Traveling to Croatia is more popular than it's ever been. And Ino Kuvačić, the Croatian chef-owner of lauded restaurant Dalmatino in Melbourne, Australia, knows exactly why.
His new book Dalmatia: Recipes from Croatia’s Mediterranean Coast tells the story of the country’s enchanting coastal region through its tapestry of dishes: meat wrapped in grape leaves from sunny vineyards, monkfish plucked from the sea, pastries shaped like juicy peaches and so many more. Kuvačić grew up in Split, a town that jutts into the Adriatic Sea, known for its parks, beaches and Roman ruins. Formative summers spent on the tiny island of Šolta, picking olives and lingering in the family kitchen, helped solidify his connection to Dalmatia’s maritime culture and cuisine.
The landscape is a key element to the food of Dalmatia, offering a bounty of fresh ingredients from field, forest and the pristine sea. Kuvačić’s book is an excellent companion to any Croatian vacation—or just as an outlet for those who, like us, live vicariously through cooking. Here’s a glimpse at the recipe journey inside: