In May 2024, our team embarked on an enriching fieldwork project focused on experimental archaeology and the reconstruction of traditional dietary habits. This initiative brought together professors and students from the University of Zadar, along with Michael Quinn, a culinary arts lecturer from South East Technical University in Ireland. Over several days of collaboration, Michael immersed himself in local traditions, studying ancient cooking methods and engaging with regional producers. His insights from these explorations were shared in November, where he presented modern interpretations of traditional recipes originating from the Dalmatian coast and the mountainous regions.

As part of the fieldwork, our team ventured into the Biokovo mountain to harvest young pine shoots. These were then prepared for a traditional process: soaking in locally produced rakija for three months. After this period, the mixture was strained, and honey was added to create a unique drink. This rakija, a perfect aperitif, was showcased at our November event, setting the stage for tastings of modernised traditional dishes inspired by Michael Quinn’s culinary interpretations.

Additionally, we explored the craft of traditional Slavic herbal incense, an integral part of ancient rituals and practices. Using aromatic wild and medicinal herbs from Biokovo, along with forest berries, dried fruits, resin, and honey, we followed old recipes passed down by herbalists. The ingredients were ground in a mortar and shaped into small balls, creating incense ideal for energy cleansing, meditation, and ceremonial use.

This fieldwork not only highlighted the richness of local traditions but also demonstrated the potential to connect these ancient practices with modern audiences. By combining archaeological research with culinary innovation, we aim to preserve heritage while making it relevant to contemporary cultural and gastronomic contexts.