During the summer and autumn we have hosted some world travellers from the USA, Mexico, Canada, Australia and Philippines, who wanted to taste the flavours of Croatian cuisine in the way to prepare food themselves.
And so for the first time at Kuhaona, in cooperation with the travel agency Tureta travel , on 18 February 2015 we have welcomed our guests from Belgium. They have experienced a culinary workshop designed specially for them, and they were preparing Croatian meals.
We had a deal. We are off to Rijeka. For many reasons. One of them was to make a food photography workshop, taste some delicacies of coastal area Kvarner and to hang out with some familiar faces.
Mišancija is a mixture of self-grown plants typical of Dalmatia; wild garlic, keeled garlic, wild Swiss chard, cabbage sprouts, borecole, sow thistle, bristly hawkbit, hawkweed oxtongue, bitter dock, ramsons, wild leek… Traditionally it is prepared cooked and we packed it with a shrimp soup.
“Do you have a good recipe for pašticada”, I was asked by the manager of Kuhaona. Talking to me, a woman from Dalmatia, with long-years of service in the kitchen – and I am still thinking before I act – obviously having much trust in my culinary and gastronomic knowledge. I jump to the offer, and before I start the story on a pašticada recipe that I love, I have to repeat some of the numerous insights regarding this symbol of Dalmatian cuisine.