What Is Pašticada? A Guide to Dalmatian Comfort Food

Pašticada is one of the dishes locals actually cook at home, usually reserved for weddings, holidays, and Sunday lunches — which makes it a good sign when a restaurant menu takes the trouble to do it properly. The beef (traditionally a cut like top round) is marinated for up to two days in vinegar, wine and spices, studded with cloves and bacon, then browned and slow-braised for several hours in a sauce built on wine, prunes and sometimes a touch of sweet Prošek. The result is dark, sweet-savory and falls apart with a fork — almost always served over homemade gnocchi or wide pasta to soak up the sauce. It's a dish that rewards patience, both in the kitchen and at the table, so don't expect it fast — most places that do it well need advance notice.