Easter Feasting in Dubrovnik Region: Traditional and Delicacies

by croatiaweek
March 24, 2024
in Entertainment

(Photo: Ane Mljećka)

By Ane Mljećka

Easter Feast in Croatia’s Dubrovnik Region is a celebration of traditional dishes that have been served for centuries on the biggest Catholic holiday.

The tastes and scents of spring, salted cod, meat soup, wild asparagus, spring onions, artichokes, young broad beans, spring lamb or baby goat, and “biž”, refined spices, and traditional desserts like “pinca,” “teharica,” and “pandišpanj,” await you at almost every Easter table.

Easter Feasting in Dubrovnik Region: Tradition and Delicacies

(Photo: Ane Mljećka)

And in the morning, for breakfast, there are painted eggs, cheese and pršut, pickled onions, and homemade bread. All accompanied by fine wines such as Pošip, Dubrovnik Malvasia, and Plavac Mali.

(Photo: Ane Mljećka)

Food has always played a central role in Easter celebrations. Some Easter customs have been preserved even to this day. Selected Easter foods are taken to the church in a basket for blessings after mass, and they are enjoyed for Easter breakfast or dinner.

(Photo: Ane Mljećka)

In Dubrovnik, you’ll find baskets filled with fresh cheese, spring onions, salt, “pinca”, and eggs, encapsulating the fullness and beauty of Easter tradition and old customs.

(Photo: Ane Mljećka)

Of course, seafood lovers will enjoy themselves before Easter during Lent. From salted cod, “tabinje” (traditional Dalmatian dish made with cod), or dried grouper with boiled potatoes, to mussels, clams, and crabs cooked in wine sauce, risottos, octopus salads, and various grilled fish.

(Photo: Ane Mljećka)

At least a portion of traditional sweets such as “pandišpanj,” “prikle,” pancakes, strudels, “rozata,” “arančini,” dried figs and almonds, “kotonjata” (fruit preserves), and “mantala” (traditional Dubrovnik sweet) alongside various types of homemade bread and the obligatory “pinca” will grace every table in the Dubrovnik region.