The well-known principle of “less is more” by the architect Ludwig Mies van der Rohe is applicable to all aspects of life, including gastronomy. Personally, I am not prone to fancy complicated dishes, or trends that are often insane. But there is another saying that says that tastes are not discussed, so be it. Dalmatian cuisine is very simple and has proven to be very healthy. In case you didn’t know, along with Italian, Greek, Moroccan, Spanish, Portuguese and Cypriot cuisine it falls under the Mediterranean diet which is on the UNESCO list of protected intangible heritage.
The dish that I will present to you today is not on the UNESCO list, but it is on the list of the EU register of protected designations of origin and protected geographical indications.
In terms of ingredients, this dish could not be simpler because it contains only dough, chard, onion, garlic and olive oil. Due to the way it is prepared, soparnik has a specific taste, but also a centuries-old story.
In order to better understand and experience the story of the soparnik, one should first find out something about the area from which it originated.
Interested in learning how to make soparnik?
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Photo: Samir Kurtagić
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The story of SOPARNIK a centuries-old Poljica dish from Dalmatia
