It has to be protected as a world heritage by UNESCO!
Awwwww yissss
Brings me back to summer.
just a charcoal burning oven, no?
On the other side of the Adriatic sea, we call the lid “coppo” and the cooking technique “sotto al coppo” or *under the lid*. Lamb and potatoes *under the lid* is a staple Christmas dish in my region. Delicious stuff.
I don’t get the lid thing. That’s like steaming it. You use a wood burning oven because you want the smoke flavours to get inside the meat, the lid is pointless.
Am i missing something?
Source: my family has a wood oven in our village’s home and i’ve been using it since i’m 10
Always loved that kind of cooking. We are doing it sometimes in Slovenia too.
That looks just like half a small person being cooked, the ribs, the round thing on the right about skull shaped.
Best cooking technique. The meat and veggies get so juicy and flavorful it’s unreal.
10 comments
Does the food get a lot of ash in it?
Peka Or [Sač](http://en.m.wikipedia.org/wiki/Sač) it’s a traditional cooking technique from the Balkans not really specific to Dalmatia
It has to be protected as a world heritage by UNESCO!
Awwwww yissss
Brings me back to summer.
just a charcoal burning oven, no?
On the other side of the Adriatic sea, we call the lid “coppo” and the cooking technique “sotto al coppo” or *under the lid*. Lamb and potatoes *under the lid* is a staple Christmas dish in my region. Delicious stuff.
I don’t get the lid thing. That’s like steaming it. You use a wood burning oven because you want the smoke flavours to get inside the meat, the lid is pointless.
Am i missing something?
Source: my family has a wood oven in our village’s home and i’ve been using it since i’m 10
Always loved that kind of cooking. We are doing it sometimes in Slovenia too.
That looks just like half a small person being cooked, the ribs, the round thing on the right about skull shaped.
Best cooking technique. The meat and veggies get so juicy and flavorful it’s unreal.