I don’t like to come out from behind the content very often, but I feel that I do need to explain this website and its mission before getting into regularly updated news and articles. Adriatic Gastronomy is the common focal point of several areas of my work in culinary research. More specifically, it is the place where my research in Croatian and Eastern Adriatic food and wine, as well as that of others, will come to life as a collaborative multimedia document. Read more…
Buffet Fife in Split
If you’re in Croatia’s port city of Split on the central Dalmatian coast, drop into Buffet Fife on the harbor for a casual meal of excellent Dalmatian cooking. We enjoyed a light-but-large lunch of grilled fish and vegetables, fried calamari and pommes frites at Fife, then sated our sweet tooth with chocolate crepes.
Mussels in White Wine
Cooking shellfish the Dalmatian way is simple, and if you’ve been to Dalmatia, you know how delicious mussels are when you have the opportunity to jump into the water and harvest them yourself. Chef Gule shows us how to execute good buzara technique in this video from DalmatianCooking.com.
Zucchini Fritters
‘Uštipci’ is the Croatian word for small fritters or doughnuts – savory or sweet – and they’re a great way to turn a small (or large!) amount of fruit, vegetables or leftovers into a quick, tasty snack or side dish. Here’s a recipe for zucchini fritters from our friend Mr. Matias Glavaš in the tiny seafaring village of Kućište on the southern Dalmatian coast.
Dalmatian Cod Stew
A Christmas meal in Dalmatia often includes bakalar, a simple stew of dried cod and potatoes. It’s beyond delectable. The Croatian word bakalar is not only the name of the dish, but also of the fish. It’s a derivation of bacalao, the Spanish word for cod. There are no cod in the Adriatic Sea, so [...]
Buffet Fife in Split
By John J. Goddard :: January 13th, 2011
If you’re in Croatia’s port city of Split on the central Dalmatian coast, drop into Buffet Fife on the harbor for a casual meal of excellent Dalmatian cooking. We enjoyed a light-but-large lunch of grilled fish and vegetables, fried calamari and pommes frites at Fife, then sated our sweet tooth with chocolate crepes.
Mussels in White Wine
By John J. Goddard :: January 10th, 2011
Cooking shellfish the Dalmatian way is simple, and if you’ve been to Dalmatia, you know how delicious mussels are when you have the opportunity to jump into the water and harvest them yourself. Chef Gule shows us how to execute good buzara technique in this video from DalmatianCooking.com.
Zucchini Fritters
By John J. Goddard :: December 20th, 2010
‘Uštipci’ is the Croatian word for small fritters or doughnuts – savory or sweet – and they’re a great way to turn a small (or large!) amount of fruit, vegetables or leftovers into a quick, tasty snack or side dish. Here’s a recipe for zucchini fritters from our friend Mr. Matias Glavaš in the tiny seafaring village of Kućište on the southern Dalmatian coast.
Dalmatian Cod Stew
By John J. Goddard :: December 15th, 2010
A Christmas meal in Dalmatia often includes bakalar, a simple stew of dried cod and potatoes. It’s beyond delectable. The Croatian word bakalar is not only the name of the dish, but also of the fish. It’s a derivation of bacalao, the Spanish word for cod. There are no cod in the Adriatic Sea, so [...]
