At some point while I was translating the recipes and writing Dalmatian Cooking, it became clear to me that I didn’t only want to produce a cookbook, but also create a progressive learning project in conjunction with the website and the Dalmatian Cooking Facebook page. I don’t just want to teach you Dalmatian cuisine, but
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You may not have guessed it from all of the seafood posts on this site so far, but Dalmatians also love good steaks, and they have some excellent methods for preparing them. One of my favorite techniques involves slathering the meat with a generous portion of anchovy butter. You might think that this would
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Blood sausage is one of many ways to be sure that every part of the pig is put to good use after slaughter. The general term for blood sausage in Croatian is krvavica (KURV-ah-vee-tsa). This recipe from the northern coastal region of Primorje includes cinnamon and raisins for a touch of aromatic sweetness. Primorska Krvavica
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This Dalmatian dish is a fine example of how memorable an elegantly simple pasta preparation can be. I predict you will return to this favorite old recipe often.
Many of our elders know far better that brain is a special treat. It’s considered an organ meat, but you might have some trouble finding a place to sell it to you. There are regulations against selling brains for food in some locales, and this is unfortunate. It has the consistency of extremely tender liver,
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