Antique Food

Antique Food


Dumplings – Globi

„Globos sic facito. Caseum cum alica ad eundem modum misceto. Inde quantos voles fecere facito. In ahenum caldum unguen indito. Singulos aut binos coquito versatoque crebro duabus rudibus, coctos eximito, eos melle unguito, papaver infriato, ita ponito.“

„Globi (dumplings) are made like this: Cheese is mixed with spelt this way. Then you make it as you please. Put lard into a warm copper pot. Bake it once or twice and turn it with two wooden spoons, when it's baked, take it out, pour honey on it, sprinkle it with poppy seed, and then serve it.


  • 200 g grits (wheat or spelt grits)
  • 300 g of fresh cottage cow cheese
  • olive oil
  • liquid honey
  • poppy seed

Mix (grind) tough dough made up of cheese and semolina, form it into dumplings and bake it while occasionally turning it in the olive oil, until it's golden brown. Roll it into warm liquid honey and sprinkle it with plenty of poppy seeds. Globi ( dumplings) can be served warm or cold. It is a very simple and interesting delicacy!



„Libum hoc modo facito. Casei P. II bene disterat in mortari. Ubi bene distriverit, farinae siligineae libran aut, si voles tenerius esse, selibram similaginis eodem indito permiscetoque cum caseo bene. Ovum unum addito et una permisceto bene. Inde panem facito, folia subdito, in foco caldo sub testu coquito leniter.“

„Grind 2 pounds of cheese in a bowl. Pour 1 pound of fine wheat flour. If you want to make bread softer, put only half a pound of flour. Beat an egg and form little rolls of bread, put them on bay leaves and then bake slowly on a hot plate, covered.“


  • 600 g salty sheep milk cheese
  • 150 – 300 g fine wheat flour
  • 1 egg
  • laurel leaves

Katon provides precise instructions. You can cover libums in the oven with aluminium foil or you can bake it uncovered. Bake it for 30-45 min at moderate temperature, i.e. until they become yellow and brown. You can make about 4 little breads in the shape of a johnnycake from this compound. On the topside, carve eight radial lines to make the bread easier to break.

Literature: „OLIVIA'S CIBALITAN COOKBOOK- Roman authors' recipes adapted to the 21st century", Ivana Ožanić Roguljić


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