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In
ancient (but also not so ancient!) times, the population of
Dobrinjstina - as well as other populations of that area - was
eating "healthy native foods", partly because of geographic
conditionality, partly because of poverty which did not allow
richer meals. On the daily menu of an ordinary rural household
there were foods which, however, were abundant in the region
- boiled potato, rutabaga and chard for lunch, and palenta so
mlikon (eng. polenta with milk) for supper. |
Nevertheless, there
were occasions when caution was thrown into the wind and when
people yielded to gourmet pleasures. |
Thus on
religious holidays like Christmas and Easter, according to the
unwritten rule, the family table had to offer žvacet (mutton
goulash) ali gulaš od peteha i makaruni (a specific form of
pasta), and on rarer occasions šurlice (also a kind of pasta).
On those special occasions the women baked a special cake called
presnoc, made of fresh sheep cheese, while the omnipresent flat
cake adorned festive tables in Dobrinjstina, as well. |
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Žvacet and šurlice
can be tasted today in certain restaurants of Dobrinjstina,
especially in the restaurant Zora in Dobrinj, which made them
its trademarks. |
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