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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 · 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.
Traditional dish from Split, Split-Dalmácia
Also known as: Dalmatinska pašticada, Pasticada
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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Pašticada — Split, Croatia
Pašticada is one of the dishes most connected to Dalmatia. In Split, it opens the cookbook the city’s tourism board dedicated to local gastronomy, alongside other classics from konobas, the taverns that keep family recipes passed down through generations.
Preparation begins the day before. A piece of beef, usually top sirloin or rump, is pierced and stuffed with garlic, clove and bacon. Then it rests overnight in a marinade of wine, vinegar, rosemary and prošek, the sweet wine of Dalmatia.
The next day, the meat is browned and slowly cooked with the strained marinade, onion, celery, dried plum, nutmeg and tomato until very tender. Split’s tourism recipe recommends slicing the meat into thick pieces, puréeing the sauce and pouring it over. According to the Michelin Guide, tradition also requires the meat to cool slowly before returning to the heat.
The result is a thick, dark, sweet-and-sour sauce. In Split, pašticada is served with potato gnocchi or pasta, and often topped with grated cheese. There are versions made with veal, game and even horse, and each place has its own take.
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Where it comes from
Split , Split-Dalmácia
A Dalmatian dish that Split’s tourism board presents as one of the city’s culinary icons.
Ingredients
Beef (top sirloin or rump), garlic, clove, bacon, red wine, wine vinegar, prošek, rosemary, onion, celery, dried plum, nutmeg, tomato, olive oil, salt and pepper.
How it is eaten
Thick slices covered with the sauce, with potato gnocchi or pasta, often topped with grated cheese.
When it is eaten
A family and festive lunch dish, prepared in advance because of the marinade and long cooking time.
Your questions
Questions about Pašticada
What is pašticada?
A Dalmatian dish of larded beef, marinated in wine and vinegar and slowly cooked in a dark sauce with dried plum and prošek.
What is pašticada eaten with?
With potato gnocchi or pasta, and often topped with grated cheese.
Why does pašticada take so long to be ready?
The meat marinates overnight and then cooks slowly until very tender; for that reason it is usually prepared in advance.
Flavors of Croatia
Discover other flavors of Croatia
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.
Sweet · 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.
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-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.