From the Dubrovnik Table
Choosing meat for peka: veal or lamb?
A good peka starts with the meat, the size of the dish and the number of guests.
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At the Table with Mecara
From the Dubrovnik Table
Peka, prosciutto, cheese and Sunday gatherings: ideas inspired by the way people cook and share food in southern Croatia.
From the Dubrovnik Table
How to build a prosciutto and cheese board
A smaller selection can make a better board when each item has a purpose.
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From the Dubrovnik Table
Planning a Sunday roast: meat, sides and timing
The most useful ingredient in a relaxed Sunday lunch may be a short plan on paper.
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