Also known as the School of S. Giorgio degli Schiavoni



Fragrances and flavors of Dalmatia

«Pantagruelic earth», source of precious «multi-ethnic delicacies»: these are some of the definitions used by Enzo Bettiza when speaking of Dalmatian cuisine in a chapter of his book «Esilio». The Dalmatians were, according to the writer, not only gourmets or, better, "bonculovich" as was said in those lands, but a people with "religious devotion to good food. Dreaming and writing about food - says Bettiza - imagining it and telling it in every detail, fermenting it for a long time in the word before tasting it in the dish, then exalting it or criticizing it after eating it, was in Dalmatia a favorite pre and post prandial pastimes. "Not even the attraction for women - says Bettiza - although deeply rooted in the tommaseian sensuality of the Dalmatians, was able to overcome that for a tasty dish".


“Sapori di Dalmazia” by Gioia Calussi

I.R.C.I. – Trieste – 1997 – preface by Ottavio Missoni

The recipes and suggestions are taken from "Rizzetari" and "Quaderni di casa" of mothers and grandmothers from Dalmatia who reflect the traditions of multiple cultures, especially de la gente de mar and Venetian and Austro-Hungarian cuisine.

Gioia Calussi (Zara 1939), zaratina, scholar and writer of Dalmatian traditions and cuisine, evokes the aromas, flavors, aromas, recipes and table costumes of her homeland.


Castradina is a castrated mutton leg that is salted, smoked and dried. It is a meat that comes from Dalmatia. In Venice it is traditional to eat it on the day of the Madonna della Salute also in memory of the Dalmatians who, during the period of isolation of the city due to the terrible plague of 1630, were decisive in supplying the city with food and above all with meat.
On November 21, the day when we remember the end of the plague, a large number of Venetians parade on pilgrimage in front of the high altar of the imposing Chiesa della Salute to perpetuate the centuries-old bond of gratitude that binds the city to the Virgin Mary. On this occasion, the traditional dish recalls what the Venetians ate in the 1630s: castradina.

"To make a good castradina cole verze it takes time first. We leave the mutton to soak for a day, in water first boiling then warm. It is washed in many waters, it is cut into small pieces and put on the fire with the aromas of use: let it boil and cool, and place it in a cool place.The next day the grease that has formed on the surface is removed and the pot is put back on the fire with the vegetables of the broth and the leaves, abundant , of cabbage Verzotto. It is simmered, without haste, until the meat becomes tender and the cabbage well cooked "

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