Brudet
A slow stew of fish or cuttlefish, thickened in its own juices and eaten with something to soak it up. The version the two teams cook against each other in August is made with cuttlefish.
The island kitchen
What Premuda eats
Two restaurants, a handful of gardens, sheep on the islets and a potato the island is quietly proud of. What lands on the table here has travelled a short way out of necessity: the supply boat comes when it comes.
Dishes worth asking for
Nothing here is invented for visitors. These are what gets cooked when the island cooks for itself.
Makaruni
Hand-rolled pasta, each piece wound around a needle. Slow enough to make that it is taught as a workshop rather than thrown together on a weekday.
Galani
Thin ribbons of fried dough under a dusting of sugar, the pastry that turns up at every island celebration.
What the island produces
Nine square kilometres of stone, macchia and a few fields still yield more than you would expect.
The Premuda potato
Grown in the island’s few pockets of field soil and the closest thing Premuda has to a brand. It gets its own day each September.
Olive oil
Pressed by families for themselves, with no industry in between. With a little luck you can buy some fresh from an islander.
Fish
A few islanders still fish, mostly for their own households and to supply the two restaurants directly, so the catch often goes from sea to plate the same day.
Wool
Sheep have grazed the islets off the coast for centuries: Školj, Kamenjak, Masarine, Hripa. The wool is still worked, in a summer workshop.
Learn it rather than only eat it
The community association teaches the island’s cooking in open workshops: pasta and pastry in June, wild herbs the same month. The August cooking contest happens on the quay in front of everyone rather than behind a kitchen door.
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