Dalmatian Coast (Croatia)

As in all Croatian cuisine, Dalmatian dishes boast Hungarian, Italian, Austria or Oriental influences.
The results of this culinary mixture are obvious: the Dalmatian stew, pasticada, is often served with gnocchi and amongst the well-loved meat dishes count smoked prosciutto that is served with a hard sheep's milk cheese, olives, capers and onion. Dishes with a short cooking time are particularly favoured; olive oil and wild herbs are used in abundance in preparation. Fresh sea fish such as bream, sea bass or mackerel are crisply roasted and elaborately seasoned.
Finally something sweet - this maxim is important to the Dalmatians who enjoy desserts of Mediterranean fruits or dried figs with almonds and honey. Well-loved are also spiced biscuits from the Island of Hvar.
Wine lovers may celebrate the fact that Dalmatia is that part of Croatia, from whence the best wines originate; particularly the famous dingac, a rich aromatic red wine. In addition to this is postup, a wine from the 19th century that was delivered to the Vienna's imperial court. The white wine, grk, from the Isle of Korcula, a high-percentage, green, herby schnapps known as travarica and lozovaca, a grape schnapps, are popular alternatives.