Roasted dishes under the bell, called “peka”, count among top traditional specialties of Croatian cuisine. It is almost impossible to write about this delicacy and not to be inspired by own experience when tasting and enjoying this dish.
Plain or stuffed breaded meat is always welcome at our table. Aromatic coating of horseradish in a “breaded jacket” certainly provides a surprise in taste. Combined with roasted potatoes and green salad, it is certainly a rounded complete meal.
Now when the ice was broken, we did the first workshop.
We were thinking, where and how to start and when we came to a decision it was going to be a food photography workshop, we got down to work.
It is prepared along the Adriatic coast and on the respective islands. Dried figs are stuck together by herb rakia (Travarica) and white wine, and aromatised with cinnamon.
