Flavors · 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.

Traditional dish from Dubrovnik, Dubrovnik-Neretva

Also known as: Makaruli šporki, Makaruli na krvavo, Makaruli Sv. Vlaha

Updated November 2026

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Šporki makaruli — Dubrovnik, Croatia — Šporki makaruli

Šporki makaruli — Dubrovnik, Croatia

Šporki makaruli are tube-shaped pasta, the makaruli, covered in the dark sauce of a slowly cooked beef stew made with onion, wine, and spices. The name means “dirty pasta,” because of the sauce that stains the pasta.

According to Dubrovnik tourism, the dish dates from a time when the choicest cuts of the stew’s meat went to the aristocracy, and the final plates of makaruli, doused with the sauce, were served to trusted servants. The meat varied depending on what was available, generally beef or veal.

Šporki makaruli are prepared mainly on the eve of the Feast of St. Blaise, the city’s patron, celebrated in February. At that time, Dubrovnik tourism organizes days dedicated to the dish, during which several restaurants serve it according to old recipes.

Traditional makaruli are made by hand. Depending on the family, the sauce may include clove, cinnamon, bay leaf, and tomato, and many recipes call for grated cheese on top.

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Where it comes from

Dubrovnik , Dubrovnik-Neretva
Traditional dish of the Feast of St. Blaise, patron saint of Dubrovnik.

Ingredients

Makaruli (tube pasta), beef or veal, onion, red wine, tomato, clove, cinnamon, bay leaf, olive oil, salt, and pepper; grated cheese on top.

How it is eaten

The pasta is coated with the stew sauce; the meat may be served separately or together, depending on the establishment.

When it is eaten

Eve and days of the Feast of St. Blaise in February; also during Carnival and other city festivals.

Your questions

Questions about Šporki makaruli

Why are šporki makaruli called “dirty pasta”?

Because of the dark sauce from the meat stew that covers and stains the pasta.

When are šporki makaruli eaten in Dubrovnik?

Mainly on the eve and days of the Feast of St. Blaise, the city’s patron, in February, when several restaurants serve the dish.

What meat is used in the sauce for šporki makaruli?

Generally beef or veal, slowly cooked with onion, wine, and spices.

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