Welcome to Pelješac
Peljesac is situated in southern Dalmatia between Neretva bay in the north and Mali Ston bay eastward (between which is so called Little Sea). Mljet channel is south of Peljesac, and Peljesac channel on the western side.
The area of Ston thanks to its geographical position, fertile fields, abundance of water and salinity, natural resources as well as a short peninsula which connects Pelješac with the main land, became a very important residence area for people. Solana dates back to the Roman times, two thousand years B.C. In ancient times the area was inhabitated by the Ilyrians and Greeks and from 167 B.C. the Roman rule begins and this is the first time that exploatation and salt collecting is mentioned in are Ston area.The Ston salt pans are the oldest in Europe and the largest preserved ones in the history of the Mediterranean.
When Peljesac was overtaken by the Dubrovnik Republic in 1334, there were plans for securing it by digging more channels, but soon it was decided to built the system of forts.
They were supposed to defend Peljesac and the fields of salt, precious strategical Dubrovnik Republic merchandise. Ston is surrounded with 980 m long walls shaped in irregular pentagonal with fortified corners and the half circle shaped fort Podzvizd.
Although the customs and the way of life of Peljesac people have significantly changed over time, particularly in the second half of the XX century, there are still a lot of customs preserved and practiced.
Plentitude of fish, olive oil, home grown vegetables are the staples of Peljesac cuisine. Peljesac area is particularly blessed with "fruits of the sea" such as shellfish, crab, squid, cattlefish, octopus and wide variety of fish.
Peljesac cuisine is characterized by plenty of fish, olive oil, vegetables and herbs growing by the sea shores. The rich variety of seafood and fish are most often grilled "na gradele", but there are numerous delicious ways of preparing food Dalmatian way.
Lamb is the most popular meat, followed by veal, (kozletina - ovdje toga nema), beef, and poultry.
Typical Peljesac sweets seduce by their simplicity and taste, they are often made with locally produced ingredients such as dried figs and raisins, almonds, honey.
Producing and growing winw,is a over 100 years old tradition on Pelješac. Carefuly chosen soil and position are of the crucial importance for good red wine. Sandy soil and maximum of sun light are primary condition for top quality wine with a very high level of sugar.These unique drops of wine are carefully pored into traditional oak barrels.
