Mulled wine has been prepared since the time of the ancient Greeks, when the combination of mulled wine, honey, cinnamon and cardamom was considered healing. Today we take pleasure in it during the winter months along with sausages, gingerbread cookies or just citruses or dried fruits. Cheers!

Istrian soup was/is prepared of wine (terrano or borgonja) which is mildly heated in earthenware bowls (škundelice) on an open hearth during winter evenings. Some olive oil, a pinch of sugar and pepper are the sole additives. Fried home-made bread is dipped in this soup. But in this special version fried quince is also added.

From August to October, eggplant is much used in the meals of the Mediterranean and even Dalmatian cuisine. Low in calories, rich in proteins and fiber, who would not want to use it in today’s diet. We could not resist it either, so we enriched it with olive oil, garlic, anchovies and lemon juice and turned it into a nice spread. Over the toasted bread, combined with tomatoes, it will be your new favourite snack.

If you are a fan of lamb, then you’ll love it prepared in all possible ways, from being roasted on a spit, through sauteed to slowly baked under the bell. Gentle pink colour of the lamb, scarcely dressed with white envelope of tallow is unrepeatable in the spring and if it is coming from our coastal area or the islands – such is the opinion of connoisseurs of the gastronomy. We therefore suggest you try this recipe for žgvacet (lamb stew) coming from Croatian Littoral. As a perfect side dish serve fennel gnocchi that simply melt in your mouth. Bon appetit!

Thick soups made of green leafy plants, with added cream and eggs make for a rich and nutritious meal. Particularly in the spring when they can be prepared with self-grown plants. In this recipe young nettle was used.