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Wine and dine in Bol - Island of Brac, Dalmatia - Gastro customs in Bol and Dalmatia
There are many specific customs as well as groceries that are used in dalmatian cuisine.
Here are just some of them:

Olive oil

Among the most successful revivals of ancient agricultures on dalmatian islands is the regeneration of
live production. There are olive groves all over the Brač. Certain customs and practices, like washing the o
lives in the sea, make Croatian olive oils even more special.
In restaurants You will find simple dishes like fillets of anchovies and capers that olive oil makes exdraor
dinary.

Marenda

The meal taken between breakfast and lunch is a very important dalmatian custom. Dishes served as marenda are po
pular and cheap, eaten with a spoon and fresh bread.
Restaurants have special menus for marenda and these dishes are only cooked and served in late morning hours.
The most common are bean soup with pieces of bacon, off-cuts of prosciutto left on the bone or sausages.
Marenda is normally accompanied with bevanda – wine diluted with water so as to be able to continue working day.

Grill

There is practically no good food which Croats would not prepare on a grill (roštilj) -  all the better parts o
f meat are grilled, the meat coming from practically all kinds of animal: poultry, pig, yearling beef, beef, lamb,
kid, game small and large, snails, frogs, fish, crabs, shellfish, molluscs, and even vegetables and cheese.

Swiss chard

The most of the inhabitants of the Croatian islands find it hard to imagine life without Swiss chard ( croatian
 „blitva“). Blitva is best when young, immersed in boiling water and allowed to cook for a brief spell, carefully
 drained and sprinkled with olive oil. It is often served with boiled potatoes.
Thus prepared, it is most commonly eaten with fish.

Mišanca

Mišanca is “mixture” of wild or semi-wild plants - consisted of some 20 or more plants (various types of wild
and semi-wild onion, certain grasses, edible flowers, and herbs).
Mišanca can be eaten fresh, as a salad, dressed with wine vinegar and olive oil. It is quite delicious with the
addition of salt-pickled anchovies, olives, capers and hard boiled eggs.