The basis of living in Vinodol from ancient times was the land.
Grape-wine has been grown in Vinodol ever since the ancient times, when it was brought here by the Romans.
Grape-wine has been grown in Vinodol ever since the ancient times, when it was brought here by the Romans. Since then until the 20th century, Vinodol is filled with grape-wine. However, at that time, grape-wine had been affected by the phylloxera blight, which destroyed the plantations, and this subsequently led to the great emigration from Vinodol. The plantations of grape-wine, especially of the autochthonous sort called Žlahtina have been revived only recently and the production of wine is growing again.
Mrs. Biserka Lončarić sent us an excellent recipe that is very popular during Lent, and it works like this:
BRIBIRSKI PRISNAC
– 1 škripavac cheese (Fresh cheese)
– 1/2 kg of bacon, and maybe half bacon, and half buđole or prosciutto
– 1/2 kg of onion or shallots (spring onion)
– 12 eggs
– 1 margarine and 2 dcl of oil
– 1/2 kg of flour
– a little salt and a little pepper as needed
The onion (red onion) is cut into cubes, the bacon also and all together put on margarine and oil. Saute until the onion is half-sautéed. When there are onions (shallots) for Easter, then those green stalks are also simmered.
When the mixture has cooled, add scrambled eggs, diced cheese, flour, salt to taste and if someone wants to pepper and mix everything lightly. Place in a well-greased pan, lightly sprinkled with flour so that the mixture does not get caught and bake at a high temperature for about 50 minutes. When the prisnac has cooled, it is cut into slices.
Good apetite !
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Zlata Dražić
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Božidar Zubčić
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Marija Knez
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Katarina Marina i Luka Savić
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Neven Dražić
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Branko Starčević
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Boris Buneta
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Nedeljko Vidović