Korcula islandas well as Dalmatian coast during centuries was controlled by Venetians, Austro-Hungarian, French and Italian. All of them left significant influence in our culture and gastronomy. Dalmatian cuisine is Mediterranean flavoured while northern Croatia has more in common with Central European cuisines.
The right food brings out the flavours in the wine so below are some suggestions.
Here are some suggestions for dishes that are great companions to Posip wine:
Pršut is air-dried and bit smoked ham, made in Croatian coastal highlands. Together with homemade cheeses is typical starter.
Adriatic fishes and seafood are well known for high quality. White or stone fishes are on the high price. Dalmatian fishes are prepared in many ways; grilled, boiled, fried, salted, marinated and stewed (Brodet), but usually not roasted or steamed. For Dalmatians, the fish is always accompanied by olive oil, garlic and parsley. And a glass of good wine too.
Salata od hobotnice (Octopus Salad) is the very original recipe. The difference from similar salads made around the Mediterranean is that octopus is not raw and chewy, like for instance in Greece, Spain or Italy, but fresh and soft.
Crni Rizot (Black Risotto) is a typical Dalmatian seafood recipe. Risotto is made with squids and their ink as a colour and spice. Other seafood such as mussels, a variety of shells and shrimps can be added too.
Kamenice (Oysters) and Mušule (Mussels) are a very good companion. Ston is just about 1-hour drive from Korcula island, where some of the best oysters and mussels are grown. Oysters are preferred fresh & raw with lemon juice. Mussels could be prepared in many different ways – grilled, stewed, steamed…
Pasta šuta, Pasta fažol, Njoki, Pašticada & Rizot are all popular and Italian influenced dishes. Names of dishes are actually modified Italian names (pasta, gnocchi, risotto). Those dishes taste different than original, but the base of the dish is still obvious. Pašticada is a dish which hardly can be found in Italy any more, but in Dalmatia is one of very favourite.
Bakalar inbjanko is dried cod boiled and mixed with potatoes, garlic, parsley and olive oil. This is a typical Mediterranean dish that took a important place in our cuisine too.
Juhe (Soups) are very important part of Croatian meals, especially for lunch. Lot of Croats use to say, that there is no lunch if there is no dish to be eaten with spoon.
Peka (or Sać) is very authentic and interesting way to prepare meat in fireplace. Any kind of meat, preferably lamb or baby goat, together with sliced potatoes, vegetables, drop of olive oil and spices is placed in shallow pot and covered with hot iron bell. Bell is constantly heated with hot ash and coils. Meat and vegetables under “peka” are sealed in order to keep all flavors inside. Meat is soft and tender, semi- roosted semi-steamed.
Čevapčići is Balkan grill speciality made of minced beef meat with spices. Chopped sweet or young onions and Ajvar source are usually served with čevapčići. Ajvar is made of roasted pepper and eggplant minced with garlic, onion and assorted spices. It can be a spicy or sweet one, depends which variety you pick up.
Mješano meso (Croatian mixed grill) contains assorted peaces of beef, lamb, pork and weal meat; ćevapčići and sausages.
Gulaš is meat stew came in Croatian cuisine during Austro-Hungarian dominancy over our country. Gulaš prepared in Dalmatian way is much lighter and less hot & spicy then old original from Hungary. Gulaš can be made of beef, lamb or veal meat, and even with addition of green beans or mushrooms.