Pag cheese (Paški Sir) is Croatia's most famous cheese, hand-made exclusively from the milk of the indigenous sheep of the small island of Pag. It tastes great with anchovies and ham on bread, as well as sprinkled on a great plate of pasta.
Tomato soup - use non-GMO, fully ripe tomatoes, grown in full sun. Add salt, browned flour, some soup pasta and chopped parsley at the end of cooking. (or chopped dill, celery,peas or anything you find in fridge)
There are times when you are elbow deep in minced meat and onions, carefully and lightly rotating the meat bit by bit to blend everything in without toughening
Scampi in garlic, tomato and white wine sugo (skampi na buzaru)
This is a typical fisherman’s recipe that’s simple but still very special. Traditionally, the scampi are eaten with your hands, so make sure you provide finger-dipping bowls. Alternatively, cut the scampi in half lengthwise to make it more manageable.