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Dalmatia - Split

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Dalmatia - Split
Dalmatia - Split

Olives, indigenous aromatic plants, brilliancy of white stone against the verdant vegetation and the towering mountain massif of Biokovo whose spurs reach all the way to the sea – yes, this is indeed an exceptional part of the country, and its beauty is made all the more enchanting by numerous historic events and monuments, and cultural manifestations. In short, this is an ever interesting region full of attractions which draws a great many visitors.

When, in the year 305, the Roman Emperor Diocletian, who ruled the entire world at that time, decided to build his leisure time abode - in which he intended to spend the rest of his life - he had no doubt as to exactly where build to it. In the very heart of Dalmatia, in the bay of Aspalathos (Split), well protected from the sea by the islands of the Split archipelago, and defended on its landward side by high mountains, Diocletian created a special point on the map of the Adriatic: the future city of Split.

Heritage

Do you know that the unique centre of Split,which is on the UNESCO list of World Heritage, has risen on the foundation of the summer villa of the Emperor Diocletian in 305? Although 17 centuries of undisturbed life within the walls has resulted in many primal works such as the Emperor’s mausoleum which was later incorporated into the cathedral of Sv. Duje [St. Duje], Diocletian’s palace is today the true symbol of Split. If you go a little further on, you will discover one more jewel on the UNESCO cultural heritage list: the town of Trogir often called the town of museums.There are also the islands of the Split archipelago here: the island of Brac with its beautiful white stone and tradition of sculpture workshops, as well as sunny Hvar with the largest square on both sides of the Adriatic, the first communal theatre in Europe that was built in 1612, an arsenal and the celebrated Tvrdalj palace that belonged to the humanist, poet and philosopher Petar Hektorović.

Gastronomy

In Split, try the famous “dalmatinska pašticada” [Dalmatian stew], a meat dish that takes two days to prepare. If you want some more simple tastes then there are the aromatic Viška, Forska and Komiška “pogaca”, savoury cakes which go wonderfully with a glass of wine from Vugava and Plančić from the island of Hvar. If you need extra invigoration then drink a glass of Brač or Hvar “smutice” – red wine that is mixed either with sheep or goats milk. In the regions of Cetina and Sinj, asides from the stew made out of river crabs, there are the famous “luganige” sausages as well as “arambašić” from Sinj – small cabbage rolls filled with mutton.

 

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