It is a local tradition to clean your palate with the nip of one of the domestically made brandies „rakija“, which vary from sweet ones like „višnjevača“ (cherry) and „šipkovača“ (rose hip), to bitter ones, specific for Dalmatia like „lozovača“ (grapes brandy) and „travarica“ (herb-brandy). It is only right to continue in the domestic tone and award your palate with homemade dried ham „pršut“, made according to the famous Miljevci procedure.

Delicacies of the Šibenik hinterland

„Pršut“ from Miljevci is specific, it consists of red and white meat because one cannot exist without the other, as the experts will state. Cruel north-eastern wind typical for this climate, named „bura“, that wipes the Miljevci strait land is the producer of the best „pršut“ in Croatia. Small home productions are adding signature moves to their recipes, whether it is a different level of saltiness or dryness, or a collection of different herbs added to the smoking procedure.

Various homesteads situated nearby provide a wide range of cheeses, that are moderating the saltness of „pršut“, while the out-of-the-oven bread loaf brings the taste of the long-gone times.

What is missing is a bit of salad, a few domestic green olives, and a domestically grown tomato with a bitter-sweet taste, or a green, slightly bitter, leaf salad that cracks with each chew, all deliberately seasoned by domestic olive oil and wine vinegar.

Home-made olive oil here tastes differently. It is not a bitter one, characteristic of Istria, but the oil is made of mature olive, softened, more tasteful to the softer palate, with the whiff of salt. A bit of this olive oil, a few grains of salt, and the homemade bread loaf are great „tapas“ while waiting for the „peka“, a dish made under the bell.

“Peka“ – the Queen of Skelin Cousine

„Peka“ is the queen of this home cuisine. Whether it varies from „pivac ispod peke“ (a roaster under the bell), which is widely prepared in the neighborhood, to the home-bread „janjetina ispod peke“ (roasted lamb under the bell). There is also chicken from free-range farming prepared in a variety of different recipes, as well as traditional dishes like the lamb on the roasting spit.

The closeness of the coast provides a wide range of fish, adjusted to the season, full moon, or the winds that are blowing, depending on the part of the year. There are always sea bass and gilt-poll available, while the octopus under the bell is a special delicacy, garnered with domestic potatoes and carrots.

„Janjetina s bižima“  (the lamb with peas) is a special dish, a gourmet relish. This home signature dish is prepared according to the home recipe, and it offers a high-quality lamb meat stew with peas, garnered with local herbs such as bay leaves.

If barbecue meat is your preference, the host will offer you a wide range of meat from local meat shops with their production. Young guests will be attended to with special care, offering them a specially adjusted menu and a wide range of beverages.

And, in the end, the sweet tooth deserves attention too, well, as a desert.  There are several cakes on the daily menu, freshly made pancakes, garnered with homemade jams and marmalade.

Indulge Yourself and Get Inebriated with Figs

However, there is a hidden gem on the menu. Search for the „Pijane Smokve“ (drank figs), a desert with a specific name, giving a slight clue that figs are somehow secretly connected to the alcohol. As it is generally explained, the figs are cooked in wine, reduced and the mascarpone cheese is added. The rest of the ingredients are in the family recipe, hiding the aromas that bring that specific taste, the taste that celebrates Dionisius, with wines and dishes, just like in Roman times.

Top-quality and superior-quality wines, garnered with homemade food, will fill your palate with an explosion of salty, bitter, sweet, and fruity tastes.

Add a frost-chilled glass of „Pošip“ and you can rest like a Bacchus, a modern gourmand of our times.

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