Today one
visits Ston to walk the Ston wall and have a slice of Stonska Torta (makaruli
cake), which is a pie shell filled with sweetened macaroni and custard. At this point in the trip we have now entered
the territory controlled by Dubrovnik. The
maritime Republic of Ragusa, or Republic of Dubrovnik, centered on the city of
Dubrovnik (Ragusa in Italian and Latin), existed from 1358 to 1808. It reached its commercial peak in the 15th and
the 16th centuries. In 1205, the
Republic of Venice invaded Dalmatia with the forces of the Fourth Crusade,
Ragusa was forced to pay a tribute and became a source of supplies for Venice
but the city retained most of its independence. The people, however, resented
the ever growing tribute and an almost epic hatred between Ragusa and Venice
began to grow. After the Treaty of Zadar
in 1358, Venice was forced to yield all claims to Dalmatia and Dubrovnik became
a major trading rival of Venice. Things
happened fast as in 1453 the Ottomans encircle and conquer Constantinople,
ending the Byzantine Empire and ten years later had almost completed conquest
of Bosnia so in 1458, the Republic signed a treaty with the Ottoman Empire
which made it a tributary of the sultan. By 1481 the city passed into Ottoman
protection but for all other purposes it was virtually independent. It could enter into relations with foreign
powers and make treaties with them, and its ships sailed under its own flag. Ottoman vassalage also conferred special
rights in trade that extended within the Empire. Dubrovnik handled the Adriatic trade on behalf
of the Ottomans, and its merchants received special tax exemptions and trading
benefits. Dubrovnik merchants could
enter the Black Sea, otherwise closed to non-Ottoman shipping. They paid less
in customs duties than other foreign merchants, and the city-state enjoyed
diplomatic support from the Ottoman administration in trade disputes with the
Venetians. For their part, Ottomans
regarded Dubrovnik as a port of major importance, since most of the traffic
between Florence and the Ottoman Empire (an Ottoman port in northwestern
Anatolia) was carried out via Dubrovnik. For a bit of extra reading Cameron Hewitt, a Rick Steves guide, has written an excellent overview to the Balkans, Understanding Yugoslavia.
Now back to Ston, Ston and Mali Ston or 'little' Ston lie on either side of the isthmus of the Pelješac peninsula, about a third of the landmass of the Republic of Ragusa (Dubrovnik). Most important were saltpans of Ston. The Ston wall was built from Ston to Mali Ston to defend the peninsula. I suspect the wall was built of Stonska Torta, it being rather heavy. Better in the afternoon if your having a late dinner, it would be a bit much for dessert. There are several recipes for it online, some include chocolate, some don't, but all use cinnamon and ground almonds. Some throw in a bit of coffee.
Now back to Ston, Ston and Mali Ston or 'little' Ston lie on either side of the isthmus of the Pelješac peninsula, about a third of the landmass of the Republic of Ragusa (Dubrovnik). Most important were saltpans of Ston. The Ston wall was built from Ston to Mali Ston to defend the peninsula. I suspect the wall was built of Stonska Torta, it being rather heavy. Better in the afternoon if your having a late dinner, it would be a bit much for dessert. There are several recipes for it online, some include chocolate, some don't, but all use cinnamon and ground almonds. Some throw in a bit of coffee.
Mali Ston
might make a better stop, as there is access to the wall, Stonska Torta and
Oysters. Blow up Google earth on Mali
Ston and you can see the oyster beds.
Blow up Ston and you can see the saltpans still in use.
Stonska
Torta recipe, makes one
9-inch cake
For the
dough:
500 g (16
ounces) unbleached all purpose flour
1
teaspoon fine salt
3 large
eggs (150 g or 5.25 ounces)
1/3 cup
olive oil (8 cl)
1
tablespoon apple cider vinegar
1-3
tablespoons water
For the
filling:
1 pound
dried penne or ziti pasta
Zest and
juice of one lemon.
3
tablespoons rum
1
tablespoon olive oil
250 g (8
1/2 ounces) sugar
2 cups (9
ounces) ground almonds
1 cup
(4.5 ounces) finely chopped walnuts
1/2 cup
(2 ounces) fine bread crumbs
1/2
teaspoon ground cinnamon
6 large
eggs
Zest of
half lemon
1
teaspoon almond extract
1/2 cup
(1 stick) unsalted butter, chilled and cut into 1/4-inch cubes
For the
garnish:
2
tablespoons confectioners' sugar
Preheat
oven to 175 C (350 F).
In a
large mixing bowl or food processor mix the flour and salt. In a small bowl whisk the eggs, olive oil and
vinegar. Slowly add the olive oil
mixture to the flour. Do not over-work
the mixture. Add water, one tablespoon
at a time, until the mixture loosely comes together. Let it rest covered with a
slightly damp kitchen towel.
Cook the
pasta in boiling water to al dente, then drain and mix with olive oil, lemon
juice and rum.
Meanwhile,
in a small mixing bowl, combine the sugar, ground almonds, walnuts, breadcrumbs,
and cinnamon. If using either coffee or chocolate add it into the nut mixture. I'd suggest a tablespoon of fine ground expresso roast and/or 100 g of finely chopped semi sweet chocolate (85% cacao). In another small bowl,
beat the eggs slightly with the lemon zest and almond extract.
Rub a 9-inch
spring form pan with olive oil and dust with a spoonful of flour.
Roll out
dough to 20-inch circle and nestle it into the pan, letting the extra dough
drape over the sides of the pan.
Spread a
handful of pasta across the bottom. Sprinkle
two handfuls of the nut mixture over the pasta. Pour 1/2 cup of the egg mixture over the top
and top with 1/3 of the butter. Repeat more
layers to the top or until the ingredients are used up. After each layer, tap the pan gently in order to
settle the filling. Fold the excess
dough from the sides over the top.
Bake for
about 45 minutes to an hour, until crust is slightly brown. Remove from the
oven and cool on a rack. Remove the
sides of the pan and invert it onto a serving platter.
Dust with
sugar. Slice and decorate with leftover
nut mixture.
