Zadar creates extraordinary Northern Dalmatian cuisine

Apart from being a delicious and satisfying dish rich of Mediterranean smells and flavors, Paticada also represents the culinary heritage of this region. This culinary treasure has traveled through time to be a part of our celebratory table today, and it also attests to the historical link of the people along the Adriatic, the Italians on one side and the Croats and their Illyrian forefathers on the other.

For four centuries, Zadar and Dalmatia were part of the Venetian Republic, and as testimony of time, there remained, among other cultural items, several meals and gastronomic customs that are practically similar on the eastern and western sides of the Adriatic Sea. Paticada, as in Zadar, the Venetian Dalmatian capital for centuries, is a specialty in Italy, more specifically in the province of Veneto, in Verona and Venice. Unlike the Dalmatian Paticada, which is usually cooked with beef, the Venetian Paticada is made using horse flesh (Pastissada de caval).

Another feature is bluefin tuna, which is produced responsibly near Ugljan Island. Indeed, the local tuna is so well-known that planeloads of fish are often carried to Tokyo. Do you want some wine? Pay a visit to Kraljevski Vinogradi. Then, with a glass of dazzlingly gold pošip, enjoy the remainder of the day's sun. Don't stay too long. Maraschino, the native cherry liqueur, awaits you in the pubs of Zadar's Old Town. Order it over ice and straight up.