 |
Although the life on
the island has been modest at all times, and so has been the nourishment
of its population, nevertheless a tasteful and various domestic cuisine
has developed here. Certainly it was adapted not only to material feasabilities
but to food hat was available at the most. On the poor, stingy island
earth various vegetables and fruits were cultivated, so that both were
an important ingredient of the daily life nourishment. The traditional
chosen and more expensive dishes were prepared of feasts or special family
celebrations, moreover, there are established rules for what occasions
certain dishes are served. The most important fat for preparing dishes
is the domestic olive oil. since there is wine abundantly, it is significant
in the diet of the population not only as a beverage but as a spice as
well, as well as the domestic brandy. The brandy is improved with different
kinds of aromatic herbs : anise, rose petals, and similar, so that numerous
kinds of aperitifs are being prepared, or rather sweet alcohol beverages
(liqueurs).The most prepared meat dishes are lamb, goat and mutton, but
that was considered a speciality, as well as dried (smoked) pork ham “prsut”,
venison, beef. Mixed meat with domestic vegetables is roasted in a closed
pot covered with glow and ashes (“meat under the top”). Two
typical meat dishes on Korcula are “pasticada” (marinated beef
cooked in a thick gravy with dumplings), and “Zrnovski makaruni”
(domestic noodles with pieces of beef meat). Fresh mussels and oysters
get on the table from nearby Ston, and the favourite dish of Korcula -
sea-urchin eggs - does not get to the restaurants, because it is eaten
right on the catch spot. Dishes with rice are very tasteful, especially
the “black risotto”, made from rice, cuttle-fish or squid. The
most tasteful lobsters are the ones caught in the triangle of the islands
of Korcula, Lastovo and Mljet. Fish is more often prepared than meat,
especially the cheaper one. Anchovies are being salted, and that is very
tasteful, especially as a winter food when the catch is poor. Fish is
being grilled, fried, cooked, and very tasty is the “brodet”
- cooked fish with vegetables. “Brodet” is served with cornmeal
mush. Milk is gained from sheep and goats, so that women on the island
make very tasty domestic cheese. The most served sweet dish is “prikle”
- in oil fried donuts with raisins and almonds, and they are considered
to be a dish without meat and are prepared on Good Friday, Christmas Eve
and similar occasions. At Easter a specially formed sweet bread is baked;
“Sirnica”, for St. Martin “Lojenice”, and for “All
Saints” in Blato “Lumblija” is baked - a sweet bread with
wine and many spices. Beside that, for the most solemnly occasions “cukarini”
are baked, “Kla{uni” (cake filled with almonds), “krokant”
- grinned almonds in fried sugar, “Hrstule” - thin dough fried
in oil, “kontonjata” quince cheese and “Rozata” -
creme caramel are prepared. As a medicine, or rather as a spice or tea
different kinds of wild growing herbs are used: rosemary, laurel, basilicum,
mint, orange and lemon petals.
Many of the mentioned dishes and numerous others can be tasted in the
restaurants and taverns of the villages on the island.
|
GRK - a white
dry wine from Lumbarda, with a special aroma and significance, that shows
the speciality of the sandy base it
is cultivated on.
POSIP - white dry wine from Smokvica and Cara, the first wine of
Korcula to gain law protection.
RUKATAC - white dry wine from Smokvica that in other
Dalmatian parts is known under the name Marastina.
PLAVAC - is the name of the best red wines of the island of
Korcula, and the best known Plavac comes from the
sunny southern bays of “Defora”. Several kilometres north-east
from Korcula are the vineyards of Peljesac located, and they are planted
with the sort PLAVAC MALI , and the best dry wines in Croatia -
POSTUP and DINGAC.
Many inhabitants of Vela Luka have their own wineyards and they are cultivating
them and producing their own domestic wines
|
