Workshop on preparing traditional dishes as part of the Year of Saint Blaise
Once again, this year the charity association Deša has prepared a series of workshops during the Good Food Festival and all are dedicated to the Year of St. Blaise. At Deša you will be able to learn how to prepare Žrnovo Macaroni from the island of Korčula, Mljet Macaroni, hrostule and ˝fave dei morti˝.
Žrnovo macaroni is a specialty that is traditionally prepared in Žrnovo on the island of Korčula. The dough is kneaded on a wooden board, and then, it is formed into a hollow pasta, by hand, with flour and a wooden needle. The fresh, hand-made ˝pasta˝ is doused with a sauce made with beef, onions, and assorted secret spices.
Mljet macaroni is a simple and delicious dish that is prepared during the winter when storms do not allow for fishing. All of the scents of the island of Mljet permeate this dish – garlic, olive oil, aromatic herbs, goat cheese, and the taste of sea salt collected on the outer rocks of the island during the summer. A skilled housewife would deftly mix the simple batter and would add the freshly shaped macaroni to boiling salted water. When they were cooked, the macaroni would be served and seasoned with olive oil, garlic, and goat cheese.
Mljet white macaroni, spoken of since the 17th century, are extremely delicious and quite specific. With its aromas this dish evokes memories of the beautiful island of Mljet.
In Dubrovnik crunchy, sweet hrostule accompany all traditional festivals, celebrations, and holidays, and hosts often prepare them during Carnival and the Festivity of St. Blaise. In no time, an experienced cook will knead the dough, cut it, tie knots in the strips, and fry them, however for those less skilled hrostule are real venture. ˝Fave dei Morti˝ are cookies made from almonds and sugar that in Dubrovnik are traditionally baked before the holiday of All Saints. They are prepared in three colours, and each has its own symbolism – white symbolizes birth, pink life, and brown death. Venetians spread the cookies along the coast, where they are called ˝bobići˝. In size they are similar to a grain of a broad bean, which in ancient times was linked to funeral rites, and hence their unusual name (fava = broad bean, fave dei morti = broad bean of the dead).