About
Dalmatia’s most celebrated festive dish — beef marinated overnight in wine vinegar with garlic, cloves, and herbs, then slow-braised for hours in a rich sauce of prošek (sweet Dalmatian wine), prunes, and vegetables. The result is fall-apart tender meat in a deeply complex sauce. Traditionally served with handmade gnocchi. In Split and Dubrovnik, pasticada is the centrepiece of every Sunday lunch and wedding feast.