Dalmatia

Ino Kuvacic

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English

Hardie Grant Books
01 April 2025

Cookery, food & drink; National & regional cuisine; Travel writing

Dalmatia, by Ino Kuvacic, brings us over 100 authentic Croatian dishes.

At its heart, Dalmatian cuisine is frugal, honest and rustic, with distinctive flavours, including silver beet, varenik (grape molasses) and prošek (Dalmatian fortified wine) that give it an identity all of its own. Similar to Greek and Italian food, fish, seafood, tomatoes and olives reign and the foundation of most dishes is good quality produce grown in pure, clean earth and treated simply. Some dishes include the famous Dubrovnick crème caramel, Rožata, Brujet (Dalmatian fish stew) and pašticada, a slow-cooked beef cheek with prunes, apples and potato dumplings.

With chapters covering vegetables and salads, meat dishes, fish and seafood and sweets, the book reveals authentic recipes and cherished food traditions of this popular part of Europe – the spectacular Dalmatian coast. It is a region defined by the sea, and its cuisine has evolved from a long and complex history that has brought many foreign influences both to its shores and its food.

Accompanied by stunning local photography of both this beautiful region and the culinary experiences and traditions it offers, Dalmatia will transport you to the sparkling coastline of Croatia from your own kitchen.

By: Ino Kuvacic
Imprint: Hardie Grant Books
Country of Publication: Australia
Edition: Hardback
Dimensions: Height: 259mm, Width: 212mm, Spine: 28mm
Weight: 1.042kg
ISBN: 9781761451188
ISBN 10: 1761451189
Pages: 224
Publication Date: 01 April 2025
Audience: General/trade , ELT Advanced
Format: Hardback
Publisher's Status: Active

Ino Kuvacic is a Croatian-born restaurateur with a long-time desire to share – and celebrate – the food of his coastal homeland on the Dalmatian coast. His Port Melbourne restaurant Dalmatino was an enduring part of the city's restaurant scene and Dalmatia is very much an extension of that success, spreading the word about a cuisine that he believes matches the country's more acclaimed Mediterranean neighbours. Ino's home city is Split, where his family are from, and he spends time there reconnecting with the evolving food scene. He is passionate about a country that he describes as being at the crossroads of many cultures and influences. The food, especially, is regional, and this book is about sharing dishes that are a product of the south (Dalmatia Primorje, Istria), where fish, seafood, tomatoes and olives feature heavily.