On the occasion of the Feast of St. Blaise, the patron saint of Dubrovnik, food lovers can enjoy the traditional Dubrovnik dish šporki makaruli in as many as 15 restaurants across the city. This authentic dish, which has become a symbol of Dubrovnik’s gastronomic heritage, is prepared following old recipes that evoke the city’s rich history and tradition.

Šporki makaruli is a delicious pasta dish served with a rich meat sauce, typically made with beef or veal, depending on the availability of meat. The dish got its name from the way it was traditionally prepared—while the best cuts of meat were reserved for the aristocracy, the last plates of makaruli, which contained only the sauce without meat, were usually served to their servants. Because of this, the pasta covered in sauce without meat was labeled as „dirty“ (šporki in the local dialect), which eventually became the name of this beloved dish that is still prepared with care today.

Šporki makaruli offer a taste of the past and serve as a connection between Dubrovnik’s history and contemporary life. Their preparation and enjoyment have become an essential part of the celebrations for the Feast of St. Blaise.

The list of restaurants offering šporki makaruli, along with details about the menu and serving times, can be found [here].