Food in Split, Croatia (day 2): crispy fried bombolini with almond rosemary crust, filled with Béchamel sauce and prosciutto on top of cream with Mediterranean herbs; thyme and young cheese dumplings wth tomato-basil sauce; oxtail and chateaubriand risotto; lamb chops with Croatian spices
Food in Split, Croatia (day 1): prosciutto and cheese; grilled squid with potatoes and Swiss chard; grilled sea bass with potatoes and Swiss chard
Food in Hvar, Croatia (day 2): minestrone with langoustines; tuna steak with green risotto, apple, and lime; steak with wine demi-glace and gratinated potatoes; ćevapčići (minced meat sausage) with onions and ajvar (red pepper, eggplant, and garlic relish)
Sea bass with sardine and caper pesto, roasted potatoes, and tomato/onion goulash; prosciutto-wrapped turkey stuffed with cheese and chili, arugula, and tri-color gnocchi with Gorgonzola walnut sauce. Hvar Island, Croatia
Risotto with shrimp, basil, and Gorgonzola; macaroni with shrimp, smoked ham, and tomato sauce. Korčula, Croatia
Erik Travels 