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Peka
There are no vegetarians who will not capitulate when he taste a meal stored under the "peka". Food under a baking lid classified as excellent Croatian cuisine. Traditionally "peka" was made under the clay pots on a fireplace and real wood not from cola. In different parts of Croatia, depends from where it comes, "peka" have different name: črpnja, cripnja, lopiz. Under the "peka", with potatoes or vegetables, you can put all kinds of meat, squid or octopus. Rafioli
Our great grandmothers passed on their old recipes in which Trogir rafiol until today kept their original taste. They are made from fine thin dough which is filled with ground almonds and other condiments and rolled into small crescent-shaped pastries. Due to their durability, special taste and appearance they can be the ideal suvenir from Trogir. Pasticada
Dalmatinska pasticada is a stewed beef dish cooked in special sauce originates in Dalmatia. It requires long and meticulous preparation, which includes marinating the beef in vinegar, lemon and rosemary for at least 24 hours. The marinated beef is cooked with carrots, cloves, nutmeg, red wine and others condiments. Rozata
Rozata is a type of pudding or flan and originates from Dalmatia. It basis is a custard made with eggs, sugar and milk. It is flavoured with a little rum , vanilla and lemon rind. In the old days it used to be flavoured with a rose liqueur called rozolin that was readily available back then. Nowadays that particular liqueur is hard to come by so rum is used instead. 
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