Following the exploration of Croatian literature as a key to understanding the country's soul, we now turn to another profound cultural expression: food. You may soon be in Dalmatia, a land where every meal is a conversation with history.

When a plate arrives at your table here-perhaps glistening grilled fish, a simple slice of sheep's cheese, or a dark, rich risotto-it is easy to be captivated by its freshness and simplicity. But to truly appreciate what you are about to eat, we invite you to look closer. That simple meal is an edible artifact, a story of empires, trade routes, survival, and celebration. As the writer Slavenka Drakulić has so powerfully observed, food is never just food; it is a ritual, a language, and a profound expression of identity. Her insight is the perfect lens through which to view the history on your plate.

On this coast, you are tasting the legacy of ancient Greeks who first planted grapevines and olive trees on these sun-drenched islands. You are savoring the traditions of the Romans who followed, and the maritime sophistication of the Venetian Republic, which ruled this coastline for centuries. You are experiencing the resilience of the Slavic people of the rugged hinterland, whose hearty traditions provided a soulful counterpoint to the coastal cuisine.

This guide is an invitation to contemplate the full weight of what you are eating-to read the history of this remarkable region right on your plate.

A History of Influences: The Layers of the Table

Dalmatian cuisine is a brilliant fusion, a culinary "Mestizo" born from its unique position as a crossroads of civilizations.

• The Greco-Roman Foundation: The timeless pillars of the Dalmatian table are wine, olive oil, and bread. The Greeks brought viticulture 2,600 years ago, and today, local grape varietals like the robust red Plavac Mali (a relative of Zinfandel) and the crisp white Pošip are direct descendants of that ancient tradition. The Romans expanded the olive groves, establishing the "liquid gold" that forms the base of nearly every dish.
• The Venetian Touch of Spice (13th-18th Century): For centuries, this was the maritime frontier of the Venetian Republic. Venice introduced pasta, gnocchi, and risotto, which Croatians perfected into their famous crni rižot (black risotto). From its vast trade routes came almonds, citrus, sugar, and spices like cinnamon and nutmeg, which transformed local desserts like kroštule (fried pastries) and fritule (doughnuts).
• The Hearty Hinterland: Just behind the coastal mountains lies a different world that shaped the food here. This is the world of the shepherd and the farmer, defined by survival and resourcefulness. From here comes the tradition of air-curing meats, most famously pršut (prosciutto), which is hung to dry in the cold, salty bura wind. This is also the origin of spit-roasted lamb and, most importantly, the peka-a slow-cooking method where meat or octopus is cooked with vegetables under a heavy, bell-shaped lid covered in hot embers. The peka is more than a meal; it is a ritual of community and patience.

Signature Dishes: An Essential Checklist

• Crni Rižot (Black Risotto): An iconic dish. A slow-cooked risotto made with cuttlefish or squid, whose ink gives the dish its startling black color and a profound flavor of the sea.
• Peka (The Bell): Not a dish but a method. Lamb, veal, or octopus cooked for hours under a metal dome covered in coals. The result is unbelievably tender and flavorful. It's a celebratory meal that must be ordered hours in advance.
• Škampi na Buzaru (Scampi Stew): A simple, perfect dish of fresh scampi cooked in a light stew of white wine, garlic, parsley, and breadcrumbs. Its true purpose is to provide a delicious sauce to be soaked up with crusty bread.
• Riba na Gradele (Grilled Fish): Simple perfection. The freshest local fish (sea bass, sea bream, dentex) grilled over charcoal, and dressed only with the Dalmatian "holy trinity": local olive oil, fresh garlic, and parsley.
• Pršut i Sir (Prosciutto and Cheese): The classic starter. Thinly sliced, wind-cured ham served with hard sheep's milk cheese, often from the island of Pag.

Where to Experience Authentic Cuisine

While there are many excellent restaurants, these are known for their commitment to authentic, traditional Dalmatian cuisine.

In Cavtat:

• Konoba Kolona: A beloved local spot tucked into an alleyway, known for its excellent fresh seafood, black risotto, and a genuine konoba (traditional tavern) atmosphere.
• Konoba Konavle: Located just outside Cavtat in the countryside, this is the place to go for an authentic peka experience (remember to order a day in advance).

In Dubrovnik:

• Konoba Dubrava: Situated on a hill above the city, this is a fantastic destination for traditional meat dishes, particularly lamb on the spit and peka. The rustic, natural setting is part of the experience.
• Proto Fish Restaurant: An institution in the Old Town since 1886. While more upscale, it serves classic Dalmatian seafood dishes prepared to perfection, based on old recipes.
• Kopun Restaurant: A unique restaurant in the Old Town that specializes in historical Croatian recipes, some dating back centuries. A fascinating and delicious culinary history lesson.

Find more restaurants on the conference website, Eat, Drink, Do!

A Taste to Take Home: A Simple Recipe

The buzara style of cooking is the essence of Dalmatian simplicity. It's a perfect way to bring the taste of the Adriatic home.

Škampi na Buzaru (Scampi in Wine and Garlic Sauce)

• Ingredients:
  • 2 lbs (approx. 1 kg) of large, head-on shrimp or scampi
  • 1/4 cup (60 ml) of good-quality olive oil
  • 6-8 cloves of garlic, thinly sliced
  • 1/2 cup (120 ml) of dry white wine (like Pošip or Malvasia)
  • 1 cup of chopped fresh tomatoes or tomato passata
  • 1/2 cup of water or fish stock
  • A large handful of fresh parsley, chopped
  • 2-3 tablespoons of breadcrumbs (optional, for thickening)
  • Salt and black pepper to taste
  • A large loaf of crusty bread for serving
• Instructions:
  1. In a large, wide pot or pan with a lid, heat the olive oil over medium heat.
  2. Add the sliced garlic and cook for about 1 minute, until fragrant but not browned.
  3. Pour in the white wine and let it bubble for a minute to cook off the alcohol.
  4. Stir in the chopped tomatoes and water/stock. Bring to a gentle simmer.
  5. Carefully add the scampi to the pot, arranging them in a single layer if possible.
  6. Cover the pot and let the scampi cook for 5-8 minutes, or until they are pink and cooked through. Do not overcook.
  7. Uncover the pot and stir in the fresh parsley and breadcrumbs (if using). Season with salt and pepper to taste.
  8. Serve immediately in large bowls, accompanied by plenty of crusty bread for soaking up every last drop of the delicious sauce.

Realize The Full Weight of the Meal

And so, we return to where we began-to the powerful insight of writer Slavenka Drakulić. Having explored the layers of Greek, Roman, and Venetian history in a simple grilled fish and the community ritual baked into a single peka, we can now understand the full depth of her observation. The answer to how a nation preserves its identity lies not in grand monuments, but in the small, intimate rituals of daily life. For her, and us, one of the most powerful carriers of that culture is food.

Drakulić often explores how a simple recipe, a shared meal, or the memory of a specific taste can tell a powerful story about a family, a region, and a nation's history. In her essays reflecting on the hardships of the past, she observed that one of the deepest losses people felt was the inability to practice their food customs-the inability to cook the meals that defined their homes and their identity. A meal is never just a meal; it's a language of community and a way of holding on to who you are. She writes:

"To be deprived of the possibility of preparing food, of sharing it, is to be deprived of an important part of life itself. It is a loss of a ritual, a loss of a language, a loss of communication. It is a loss of identity."

This perspective offers a beautiful invitation to you. As you explore the excellent cuisine of Dalmatia, we hope you will take a moment to consider the stories that are contained within each dish. Think of the generations of fishermen who perfected the simple grilling of fresh fish, or the families who passed down their recipe for peka, the traditional slow-cooked meal under hot embers. You are not just tasting food, but sharing in a story of Croatian identity. We hope that every meal you have here is not only delicious but also meaningful.

Having savored the flavors of Dalmatia, we invite you to experience Echoes in the Stone next, as we delve into how the region's art, architecture, and music tell the story of its enduring cultural landscape.

Wishing you Dobar tek! as you savor Dalmatia's flavors.

On behalf of TAICEP leadership and the Conference Committee,

Sully Saucedo, TAICEP Conference Committee Chair

Assistant Director, International Admissions at Texas Woman's University