The traditional Adriatic repertoire of grilled fish, fried squid and seafood stews is central to the cuisine of southern Dalmatia. In addition, Dalmatian pašticada (slabs of beef stewed in prunes and red wine) is particularly good in Split and Makarska, where it features on the lunchtime menus of almost every konoba. The towns inland from the coast and along the Neretva delta are famous for their frogs’ legs – which are either fried in breadcrumbs, grilled with garlic, or wrapped in slivers of pršut. The Neretva is also famous for its tangy, succulent eels, especially when used as the key ingredient of brodet – a spicy red stew that’s often accompanied by a glossy yellow mound of polenta.

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