Gastro & Wine Sailing Tour How to wine and dine like a true Croatian, while on a sailing tour.

Dalmatia is largest is famous for its authentic Croatian coastal region, food and world-renowned well-known for its wines, most of which you numerous sunny hours, will taste during this sailing clean & turquoise waters, tour. Below you can find a ideal sailing conditions list of indigenous products, and calm sea. On the as well as the list of the Gastro & Wine sailing most popular dishes served tour you will cruise along in Croatian restaurants. the magnificentAdriatic We call it a MUST EAT list coastline, but what is even while in and we are more exciting, you will be positive you will want to able to try the very best come back for more. cuisine Croatia has to offer. As well, the region Wines

Top quality wines are making to the USA and produced on Hvar Island Canada, and won numerous and Pelješac Peninsula, international awards. because the ideal soil and weather conditions ensure The peninsula of Pelješac the producers the optimal is a rich vineyard area. grape harvest every year. There you can try the white The most famous sorts wine of Rukatac grape, or of white wine are pošip, wines called and postup and beleca and of Pošip, but also an even more red wine are plavac, plavac acknowledged red wines mali, dingač and caplar. and Dingač. The grapes have a vivid The sailing trip includes red color and the wine is visits to 5 wineries, of fruity and full bodied with which one is located on comparatively high level of Hvar Island – Tomić Winery, alcohol (13 - 15%). and the other ones are on Pelješac Peninsula – Korta Touring the wineries Katarina, Matuško, St.Hills is a must when visiting and Grgich Winery, which is Pelješac. On this tour, we owned by Miljenko Grgich, will first visitwinery Grgić. one of the most famous Grgić Vina was established Croatian expats, who took in 1996 by legendary his knowledge of wine Napa Valley winemaker, Wines

Croatian-born Miljenko The second winery on Croatia, which inspired “Mike” Grgich and his this tour will be Matuško them to build KORTA daughter, Violet Grgich. winery. It first started as a KATARINA. They purchased Mike started the winery to small wine-tasting cellar the infamous „Rivijera“ produce the finest wines but soon developed into a hotel in the small Southern from native Dalmatian popular tourist destination Croatian town of Orebić, grapes and concentrates everyone keeps going started purchasing small on crafting Croatia’s very back to. Third one, St. Hills parcels of land on the best varietals: Plavac Mali winery has an incredible Peljesac Peninsula’s Dingac and Pošip. ‘Plavac mali’ has appreciation of the past and and Postup regions and KK a very interesting origin is proud of its historic roots. released its first vintage in and family background. It Dingač was the first place in 2006. All of the wineries has even been subjected Croatia to be recognized, in on the list are known for to DNA research and has 1961, as an appellation with their incredible scenery starred in the documentary “Protected Geographical and, more importantly, ‘Dossier Zinfandel’. In this Origin“. The last winery on extraordinary wines. documentary, he states that the list is Korta Katarina, he had a hard time making where we will also make a difference between time for dinner. Americans, Croatian and Californian Lee and Penny Anderson, vines. Grgich claims that had a passion for wine zinfandel’s origins have (Original Trustees of the to be in Croatia and that Naples Winter Wine Festival zinfandel is either ‘Plavac in Naples, Florida) and Mali’ or a close relative. equally great passion for Olive oil

Along with top quality One of the islands certificates for the quality wines, you will be tasting famous for the production of olive oil he produces. He Dalmatian extra virgin olive of olive oil belongs to grows nine types of olive oils, which are included in The Elaphiti Islands. trees and some of them are the list of world’s best olive The Elaphites is a small more than 400 years old. He oils, year after year. archipelago consisting of uses organic and natural several islands stretching ways of processing and Olive oil is a liquid fat northwest of Dubrovnik, in keeps the centuries long obtained from olives, a the . The name tradition. traditional tree crop of the is thought to come from Mediterranean Basin. It is the greek words Elaia and a typical ingredient that Fitos, meaning ‘olive’ and is used in various ways in ‘growing’. One of the islands Croatian cuisine. All along in this archipelago is the the Croatian coast, a lot of island of Šipan, known producers are focusing on for being in the Guinness growing olive trees and Book of Records as the processing olives for its island with the largest exquisite taste. Croatian number of olive trees producers are often given relative to its size. Its olive international praise and oil is renowned thorughout awards for the incredible Croatia, and native Miho quality of their olive oils. Bender has won dozens Oysters & Salt

The most delicious Republic of Dubrovnik till Bay in 1946. Today, shellfish oysters come from present day. Development of cultivation in Mali Malostonski Bay. Why is modern mariculture began Bay is based only on two that so? This bay is full at the end of 19th century species: The European of clear, sweet water and with the establishment Flat Oyster, Ostrea edulis, high concentration of of oyster cultivation and the mussel, Mytilus mineral salts, which ensure companies. Perhaps the galloprovinicialis. The a particular environment high-point of this era was cultivation cycle begins for the growth of oysters. the 1936 World Exposition in with collection of wild spat, Oysters can be served and London. The Grand Prix and sometime after which the prepared in 11 different Gold Medal for oysters were young oysters are cemented ways, but the best one is awarded to a Dubrovnik- and hung on ropes, which to simply eat them freshly based company, ‘Bistrina- is a method unique to this taken out of the water, cultivation and sale of area. Mussels are reared sprinkled with lemon juice. oysters and other shellfish’, mainly using floating or Many people say that these for their oysters from the fixed parks, using classic particular oysters are a Mali Ston Bay. Most of nylon „sockets“. strong afrodisiac. the private companies disappeared during the Ston is known for oyster Second World War. The farms, a tradition also first public company for dating back from Roman shellfish rearing, however, times and the time of the was established in Bistrina Oysters & Salt

Solana Ston dates back sun and wind. Solana Ston to the Roman times. In consists of 58 pools divided ancient times the area was into 5 groups, as the salt inhabited by the Ilyrians producing process has five and Greeks and from 167 stages which last from one B.C. the Romans began to two months, depending opening areas for collecting on weather conditions. salt. The Ston salt pans There are nine pools for are the oldest in Europe the crystallization process and the largest preserved and all but one - Mundo ones in the history of (world), are named after the Mediterranean. saints (Francis, Nicholas, Monumental walls were Balthazar, Anthony, Joseph, built in the 14th and 15th John, Peter and Paul). Salt centuries as a way to is produced by sea water protect the bestselling evaporation in the big product of the Republic shallow pools of the salt of Dubrovnik. Today, Ston pans, and the harvest and is one of the oldest active salt production take place salt pans in the world. The during the summer months, tradition of harvesting more precisely from April salt has been passed on to October. From the nine for over 4000 years and crystallization pools about salt is still produced in 500 tons of salt can be the same way, with only harvested annualy. the assistance of the sea, Cheese & Prosciutto

Cheese and prosciutto it’ll then spend another cheese an authentic taste. with a slice of warm bread several months or even The cheese from the most and some virgin olive oil years. Ideally it takes about famous factory, Gligora, was are a Croatian delight for a year to dry it. The longer proclaimed the best sheep your taste buds. Cheeses the prosciutto dries, the cheese in the world, in 2017. from Croatia have often won better it gets when it comes An interesting trivia – the awards for their amazing to its quality, richness of owner of Gligora produced taste, while Dalmatian flavour and texture. this particular cheese by prosciutto is known world himself, in his own cellar. wide. Although the most Cheese from Pag Island famous is the award (paški sir) is the most Prosciutto in winning cheese from the valued Croatian cheese, is very specific because of island of Pag, there are produced of milk from the method of its producion many more that everyone sheep of Pag Island. It is – drying the meat on the should taste. Dalmatian special because of the winter bura wind. This prosciutto is produced by surrounding where the method is natural and non- drying pork hind legs. The sheep are kept – Pag agressive, because it dries meat is either dried by air or Island has an amazing off the prosciutto meat in smoke-dried. Prior to drying vegetation, even though the first stage, when the the meat, it needs to be it is growing on arrid meat contains most of its properly washed, salted and land, the aromatic herbs moist. Thanks to this, it protected from pests. The are present everywhere. keeps a peerfect aroma. ham is salted using sea salt Blended with salt brought which is then removed after in during the winter by about ten days. The meat is strong bura wind, the herbs taken back to drying, where eten by sheep, give the Fish and Sea food

When it comes to food, sauce, which makes it about Peka is that you can fish and sea food are perfectly savoury. Gregada cook all sorts of food under Dalmatia’s gastro treasures. is prepared in a deep pan, it. Vegetables, meat, fish, Due to high quality of our unlike brudet, which is octopuse and even bread! It sea water and preserved prepared in a shallow and takes a few hours to prepare maritime eco system, wide pan. the whole peka. First, the Dalmatian fish is among chamotte grill board has to the best ones in the world. Brudet is made be warmed up for an hour The most famous authentic with grouper, conger or and a half, on an open fire. ways of prepairing fish monkfish, but the best ones After that, the cast iron bell dishes are gregada, brudet are prepared from a mix of is put into place, with the and peka. these fish types. The fish is fish underneath it, and it simmered on onions and gets covered by hot coals Gregada is the oldest tomatoes, with addition and ashes. The fish, meat or Dalmatian way of of wine. Brudet is usually octopuse are baked for over prepairing a fish meal, served with polenta. 2 hours, and it must not be which has roots all the way uncovered, to allow the oils back to times of ancient Peka is a synonym not inside to naturally reduce. Greek colonisation. This is just for the way of preparing You will have a taste of not a classical fish soup, nor food, but for the actual cast peka monkfish tails or lamb it is a grilled fish dish – it iron bell, which is used in on this sailing tour on Vis is a combination of small, the preparation. Cooking Island. Also, you will be part white fish, potatoes, onions, ‘Ispod Peke’ literally of a culinary workshop, at spices and wine, blended translates to cooking under the same traditional tavern. together by a delicious the lid. The best thing Meat

Viška pogača - or pogača and meticulous preparation: to the local people from from the island of Vis, is first, the meat is pierced the mighty Venetians. a type of baked bread pie, and stuffed with garlic, It will remind you of a similar to focaccia, filled cloves, carrot and bacon, creme caramel, but with with anchovies or salty fish, then salted and marinated a different twist. Rozata’s onions and, in some parts of in vinegar overnight. The main ingredient is a rose the island, tomatoes. marinated beef is then liqueur, to which this desert roasted and cooked with owns its name. UNESCO is Pašticada – traditional roasted bacon, onions, considering to include it Dalmatian meat dish, parsley root, nutmeg, on their list of intangible made of beef, marinated prunes, tomato paste, heritage. for 24 hours in vinegar water and prošek up to five or wine and then slowly hours, depending on the cooked for 4 to 6 hours. It meat. After cooking, the is served with homemade vegetables are blended into potato gnocchi. Pašticada a sauce. In Dalmatia, it is a is a stewed beef dish meal for important feasts, cooked in special sauce. including weddings. It is Although popular all usually served with gnocchi over Croatia, it is often or homemade pasta. called, it is often called Dalmatinska pašticada Rožata is an authentic because it originates in dessert from the region Dalmatia. It requires long of Dubrovnik, passed on Lagoon 450 F Type: Catamaran Yacht builder: Lagoon Build year: 2017. Catamaran Length overall: 13.96 m Beam: 7.87 m This boat is stable when from the saloon and an Draft: 1.30 m anchored, offers wonderful exceptional luminosity in Cabins: 4 visibility, space and a the cabins thanks to large Toilets: 4 great comfort. The features hull windows. Larger and incorporated makes the with a bigger sail area, the Lagoon 450 a perfect Lagoon 450 is offered in 4 cruising boat. Lagoon 450F cabin versions, and also have steering station on benefits from important the fly bridge accessible improvements in terms from both sides of the of safety, performance cockpit, a forward cockpit, and cruising comfort. The performance under sail and Lagoon catamarans offer an incomparable comfort in an extensive and coherent the saloon and the cabins. range of crafts to satisfy all There is a 360° visibility sailing schedules. Sve za sport d.o.o. Braće Cvijića 32, 10000 Zagreb CROATIA

ID code: HR-AB-01-080932818 OIB: 44430332290 m: +385 98 562 431 m: +385 95 5564 111 e: [email protected] www.svezasport.hr www.sail2croatia.com e: [email protected]

In case of a change in any of the calculating elements, the agency retains the right to change the price of the package or to cancel it. “General travel conditions” of the tourist agency Sve za sport d.o.o. apply to this trip.