Mini Brač Vitalac
Mini Brač Vitalac is a refined take on one of the island of Brač’s most treasured traditions, recognized by UNESCO as part of Croatia’s Intangible Cultural Heritage. Prepared for centuries during festive occasions, it showcases young lamb offal—liver, heart, lungs, and spleen—skewered, wrapped in caul fat, and slowly grilled over fragrant holm oak embers. The meat turns tender and smoky, while crispy fried intestines encase the skewer with a satisfying crunch. A brush of sweet Brač Varenik, made from indigenous grapes, lends balance and depth, complemented by the freshness of wild herbs and edible flowers. At once rustic and elegant, this dish captures the spirit of the island’s heritage while offering a distinctive and memorable flavor experience.
For the Brač Varenik
1. Preparing the offal: Clean and wash the lamb offal. Cut the liver, heart, lungs, and spleen into small pieces about 1.5 x 1.5 cm in size.
2. Assembling the vitalac: Skewer the offal pieces alternately onto a small spit. The entire "bundle" is wrapped in lamb caul fat.
3. Grilling: Place the skewer over an open flame made from Brač holm oak wood, which gives it a special aroma. Grill over high heat, turning constantly for 1–2 minutes. Toward the end of grilling, sprinkle with salt and brush with Brač Varenik.
4. Frying the intestines: The lamb intestines should be thoroughly cleaned, dried, and salted beforehand. Deep-fry them until crispy and golden brown, then wrap them around the vitalac.
| 10 gr. | Offal of a young lamb (Liver) |
| 10 gr. | Offal of a young lamb (Heart) |
| 10 gr. | Offal of a young lamb (Lungs) |
| 10 gr. | Offal of a young lamb (Spleen) |
| 1 meter | Lamb intestines (well cleaned and salted) |
| 1 pcs | Lamb caul fat (pleura membrane) |
| To taste | Coarse sea salt |
| To taste | Brač Varenik |
| To taste | Flowers and wild herbs |
Serving suggestion
Garnishing: Decorate the dish with flower petals and wild herbs.
FACT: Traditionally, vitalac was prepared to mark celebrations and holidays, often as the first dish made from a young lamb.
