Dalmatia

Dalmatia was an ancient Roman Provence encompassing much of present day Croatia, Albania, Bosnia, Herzegovina, and Serbia. Much of Dalmatia was part of the Roman Empire, and during Medieval Times, the Republic of Venice controlled the region.

 

Dalmatia  has a unique history that has influenced its gastronomy. The Dalmatian coast is known for its fresh seafood and homemade pasta-influences from its neighbor across the Adriatic Sea, Italy
The  region, which encompasses the cities of Zadar, Split, and Dubrovnik, is now a tourism hot spot. Croatian cuisine is extremely diverse, owing to multicultural influences from centuries of occupation.

                                  
Throughout Dalmatia, you will find green Tagliatelle with shrimp or other seafood on most menus. Tagliatelle, from the Italian tagliare, meaning "to cut", is a traditional type of pasta from the Emilia-Romagna and Marche regions of Italy. This week we cooked a specialty of Dalmatia-Zeleni Rezanci sa Plodovima mora which translates into "Green Noodles with Sea Fruits". Spinach Tagliatelle Pasta with Shrimp, Mussels, Clams, in Garlic, Wine, and Olive Oil.