okusi Dalmacije ... flavours of Dalmatia

Dragi putnici!

Našom novom uslugom Okusi

Hrvatske... želimo vam pružiti

jedinstven enogastronomski

doživljaj na našim letovima.

Pridružite nam se na paralelnom

putovanju hrvatskim krajevi-

ma i prepustite se okusima

Dalmacije...

Upoznajte Dalmaciju

Dalmacija je najveća hrvatska

regija koja obuhvaća četiri župa-

nije. Prostire se na jugu Hrvatske

i predstavlja iskonski Mediteran.

Zbog prirodnih ljepota, kulturnih i

povijesnih spomenika turizam je

vrlo razvijen.

Posjetite drevni grad Zadar,

središte Zadarske županije jer

prepun je povijesnih i kultur-

nih znamenitosti, ali i mnogih

atrakcija poput Morskih orgulja i

Pozdrava Suncu.

Dear passengers!

In our desire to offer you a

unique eno-gastronomic

experience on our flights we

have introduced a new service:

Flavours of Croatia. Join us on

a parallel journey of the Croatian

regions and enjoy the tastes of

Dalmatia...

Meet Dalmatia

Dalmatia is Croatia’s largest

region and it is comprised of

four counties. It stretches to

Southern Croatia and repre-

sents the Mediterranean as it

used to be. Tourism is highly

developed in this region owing

to its natural beauty, culture

and historical monuments.

Visit the ancient city of Zadar,

the centre of Zadar County, as

it is full of historical and cultural

sights, but also to see the

U Šibensko-kninskoj županiji

očekuju vas Šibenik, središte

županije, kao i obližnje Vodice,

Primošten, Rogoznica i otoci

poput Zlarina i Prvića.

Splitsko-dalmatinska županija

prostorno je najveća županija na

jugu Hrvatske.

Povijest tu živi i traje tisućama

godina i upisana je u njezinu

baštinu.

Na udaljenosti od samo trideset

kilometara dva su grada upisana

u Unescov popis svjetske

kulturne baštine - Split s Dio-

klecijanovom palačom starom

1700 godina i Trogir, poznat

po povijesnoj jezgri. A između

njih ostaci su antičke Salone,

današnjega grada Solina, a

nekadašnjeg sjedišta rimske

provincije Dalmacije, najvećega

arheološkog lokaliteta na istoč-

noj obali Jadrana.

Bogata povijest ogleda se i u

srednjodalmatinskim otocima,

many attractions such as the

Sea Organ and the Greeting to

the Sun.

In Šibenik-Knin County the

city of Šibenik awaits you, the

centre of the county, as well

as nearby Vodice, Primošten,

Rogoznica and the islands

Zlarin and Prvić.

Split-Dalmatia County, the lar-

gest county in terms of space,

is located in the southern part

of Croatia.

The thousands of years of

human history have left an

important mark on the region’s

heritage.

Only thirty kilometres from one

another are two cities that are

on UNESCO’s List of World

Cultural Heritage: Split, with

the 1700 year old Diocletian’s

Palace; and Trogir, known for

its historical nucleus. Located

between these two cities are

the remains of ancient Salona,

today’s Solin, the one-time

centre of the Roman province

of Dalmatia, and the largest

archaeological site on the ea-

stern coast of the Adriatic.

The rich history has made a

mark on the Central Dalma-

tian islands. The biggest city

square in Dalmatia and the

oldest communal theatre in

Europe await you in the town

of Hvar on the namesake

island. In Stari Grad it is worth

visiting the Stari Grad Plain -

ager, which has been entered

pa vas na otoku Hvaru, u

gradu Hvaru, očekuje najveći

gradski trg u Dalmaciji i najstarije

komunalno kazalište u Europi.

U Starom Gradu valja posjetiti

starogradsko polje - ager, tako-

đer upisano u popis svjetske kul-

turne baštine, ali i Tvrdalj, dvorac

pjesnika Petra Hektorovića. Na

otoku Braču najstarije naselje

Škrip nezaobilazan je doživ-

ljaj, a boravak na otoku Visu

obogatite posjetom arheološkoj

zbirci Issa.

Posjetite i prirodne fenomene

- Biokovo, jednu od najvećih i

najljepših dalmatinskih planina.

Vidova gora na otoku Braču

najviši je otočki vrh na Jadranu,

a kanjon rijeke Cetine s Rad-

manovim mlinicama kraj Omiša

omiljeno je izletište u kojemu

se osjeća ladanjski duh prošlih

vremena. Posjetite otok Vis i

Modru špilju na otočiću Biševu.

on UNESCO’s List of World

Cultural Heritage, as well as

Tvrdalj, the castle of the poet

Peter Hektorović. On the island

of Brač, the oldest settlement

Škrip is an experience not to

be missed, while your stay

on the island of Vis will be

enriched by visiting the Issa

Archaeological Collection.

While in Dalmatia, you should

also visit some of its natural

phenomena. One of them is

Biokovo, one of the largest

and most beautiful Dalmatian

mountains. Vidova Gora on the

island of Brač is the highest

island peak in the Adriatic, and

the Cetina River Canyon with

Radman’s mill near Omiš is a

favourite excursion place where

you can feel the spirit of times

gone by. Also, visit the island

of Vis and Modra Špilja (Blue

Cave) on the island of Biševo.

Dubrovnik je grad spomenik koji

vas s radošću očekuje sa svojim

drevnim zidinama, povijesnim

zdanjima, čistim morem i Elafit-

skim otocima.

Dalmacija je prepoznatljiva i po

osobito lijepim plažama, a u

mnogim mjestima na obali i na

otocima i ovoga ljeta očekuju

vas i skrovite vale, tihe male pla-

že i čudnovato lijepo podmorje...

Enogastronomsko putovanje

Nemoguće je potpuno doživjeti

Dalmaciju u svoj njezinoj veli-

čanstvenosti a da je ne kušate.

Mediteranska kuhinja smatra

se jednom od najzdravijih, naj-

maštovitijih i najfinijih na svijetu.

Dalmatinska kuhinja, kao

osobitost mnogo šireg pojma

mediteranske gastronomije,

The city of Dubrovnik is a

living monument which joyfully

awaits you with its

ancient walls, historic buildings,

clean sea and Elaphiti Islands.

Dalmatia is also known for its

exceptionally beautiful bea-

ches. This summer, in many

places on the coast and on the

islands, hidden coves, small

quiet beaches and an oddly

beautiful underwater world

await you...

Enogastronomy journeys

It is impossible to fully expe-

rience Dalmatia in all of its

splendour without having a

taste of it. The Mediterranean

diet is considered one of the

healthiest, most imaginative

and most refined in the world.

Dalmatian cuisine, a special

segment in the much broader

nudi iznenađujuće bogatstvo

različitosti, vrlo često u sklad-

nom prožimanju svježih mor-

skih namirnica, otočkih delicija

i kopnenih plodova dalmatin-

skog zaleđa. Svi ti elementi,

sjedinjeni u jedinstveni pojam

dalmatinske kuhinje utemeljene

na tradiciji, ali u novije doba i

znatno osuvremenjene novim

nutricionističkim i kulinarskim

trendovima, tvore dostignuća

koja se mogu mjeriti s najvišim

svjetskim dometima na tom

području.

Najjači su aduti dalmatinske

kuhinje svježa riba, rakovi,

školjke i mekušci, pripravljeni

na gradelama, na lešo, kao

brudet ili ispod peke, a u novije

doba vrlo često posluženi i

sirovi, uz dodatke začina i izvr-

snih maslinovih ulja, uvrštenih

u najbolje svjetske vodiče. Riba

iz Jadrana nedostižne je kvali-

term of Mediterranean gastro-

nomy, offers a startling wealth

of variety, very commonly

characterised by a harmonious

melee of fresh seafood, island

delicacies and the produce of

the Dalmatian hinterland. All of

these elements, combined into

a unique concept of Dalma-

tian cuisine that is rooted in

tradition, have recently been

enriched by new nutritional and

culinary trends. The results are

achievements on a par with the

highest global achievements in

that area.

The biggest selling points of

Dalmatian cuisine are fresh

fish, crustaceans, shellfish and

molluscs which are grilled,

boiled, prepared as brodeto or

cooked slowly under an iron

bell. As of recently, they are

served raw, with the addition

of seasonings and excellent

tete, od pučke srdele, vjekovne

hraniteljice dalmatinskog puka,

do oborite ribe od kamena,

kao što su brancin, škarpina,

kovač, zubatac, orada ili pak

plavorepka delicija tuna.

Na južnodalmatinskom područ-

ju najpoznatija je školjka Ostrea

edulis, raritetna stonska kame-

nica koju stručnjaci smatraju

jednom od najvećih morskih

delicija. Na Pelješcu se nipošto

ne bi smjelo propustiti kušanje

butarge, sušene riblje ikre od

cipla ili brancina, vrhunskog

specijaliteta tog područja.

Na Korčuli, pak, svakako treba

kušati jedinstvene žrnovske

makarune, autohtoni specija-

litet koji se u izvorno tradicij-

skom obliku nudi još samo na

tom otoku.

Bračka janjetina proslavljeni je

gastronomski pojam. Na Mljetu

i Lastovu pravi će gurmani uži-

olive oil whose global fame has

been confirmed by being listing

in the best international travel

guides.

The quality of the Adriatic fish

is second to none. The choice

ranges from the modest sardi-

nes that have been the suste-

nance of Dalmatians for ages,

to the white fish that dwells

on the stony seabed such as

sea bass, groper, John Dory,

tooth fish, gilt-poll or perhaps

the blue finned delicacy tuna.

The best known shellfish in the

southern part of the Adriatic

is Ostrea edulis, a rare oyster

from Ston, which experts con-

sider to be one of the greatest

sea delicacies in the world.

When on Pelješac you should

not miss the opportunity to ta-

ste botargo, cured roe of grey

mullet or sea bass, the most

exquisite regional specialty.

On the island of Korčula,

vati u jastozima tek izvađenima

iz jastožere, a za one sklonije

kontinentalnijem jelovniku,

dalmatinsko zaleđe, bit će

pravo otkriće. Miljevački pršut,

cetinske žabe i riječni rakovi,

arambašići Cetinske krajine,

različita mesna jela pripravljena

ispod peke ili kuhana u bron-

zinu, bakrenom kotliću nad

otvorenom vatrom, ili pak ču-

desni soparnik omiškog kraja,

kombinacija sitno nasjeckane

blitve u zapečenu tijestu,

nalik na tanku slanu pogaču,

oduševljavaju sve poznavatelje

dobre hrane.

Vina Dalmacije

Dalmatinske delicije najbolje

je sljubljivati s vrhunskim dal-

matinskim vinima kao što su

Krajančićev Pošip, Burin ili To-

ljev Dingač, Milošev Stagnum,

Vukasov Plavac mali, Postup

make sure to taste the unique

autochthonous delicacy Žrnovo

Macaruns. Nowhere else but

on that island is it offered in its

traditional form.

Brač lamb is a famous gastro-

nomic term. On the islands of

Mljet and Lastovo, true gour-

mets will come unto their own

as fresh lobsters are taken out

from lobster nets right before

their eyes to be prepared in a

most delicious way. For those

more partial to a continental

menu, the Dalmatian hinterland

will be a true revelation. Pros-

ciutto from Miljevac, frogs from

the Cetina River, and river crabs,

arambašići, from the Cetina

valley, various meat dishes

cooked under an iron bell or

in a copper dish over an open

fire, or perhaps the delightful

soparnik lovingly prepared in

and around Omiš, with finely

chopped and seasoned Swiss

chard baked on a thin sheet

of dough; all of these delight

connoisseurs and lovers of

good food.

Dalmatian Wines

Dalmatian delicacies marry

best with the top quality

Dalmatian wines, such as

Krajančić’s Pošip, Burin’s or

Tolj’s Dingač, Miloš’s Stagnum,

Vukas’ Plavac Mali, Postup

made by Mare Mrgudić,

Mare Mrgudić, Dubokoviće-

va Medvjedica, Plenkovićev

Zlatan Plavac, Tomićev Plavac

mali i još mnoge druge vrhu-

nske etikete kojima obiluje

dalmatinsko područje, osobito

južne strane otoka i poluotok

Pelješac.

Što južnije, to finije i to izvorni-

je, kažu enogastro stručnjaci,

koji dalmatinsko područje

smatraju jednom od najljepših

gastronomskih oaza u svijetu.

I čije mišljenje dijeli sve više

stranih turista koji posjećuju

najljepši zaljev na Sredozemlju.

Nudimo vam na letu u poslovnom razredu

Pogača sa slanom ribom

Pripremi se tijesto za kruh u koje se doda sitno rezani pršut te crne i zelene masline i malo maslinova ulja.

Tijesto se podijeli na dva jednaka dijela. Na donji dio tijesta stavi se šalša, svježi luk izrezan na kolute, malo kapara i slani inćuni te se popapri.

Nadjev se prekrije drugom polo-vicom tijesta i stavi peći.

Duboković’s Medvjedica,

Plenković’s Zlatan Plavac,

Tomić’s Plavac Mali and many

other top labels that abound

in Dalmatia, particularly the

southern coasts of the islands

and the Pelješac peninsula.

The further south one goes,

the finer and more original the

food, say the food and wine

connoisseurs who consider

Dalmatia one of the most

beautiful gastronomic oases

in the world. Their opinion is

readily shared by the growing

number of foreign tourists who

visit the most beautiful bay in

the Mediterranean.

Offered on our flightsin business class

Flat bread with anchovies

Prepare the dough for the bread, to which you add small slices of prosciutto, black and green olives and a little olive oil.

Divide the dough into 2 equal parts. On the bottom part of the dough put tomato sauce, fresh onions cut into slices, a few capers, anchovies and a little pepper.. Cover the filling with the other half of the dough and bake.

Croatia Airlines

Kontakt centar / Contact Center:

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Fotografije / Photos: Damir Fabijanić

www.croatiaairlines.com

c

Rižot od cikle i kozica

Na maslinovu ulju i maslacu prži se luk, češnjak (u komadu, posli-je se izvadi), dodaje se riža i sol.

Kratko se pirja, zatim dodaje i bi-jelo vino, podlijeva se temeljcem od povrća, a na kraju dodaje se sok od cikle (sok se mora reducirati na polovicu volume-na) i malo vinskog octa. Kad je rižot gotov, doda se maslac i parmezan.

Repovi kozica kratko se prže na maslinovu ulju i stavljaju na rižot pri posluživanju. Poslužuje se toplo i hladno.

Beetroot risotto with shrimp

Fry onions and garlic (in one piece, later you will remove it) on olive oil and butter, then add rice and salt. Simmer briefly, add white wine, and then vegetable broth, and at the end add the beetroot juice (first you have to make a reduction of the juice to half its volume by boiling it) and a little wine vinegar. Add butter and parmesan cheese when the risotto is finished.Briefly fry the shrimp tails on olive oil and place them on the risotto before serving. May be served hot or cold.