Sardines along the Adriatic coast are grilled and paired with lemon, olive oil, and blitva. Fresh sardines are essential and should be cooked whole for added flavor. On the island of Vis, there are two types of bread pies, viska and komiska, filled with onions and salted fish, showcasing a local rivalry that reflects the island's maritime culture. The main difference lies in the presence of tomatoes in the Komiza variety, which adds a summer celebration to the dish. A quick-fermented tomato sauce is ideal for serving with grilled sardines, enhancing the overall taste.
Fresh sardines are typically grilled over an open fire and served with lemon, local olive oil, and blitva, a mix of Swiss chard, potato, and garlic.
Two types of pogacas, viska and komiska, represent a rivalry on the island of Vis, filled with onions and salted fish, reflecting its fishing heritage.
The key difference between the two pogacas is tomatoes: the version in Vis town lacks them, while the Komiza version incorporates a rich tomato sauce.
A quick-fermented tomato sauce enhances depth of flavor; it's garlicky, spicy, and fresh, perfect for grilled sardines.
Collection
[
|
...
]