holidays and most probably that is the origin of its name.

CARSKO VINO is a specially processed selection of famous (first-class) wine POSTUP. A legend says that this selected wine from the peninsula of Pelješac was drunk at Austro-Hungarian emperor's court in Vienna.

DINGAČ is the first Croatian wine protected by International Convention in Geneva. It is made in the restricted area called Dingac, in the south slopes of the peninsula of Pelješac. Dingac is made of partially dried grapes of the grape sort Plavac Mali. Characteristics of Dingac are: dark red colour, developed and distinguishing aroma, full, harmonious and slightly sweet taste. It is best when served with grilled fish, meat or venison.

POSTUP is a famous (first class) wine with geographical origin, made of the grape sort Plavac Mali from the site Postup in the south slopes of the peninsula of Pelješac. It has a full, harmonious aroma and is considered one of the best Croatian wines. For its quality and properties it was awarded the highest prizes at many national and international wine fairs. It is served withvenison, grilled fish and red meat specialties, at temperature between 18 and 22°C.

POŠIP - ČARA is a famous (first-class) wine made of the grape sorts bearing the same name, cultivated exclusively on the island of Korcula, in the locality of Čara. It distinguishes itself for its specific taste and aroma which are the consequences of ideal climatic conditions, specific soil and grape sorts. According to tradition, in 11th century, the inhabitants of Čara headed by sisters and brothers Crnomiri, came into conflict with Venetian prince-regent of the island of Korcula, because they were not willing to give their fertile vineyards as tribute. In the battle that followed the Venetian prince was killed.

VUGAVA is famous (first-class) white wine from the island of Vis, well-known still in the time of Greeks for its viticulture. Vugava is made of the grape sorts bearing the same name, cultivated extensively only on the island of Vis. The Greek writer Athenaios worte in his Banquet of scientists: »On the island of Vis a wine is produced that no other wine equals«.

PROSECCO DIOCLETIAN is a traditional Dalmatian natural desert wine, distilled from the most famous sorts of dry grapes. According to a legend, the Roman emperor Diocletian found great delight in drinking this wine, when in 303 A.D, he abdicated and went to live in his palace in Split. This pleasant dessert of a dark-copper colour with an aroma of matured grapes. It is usually served with desserts and well-cooled, with a slice of lemon, it is a delicious refreshment during the Summer.

 

Strong drinks

CHERRY BRANDY DALVIN is liqueur of Dalmatian origin. If is produced on the basis of marasca cherry which has an extraordinary quality, peculiar flavour and aroma. Cherry brandy drink is the natural liqueur traditional in Dalmatian for several centuries and considered as one of the best drinks in the world.

AMARETTO DONATELLO, Mediterranean drink, a liqueur made of herbs and plants. According to tradition renaissance artists were first to drink this liqueur. One of them was Nikola Firentinac, apprentice of a very famous sculptor Donatello, who made some magnificent monuments in Dalmatia.

DALMATINSKA LOZOVAČA (Dalmatian Grape Brandy) is distilled from the grape products of the light quality Dalmatian sorts. The traditional distillation and the specific conservation give to this brandy a specific aroma. Dalmatinska lozovača is one of the most popular spirits. Our neighbors in Italy call it "grappa", but the Dalmatinska lozovača differs from it for its specific taste which is the result of the traditional distillation and a special selection of grape sorts.

DALMATINSKA TRAVARICA (Dalmatian grape brandy with herbs) is distilled from the products of high quality Dalmatian grape sorts and carefully chat, sea aromatical and medicinal herbs cultivated on rocky Dalmatian soils. This famous aperitif is very popular in Dalmatia. It is belived that because of medicinal herbs Travarica is a very good remedy for stomach disturbances.

 

How to reach

In section How to reach Croatia? there are many useful info on how to come to Croatia - if you are not sure how - you should read that section prior to this one. If you don't have your own boat you should travel from Split, Drvenik, Ancona, Pescara by ferries or catamarans. This is the only way to come to the island wether you come by car, train or plane. Here are timetables for some departures and arrivals to Island Hvar. New!!! - High season sailing schedule Ubli - Vela Luka - Hvar - Split Stari Grad - Split Drvenik - Sućuraj Vis - Hvar - Split Jelsa - Bol - Split UBLI – VELA LUKA – HVAR – SPLIT 01.06.2006. - 01.10.2006. (Jadrolinija) Mon, Tue, Wen, Thu, Fri, Sat Sun Line 9604 Every day 04.30 07.00 UBLI VELA LUKA HVAR SPLIT 17.45 05.15 - 05.30 07.45 - 8.00 17.00 - 16.45 06.15 - 06.30 08.45 - 9.00 16.00 - 15.50 07.30 10:00 15.00 SPLIT – STARI GRAD 01.06.2006. – 22.06. & 11.09.-01.10.2006. (Jadrolinija) Line 635 Every day SPLIT STARI GRAD I 08:30 05:30 II 14:00 11:00 III 20:30 17:30 23.06.-10.09.2006. Line 635 For this, the most frequent ferry line please download schedule from the link above. JELSA – BOL – SPLIT 01.06.2006. – 01.10.2006. (Jadrolinija) Mon, Tue, Wen, Thu, Fri, Sat Sun Line 9603 Every day 6:00 7:00 Jelsa Bol Split 17:30 6:20 - 6:35 7:20 - 7:35 17:10 - 16:55 7:30 8:30 16:00 DRVENIK – SUĆURAJ 25.05.2005. – 02.10.2005. (Jadrolinija) Line 632 Every day DRVENIK SUĆURAJ I 05:45 05:00 II 07:30 06:30 III 09:00 08:15 IV 10:30 09:45 V 11:45 * 11:00 VI 13:30 12:30 VII 15:45 15:00 VIII 17:15 16:30 IX 19:00 18:00 X 20:30 19:45 * Till 01.07. and from 12.09. 2005 departures from Drvenik at 13:00 SPLIT – ANCONA 14.07.2006 - 04.09.2006. (SEM Marina) Mon Tue Wed Thu Fri Sat Sun Stari Grad - Ancona 07:00* 07:00* 07:00* 23:00 * via Split Ancona - Stari Grad 11:00* 21:00 21:00 21:00 * via Split PESCARA - STARI GRAD 24.06.2004 - 11.09 2004. (SNAV) Mon Tue Wed Thu Fri Sat Sun Pescara (departure) Stari Grad (arrival) 14:45 18:15 14:45 18:15 14:45 18:15 14:45 18:15 14:45 18:15 14:45 18:15 14:45 18:15 Ferry terminals Stari Grad +385 21 765 420, Sućuraj +385 21 773 228, Split +385 21 338 333. Dalmacijaturist (catamaran transport) Split +385 21 345 852 "JADROLINIJA" Hvar +385 21 741 132, Split +385 21 338 333 "SEM" Hvar, Agency Pelegrini +385 21 742 743, Split +385 21 338 219 "SNAV" Hvar, AgencyAtlas +385 21 741-911 In section How to reach Croatia? there are many useful info on how to come to Croatia - if you are not sure how - you should read that section prior to this one. Reach Hvar by car If you are travelling to Croatia by car, depending on the direction you are coming from you can choose to travell from Austria, Slovenia, Hungary (...) through Zagreb to Split or from Italy (...) through Rijeka also to Split. From Split you have to take car ferry to Hvar. There are two ports suitable to accept car ferries - Stari Grad and Sućuraj. Stari Grad is closer to Split and Town of Hvar (20 km road). Sućuraj port is more suitable if you are coming from the direction of Drvenik (departure port) and Dubrovnik. There is a gas station in Križna luka (working hours 7:30 - 19:30). Reach Hvar by bus or train If you are travelling Croatia by bus - there are connections from all bigger cities and places to Split. Split main bus station is right across the ferry port. There you can choose one of the sea transports. Bus departures from Zagreb and Split are frequent (every half hour or every hour). For details visit Bus station Split and Bus station Zagreb. Bus station Split phone No: +385 60 327 327. The same thing if you are travelling by train - train station is also right across the ferry departure sight. First class ticket from Zagreb to Split is 211,50 kn and second class ticket is 144,00 kn. InterCity trains operate now (since July 26th 2004) from Zagreb to Split and back three times a day (with additional connections at night) with duration of 6 hours. Train departures Zagreb - Split: 06:50, 11:05, 15:10, 21:25, 22:57 Train departures Split - Zagreb: 07:45, 10:55, 14:52, 21:05, 22:20 For details visit HŽnet. Train station Split phone No: +385 21 338 499. Train station Split ticket reservation phone No: +385 21 338 582. Reach Hvar by plane Split Airport is situated 25 km from Split. Transfer of passengers from the Airport is organised by buses, also there is a local bus every 20 minutes and taxis are available during the operating time of Split Airport. In Split you can choose one of the sea transports. Here is Zagreb - Split connection, you can find more details on Croatia Airlines website. Split - Zagreb (Croatia Airlines) Mon Tue Wed Thu Fri Sat Sun 07:00 07:50 14:40 19:50 07:00 07:50 14:00 18:10 19:50 07:00 07:50 14:40 19:50 07:00 07:50 14:40 19:50 07:00 07:50 14:40 19:50 07:00 15:25 16:30 07:00 19:50 Zagreb - Split (Croatia Airlines) Mon Tue Wed Thu Fri Sat Sun 06:25 13:15 14:55 20:25 06:25 13:15 14:55 17:05 21:05 06:25 13:15 14:55 20:25 06:25 13:15 14:55 20:25 06:25 13:15 14:55 20:25 15:00 20:25 14:55 21:05 Croatia Airlines ticket reservation phone No: +385 62 777 777 Airport Split phone No: + 385 21 203 555 Airport Brač phone No: + 385 21 648 615 Agency "ATLAS" in Hvar phone No: +385 21 741 - 911 The construction of the commercial airfield Faros in the Stari Grad started recently and should be finished by the start of 2005. Default.aspx?PageContentID=36&tabid=314 Default.aspx?PageContentID=35&tabid=314

Recipes

 

Recipes from Hvar island, courtesy of The Best of Croatian Cooking

 

 

Black Risotto (Crni rižot)

This is a highly prized and unusual dish. If you are looking for a recipe to impress seafood-loving guests, this is definitely one to try. This recipe is courtesy of Joso's restaurant in Toronto, Canada, whose celebrity clientele raves about the black risotto served there. The restaurateur, Joso Špralja, is a Croatian from Dalmatia who introduced the Canadian food-loving public to this delectable dish!

 

Serves 4

2 pounds fresh cuttlefish (also known as sepia, about 3 medium sized)

1 pound fresh squid (about 2 medium sized)

1/3 cup olive oil

1 large onion, minced

5 cloves garlic, minced

3 tablespoons finely chopped parsley

salt and fresh ground pepper to taste

1/4 cup dry red wine

1/4 cup red wine vinegar

1 cups arborio rice (short grained Italian rice)

1 tablespoon olive oil (for rice)

lemon slices for garnish

parsley for garnish

 

To clean the cuttlefish: wash the cuttlefish under running water. Pat dry and then cut

through the back of the cuttlefish using kitchen scissors or a sharp knife. Remove the

insides, carefully separating the small ink sac and setting it aside. Discard the rest of the

innards, also removing the hard white bone from the back. Next, cut the tentacles from

the body and set aside. Squeeze out the chickpea sized, round, beak which will be

protruding from the body and discard.

 

To clean the squid: gently pull the body and head apart. Clean the stomach of all of the entrails, and carefully remove the small ink sac and set it aside for later use. Remove and discard the transparent quill from the body sac. Wash the inside of the squid thoroughly under cold running water. Remember to squeeze out the beak and discard. Cut off the tentacles and set aside.

 

Next, slice the cuttlefish and squid into 1" strips, and then 2" cubes and then set aside. Chop tentacles and place in bowl with the rest of the seafood. In a small bowl break the ink sacs and scrape out the ink. Add a few drops of water, and using a fork stir into a thick paste.

 

Heat a large, deep skillet with the olive oil over medium heat. Sauté the onion and

when soft, add all of the cuttlefish and squid (including tentacles).Cook until soft and golden, about 10 to 15 minutes. Add garlic and parsley, stirring to combine. Pour in the wine, vinegar and then stir in the ink paste. Cook for another 5 minutes. Season with salt and pepper to taste.

 

Rinse the rice, and then add it to the skillet along with the 1 tablespoon of olive oil. Stir to coat the rice in oil and skillet juices and sauté for about 1 to 2 minutes. Then add enough hot water to cover the rice completely and cook uncovered until the rice

al dente, about 20 to 25 minutes. Stir occasionally. If the rice dries out, add another 1/2 cup of hot water (reduce the additions of water to 1/4 cup after 20 minutes) and then stir-cook. Remember to stir well and always loosen the rice from the bottom of the pot so that it doesn't stick.

 

Remove from heat when done and place on serving platter. Garnish by surrounding with sliced lemons and sprinkling additional parsley if so desired.

 

Black risotto may be served on its own with salad and crusty bread or it may accompany grilled fish or squid including calamari. Actually, it is sinfully delicious with any seafood!

 

$ Some fishmongers will clean the cuttlefish and squid for you, just remember to ask them to reserve the ink sacs!

? Reduce the 1/3 cup of olive oil somewhat by using a nonstick skillet.

 

 

Grilled Fish (Riba na gradele)

Sometimes the simplest methods of preparation yield excellent results. Most locals on the Adriatic will tell you that one of the best ways to prepare fish is to grill it. Here is a basic method for doing just that. It works on any type of oily fish. The recipe is easily doubled. Baste fish with sprigs of rosemary or thyme you will love the results!

Serves 2

2 1/2 pounds fish fillets, cut in pieces

bay leaves

salt to taste

1/2 cup olive oil

1/4 cup lemon juice

chopped parsley

Skewer the fish pieces on a skewer, placing a bay leaf between each piece. Salt the

fish and grill over the barbecue. Rotate occasionally, basting continually with olive oil and lemon juice until done.

Place on platter; garnish with parsley, and sprinkle with olive oil.

$ Prepare fish on skewers ahead of time. Refrigerate and baste with oil and lemon juice to keep moist until ready to use.

 

 

Dalmatian Stewed Beef (Pašticada)

 

Though Dalmatia is best known for its seafood, one cannot omit this dish from a list of traditional Dalmatian specialties. This version is a bit more exotic with its use of fruits in the sauce and it requires 2 days for preparation. Though it calls for red wine, feel free to substitute white if that is your preference. Excellent served with boiled or mashed potatoes or even gnocchi or any other fresh pasta.

Serves 6 to 8

2 1/2 pounds beef round

6 to 8 slices smoked bacon, cut into ½-inch pieces

2 cloves garlic, coarsely chopped

salt and pepper to taste

1/4 cup mustard

3/4 cup cooking oil

3/4 pound soup vegetables, chopped (carrots, celery, parsnips, parsley root etc)

1 large onion, minced

1/2 cup red wine

1/4 cup tomato paste

3 fresh figs, slivered, or dried figs

3 pitted prunes, slivered

1 apple, peeled and sliced

1 tablespoon chopped fresh rosemary

1 tablespoon chopped fresh thyme

1 bay leaf

 

Day One:  slit pockets into the meat and insert the bacon and garlic. Salt and pepper the meat and spread mustard mixed with ¼ cup cooking oil over the meat.  Place on platter, cover, and refrigerate overnight.

 

Day Two:  heat  ½ cup cooking  oil on medium-high heat in a Dutch oven or deep stockpot with a lid.  Brown the meat on all sides and then remove from skillet and set aside. Now sauté the vegetables and onion in the same skillet. When vegetables are soft, add the meat and stew about 2 hours, adding water and wine as needed.

 

When the meat has softened and is tender, add the tomato paste, figs, prunes and apple and continue to stew till the fruit is soft.  Near the end, add the rosemary, thyme and bay leaf.  Remove the meat, slice, and place on platter.  Strain the sauce and pour over the meat or serve separately alongside the meat.

$ Chop your vegetables the day before and store in a water-filled dish.

? Use less oil to sauté the vegetables. Reduce the amount of bacon, but do not omit entirely.

 

 

 

Dalmatian Fritters (Dalmatinske fritule)

 

These are almost like little doughnuts. Grown ups and children alike can't get enough of them. They are often made in Croatia around the Christmas holiday season.

 

Serves 8 to 10

6 teaspoons (2 packets) dry yeast

1/2 cup warm water

1 cup plus a pinch granulated sugar

7 cups all-purpose flour

2 cups hot water

1/2 cup plum brandy or brandy of choice

2 teaspoons vanilla

1/2 teaspoon grated nutmeg

1 cup raisins

grated rind of 1 lemon

7 to 6 cups cooking oil for frying

powdered sugar

 

Mix the yeast with the warm water and a pinch of sugar and set aside to bubble and rise. Place flour in large bowl and make a well. Add hot water gradually and blend with a wooden spoon. Keep stirring until the dough begins to "ball.” Continue beating, as you gradually add the 1 cup sugar, the brandy, vanilla, nutmeg, raisins and lemon rind. Blend in the yeast mixture and then let the batter rest for 15 to 20 minutes while the cooking oil is heated up in a deep pot or fryer (the oil should be at least 2 1/2 inches deep).

 

When the oil is hot enough (test by dropping in a small piece of the batter, it should

sizzle, but not burn), drop the batter by well-rounded 1/2 tablespoon measures. You will have to dip the measuring spoon in water between spoonfuls of batter to clean it off. You may also have to coax the batter off the spoon. Do not overcrowd the frying pot. Ensure the fritters are turned so that all sides are golden. When browned, remove with a slotted spoon, cool slightly, and roll in powdered sugar. Arrange on serving platter.

? Drain on paper towels to absorb excess oil.

 

 

 

Dalmatian Fig Torte (Dalmatinska torta od smokvi)

 

Fresh figs grow in Croatia and are used in some desserts. This cake though, is made with dried figs, making it easy to obtain the main ingredient, not to mention more affordable too!

Serves 10 to 14

Cake layer:

1 1/2 cups ground almonds or walnuts, plus additional (optional) for garnish

1 cup chopped dried figs

1 cup raisins

5 tablespoons all-purpose flour

9 egg whites

10 tablespoons sugar

 

Filling:

1 package (6 ounces) vanilla pudding mix (not instant)

3/4 cup sugar

2 teaspoons vanilla extract

2 1/2 cups milk

1 cup (2 sticks) unsalted butter

 

Cake Layer: mix the nuts, figs, raisins and flour together in a large mixing bowl and set aside. Preheat oven to 350°. Grease and flour a 10" round cake pan. Beat the egg whites over medium speed, slowly increasing the speed to high as you gradually add the sugar. Beat until high, soft peaks form.

 

Fold the egg whites into the flour mixture and then pour into prepared pan. Bake for about 25 minutes or until a toothpick or knife inserted in the center comes out clean. Place on rack to cool.

 

Filling: combine the pudding mix, sugar, and vanilla extract and 1/2 cup milk in a small bowl. Stir until smooth and blended. Heat the remaining 2 cups of milk in a double boiler until boiling. Stir in the pudding mixture, and bring to a boil once more, while stirring constantly. Remove from heat and cool to room temperature.

 

Cream the butter. Then beat in the pudding 1 tablespoon at a time until you have

completely blended in all of the pudding mixture.

 

Assembly: cut the cake layer in two horizontal pieces, place filling between the layers, reserving some filling for the sides and top of the cake. Decorate by sprinkling ground nuts on top if so desired.

$ Make the cake layer a day ahead. Just cover in foil so it doesn't dry out.

? Use low-fat or skim milk.

 

 

Dalmatian Octopus Salad (Dalmatinska salata od hobotnice)

 

This is a salad that seafood lovers will enjoy. A trick we learned from a friend, who is a native of Split in Dalmatia, is to boil the octopus with a few wine corks in order to help make it tender. Strange, but true; it really works. Serve with crackers or breadsticks.

Serves 4

1 large octopus, cleaned and rinsed

2 to 3 wine corks, if at all possible

1 red onion, thinly sliced

olive oil

wine vinegar

juice of 1 lemon

salt and pepper to taste

1 clove garlic, minced

2 to 3 tablespoons chopped parsley

2 tablespoons capers (optional)

Pound the octopus with a meat mallet. Place in a saucepan with water to just cover

the octopus, add the wine corks. Simmer over medium heat for about 3 hours until

completely tender. Let cool in its cooking water, then chop or slice the octopus and place in salad bowl. Add the sliced onion. Season with olive oil, wine vinegar, lemon juice, salt, pepper, garlic and parsley. Add capers if desired.

$ Buy cleaned octopus at quality supermarkets and fish markets. You may also find octopus that is cleaned and frozen, just thaw and cook.

? Use fat-free or low-fat Italian dressing instead of the olive oil and vinegar.

 

 

 

Economy

The early signs of tourism on the Island reach far back into history, as far as ancient history and the Middle Ages, which is best seen by the remains of rustic villas (farm buildings and country houses) all over Hvar's Agar (valley). During the Middle Ages the Island was visited by many adventurers, naturalists, ethnologists and archaeologists that came to study plants, minerals and ancient monuments. Organized tourism began in 1868 with the establishment of The Hygienic Society of Hvar headed by Bishop Juraj Duboković. The first hotel with 13 single rooms and a restaurant was opened in Samohod-Dubokovićs' house. The first arrival of foreign guests is considered as being the beginning of modern and organized tourism on the Island. Apart from tourism and wine-growing, which are the main branches of the island's economy, the inhabitants are concerned with the rearing of livestock (famous Hvar lamb), the growing of aromatic plants (lavender, rosemary), olives and figs, and fishing which, due to the rich fishing grounds, has always been an important local industry. However, Hvar as a whole owes its prosperity to shipping. Although restricted in tonnage until the fall of the Venetian Republic, the island's small fleet provided a living for a large number of its urban and rural population. The first large oceangoing vessel to appear in Hvar after the fall of the Venetian Republic was used for the transport of wheat from Black Sea ports and the export of local products, primarily salted fish. Thus despite its well developed agriculture the island of Hvar owed its living and prosperity to shipping, which also provided the basis for the island's cultural development. Before the second half of the 19th century Hvar had no regular land or sea communications, people relying on the occasional small vessel. In the interior of the island there existed only the old Illyrian, Greek and Roman roads recorded in the statute of 1331, for the island had derived no benefit from the road construction projects of the Napoleonic era. Hvar obtained its first regular shipping link with the mainland in the 1850s, and its first regular daily service at the beginning of the 20th century. After the liberation at the end of the Second World War the island began to develop at a rapid rate. Sućuraj in the east, Stari Grad in the centre, and the town of Hvar are connected with the mainland by regular ferry-boat services. Apart from the fast motor ships which link Hvar with all major centers along the Adriatic coast the towns of Hvar and Jelsa are linked with Split by local shipping services. Default.aspx?tabid=330