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Gastronomy

 There is a saying that on the island Brac people and rocks live together and fight each other from the very beginning. Hard way of life has been challenged by stubbornness and strength which men squeezed from the rocks. Poor soil has been traditionally worked and it has opened its heart to the poor islander and rewarded him with fruits of his labour which has been used to prepare well known healthy food seasoned with unavoidable olive oil. In those very same gifts of nature is the secret to long history of Brac.
On your arrival to Brac you’ll be greeted be welcoming people and offered figs and almonds. Next to classic Dalmatian food like fish, shellfish, olive oil, pasta and fresh fruit and vegetables, Brac kitchen offers some of its own specialities. Brac lamb and goats which have not yet eaten aromatic Brac grass but only its mothers milk are well known from antic times, and especially well known is “vitalac” (lamb giblets on the stick wrapped in the lamb handkerchief). Another specialities are “butalac” – stuffed lamb leg rubbed with aromatic oils and splashed with wine, “tingul” – drank lamb and many more. Brac cheese is also very well known especially “procip” which is made from young cheese in the first 24 hours and is sliced very thin with a thread and fried in caramelised sugar. Islanders are still drinking “smutnica” – 4/5 fresh goats milk and 1/5 red wine, this drink goes back to Hippocrat. This and many other speciality have been carefully preserved since the antic times to this day. Another thing worth mentioning is Plavac wine which has been drank on Brac since the beginning.