Three local recipes,
||The culinary specialties of the Zadar
region include some of the finest characteristics of Dalmatian cuisine, which is first and
foremost based on fish and other seafood (this region is home to the best fishers in the
Adriatic Sea). These fine dishes are usually accompanied by tasty cooked vegetables.
Everything is enhanced with local olive oil, which is particularly aromatic and delicious
in these parts. The vegetables raised on the islands and in the hinterland can certainly
be considered health food, and it can be purchased fresh at the open-air markets during
the summer or winter.
When here, by all means treat yourself to lamb dishes. This easily digestible and healthy meat, particularly if is from the island of Pag, is usually served roasted. The best time for roast lamb is during the spring, when it is served with green onions.
A particularly delicious hors d'oeuvre is the famous Pag cheese. The secret of its wonderful flavor lies in the specific pastures (full of medicinal herbs, and hit by strong sea winds and salt) and special production techniques.
The fine local wine goes together well with the Posedarje prosciutto, which derives its flavor from special curing methods in the winds of the bora.
Salted sardines are a part of the fishing tradition. They can be served in small quantities as hors d'oeuvres or used as garnishing. They can be bought individually at Zadar's fish markets.
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• Sv. Leopolda Mandica 1, 23000 ZADAR, Croatia, Tel./Fax: 023/315 107; 315 316 •