ZapeštKapuz is, of course, from Brgud. It is a kind of cabbage which originated from Mali and Veli Brgud, two villages located between Liburnia and Kastav. It is similar to the blue cabbage. Its blue-purple leaves after pickling develop the pink colour, and it looks very interesting.

With dried meat and kapuz is regularly served polenta, mostly made from potato. In the end, there are desserts like krostule and presnac. In Matulji presnac is very important because it is a variant of Imperial presnac for the first time made in honour of the Austro-Hungarian Emperor and King Franz Joseph who had tried it in the railway station Matulji. Here he rested on the way to Opatija, which was then developing into a fashionable resort for the imperial elite. Even today there is in Matulji the Imperial room, where the emperor tried this local dessert made from dried fruit.

Grobnički DondolašiZarebrnk va VineUnique opportunity to learn more about Carnival foods and local history can be experienced at an agritourism Manjon, located in the premises of the local community Rukavac, near Matulji. In addition to the original Liburnian kitchen, guest can enjoy the first-class gourmet snails, and visit the Bell ringers museum, a collection dedicated to carnival traditions of this region.

Carnival can be experienced also on our tour Carnival in Liburnia.