story about hard-working people cooking good food

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2 salvatore's story about hard-working people cooking good food wine For a farmer from Dubrovnik area, the vine was the most valuable commodity. It was grown on sunny slopes in the attempt to make the best quality wine that would reach high prices. Alongside the wellknown malvasia wine that had been mentioned as early as the 14 th century, quality wine from the Pelješac peninsula (Dingač and Plavac Mali) and the island Mljet (Maraština) would find its way to Dubrovnik. The area still produces exquisite wines from various grape sorts. shellfish Thanks to its numerous freshwater springs, the bay of Mali Ston is a thriving habitat of various kinds of shellfish: the oyster, mussel, date shell, clam, warty venus, horse mussel, thorny oyster, noble pen shell (fan mussel) and scallop. It is not a surprise that oyster farming was recorded back in 1573 as an established activity which attests to their popularity at European courts to which they would be delivered fresh in wooden chests plated in greens. Homemade is produced from olive trees up to 300 years of age, located in Ston area. Native breeds of sheep which eat the weed in olive groves are also valuable to the production; because of them, there is no need for artificial herbicides nor artificial fertilization of the soil. In the medieval ages was highly valued and demanded commodity. Alongside the everyday use in cooking, was used for preserving meat, fish and cheese. Without, we would not have the famous prosciutto of Potomlje, kopsica of Brgat (cured lamb ham), primorska sausages, konserva of Konavle, just like we would not have the sarđela (sardines) of Pelješac. Hence the gastronomic importance of the Ston ern for the Dubrovnik area. placa (market) Just like in the old times, fishermen, butchers and fresh foods vendors from the surrounding villages still arrive daily to placa (market). Back in the day, women from the countryside would enter the eastern and western sides of the town donkeyback riding, carrying košice (baskets) heavily loaded with seasonal fruit, while they would stack homemade cheese on top of their heads and their burse (bags) with jugs of milk. traditional farming find out more The owners of the restaurant have been traditionally growing their fruit and vegetables; most of the produce used in preparation of food was grown according to the practices of their ancestors slowly, according to the seasons and the Mediterranean climate. Goods fertilized organically and carefully observed while growing can often be seen in the city gardens, in front of houses. That is another reason why one can curiously stop at the vivid images of wild common orange, lemon, almond, chestnut or pomegranate trees at almost every corner in town. Eggs used in food-making are laid by free-range chickens which can walk freely in pristine nature. Fruit and vegetables are grown in fertile gardens of the countryside of Ston, a town famous for seashell farming, production of sea, and wine. In bistro Salvatore, located at the centuries old walls that embrace the town, you have the opportunity to enjoy home grown and home prepared food, cooked traditionally and with love. Dubrovnik owes its worldwide recognition primarily to a pronounced cultural identity. As the former naval force and trading hub of the region it was the example of measurement, harmony, ethics and aesthetics, which reflects on its gastronomical tradition. Numerous dishes that have stemmed in different culture were completely domesticated even in the area of Dubrovnik yet are prepared according to the liking of the local palate. Regardless of the external influences, the Dubrovnik cuisine, specific for its spices introduced by sailors and readily used by the housewives, is rich in authentic local dishes of which the Dubrovnik people are rather proud. Since the times of yore, the people of Dubrovnik have been known as honorable and hospitable hosts. They would always know how to treat royal officials and pilgrims on their journey through the Town. With the same kind of generosity they spread good word about the friendly Dubrovnik.

3 pancetta sandwich 1 egg pancetta, cheese and onion on homemade buttered bread traditionally prepared debittered olives olives green pasta with prawns 10 dag prawns 10 daggreen pasta fish soup white wine and a pinch of fragrant Mediterranean spices mixed buzzara beetroot beetroot from our garden 60 dag mussel 10 dag shrimp 10 dag mantis shrimp 5 dag prawns 10 dag grbavica mussel 10 dag clams and the finest fish stock based on white wine and

4 sea bass fillet, anchovies & squid sea bass fillet anchovies squid swiss chard with potatoes and shrimp soup crêpes eggs chocolate, homegrown fruit marmalade, ice-cream or walnuts (optional) shrimp fish soup tomato sauce and all local spice mix cheese omelette prosciutto & cheese plate eggs and cheese (optional: ham, prosciutto, pancetta, cheese or seasonal vegetables) 5 dag proscuitto 5 dag cheese olives radish tomatoes lettuce

5 dubrovnik rozata (dubrovnik custard pudding) eggs milk rum lemon sugar and vanilla sugar mushroom omelette eggs mushrooms and pancetta (optional: ham, prosciutto, pancetta, cheese or seasonal vegetables) octopus skewers with pancetta & lemon sauce octopus pancetta zucchini & carrot purré rugola lemon oysters raw, breaded or grilled

6 mixed seasonal salad seasonal vegetables black risotto cuttlefish rice fish soup squid ink white wine & local Mediterranean spices sea bass fillet 30 dag sea bass seasonal vegetables mussels buzzara mussels seawater white wine breadcrumbs garlic parsley

7 tuna steak 25 dag tuna fish fillet mixed raw seasonal vegetables garlic ston makaruli (macaroni cake) pasta walnuts chocolate rum eggs dough sugar & vanilla sugar lard prosciutto sandwich prosciutto, cheese and vegetables at preference on homemade bread traditionally prepared debittered olives olives octopus salad 15 dag octopus shallot capers vinegar parsley and pepper dubrovnik pržolica 20 dag rump steak cooked in traditional Dubrovnik fashion swiss chard with potatoes garlic

8 salvatore s all natural juices homemade pomegranate, grape & fig juice lemonade with mint, ginger & honey homegrown strawberry juice orange juice watermelon, banana & melon juice apple & walnut juice

9 Salvatore / Caffe bar Bistro Salvatore d.o.o. / Gradske zidine, Dubrovnik Prices are stated in Croatian kuna. Taxes are included in the price. Selling and serving alcohol to people younger than 18 is prohibited by law. No smoking allowed in the bistro. A written complaint can be delivered at the venue or via the post office.