Croatian

A regional variation from Dalmatia, incorporating Mediterranean flavors like olive oil, white wine, and rosemary, often cooked 'ispod peke' (under a bell lid) for a unique smoky flavor.

Veal shoulder, bone-in · Potatoes · Onions · Garlic

A simplified version of the classic, using smaller veal cuts and pre-cut potatoes for a faster weeknight meal, while retaining the core flavors.

Veal cutlets · Baby potatoes · Garlic · Fresh parsley

A classic Croatian dish featuring tender roasted veal with crispy roasted potatoes, seasoned with garlic and herbs. This is the quintessential comfort food, perfect for family gatherings.

Veal roast (leg or shoulder) · Potatoes · Garlic · Rosemary

A variation of the classic Odojak na ražnju, infused with the vibrant flavors of the Mediterranean. This version incorporates herbs like oregano and thyme, along with lemon and garlic, for a brighter, aromatic profile.

Whole piglet (approx. 15-20 kg) · Salt · Black pepper · Garlic cloves, minced

A simplified version focusing on achieving a similar flavor profile of spit-roasted pork, using a smaller cut of pork belly or shoulder, seasoned and roasted on a spit for a shorter duration, suitable for home cooks.

Pork belly or shoulder, bone-in · Salt · Black pepper · Garlic powder

A whole piglet, seasoned generously and slow-roasted on a spit over an open fire until the skin is crispy and golden brown, and the meat is tender and juicy. This is the quintessential celebratory dish in many parts of Croatia.

Whole piglet (approx. 15-20 kg) · Salt · Black pepper · Garlic cloves

A whole lamb, seasoned simply and slowly roasted on a spit over an open fire until tender and juicy, with crispy skin. This is the quintessential way to prepare lamb for celebrations.

Whole lamb, about 15-20 kg · Salt · Black pepper · Rosemary sprigs (for basting and garnish)

A regional twist on the classic 'ispod peke', incorporating a wider array of Mediterranean vegetables like zucchini and cherry tomatoes, enhancing the flavor profile with fresh, vibrant notes.

Octopus · Potatoes · Zucchini · Cherry tomatoes

A simplified version of the classic dish, adapted for a standard oven. It aims to capture the essence of slow-cooked octopus and vegetables with less specialized equipment and time.

Octopus · Potatoes · Onions · Bell pepper (red)

A traditional Dalmatian dish where octopus is slow-cooked with potatoes, vegetables, and herbs under a bell-shaped lid (peka) in a wood-fired oven, resulting in incredibly tender octopus and flavorful, roasted vegetables.

Octopus · Potatoes · Onions · Carrots

A faster, oven-based adaptation of the traditional 'ispod peke' method, using a Dutch oven or heavy lidded pot to achieve tender, flavorful lamb with vegetables in a shorter time.

Lamb shoulder, cubed · Potatoes, quartered · Carrots, sliced · Onions, roughly chopped

A classic Dalmatian dish where lamb is slow-cooked to perfection under a metal bell (peka) with potatoes, vegetables, and herbs, resulting in incredibly tender and flavorful meat.

Lamb shoulder or leg · Potatoes · Carrots · Onions

A rich and flavorful Croatian fish stew, traditionally made with various types of white fish, simmered in a tomato and wine broth with onions, garlic, and herbs. It's a hearty and rustic dish, perfect for sharing.

Mixed white fish (e.g., monkfish, scorpionfish, cod) · Onions · Garlic · Tomatoes (canned or fresh)

A classic and deeply flavorful black risotto from the Dalmatian coast, made with squid ink, fresh squid, and Arborio rice. This dish is a true taste of the Adriatic Sea.

Arborio rice · Fresh squid · Squid ink · Dry white wine

A simplified version of the classic Pašticada, using pre-marinated beef and fewer traditional spices for a quicker preparation time, served with store-bought gnocchi.

Beef (pre-marinated for pašticada) · Onions · Garlic · Red wine (dry)

A classic Dalmatian slow-cooked beef stew, marinated and braised in a rich, sweet and sour sauce, traditionally served with homemade gnocchi.

Beef (top round or similar cut) · Pancetta · Carrots · Onions