Dalmatia (Croatian: Dalmacija) is a region on the eastern coast of the Adriatic Sea, situated mostly in modern Croatia and spreading between the island of Rab in the northwest and the Bay of Kotor (in Montenegro) in the southeast. The hinterland, the Dalmatian Zagora, ranges from fifty kilometers in width in the north to just a few kilometers in the south.
The vast majority of Dalmatia is, therefore, Croatian, and is organized into four counties:
Split-Dalmatia County,
Zadar County,
Dubrovnik-Neretva County,
Šibenik-Knin County.
Other large cities in Croatian Dalmatia include Split, Sibenik, Zadar, Biograd, Kaštela, Sinj, Solin, Omiš, Knin, Metković, Makarska, Trogir, Ploče, Trilj, and Imotski.
Useful Links
www.dalmatia.info
www.dalmatiancooking.com
Dubrovnik
Dalmatian cuisine is probably the most well known of all Croatian cuisines with it's abundance of famous recipes utilising a variety of fish, shellfish, crabs and prawns as well as meats and delicacies. With the use of homemade olive oils, home grown herbs, vegetables and fruits the cuisine of Dalmatia fits into the current trend and concept of healthy nutrition and no doubt adds to its popularity. Dalmatian wines and olive oils are the most famous products of this region with Dalmatian smoked ham (‘prsut’) the most savoured meat based product. Sweet dishes of this region include the abundant use of Mediterranean fruit, raisins, almonds, dried figs and honey. The most famous are the Dubrovnik “rožata” and the Stari Grad "paprenjak" (Hvar).
