Okusi Dalmacije

okusi Dalmacije ... flavours of Dalmatia

Dragi putnici!

Dear passengers!

Našom novom uslugom Okusi Hrvatske... želimo vam pružiti jedinstven enogastronomski doživljaj na našim letovima.

Pridružite nam se na paralelnom putovanju hrvatskim krajevima i prepustite se okusima Dalmacije...

In our desire to offer you a unique eno-gastronomic experience on our flights we have introduced a new service: Flavours of Croatia. Join us on a parallel journey of the Croatian regions and enjoy the tastes of Dalmatia...

Upoznajte Dalmaciju

Meet Dalmatia

Dalmacija je najveća hrvatska regija koja obuhvaća četiri županije. Prostire se na jugu Hrvatske i predstavlja iskonski Mediteran.

Zbog prirodnih ljepota, kulturnih i povijesnih spomenika turizam je vrlo razvijen.

Posjetite drevni grad Zadar, središte Zadarske županije jer prepun je povijesnih i kulturnih znamenitosti, ali i mnogih atrakcija poput Morskih orgulja i Pozdrava Suncu.

Dalmatia is Croatia’s largest region and it is comprised of four counties. It stretches to Southern Croatia and represents the Mediterranean as it used to be. Tourism is highly developed in this region owing to its natural beauty, culture and historical monuments.

Visit the ancient city of Zadar, the centre of Zadar County, as it is full of historical and cultural sights, but also to see the

many attractions such as the Sea Organ and the Greeting to the Sun. županije, kao i obližnje Vodice, In Šibenik-Knin County the Primošten, Rogoznica i otoci city of Šibenik awaits you, the poput Zlarina i Prvića. centre of the county, as well Splitsko-dalmatinska županija prostorno je najveća županija na as nearby Vodice, Primošten, Rogoznica and the islands jugu Hrvatske.

Zlarin and Prvić.

Povijest tu živi i traje tisućama Split-Dalmatia County, the largodina i upisana je u njezinu gest county in terms of space, baštinu.

Na udaljenosti od samo trideset is located in the southern part kilometara dva su grada upisana of Croatia.

The thousands of years of u Unescov popis svjetske human history have left an kulturne baštine - Split s Dioimportant mark on the region’s klecijanovom palačom starom heritage.

1700 godina i Trogir, poznat Only thirty kilometres from one po povijesnoj jezgri. A između another are two cities that are njih ostaci su antičke Salone, on UNESCO’s List of World današnjega grada Solina, a Cultural Heritage: Split, with nekadašnjeg sjedišta rimske provincije Dalmacije, najvećega the 1700 year old Diocletian’s Palace; and Trogir, known for arheološkog lokaliteta na istočits historical nucleus. Located noj obali Jadrana. between these two cities are Bogata povijest ogleda se i u srednjodalmatinskim otocima, the remains of ancient Salona, today’s Solin, the one-time centre of the Roman province of Dalmatia, and the largest archaeological site on the eastern coast of the Adriatic.

The rich history has made a mark on the Central Dalmatian islands. The biggest city square in Dalmatia and the oldest communal theatre in Europe await you in the town of Hvar on the namesake island. In Stari Grad it is worth visiting the Stari Grad Plain ager, which has been entered U Šibensko-kninskoj županiji

očekuju vas Šibenik, središte

pa vas na otoku Hvaru, u

on UNESCO’s List of World

gradu Hvaru, očekuje najveći

Cultural Heritage, as well as

gradski trg u Dalmaciji i najstarije Tvrdalj, the castle of the poet Peter Hektorović. On the island komunalno kazalište u Europi.

U Starom Gradu valja posjetiti

of Brač, the oldest settlement

starogradsko polje - ager, tako-

Škrip is an experience not to

đer upisano u popis svjetske kul- be missed, while your stay turne baštine, ali i Tvrdalj, dvorac on the island of Vis will be pjesnika Petra Hektorovića. Na

enriched by visiting the Issa

otoku Braču najstarije naselje

Archaeological Collection.

Škrip nezaobilazan je doživljaj, a boravak na otoku Visu

While in Dalmatia, you should

obogatite posjetom arheološkoj

also visit some of its natural

zbirci Issa.

phenomena. One of them is Biokovo, one of the largest

Posjetite i prirodne fenomene

and most beautiful Dalmatian

- Biokovo, jednu od najvećih i

mountains. Vidova Gora on the

najljepših dalmatinskih planina.

island of Brač is the highest

Vidova gora na otoku Braču

island peak in the Adriatic, and

najviši je otočki vrh na Jadranu,

the Cetina River Canyon with

a kanjon rijeke Cetine s Rad-

Radman’s mill near Omiš is a

manovim mlinicama kraj Omiša

favourite excursion place where

omiljeno je izletište u kojemu

you can feel the spirit of times

se osjeća ladanjski duh prošlih

gone by. Also, visit the island

vremena. Posjetite otok Vis i

of Vis and Modra Špilja (Blue

Modru špilju na otočiću Biševu.

Cave) on the island of Biševo.

Dubrovnik je grad spomenik koji

The city of Dubrovnik is a

vas s radošću očekuje sa svojim living monument which joyfully drevnim zidinama, povijesnim

awaits you with its

zdanjima, čistim morem i Elafit-

ancient walls, historic buildings,

skim otocima.

clean sea and Elaphiti Islands.

Dalmatia is also known for its

Dalmacija je prepoznatljiva i po

exceptionally beautiful bea-

osobito lijepim plažama, a u

ches. This summer, in many

mnogim mjestima na obali i na

places on the coast and on the

otocima i ovoga ljeta očekuju

islands, hidden coves, small

vas i skrovite vale, tihe male pla-

quiet beaches and an oddly

že i čudnovato lijepo podmorje... beautiful underwater world await you...

Enogastronomsko putovanje

Enogastronomy journeys

Nemoguće je potpuno doživjeti Dalmaciju u svoj njezinoj veličanstvenosti a da je ne kušate.

Mediteranska kuhinja smatra se jednom od najzdravijih, najmaštovitijih i najfinijih na svijetu.

Dalmatinska kuhinja, kao osobitost mnogo šireg pojma mediteranske gastronomije,

It is impossible to fully experience Dalmatia in all of its splendour without having a taste of it. The Mediterranean diet is considered one of the healthiest, most imaginative and most refined in the world.

Dalmatian cuisine, a special segment in the much broader

nudi iznenađujuće bogatstvo različitosti, vrlo često u skladnom prožimanju svježih morskih namirnica, otočkih delicija i kopnenih plodova dalmatinskog zaleđa. Svi ti elementi, sjedinjeni u jedinstveni pojam dalmatinske kuhinje utemeljene na tradiciji, ali u novije doba i znatno osuvremenjene novim nutricionističkim i kulinarskim trendovima, tvore dostignuća koja se mogu mjeriti s najvišim svjetskim dometima na tom području.

Najjači su aduti dalmatinske kuhinje svježa riba, rakovi, školjke i mekušci, pripravljeni na gradelama, na lešo, kao brudet ili ispod peke, a u novije doba vrlo često posluženi i sirovi, uz dodatke začina i izvrsnih maslinovih ulja, uvrštenih u najbolje svjetske vodiče. Riba iz Jadrana nedostižne je kvali-

term of Mediterranean gastronomy, offers a startling wealth of variety, very commonly characterised by a harmonious melee of fresh seafood, island delicacies and the produce of the Dalmatian hinterland. All of these elements, combined into a unique concept of Dalmatian cuisine that is rooted in tradition, have recently been enriched by new nutritional and culinary trends. The results are achievements on a par with the highest global achievements in that area.

The biggest selling points of Dalmatian cuisine are fresh fish, crustaceans, shellfish and molluscs which are grilled, boiled, prepared as brodeto or cooked slowly under an iron bell. As of recently, they are served raw, with the addition of seasonings and excellent

olive oil whose global fame has been confirmed by being listing in the best international travel guides.

The quality of the Adriatic fish is second to none. The choice ranges from the modest sardines that have been the sustenance of Dalmatians for ages, to the white fish that dwells on the stony seabed such as sea bass, groper, John Dory, tooth fish, gilt-poll or perhaps the blue finned delicacy tuna.

The best known shellfish in the southern part of the Adriatic is Ostrea edulis, a rare oyster from Ston, which experts consider to be one of the greatest sea delicacies in the world.

When on Pelješac you should not miss the opportunity to taste botargo, cured roe of grey Bračka janjetina proslavljeni je mullet or sea bass, the most gastronomski pojam. Na Mljetu exquisite regional specialty. i Lastovu pravi će gurmani uži- On the island of Korčula, tete, od pučke srdele, vjekovne hraniteljice dalmatinskog puka, do oborite ribe od kamena, kao što su brancin, škarpina, kovač, zubatac, orada ili pak plavorepka delicija tuna.

Na južnodalmatinskom području najpoznatija je školjka Ostrea edulis, raritetna stonska kamenica koju stručnjaci smatraju jednom od najvećih morskih delicija. Na Pelješcu se nipošto ne bi smjelo propustiti kušanje butarge, sušene riblje ikre od cipla ili brancina, vrhunskog specijaliteta tog područja.

Na Korčuli, pak, svakako treba kušati jedinstvene žrnovske makarune, autohtoni specijalitet koji se u izvorno tradicijskom obliku nudi još samo na tom otoku.

vati u jastozima tek izvađenima iz jastožere, a za one sklonije kontinentalnijem jelovniku, dalmatinsko zaleđe, bit će pravo otkriće. Miljevački pršut, cetinske žabe i riječni rakovi, arambašići Cetinske krajine, različita mesna jela pripravljena ispod peke ili kuhana u bronzinu, bakrenom kotliću nad otvorenom vatrom, ili pak čudesni soparnik omiškog kraja, kombinacija sitno nasjeckane blitve u zapečenu tijestu, nalik na tanku slanu pogaču, oduševljavaju sve poznavatelje dobre hrane.

Vina Dalmacije Dalmatinske delicije najbolje je sljubljivati s vrhunskim dalmatinskim vinima kao što su Krajančićev Pošip, Burin ili Toljev Dingač, Milošev Stagnum, Vukasov Plavac mali, Postup

make sure to taste the unique autochthonous delicacy Žrnovo Macaruns. Nowhere else but on that island is it offered in its traditional form.

Brač lamb is a famous gastronomic term. On the islands of Mljet and Lastovo, true gourmets will come unto their own as fresh lobsters are taken out from lobster nets right before their eyes to be prepared in a most delicious way. For those more partial to a continental menu, the Dalmatian hinterland will be a true revelation. Prosciutto from Miljevac, frogs from the Cetina River, and river crabs, arambašići, from the Cetina valley, various meat dishes cooked under an iron bell or in a copper dish over an open fire, or perhaps the delightful soparnik lovingly prepared in and around Omiš, with finely chopped and seasoned Swiss chard baked on a thin sheet of dough; all of these delight connoisseurs and lovers of good food.

Dalmatian Wines Dalmatian delicacies marry best with the top quality Dalmatian wines, such as Krajančić’s Pošip, Burin’s or Tolj’s Dingač, Miloš’s Stagnum, Vukas’ Plavac Mali, Postup made by Mare Mrgudić,

Mare Mrgudić, Dubokovićeva Medvjedica, Plenkovićev Zlatan Plavac, Tomićev Plavac mali i još mnoge druge vrhunske etikete kojima obiluje dalmatinsko područje, osobito južne strane otoka i poluotok Pelješac. Što južnije, to finije i to izvornije, kažu enogastro stručnjaci, koji dalmatinsko područje smatraju jednom od najljepših gastronomskih oaza u svijetu.

I čije mišljenje dijeli sve više stranih turista koji posjećuju najljepši zaljev na Sredozemlju.

Duboković’s Medvjedica, Plenković’s Zlatan Plavac, Tomić’s Plavac Mali and many other top labels that abound in Dalmatia, particularly the southern coasts of the islands and the Pelješac peninsula.

The further south one goes, the finer and more original the food, say the food and wine connoisseurs who consider Dalmatia one of the most beautiful gastronomic oases in the world. Their opinion is readily shared by the growing number of foreign tourists who visit the most beautiful bay in the Mediterranean.

Nudimo vam na letu

Offered on our flights

u poslovnom razredu

in business class

Pogača sa slanom ribom

Flat bread with anchovies

Pripremi se tijesto za kruh u koje se doda sitno rezani pršut te crne i zelene masline i malo maslinova ulja.

Prepare the dough for the bread, to which you add small slices of prosciutto, black and green olives and a little olive oil.

Tijesto se podijeli na dva jednaka dijela. Na donji dio tijesta stavi se šalša, svježi luk izrezan na kolute, malo kapara i slani inćuni te se popapri.

Divide the dough into 2 equal parts. On the bottom part of the dough put tomato sauce, fresh onions cut into slices, a few capers, anchovies and a little pepper..

Cover the filling with the other half of the dough and bake.

Nadjev se prekrije drugom polovicom tijesta i stavi peći.

Rižot od cikle i kozica

Beetroot risotto with shrimp

Na maslinovu ulju i maslacu prži Fry onions and garlic (in one se luk, češnjak (u komadu, posli- piece, later you will remove it) je se izvadi), dodaje se riža i sol. on olive oil and butter, then add rice and salt.

Kratko se pirja, zatim dodaje i bi- Simmer briefly, add white wine, jelo vino, podlijeva se temeljcem and then vegetable broth, and od povrća, a na kraju dodaje at the end add the beetroot se sok od cikle (sok se mora juice (first you have to make a reducirati na polovicu volumereduction of the juice to half its na) i malo vinskog octa. Kad je volume by boiling it) and a little rižot gotov, doda se maslac i wine vinegar. Add butter and parmezan. parmesan cheese when the risotto is finished.

Repovi kozica kratko se prže na Briefly fry the shrimp tails on maslinovu ulju i stavljaju na rižot olive oil and place them on the pri posluživanju. Poslužuje se risotto before serving. May be toplo i hladno. served hot or cold.

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