This year, Makarun proudly participated in the sustainability festival “Ribanje i Ribarsko Prigovaranje,” a cultural and gastronomic event dedicated to Dalmatian fishing heritage, traditional foodways, and responsible cooking practices.

For the occasion, our team prepared a menu deeply connected to the sea and to the philosophy that guides our kitchen every day: respect the ingredient fully and waste nothing.

At the center of the presentation was our 300-year-old handmade makaruni tradition from the village of Pupnat on the island of Korčula. While baba rolled makaruni by hand, chef Franko Brečić prepared several dishes inspired by traditional Dalmatian coastal cooking and modern zero-waste principles.

The menu included sea bass ceviche, scorpion fish brodetto pâté, and green makaruni served with shrimp and prawns. Different parts of the fish were used across multiple preparations, while fish bones and trimmings were transformed into stock later used in our makaruni dishes.

For us, sustainability is not a trend. It has always existed within traditional Dalmatian kitchens.

Long before the term “zero waste” became popular, families along the Adriatic coast learned to cook carefully because wasting ingredients simply was not an option. That philosophy remains deeply present in the Makarun kitchen today.

Through events like this, we hope to preserve not only recipes, but also the mindset behind them.