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Arancini (candied orange rind)
They are traditional Dubrovnik delicacies that are made in every house in Dubrovnik. They are made by cooking pieces of the rind of local oranges in sugared water. When they are dried and decorated, they are then served as sweets and are suitable as gifts for anyone who has a sweet tooth. |
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Bruštulane mjendule (sugared almonds)
In the same way as arancini, fried sugared almonds that have the colour of caramel are a favoured treat in the Dubrovnik area and also great as sweets or a sweet tit-bit. They can be found on all the finer squares as a traditional morsel from our areas. |
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Dubrovačka rožata (Dubrovnik crème brulee)
We continue our journey into the sweets of the Dubrovnik area with the most famous Dubrovnik dessert, which is something everyone should try, sweetened cream made from eggs in a caramel sauce. Rožata is served cold with slices of southern fruit, sweet syrup and cream. |
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Šporki makaruli (meat and macaroni)
Generations and generations of people from Dubrovnik have made šporki makaruli. The sauce is made from beef or veal with an onion base that has tomato, parsley, garlic and red wine added to it. The makaruli are a special type of macaroni because they are enhanced with cinnamon. This gives the macaroni their unique, and famous, taste and aroma. At the end of cooking, the sauce and the macaroni are mixed together in a big pan and can be additionally sweetened with fresh grated cheese. The extent to which the people of the county love this dish is visible in the fact that it is traditionally eaten on great folk feast days such as weddings, the festival of St. Blaise and the celebrations of other saint's days. |
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Fritule (pastries)
This favourite traditional sweet is prepared along the length of our coast and most often at Christmas time. The pastry that makes up the fritule contains milk, flour and eggs and small balls are made from it that are then deep fried in oil until they get a golden colour. They are left to dry for a short time after frying to let the excess grease run off and are then sprinkled with a small layer of icing sugar. |
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Kotonjata (quince pudding)
Another authentic treat from the Dubrovnik region is kotonjata, a sweet delight that is made from quince. It is made by being poured into a special shallow dish that has a patterned base, thereby giving it the form and shape of the pan in order to make it visually attractive. It is a not to be missed dessert of the Dubrovnik area and is served accompanied by fresh bay leaves. |