Local cuisine and desserts The tradition of gathering at the table with homemade food, produced by the confluence of sharp mountainous air and abundant sunshine-drenched valleys, gives out the scents and flavours of the Mediterranean hinterland. Traditional meals of Dalmatian hinterland of exceptional quality which are prepared in restaurants and on family farms are: Cetina trout, frogs and crabs, Sinj arambaši (cabbage leaves stuffed with chopped meat) , boiled lamb, veal or cockerel (young rooster) roasted under the bell, koštradina (dried mutton or sheep meat), sour lamb liver, tripe, Vrlika donut, dishes prepared under the boiling lid, soparnik, Poljica
kaštradina with borecole, etc. You also need to try the wild game, sheep, goat and cow’s milk cheese, and above all, the well-known traditional Dalmatian prosciutto, salted and smoked pork ham dried in the north wind, bora. As for desserts, you should treat yourselves to Imotski cake and rafioli.
Wines made with love
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Since Roman times, The Dalmatian Hinterland population has been affectionately linked to the grapevine. Wine in this area is considered to be holy; it represents need and love. In the area Dalmatian Hinterland you can of the find three wine districts: Sinj-Vrlika, Imotski and Vrgorac. The sun, high quality soil and picking the grapes by hand that is still done today, are the features that these wine districts are proud of. Thematic trails covered with vineyards lead to indigenous wine tasting rooms: there you can enjoy Crljenak, Pošip, Maraština, Debit, Hrvaština, Kujundžuša. The famous wine producers are the Grabovac family from Proložac, the Pilač family from Vrgorac, the Teskera family from Vrlika, and the Matković family from Imotski.
