The biggest Christian holiday is again celebrated under the new circumstances: separated, but together, cautious, but comforted by the light of the resurrection, which will make the darkness everywhere disappear. The Tourist board regrets that their traditional Easter traditions, including breakfast in the open had to be cancelled again this year, however, they found a way to celebrate.
Local groups dedicated to preserving the tradition, KUD Cetina and the Association for the preservation of the heritage of the Cetina region, as well as the Milardović family, prepared some of the most popular holiday recipes to be presented online.
Photo by Monika Vrgoč
On Holy Thursday, lamb and cabbage are traditionally eaten. On Good Friday, traditionally the fast is observed, and cod, trout and frog are prepared. On Easter itself, the traditionally prepared meals are taken to the church to be blessed. The team brings you some recipes for those, published in one of the seminal books by Dika Marjanović – Radica, “Dalmatian Cooking”.
Sinj arambaši, a speciality protected by UNESCO is always on the table for all holidays, and you can read more about them here.
Local pogača (similar to Italian focaccia) is made as a dessert, with sugar, lemon rind and home-made butter – and is characterised by a lot of kneading it needs to be perfect (the recipe calls for a whole hour of TLC!).
Photo by Monika Vrgoč
Sinj Ravioli (spelt locally rafioli) are also a dessert, and the dough is filled with ground almonds and chocolate, along with some maraschino liqueur.
Sinj Tourist Board wants us to believe that nothing has really changed, in its core, and that Easter continues to be the victory of faith and love, life over death and light over the darkness.
