Gastronomy of Croatian islands

Dalmatian and coastal cuisines are basically very similar to the cuisine in the coastal parts of Istria. Dishes which come highly–recommended are brodetto, or fish stew, roast gilthead with chard, scampi on the vine grill, lobster fisherman style, boiled scorpion fish, scampi stew, squid stuffed with prosciutto and rice, black and white seafood risotto, and octopus salad.The Adriatic Sea yields specialities such as Noah ’s arks, mussels and other shellfish, while dried codfish from the northern seas, prepared in various ways such as al bianco or with potatoes, is traditionally eaten. Pilchards are the most frequent blue fish, eaten grilled or salted in oil. Pasta, most often eaten with tomato sauce or in soups, is seasoned with wild herbs and spices (Marco Polo, who brought pasta to Italy from China, is believed to have been born on the island of Korčula). Also highly valued are cooked lamb, lamb soup, tomato soup, and thick vegetable soups (Dubrovnik green manistra), pašticada, or a veal sauce, with gnocchi, and beans with pasta. In the Dalmatian hinterland known as Zagora, dishes such as kaštradina, or dried mutton soup with vegetables, and arambašići or japraci, minced meat rolled in vine leaves or chard, reveal that the region once bordered Ottoman Turkey. Eels and frogs in brodetto are very popular in the Neretva River valley, while people living along the Cetina River enjoy simple dishes made from frogs.

Island cuisine
Unique among the island cuisines are those of Vis (pogača, a round unleavened flat cake, is made on Vis and Komiža and is similar to pizza), Korčula, Hvar (roast octopus, honey biscuits and wines made from ancient indigenous sorts of grapes), Krk, and Pag (sheep cheese). Dalmatian prosciutto is very hard and distinctly red and should be eaten in a traditional tavern with cheese and olives. The most popular drinks are grape and herb–flavo red brandies, sherry and wines such as Dingač, Postup, Babić, Žlahtina, Vgava, Pošip, Maraština, Malvazija and Grk.