5 The gastronomic culture of the Šibenk area comes down from the hinterland to the coast, resembling the falls of the Krka River and creating a unique national gastro-park, in which traditional and contemporary gastronomic heritage are united, and which has spread from rural areas to the hidden island bays.
Did you know? The hinterland of Šibenik, and specifically the area of the Miljevac plateau, is an almost ideal climate with cold and windy winters, producing maybe the best proscuitto in the whole of Dalmatia. The local country households prepare it in the traditional way: smoked on holm oak and dried by the wind.
The national parks Kornati and Krka are not the only natural phenomenons to thrill the visitors of the Šibenik part of Dalmatia. As the Krka River, with a magnificent display of its rich waterfalls demonstrating the power and beauty of a karst river, enters the sea, the gastronomic delicacies of Šibenik’s hinterland flow into the gastronomic wealth of the Šibenik archipelago, an area rich with white and blue fish, crabs, shells and molluscs. Lovers of good food cannot miss the harmonious mixture of the two, apparently different, cuisines, where the first one is dominated by typical continental features, and the second contains all the finesse of sea flavours and aromas. Jointly, they form the Mediterranean gastro-rhapsody in this area demonstrating an exchange of varied macro-climate and morphological diversity in a small area. The hinterland of Šibenik, and specifically the area of the Miljevac plateau, is an almost ideal climate with cold and windy winters, producing maybe the best proscuitto in the whole of Dalmatia. The local country households prepare it in the traditional way: bacon (pancetta) along with all types of sausages and other meat products are smoked on holm-oak and dried by the wind. This combines all the advantages and specificities of this area and reveals a long tradition of ancient gastronomic customs. The proscuitto is often eaten with another speciality typical of the Dalmatian hinterland – goat cheese from mišina (a bag made of animal leather), and bread under a clay or steel dish, prepared with various cereals ground in old mills. Lovers of young lamb will be offered this speciality prepared in several different ways. 45