Once you visit Dubrovnik, you begin to enjoy it so much it overgrows to love, making you wish to come again to the pearl of Croatian south. It is breathtaking and distinguishing for its culture, historical sights, architecture, among many other things. But many visitors of Dubrovnik will undoubtedly remember it by fine and delicious indigenous treats like kontonjata (or markatunja as locals would say – quince cheese), mantala (also regarded as the first cake from the Konavle area, approximately 300 years old, a kind of a must cheese), arancin (candied orange peel), bruštulane mjendule (caramelized almonds) or dried figs, home-made fruit– or flower -liqueurs, herb brandy (rakija).
These are all traditional delicacies and drinks that are still prepared according to the old, traditional recipes from our grannies. Caterers from Dubrovnik are particularly proud at their traditional treats so they always attempt to additionally explain their guests that arancini are made from home-made organic oranges, kontonjata from golden-yellow quince, mantala is the sweet from grapes, and figs are so tasteful because they are being dried in the hot Dubrovnik sun which conserves the precious ingredients and sweet taste. Liqueurs are also made in the hot Dubrovnik sun whereby cherries, green wall-nuts, loquats or rose petals are being soaked in alcohol and sugar. If you have a chance, give at least one of these delicacies to someone you love and you’ll give them a part of Dubrovnik… and this is indeed something special!
D. Šabić