The cuisine offered in the Zadar region consists
of the best quality features of Dalmatian Cooking, which is
very healthy and simple to prepare
(The dishes are mostly cooked without too many spices).
It is essentially based on fish, seafood and mollusc dishes
(This is the area of the most experienced fishermen in the Adriatic,
which written documents kept in the Archaeological
Museum in Zadar testify to as being a one thousand year
old tradition of the Croats).
As a side dish, boiled vegetables
"na leso", (cooked with nothing added)
are usually served, and everything is seasoned with home made
olive oil, which is of exceptional quality in this region.
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Dishes made of lamb a true delight - easily digested and of healthy meat, especially from the island of Pag. Lamb is usually prepared on "the spit" or "cooked" and is best in spring with a serving of fresh spring onion. As an appetizer, one should try the well-known sheep's cheese of Pag.
***
Of the wines, one must mention the Rose of Benkovac, and the white wines "Zutica" and "Gegic"from the island of Pag.
Maraschino, a liqueur which has been produced in Zadar
for centuries from an indigenous maraska sour cherry tree, popular also
at various courts, is served as a dessert liqueur and, of late, as a garnish
for ice cream and fruit salads. The abundant offer of fish, fresh fruit and
vegetables on hand in this region is best witnessed at the Zadar
market and fish markets, which have both become an early
morning gathering place for all those who revel in the cuisine,
the odours and the temperament of Dalmatia. |
