Pâtés of black and green olives, tuna pâtés, cottage cheese from Brač, sardines in souse, fish marinade, “frigadura” – fried fish, “panada”, Dalmatian horse beans, mussels on “buzara”… these are just some of the delicious meals from Brač Island, which were presented on the gastro display, during the eno-gastronomic event “Biser mora” (Sea Pearl), held in Supetar on Brač Island.

This is one of the most ambitious projects by chefs from the Mediterranean and European Regions (SKMER), designed as a competition of hospitality-catering schools and professional chefs. This year’s “Biser mora” was concluded with a traditional dinner from Brač – for the occasion, vintage dishes were made, based on century-old recipes guarded by Grandmothers throughout the island.

Accompanied by traditional singing by klapa Pastura, the dinner was a delight for the palate and the ears of many visitors who enjoyed in this event. More than 300 chefs from 19 countries participated in the competition.  According to the votes of the international jury of judges, the title of the absolute winner and champion of “Bisera mora 2018” was appointed to chef Čedomir Trifunović from Montenegro.

On behalf of the organizer, the trophy was presented by Željko Neven Bremec. It is interesting to point out that an Indian chef and former culinary teacher, Anil Gorver, who took part in the exhibition segment, brought an Indian twist presenting his exotic cuisine.

The comeback of vintage dishes on local tables

During the beforementioned traditional Brač dinner, the main goal was to present traditional dishes, brought back to life by the project “Otočka kuhinja Supetar” (Islanders cuisine Supetar).

).  Last year, this project received the silver sunflower of Croatian rural tourism in the category “Traditional Rural Gastronomy” at the Rural Tourism Congress. The project “Otočka kuhinja Supetar” kicked off 2 years ago, on the initiative of the Tourist Board of Supetar and the Agricultural Cooperative Association Supetar, with the aim of promoting the local gastronomy and giving an incentive for the comeback of traditional islander food to the menus of restaurants on Brač Island.

Apart from its wonderful nature and other values, Brač boasts with its special gastronomy as well – with traditional cuisine making a big comeback to the local menus, it also means that not only tasty, but healthy dishes too will be offered to our visitors.

Fine cuisine coupled with fine wine – “plavac mali“

Back in the olden days, it all began with horse beans and mangold, hand-picked by hardworking islanders, who used to finish their long days by meals prepared with what the nature and the sea gave them. Todays’ gastronomy of Brač Island is based on those old roots, but also focused on widely known and high-quality lamb meat. Lamb on a spit, roast lamb, lamb under the “peka” bell or stewed lamb – these are just some of the variations for the preparation of this type of meat. Along with lamb, a dish called “vitalac” is one the rise.

. It is an old-fashioned meal from Brač, made of lamb or goat intestines, included on the list of Croatian intangible heritage. This list includes a famous cake, called “hrapoćuša” – its recipe is the best kept secret in the small settlement of Dol on Brač. Among  other islander dishes, we must not forget to mention artichokes with horse beans, sweet-sour liver, thick vegetable minestrone “jota”, mixture of wild cabbage, “pandolete”, “prženica” …and all these spiced solely with olive oil. Make no mistake, these dishes need to “swim”, so be sure to drink a glass of quality wine –  a “plavac mali” sort from Brač.

Supetar settlement is particularly known as a major producer of high quality olive oil, and today it is part of the tourist image and the island brand.

Supetar’s vintage dishes have not been forgotten – they are becoming more and more present on the menus of this island’s restaurants, with a facelifted, modernized twist. It is of great importance to keep these food delights live and present in the minds of new generations of chefs and hospitality professionals, who will keep on presenting them to new guests and by doing so, maintaining the traditions of their Grandmothers very alive.

Photo: TB Supetar