Probably the oldest way of food preparation in the Adriatic (even Mediterranean) area would be cooking under the peka. It is about a steel bell, covered with hot coals while the food is being prepared under this bell. According to some archaeological researches, the remains of peka had been found n the layers of Bronze Age.
At that time the bell was made of clay, such as Moroccan tajine while nowadays’ peka is made of steel. Peka style is as genuine in Dalmatia just as it is in Macedonia, Bosnia and Herzegovina or even Morroco. It is wide spread all over Dalmatia and other regions of Croatia such as Istria or backgrounds or Dalmatia. Specialties prepared under peka could be either meat or seafood.
If you prefer meat than you will enjoy delicious bites of lamb or veal. Some masters of peka claim that mix of those two is the best option. Seafood peka in most cases refers to octopus. You usually do not need any side dish because both meat and octopus peka is prepared along with potatoes and vegetables. All you need is fresh homemade bread and a glass of wine. Some peka masters decided to make a step further and started to prepare fish under peka.
It is less popular and not so traditional way of preparing fish but the results are more than satisfying. Do not worry about where to find such offer during your sailing holidays at the Adriatic. Every decent skipper knows exactly every peka master along the coast and on every island. Just have in mind that you should notify your captain that you want to taste a peka early enough because it takes few hours to prepare one. Also, peka is not neither prepared nor served for just one person. The size of peka is for three upwards while the amount of wine would be individual.
Enjoy your stay aboard!
Author: Damir Fabijanić
Source: Hrvatska Turistička Zajednica