The Archaeological Museum in Zadar produces souvenirs and replicas that are mostly copies of archaeological material.
Attractions-blog
The replicas of ancient glass and jewelry
The Museum of Ancient Glass is one of the city´s newest attractions and rightfully so. It´s housed in the 19th century Cosmacendi Palace and has some outstanding views that overlook the Jazine harbour. The museum contains one of the premium collections of Roman glassware outside Italy, with a cornucopia of goblets, jars and vials retrieved from archaeological sites across Dalmatia. Highlights include the delicate vessels used by Roman ladies to store perfumes, skin creams and essential oils. Also look out for glass cups used to celebrate Mass, and dainty flasks in which holy water was stored. Take the opportunity to see the replicas of ancient glass and jewelry as you´ll no doubt enter one of the classiest souvenir-stops in the city.
Maraschino
The Royal pearl of the Maraska Inc. production crown is, without a doubt, Maraschino – the original and noble liqueur originating from Zadar. At the beginning of the 16th Century, the pharmacists of the Zadar´s Dominican monastery, devised their own recipe and produced their very first herbal liqueur naming it rosolj (lat. Ros solis). In subsequent liqueur production attempts the original recipe was gradually changed and perfected.
The stem and leaves from young and tender branches of the maraska tree were added into the distilling process in addition to the initial juicy maraska cherry fruits pulp. So the liqueur was given another name Maraschino, the aromatic drink of unusual harmony that was, for a long time, considered to be a medicinal potion.
In 1768, a young scientist, Francesco Drioli came to Zadar from Istria and founded a liqueur company. He introduced contemporary machinery to the production process bringing the distillation of sour cherry maraska to perfect purity and aroma. In 1803 Drioli factory was proclaimed the exclusive workshop, receiving the special coat of arms garnished by an imperial eagle and became the official liqueur supplier of reigning European courts of that era. From then on, Maraschino became a worldly known product present in all European courts.
Maraschino liqueur was being sold in special square shape bottles having a short bottle neck. These bottles were initially produced in a well known city of Murano near Venice, and later, after 1869 in the new glass factory in Zadar. The present company, Maraska Inc. uses these historical bottles as a model for the Maraschino bottles we use today in order to maintain its image and its distinctive visual identity. In a way, it is also certain homage to its predecessors since the original Maraschino and noble liqueurs culture was gradually being created in a continuous course through time.
Fritters
Traditional Dalmatian dessert which is usually a symbol of hloidays or hospitality. Fritters are made of flour, warm water, yeast and a spoon of sugar which are mixed into a creamy mixture.
Traditional Dalmatian dessert which is usually a symbol of hloidays or hospitality. Fritters are made of flour, warm water, yeast and a spoon of sugar which are mixed into a creamy mixture. It is then placed in a high vessel, covered, and left in a warm place to rise. Later add flour, sugar, salt, brandy, orange or lemon peel and warm water. It is all blended into a rubber mixture which is mixed for 20 minutes with a wooden spoon. Raisins are added at the end, the dough is covered and left in a warm place to rise again. When ir reaches twice the original size, reach into it using a spoon and try to keep the same shape for the fritters. Fry them in hot oil, let them dry on kitchen paper, scatter vanilla sugar over them and serve.
Grouper in the oven
Cut a kilogram of potatoes into thick slices and arrange them in the baking vessel. Drizzle chopped onions, a clove of garlic, a leaf of laurel, salt, pepper in a deciliter of oil in a pan.
Cut a kilogram of potatoes into thick slices and arrange them in the baking vessel. Drizzle chopped onions, a clove of garlic, a leaf of laurel, salt, pepper in a deciliter of oil in a pan. Place the grouper cut in half on the arranged potatoes. Add salt, oil and pour the sauce from the pan over it. It is baked in the oven half an hour or forty minutes. If it becomes dry add some white wine.
Steam-heated Mussels
After having scarped, cleaned and washed them well, place the mussels in a cooking pot over high heat where olive oil has been put beforehand. Add a glass of white wine and let them cook until they open. …
After having scarped, cleaned and washed them well, place the mussels in a cooking pot over high heat where olive oil has been put beforehand. Add a glass of white wine and let them cook until they open. The mussels can be eaten fresh with lemon juice, or, as on the island of Pag, on a stick. Here the mussels are arranged with Pag cheese and prosciutto. The stick is then rolled in flour and eggs, then into breadcrumbs and fried in oil.
Fried Anchovies
Clean the fresh anchovies, dry them and roll them in flour. Fry them in hot oil until they become of golden colour. They are best when only salted. Some cooked Swiss chard and a slice of lemon.
Clean the fresh anchovies, dry them and roll them in flour. Fry them in hot oil until they become of golden colour. They are best when only salted. Some cooked Swiss chard and a slice of lemon can be served with them.
Chicken tingulet
Drizzle pieces of chicken meat in hot oil until they become golden. Then add thinly chopped garlic and onion. Braize and add white wine until the meat becomes soft. Add a deciliter of stock soup.
Drizzle pieces of chicken meat in hot oil until they become golden. Then add thinly chopped garlic and onion. Braize and add white wine until the meat becomes soft. Add a deciliter of stock soup, a pinch of thyme and basil. A spoon of flour and some dry plums can be added if needed to make the sauce dense. Add salt, tomato extract, pepper and let it braise on low heat until it all becomes dense and the sauce becomes dark in colour. Cooked rice and mashed potatoes are served as side dishes.