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Dalmatia - Ino KuvacicDalmatia, by Ino Kuvacic, brings us over 100 authentic Croatian dishes. With chapters covering vegetables and salads, meat dishes, fish and seafood and sweets, the book reveals authentic recipes and cherished food traditions of this little-known part of Europe – the spectacular Dalmatian coast. It is a region defined by the sea, and its cuisine has evolved from the a long and complex history that has brought many foreign influences both to its shores and its food. Fish, seafood, tomatoes and…

Dalmatia - Ino KuvacicDalmatia, by Ino Kuvacic, brings us over 100 authentic Croatian dishes. With chapters covering vegetables and salads, meat dishes, fish and seafood and sweets, the book reveals authentic recipes and cherished food traditions of this little-known part of Europe – the spectacular Dalmatian coast. It is a region defined by the sea, and its cuisine has evolved from the a long and complex history that has brought many foreign influences both to its shores and its food. Fish, seafood, tomatoes and olives - and wine - are the heroes. Recipes include Splitska pašticada (braised beef with red wine, prunes and apples), Brujet (Dalmatian seafood stew), Kozice s pršutom (prawns wrapped in prosciutto with goat’s cheese) and Dubrovačka rožada (Croatian crème caramel). 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. About the Author 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.