As well as seafood, Korčula excels in lamb and goat. These meats are usually baked under a peka (ember-covered lid) or served, goulash-style, with Žrnovski makaruni, a succulent, hand-rolled, cigar-shaped local pasta. Makaruni are very versatile, and are increasingly served up with all kinds of sauces. Undisputed hotspot for sweet-tooth travellers is a tiny shop in Korčula Town named Cukarin, a cult destination famous for its handmade sweets – notably the croissant-shaped, citrus-flavoured cukarin.

When it comes to wine, Korčula is famed for its indigenous dry whites: Grk only grows in Lumbarda and is produced in small quantities by a handful of local producers. Pošip, cultivated around the central Korčulan villages of Smokvica and Čara, is much more widespread, and crops up in restaurants and wine shops throughout the country.

If the east of the island has wine, western Korčula has olive oil – and lots of it. Most local production is a blend of local strains Lastovka and Drobnica, known for their high antioxidant content and sharp peppery taste. Marko Polo, bottled by the farmers’ cooperative in Blato, is one of the best mid-priced oils in the country, while Torkul oil, produced by the family-run Fanito distillery in Vela Luka, is famous for its smooth but bitter character and is much sought after throughout Croatia.

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