Alongside the town of Sinj, Trilj is the most important gastronomic centre of the Cetina region. The rich gastronomic heritage of Trilj is manifested primarily in the number of original dishes made according to recipes guarded in households and passed from generation to generation. What gives this gastronomy its exceptional value is its quality and variety of the local foods.
Local specialties: Cetina trout, frogs and crabs, arambasici, lamb (boiled, under the bell, spit-roasted), veal, pulestar (young rooster) under the bell, kostradina, venison, dry-cured ham, sheep, goat and cow cheese (cottage cheese, hard cheese, sir iz mjesine), donuts.
Frog stew - Pour 2 dl of olive oil and 1 dl of sunflower oil in a pan. Peel five medium-sized tomatoes in warm water and remove seeds, chop, place in the pan and gently cook. When the tomatoes are half done, add twelve frogs, five finely chopped garlic cloves...
Padišpanj - Beat eggs and sugar for 30 minutes. Add flour and lemon peel. Pour the mixture into a mould and bake for 40 minutes at 150˚C.
„Globos sic facito. Caseum cum alica ad eundem modum misceto. Inde quantos voles fecere facito. In ahenum caldum unguen indito. Singulos aut binos coquito versatoque crebro duabus rudibus, coctos eximito, eos melle unguito, papaver infriato, ita ponito.“...
The Dalmatian region has always lived with wine, for wine and off of wine. For more than 2000 years, people of this region processed grapevine by hand, and it returns the favour with life. When the Romans arrived in the region of Dalmatia and subjugated the Illyric Delmatas in mid-1st century...
Let’s keep the blues young is the motto of the seventh consecutive Thrill Blues Festival, which will take place on the fifth, sixth and seventh of July in the city park in Trilj.
