White Buzara
In order to make a good buzara, the most important thing is to have fresh sea shells.
We boil them until they open, we throw away those which haven’t opened.
Having high quality olive oil is necessary to make buzara.
Red Buzara
In order to make a good buzara it is necessary to have fresh sea shells.We boil them until they open. We take out those which have not opened and throw them away.
Having high quality olive oil is necessary for making buzara.
What is the secret of a good ‘peka’?
Quality meat which we get from Dalmatian Zagora.
Home-grown potatoes which we grow ourselves in Imotski.
Potatoes from the hilly region have a special taste. It is necessary to know that the hearth has to be hot and the fire moderate and in accordance with the amount of meat and potatoes.
Octopus under the peka
The secret of octopus under the peka is that octopus tend to be tough, but ours never is.The secret about preparing octopus is to broil it on the grill and then put it into a casserole dish with the rest of the ingredients.
