About
Croatia’s most iconic slow-cook dish — lamb, veal, or octopus placed in a cast-iron pot and covered with a bell-shaped lid (peka), then buried under glowing embers for 2–3 hours. The result is incredibly tender meat infused with herbs, garlic, wine, and vegetables. Beloved across Dalmatia, it must be ordered in advance at most konobas (family taverns) — worth every minute of the wait.