Dalmatian food traditions – Fall and Winter in Imotski

In the time of uniformed restaurant offer, it is always nice to find some authentic Dalmatian tastes. Problem is that most of the traditions are nearly gone and that you can get traditional meals at very few places. Steak, french fries, pizzas…are taking over and that is ok. People have the right to eat what they want… But there should still be few brave restaurant owners that are willing to promote some traditional dishes besides lamb on a spit, peka and grilled fish.

One of the regions with very interesting traditions is definitely Imotski region deep in the hinterland of Dalmatia, at the very border with Hercegovina. So, when I got invited by my friend Domagoj to have traditional lunch at his fiend’s place, I was more than happy to accept his invitation!

Traditional Imotski stone house over 100 years old

Imotski was an important border city from the times of Venetian liberation from centuries of Turkish rule and continued to be so in the times of Napoleon’s rule in this area as well as in the times of Austian government. All that brought numerous influences to the cuisine of the region and some international dishes got their local versions in Imotski.

So, we were invited to this traditional Imotski home. The stone house itself tells the story of fairly wealthy urban family at turn of the century who built this place. The different color stone was used as a decoration and that was very pricey at the time and very few houses had it!
The interiors were also traditional and it looked like we went back in time!

Traditional bedroom

Our host was Mrs. Maja Delić – Peršen and I want to thank her again for being such a great host! She invited us to her family house and cooked superb traditional meal just like in the old days. She also served the dishes in her antique porcelain dinnerware from 1939!

We started with chicken soup served with traditional pork/beef sausages called luganige.

Chicken soup with luganige sausages

This soup/sausage combination was truly exceptional!

Next on the menu was more international menu favorite in local version: sauerkraut and sausages.

Sauerkraut and sausages

Then we had the local version of black pudding – a blood sausage mixed with corn flour and served with very tasty fennel sauce! The secret to this sauce was not disclosed but they told me that it is cooked for two hours. Great combination!

Black pudding

All this was served with simply superb, organic local wine Kujunđuša made by my friend Domagoj himself!

And then we continued with something sweet: apple strudel and bobići. These bobići sweets are usually served at All Saints Day in Dalmatia.

Bobići

After a great food, some small talk and planning for our future Imotski trips, it was time to leave. Night falls quickly in winter days and there is almost hour and a half to Split via local roads and highway.

Winter motif in Imotski

But I will be back soon for more food and wine adventures!

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