I'm a cook that rarely looks into a cook book. So, precisely defined menu is something that's unusual for me to make in advance. But some other things are :)
For this season I have prepared fresh things for you. New grappas / schnapps are ready to be served. Grappa 'Zizulica' and Dalmatian 'Limoncelo' are finally matured under the winter and spring sun – and ready for tasting. So is the walnut grappa (good for stomach ;) )
This year, I have made my own prosciutto, thanks to a good season of Bora wind this winter – and I cannot wait to put it on a table! As you can see, I am a 'home made' foodie, so if I can do something by myself, I'll do it. So, from time to time, my goat cheese is also on the menu. The milk is directly bought from the Dalmatian local farm, and the cheese is, of course, made in my kitchen. Quite interesting process, I would say. It is something I have learned thanks to a "personal workshop" of my friends' 85 year old grandma.
I also enjoy experimenting with seasonal vegetables and local cheese. One of my specialties are grilled tomatoes with goat cheese and basil. I make mine own bread, well crackers, and I'm a real pro in making all those cheese dips that go on them. Combined with Dalmatian spicy herbs - it becomes a wonderful fusion of modern/traditional experience.
And of course, there is a dessert. But nut just the dessert, it's the DESSERT. I'm crazy for sweets and making my own dessert combinations makes me very happy. Warm-cold, crispy-creamy, sour-sweet... everything goes. Chocolate base, sour fruity dress up...There is Creme de la Irene - a cup filled with vanilla creme and dressing made of tangerines (or oranges) caramelized in Plavac mali - a famous Croatian sort of red wine.
Everything made in my kitchen is from the heart of Dalmatia – every spice, taste and texture comes from the tradition and culinary heritage of my family and the land where I was born. I hope you will enjoy it as much as I do.