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Veljko Barbieri, literate, gastronomist and travel writer wrote: “…nowhere in this city you cannot make a step without feeling the tremors of time, tradition, and delicious smells and tastes that rise above the plate, as the towers of Vrgorac, these lighthouses of times, rise up to their invisible end known only to them and their high mountain!”
Gastronomy of Vrgorac region relies on traditional farming and food production. In addition to a huge meat industry there are numerous small farms and meat-drying facilities. Rocky highland area is characterized by herding of goats and sheep from which it derives a rich range of meat products, and a modest production of top quality cheese. We should also emphasize the rich selection of wild animals, of which Vrgorac hunters prepare real delicacies. More and more households are turning to the cultivation of strawberries which are reputed as the best in Croatia and became a trademark of this region as well as prosciutto.
In addition to the rich palette of agricultural products, harsh karst abounds in wild fruit berries, wild and aromatic herbs, whose products are fruit syrups, jams, dried tea blends, spices, and the inevitable salads and wild greens. Healing plants and vegetation of this area is ideal for the production of numerous honey products. Karst fields dappled with meandering Matica Rivers are still rich in conger eels, frogs and fish, and in smells of the traditional ways of preparing fish delicacies. However, writing about gastronomy of Vrgorac and not mentioning bikla, a drink which locals particularly enjoy, would be a sin!
GASTRONOMIC RECOMMENDATION
Snails with shallots
Separate the shallots on the white and green part, and cut it into two inch long pieces. First add the white part on the mildly heated oil, chopped garlic, already cooked, cleaned and roasted snails, and finally the green part of shallot. Fry a bit more, and add the red pepper, salt and pepper.
Boiled coot with cabbage on potato rocks
It requires two coots, four medium sized potatoes, one pound of cabbage, one carrot, one garlic, olive oil and spices for soup. Add cabbage to the boiled potatoes and boiled coots, and serve hot.
Wild salads, a mixture
Season wild growing plants (žutinica, kostriš, dandelion, fennel, shallot and wild onions) with salt, olive oil and homemade vinegar. Add hot boiled potatoes and boiled eggs sliced into rings, sprinkle with chopped shallots and parsley.
Žutinica and kostriš salad
Wash, salt and spice the plants. Add hot potatoes and sliced boiled eggs.
The wild asparagus (kuke) salad
Wash, boil for a few minutes, wring out the water, spice and serve with boiled eggs. It can also be prepared raw.
Vrgorac Tourist Board Tina Ujevića 14 21276 Vrgorac Telephone: +385 (0)21 675 110 Fax: +385 (0)21 675 110
E-mail: [email protected] Web: www.tzvrgorac.hr www.vrgorac.hr Fotografije: Arhiva tz grada Vrgorca
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This post is also available in: Croatian
