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Upon your arrival to the island of Brač, hospitable hosts will offer you with dried figs, carob and almonds, which are traditional food of Brač cuisine that you will find on every household's dining table. One of the everyday spices of Brač cuisine is olive oil, and olives on the island and the olive-growing have always been given a great care and attention because of the disconnection with the mainland, which is why all the food had to be produced single-handedly. Natural and organic production of healthy food is the secret of longevity of the Brač people.

Apart from traditional Dalmatian dishes, such as fish, seafood, pasta and fresh, naturally grown fruit and vegetables, Brač cuisine also offers its specificities. Brač lambs and kids, which still haven't browsed aromatic Mediterranean herbs, but have only fed with sheep/goat milk, have had good reputation since the ancient times. Particularly appreciated dish is "vitalac" - a specialty made of lamb offal wrapped in lamb tissue, which are spiked piece by piece and then barbecued. One usually eats vitalac while waiting for a whole lamb to be barbecued. Specialities are also "butalac", stuffed lamb round (rubbed with aromatic herbs and suffused with wine at the end), and lamb "tingul" (braised lamb), but also numerous other dishes made of famous Brač lamb.

Brač cheese is also famous, and particular specialty is "procip". Procip is made out of fresh sheep cheese during its first 24 hours by cutting it into slices and baking it in the caramelised sugar. People on Brač still drink "smutica", a tasty beverage made from 4/5 fresh goat milk and 1/5 red wine, which was recommended even by Hippocrates, and which, like many other Brač specialties, has been preserved since ancient times until today.

Another specificity of the island of Brač is "Varenik", which has returned from oblivion in the recent years, and which is said to have the aphrodisiac properties. Production of Varenik requires great patience, and procedure is extremely simple and thousands of years old. Right after pressing, and before it starts to ferment, we separate the must from black grape and we cook it slowly at low temperature (not higher than 60 degrees), taking care that it doesn’t boil. We cook it for a long time and without any additives, until we get thick, dark-brown, sweet and non-alcoholic nectar. It can be added (a tablespoon or two) in almost all meat dishes, and one uses varenik for making top-quality cakes.