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Sweet · Dubrovnik
Dubrovačka rozata
Egg custard made from eggs, milk and sugar baked in a water bath over a layer of caramel and scented with rozalin, Dubrovnik rose liqueur. It is the city’s most traditional dessert.
Flavors · Korčula
Lumblija
Round fermented dough cake with almonds, walnuts, raisins, citrus fruits and spices, brushed with varenik or brandy and dusted with sugar. It is a sweet from the island of Korčula with a European Union geographical indication.
Traditional sweet from Korčula, Dubrovnik-Neretva
Also known as: Blatska lumblija, Lumbija
Illustrative images. The pictures in this guide are illustrations based on the real place, not photographs, and may differ from it.
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Lumblija — Korčula, Croatia
Lumblija is a round fermented dough cake, dark on the outside, with the aroma of spices, walnuts and fruit. The dough contains wheat flour, sugar, olive oil, lard or butter, varenik (a cooked grape must syrup), almonds, walnuts, raisins, lemon and orange peel, clove, cinnamon, nutmeg, coriander and anise, plus rose or herbal brandy. After baking, it is brushed with a layer of varenik or brandy and sprinkled with sugar.
The name ‘Lumblija’ is a protected geographical indication in the European Union, registered for the island of Korčula. The application was submitted by associations from Blato and Vela Luka, the two places on the west of the island where the tradition is strongest.
The cake is linked to remembrance. In Blato, according to local tourism, lumblija represents the connection with loved ones and the homeland, and a Napoleonic-era legend tells of the love between an island girl and a French soldier, from whose pronunciation the name would come.
On All Saints’ Day in November, Blato holds a blessing and tasting of the lumblije, and October hosts contests and gatherings devoted to the cake.
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Where it comes from
Korčula , Dubrovnik-Neretva
Traditional cake from the island of Korčula, with stronger tradition in Blato and Vela Luka on the west of the island.
Ingredients
Wheat flour, sugar, olive oil, lard or butter, varenik, almonds, walnuts, raisins, lemon and orange peel, clove, cinnamon, nutmeg, coriander, anise, rose or herbal brandy, yeast, milk and salt.
How it is eaten
In slices, with coffee or a glass of sweet wine; it keeps well for several days.
When it is eaten
All Saints’ Day and autumn festivals; also offered as a keepsake to relatives and friends.
Your questions
Questions about Lumblija
What is lumblija?
A round fermented dough cake with almonds, walnuts, raisins, citrus fruits and spices, traditional from the island of Korčula.
Where is lumblija most traditional?
On the west of the island of Korčula, in Blato and Vela Luka, which applied for the cake’s geographical indication.
When is lumblija eaten?
Mainly on All Saints’ Day and at autumn festivals; in Blato the cake is blessed and tasted on that date.
Flavors of Croatia
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Dish · Dubrovnik
Šporki makaruli
Thick tubular pasta, the makaruli, served with the sauce of a beef stew made with wine and spices. It’s the dish of the Feast of St. Blaise, patron saint of Dubrovnik.
Dish · Hvar
Hvarska gregada
Stew of white fish with potato, onion, garlic, parsley, olive oil and white wine, without tomato, cooked in a wide pan. It is the island of Hvar’s fish specialty.
Drink · Ístria
Istarska supa
Red wine, usually teran, warmed with olive oil, sugar and pepper and served with toasted bread in a ceramic pitcher, the bukaleta, passed from hand to hand. It is a social ritual of Istria and a cultural heritage protected by Croatia.
Dish · Krapina-Zagorje
Zagorski štrukli
Dough rolled very thin, filled with fresh cheese, eggs and cream, rolled up and cut into pieces that are cooked or baked. It is the dish of Hrvatsko zagorje, with EU geographical indication and protection as an intangible cultural heritage.
Dish · Krk
Krčke šurlice
Homemade dough rolled into thin tubes by hand around a needle, served with žgvacet, a lamb or beef meat sauce, and sheep cheese. It is the pasta that symbolizes the cuisine of the island of Krk.
Sweet · Međimurje
Međimurska gibanica
Layered cake made with thin stretched dough and four fillings: walnuts, poppy seeds, fresh cheese, and grated apple. It is the best-known sweet from Međimurje, in the far north of Croatia.
Dish · Osijek
Fiš paprikaš
Spicy stew of river fish, such as carp and catfish, with onion and lots of paprika, cooked in a cauldron over a wood fire. It is the fish dish of Osijek and of Slavonia and Baranja.
Sweet · Samobor
Samoborska kremšnita
Puff pastry dessert filled with a thick layer of egg custard and whipped egg whites, cut into squares. The recipe was created in Samobor in the 1920s, and the dessert is a recognized intangible cultural heritage of Croatia.
Dish · Skradin
Skradinski rižot
Veal and onion risotto cooked for many hours in a strong broth, stirred constantly with a large wooden paddle, traditionally by the men of Skradin. It is prepared in large quantities for celebrations.
Dish · Split
Pašticada
Beef larded with garlic, clove and bacon, marinated in wine and vinegar and cooked for hours in a dark sauce with dried plum and prošek. In Split, it’s served with gnocchi or pasta.
Dish · Split-Dalmácia
Poljički soparnik
Thin unleavened pastry pie filled with Swiss chard and onion, baked on the hot stone of the hearth covered with embers and finished with olive oil and garlic. It is a dish from the Poljica region, between Split and Omiš, with EU geographical indication.
Sweet · Stari Grad
Starogrojski paprenjok
Honey biscuit with olive oil, prošek and spices from Stari Grad on the island of Hvar, shaped into figures and decorated with sugar. It is mentioned in a 1556 poem and the art of making it is a protected cultural practice.
Sweet · Ston
Stonska torta
Thin pastry tart filled with cooked pasta, walnuts, almonds, sugar, chocolate and spices. It is the sweet of Ston, on the Pelješac peninsula, and is traditionally made at Christmas and Easter.
Drink · Zadar
Maraschino
A colorless liqueur distilled from the marasca cherry, with a sweet, almond-like flavor. Tradition links it to the Dominican monastery of Zadar in the 16th century, and the city made a living from its production and export for more than two centuries.