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People in Drniš area are proud of our local gastronomy, as it captures and preserves the best natural values of the area. Local gastro-offer includes the famous prosciutto, cheese made of sheep milk, homemade bread baked on an open fire place (under “peka”, which is basically a metal cover), “arambašići” (cabbage rolls), traditional roast also baked on an open fire place, under “peka”, tasty lamb roast and autochthon homemade vines.http://www.tz-drnis.hr/index.php/en/gastronomy/local-gastronomy#sigFreeIddab18190cd
Drniš area is especially known for Drniš prosciutto. The special quality of Drniš prosciutto is the result of micro-climatic specificities of the area and the influence of the cold north wind, called “bura”.
Traces of pig farming in Drniš date from about 1500 year B.C., and the first reliable data on the prosciutto production in this area are written in the Šibenik Statute in the 14th century. Drniš prosciutto became a known market brand in 1969, when production was at its peak.
An interesting fact is that it was served at the Coronation celebration of Queen Elizabeth II in 1952. Therefore, on the occasion of Her Majesty’s Golden Jubilee, marking 50 years on the throne, Drniš prosciutto was sent as a gift to the Queen, and Drniš Mayor on this occasion received a letter of thanks from Her Majesty. This letter is kept in Drniš City Museum.
In 2012, Drniš prosciutto was certified by the Ministry of Agriculture of Croatia as a product with protected geographic origin.
Another well-known and respected indigenous gastronomic product of the area is sheep milk cheese preserved in "dried sheep skin". Its unique taste is the result of two months of fermentation in a bag made of specially processed sheep skin. Description of the technological process sounds unusual and intriguing, while the full and distinctive taste of this cheese delights all cheese-lovers. Season of consumption begins in late spring and ends in late summer, due to limited quantities. It can be purchased directly on the economies of small producers, markets and fairs, or tasted in local restaurants. Apart from sheep milk, this cheese is now days produced also from cow milk. This variant is somewhat milder in flavor and has a smaller share of fat, but it is also highly estimated among consumers.
Several varieties of autochthon vines are cultivated in Drniš area. The most famous sorts, from which white wines are produced, are “debit” and “maraština”, and of the red vines “lasina” and “plavina”. Recently, Merlot has become widely adopted. The local wine drinking tradition includes drinking from “susak”, a wooden jar made of juniper wood. Compounded scent of juniper and the quality wine makes tasting an unforgettable experience.
www.drniskiprsut.com
