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	DALMATIAN "PAŠTICADA" (marinated and stuffed beef) - round of beef 1000 g - smoked bacon 150 g - garlic 20 g - pink 6 pieces - red onion 100 g - fresh carrot 100 g - prune 80 g - tomato concentrate 60 g - prosecco 2 dl - flour 25 g - parsley leaf - nutmeg on the tip of the knife - olive oil 0,6 dl - salt, ground pepper, sugar, vinegar as necessary
Wash the beef, dry it and squeeze in cut bacon, garlic and pink, well spaced. Add enough salt, pepper, sprinkle with a bit of vinegar, and put away in a dish in a cold place over night. Put some flour on the marinated meat and fry in a cooking pot on hot oil. Fry it on both sides until it reddens. Take out the reddened meat, in the cooking pot put minced onions, grated carrots, minced parsley, sauté all together for a while, pour some water over it, add tomato, salt, pepper, prosecco, dipped prunes and fried meat. Cover it, and simmer it for two to three hours, stir occasionally, add water, until the meat is cooked. Take the meat out , slice it and serve on a plate. Squeeze the sauce through the sieve, cook for a little while and pour over the meat. It is served with potato gnocchi or with home made pasta.
POTATO GNOCCHI	Wash the potatoes and put them in cold water and cook them until they are done. Drain them off, peal and strain them. Add flour, scrambled eggs, salt, nutmeg and part of the oil. Knead soft dough ready; divide it in several smaller pieces. Roll out each piece in long rollers (up to 3 cm in diameter), and then slice in pieces up to 2 cm long. Press each piece on one side with a finger, and press into grater on the other side. Boil the prepared gnocchi in salted water about 5 minutes. Take them out, put in cold water, then take them out with a strainer, and put in a pot on hot oil and warm up in oven. Serve warm with grating cheese with meat sauce.
- potatoes 600 g - flour 300 g - eggs 2 - oil 0,6 dl - salt 8 g - nutmeg on the tip of the knife - grating cheese 40 g

	STUFFED SQUIDS FROM THE ISLAND - medium squids 1600 g - rice 160 g - red onion 300 g - olive oil 1 dl - fresh tomatoes 300 g - garlic 20 g - red wine 2,5 dl - parsley leaf 20 g - ground pepper 3 g - salt 20 g
Gut the squids, wash and dry them. Slice in small pieces the squid heads and the extensions. Fry the extensions and a part of the minced onions on a pan with 0,5 dl of hot oil. Add salt, pepper, part of the minced parsley and rice; pour over water or fish soup and sauté until the rice is half done. With this mixture stuff the squid bodies, and at the extreme close the body with a toothpick. Put the prepared squids in a pot, pour over with the prepared sauce, cover and simmer till it is done. By the end pour over with wine, cook for 5 more minutes and serve warm. Preparation of the sauce: Use the remaining oil to fry the minced onions, tomatoes, garlic and parsley, add salt and pepper and pour over with water and cook for 5 minutes.

	FISHERMAN'S BRODETTO - grouper 800 g - conger eel 800 g - red onion 150 g - fresh tomatoes 150 g - garlic 30 g - parsley leaf 30 g - white wine 7 dl - wine vinegar 3 dl - olive oil 1 dl - ground pepper 3 g - salt 20 g
Peel the onions and slice them to pieces and put them in a pot together with minced garlic and sliced tomatoes, add oil and cover all with gutted and sliced fish. Add salt, pepper and pour over with wine and wine vinegar. Simmer for an hour. Serve warm with freshly prepared maize porridge.
MAIZE PORRIDGE - maize flour 400 g - water 1,2 l - salt 10 g - olive oil 0,4 dl	Put water, salt and oil in a pot. When it boils add slowly the maize flour, stir all the while. Cook for 35 minutes, stirring all the time. When it thickens and the flour softens, serve on a plate.

	BRAČ CAKE (HRAPAČUŠA) Ingredients: 12 yolks, 4 egg whites and 12 spoons of sugar mix as to prepare a biscuit, and add 4 spoons of warm water, 12 spoons of flour, 1/2 pack of baking flour, rum, vanilla and lemon peel. Bake this mixture in a cake mould. Steam 50 dkg of sugar with 60 dkg of cut nut cores and 8 egg whites. When it turns yellow, put the mixture on the cold, already prepared biscuit, cover carefully the sides of the cake and put it in the oven to dry for a while.