What to see in Ciovo, Trogir
Ciovo
is sanctuary located near Slatine on south side of Ciovo Island between steep rocks just above the sea. It has been built almost 5 centuries ago.
Sanctuary and the curch of Our Lady of Prizdinica has been developed by preiests from Poljica republic in 16 century.
There is an exceptional view from the sight, calm nature and very interesting arhitecture.
It can be also aproached from the sea by boat, or from the road from Slatine.
The Racettin Villa
The villa is situated in Racetinovac bay (Pantera). Very religious family Racettin has built the villa and small church dedicated to Saint Antun the Hermit in 1630 year.
Ancient churches
There are also more small very old churches which are interesting to see in Ciovo; Franciscan convent of St. Anthony, church odf St. Nicholas (XIV century), St. Andrew, St. Peter, Early Romanesque Church of Our Lady, situated by the sea, with Renaissance supplements, Dominican convent of St. Cross, founded in XV century in Arbanija, etc.
Trogir
The city of Trogir has been founded by Greek colonists from the Island of Vis in the III century B.C.
The most important cultural monument is the Trogir cathedral, specially the portal of west gate, the work of master Radovan.
The visitors of Trogir were always fascinated with its historical monuments, small streets and works of art (Kairo), with numerous masterpieces.
The city of Trogir is situated on the west coast of Kastela bay, on the island between Ciovo and the land, conected with mainland by stone bridge.
Split
For a full 17 centuries continues the saga of Split, since the Roman emperor Diocletian decided to build his palace exactly on the peninsula near the big Roman city Salona, in order to spend his last years in peace.
In these 1700 years, the palace has been slowly becoming a city, which today atracts visitors by its reach tradition, glorious history, and the beauty of cultural heritage and nature.
Split is the best example how the mediteranean way of life can be preserved in a modern city, and enyoj in its "slow living" advantages.
Diocletian palace and the whole old historical city center are part of the UNESCO preserved cultural heritage since 1979 not only because the palace is greatly preserved, but because there is a life going on in the palace in its fullest.
In this structure there are visible hiistorical signs of the old Rome, through middle ages till now.
Walking through the old cityy it is possible to travel trough time, there are views of extraordinary examples of ancient arhitecture like Peristil, mediaval Romanic churches, gotical palaces, renesane portals of noblemens houses, baroque fasades, all the way to modern arhitecture.
Photos of Ciovo
Diving in Ciovo, Trogir
These are at the same time best locations in the area of central Dalmatia, including islands of Solta, Veliki Drvenik, Mali Drvenik, Orud, etc.
During your dives you will be able to enyoj colour rich gorgonia walls stuffed with corals, caves and see shipwrecks. All between the flora and fauna of a crystal clear sea.
Ronilačka škola - Diving center
St. Fumija-Pod Luku 1
Tel/fax: +385 (0)21 886 299
Gastronomy & Restaurants in Ciovo, Trogir
Gastronomy
From a rich tradition of Croatian and Dalmatina cuisine, here are just few typical dishes:
Pasticada is an ancient Dalmatian specialty which originates from Greek and Roman cuisine.
This meal has been served on a reach mans tables in old Venice Republic, and for a long time has been key traditional meal of Dalmatian gastronomy.
It is rather dificult to prepare, takes aproximatelly 2 days od cooking and the meat has to be marinated. Pasticada is part of the gastronomical legacy of Croatia.
The meals baked under "Peka" have authentic Dalmatian taste. "Peka" has been made from iron from ancient days. Rules for preparing generally are: It is important to light a fire from a quality wood, and let it burn to the embers.
The food has to be put in a dish on a flat surface which is warm, and iron "peka" isput over it. Slowly, the embers are put over "peka" gradually over time.
The light embers should burn for about hour and a half, in that time most of the meals will be ready.
Altough it look like easy job, to bake a good "peka" is not that easy. What makes the "peka" special is that the food is cooked and baked at the same time. It is mostly used to prepare a veal, lamb or octopussy with potatoes.
Traditional Croatian meal, and it can be said that it is certainly most popular. It is prepared from young lamb which is baked. Usually served with potatoes and young onions.
The baked lamb is usual main meal at weddings and all kinds of celebrations where a lot of people meet.
Average price is about 200kn per kilo of baked lamb.
Domestic Dalmatian wines, specailly red, are among most quality wines in Mediteranean.
During last years, traditional wine making families are getting great results by respecting tradition, and making a benefit out of a perfect mix of climate and nature near the sea and under the sun.
Start by trying some of the red wines from peninsula Peljesac ("Plavac Mali" type). There are also very good wines from Island of Hvar, and from white wines try "Pošip".
Domestic people traditionally drink white wines at summer time mixed with water ("bevanda") or with mineral water ("gemist")
Restaurants on Ciovo and in Trogir
Fried squids are always popular, and also quality grilled fish from Adriatic (dentex, snapper, sea bass, sea bream, amberjack, grouper etc.)
Domestic chefs are true masters to prepare quality fish on grill which is usually served with cooked potatoes or mangel etc.
There is a saying in Dalmatia; the fish has to swim 3 times, first in the sea, than in the oil (in plate), and third in the wine (in stomach) !!!
It is important to mention that quality fish (sea bass or sea bream) can be "wild" - caugt in the sea, or farmed. Farmed fish has a more percentage of fat in it, this can be hard to recognise sometimes.
Crabs from the deep sea of Adriatic - lobsters - make a top of the gastro offer - in some places for a guests with a deeper pocket.
Domestic prsciutto and cheese are usually served for starters, and for a desert choose between cheese cake, panacotta, tiramisu or Dalmatian rozata.
Here are some aproximate prices of some meals in restaurants in Trogir and Ciovo:
Mixed meat .. 80kn
Octopus under "peka" ………………….. 1 kg od 150,00 kn
Veal under "peka"………………1 kg od 150,00 kn
Black risotto out of cuttlefish …………………………..25 dag od 60,00 kn
Cooked grouper with vegetables …………………25 dag od 70,00 kn
Plate for 2 persons (mixed fish from grill, cooked potato)……. 1 kg od 180,00 kn
Fish spread………………………….15 dag od 30,00 kn
Grilled lamb ………………… 1 kg od 140,00 kn
Ćevapčići …………………..20 dag od 35,00 kn
Sea bass on grill …..1 kg od 150,00 kn
Gambori grilled …………1 kg od 300,00 kn
Risotto / Spagetti …………… od 70,00 kn
Beefstake ……………………….od 120,00 kn
Island of Ciovo beaches
Beaches in Ciovo
One of the most beautiful beaches is in Okrug Gornji on the east side of Island of Ciovo, it is more than 2km long pebble beach called Okrug Copacabana. Here, you can rent Jet Ski, equipment for parasailing, windsurfing et. Of course there is a reach gastronomical offer there.
The beach "Kava" is the biggest beach in Slatine. There is a caffe bar there and fast food offer. It is ver popular between citizens of Split who come there by boats. The beach is 12km from Trogir.
In Mavarstica there is a so called "white beach" with exceptionally crystal clear sea.
