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Our beers

In brewing beer, like in everyday's life, we follow the rule, that natural is the best. That is why we brew our beers out of natural ingredients... Read More...
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New location

We are very glad to inform you that from 26th of May you'll be able to reach Vunetovo at new location, Petrićevo setaliste 8 :)      ... Read More...
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I love beer

Zoran Vitas wrote: https://blog.vecernji.hr/volim-pivu/sto-piti-ovaj-vikend-aljaski-mrgud-uvijek-je-dobro-pisati-o-lijepoj-prici-s-hvara-9820  ... Read More...
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Otillo Swimrun

Ottilo Swimrun maraton is taking place in Hvar again. More info at https://otilloswimrun.com/ Great job!!        ... Read More...
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Roasted Olives

A lot of Dalmatian rarities were not my cup of tea when I started visiting Hvar fifteen years ago. "Prsut" was too salty, sheep's milk cheese not... Read More...
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After twenty years

Hvar is the most beautiful place on Earth. For me. No wonder that during my first visit to the island (which was precisely twenty years ago), after a... Read More...

Roasted Olives

masline 1A lot of Dalmatian rarities were not my cup of tea when I started visiting Hvar fifteen years ago. "Prsut" was too salty, sheep's milk cheese not salty enough, I didn't even want to hear about the dishes called "gregada" or "brujet". At the mere sight of crawfish on a plate I closed my eyes and turned my head the other way. So I could enumerate a long time. My Josko always says that he worries the most when I say I do not like something. Experience has taught him that I gave up the once favourite fried calmari to shimps in "bianco" very quickly and the only form of fish so far known - pan fried - I exchange willingly for rockfish brodetto. Hm... The older you are the wiser you get and this is the only thing I can say to defend myself. This autumn I discovered another Dalmatian speciality which was claimed by me to be distasteful and needless at all. Roasted olives. What I once thought to be too bitter and completely distasteful has become an indispensable additon to many dishes. To prepare it you need only a lot of patience, but the effect is fantastic. Delicious!

 

Good bye tomatoes? No way!

sljivar 1For some good years, more or less in mid September, we have been making tomatoes juice in order to have in Winter at least substitute for what we gobble in Summer. The fleshy tomatoes like "San Marzano" and not the watery ones are best suited for this. We put washed tomatoes through a grnder (once a crank-propelled and now an electric one). It does a great job separating skins and seeds from juice. We neither boil nor season it but just fill up the bottles. We put them into a large pot filled with water, light the bonfire underneath and keep it burning until the water starts boiling. Then we put it out. Well, we can kill two birds with a stone and have a barbecue. The bottles are left in the pot overnight to cool. That way the juice is preserved for up to two years. It comes in handy when making soups, gravies, spaghetti and, reportedly, even Mary :-)

 

 

Bitter orange

naranca 6Bitter orange (Citrus Aurantium) is an evergreen bush or a tree reaching up to 10m in height. Its bushes are exceptionally thick and prickly. Its fruit, against expectations, is not completely bitter. It tastes like grapefruit and its juice is bitter and sour. It comes from Southeast Asia and was brought to the Mediterranean Area by Arabs in the 10th century. It has been well known in Croatia for many years and was particularly important before lemons and sweet oranges caught on. It is most popular in South Croatia (Dubrovnik, Korcula, Mljet, Hvar, Vis) where it is still widely cultivated and makes a splendid decoration of many houses thanks to its evergreen leaves. Its skins is exceptionally aromatic and... bitter! In Dalmatia fruit of bitter orange is highly valued and often substitutes for lemon as an addition for tea, seasoning for fish and grilled meat. It is much richer in vitamin C than lemon. As now is a time when fruit of bitter orange is the most juicy, aromatic and bitter there is nothing else to do but get down to making marmalade and drying fruit skins which in the nearest future will be used for brewing another batches of A la Americana!

 

Myrtus aromatic liqueur

 

dandarica 1-300pxMyrtus communis, the common myrtle or true myrtle, is native across the northern Mediterranean region. The plant is an evergreen shrub or small tree, growing to 5 metres (16 ft) tall. The leaf is entire, 3–5 cm long, with a fragrantessential oil. The star-like flower has five petals and sepals, and numerous stamens. Petals usually are white. The flower is pollinated byinsects. The fruit is a round berry containing several seeds, most commonly blue-black in colour. A variety with yellow-amber berries is also present. The seeds are dispersed by birds that eat the berries. Well, we used berries to produce an aromatic liqueur ;-)