Scent of Vis: Mirela Blagojević and her Viški cvit

The island of Vis and its picturesque town of the same name attract visitors all year round who admire its history, unique island lifestyle, wine cellars, and gastronomy. It is precisely one gastronomic story that makes Vis a fragrant island all year round, which leads to Mirela Blagojević, who came from the hustle and bustle of Split to the silence of the island of Vis, fell in love, and after a career in healthcare decided to change her job entirely.

Over the years, Mirela's persistence has turned into a passion for cooking. With the help of her mother-in-law, she learned everything about traditional dishes, and a special love has bound her to kneading dough and making island cakes. After 15 years of work in the profession and in the midst of a pandemic, she decided to "weigh anchor" and open her own pastry shop "Viški cvit" on the ground floor of her house on July 1, 2023. In just a few days, "Viški cvit" has become an indispensable place for lovers of tradition and local flavors.

In “Viški cvit”, every visitor is greeted by the scent of freshly baked Vis and Komiža pogača, as well as dry cakes with an anise aroma, made according to traditional recipes. In addition to the taste, the atmosphere of the local cuisine and a conversation with the owner create a feeling of warmth and authenticity. What is amazing about Mirela’s story is that even when tourists leave, Viški cvit does not close its doors. Mirela speaks with particular love about how in the colder part of the year she fulfills the wishes of schoolchildren and bakes piroški, buhtle, fritule, and pancakes for brunch in her bakery.

However, Mirela’s Viški cvit is now world-famous for the Vis pogača that she bakes every day. This specialty, also known as salted fish pogača, has its roots in ancient times. It was a “poor”, yet nutritious dish of fishermen who took it on multi-day trips to the sea and served it at gatherings.

The main ingredients are: flour, onion, salted fish (anchovies or sardines), oil, water and salt. Pogača was baked in ovens, and after World War II, with the arrival of tomatoes (pome), Komiška pogača was created, to which tomato sauce is added, the recipe of which Mirela shared with us for all those who are far from Vis in the winter.

Recipe for Vis and Komiška pogača

Ingredients:

600–650 g flour

150–200 g salted fish (anchovy or sardine fillets)

4–5 large onions

1.5–2 dcl oil

A little salt

Half a cube of fresh yeast

1.5–2 dcl warm water

Preparation:

Clean the onion, cut it into thin crescents and sauté in oil until soft.

For Komiška pogača, at the end of the stewing, add a ladle of Mutti tomato pulp, stir and remove from heat.

Knead the dough from flour, water, salt and yeast – not too stiff. Divide into two parts (one slightly larger), leave in a warm place for 15 minutes.

Roll out the larger part of the dough on a greased baking sheet, lift the edges. Arrange the onion (and tomato for the Komiška version), arrange the fish and cover with the other part of the dough. Press the edges well.

Prick with a fork and bake at 220°C for about 20 minutes until nicely golden brown.

Cover with a damp cloth for 5–6 minutes, cut into pieces as desired and serve.

Photo: Nikola Zoko