Gulliver wine and dine tours of Croatian cuisine with a lot of wine stories and gourmet secrets

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Several basic types of green minestrone are present in the traditional cuisine of Dubrovnik, the Primorje region and Konavle. This is a modern take on the Dubrovnik style.

Green minestrone, Dubrovnik style

  • 100 g prosciutto
  • 100 g bacon
  • 100 g dry cured mutton (kaštradina)
  • 1 home style sausage
  • 100 g collards (cow cabbage)
  • 100 g cabbage
  • 100 g verzota (kale)
  • 200 g potato
  • 2 bay laurel leaves
  • 5 cl olive oil
  • 2 cloves of garlic
  • A few grains of black pepper
  • 1 dcl Malvasia wine

If the dried meat is very salty it should be washed in water and then cooked: the kaštradina is first placed in lukewarm water and cooked on a slow flame. Prosciutto is then added, followed by the bacon and sausage. The dried meat is removed and the quartered potatoes cooked in the soup. Each of the vegetables is separated blanched in a little water. The blanched vegetables, bay laurel leaves, pepper, garlic and wine are added and cooked for a short period so that the vegetables do not fall apart. The vegetables and meat are served on a platter with a dash of olive oil.

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Those in the know deem the concentric circles with Dubrovnik at their hub as the leading Mediterranean destination, especially where gastronomy is concerned