The La Scarpetta restaurant has joined the Gastronomy of Rijeka and Its Surroundings project, with an emphasis on the Mosaic of Flavours, which aims to showcase Rijeka and the surrounding destinations with an authentic gastro offering. Along with Konoba Feral, La Scarpetta has decided to concoct a unique dish – Rijeka Cubes, which reflects the wealth of tradition and cultural influences of this region in its flavours and ingredients. In an interview conducted with the owner of the restaurant, Antonio Močibob, we found out what inspired the dish, how it reflects the history and tradition of Rijeka and how the recipe and ingredients tie in with personal experiences and childhood memories.

How did you become involved with the Rijeka Cubes gastro initiative as the creator of the dish?

It was Karin Mimica, who is also the project leader, who suggested that we participate in the Rijeka Cubes gastro initiative. From the moment Karin Mimica presented this idea, I knew exactly what to do with the dish that would become our restaurant’s showpiece. Born and bred in Rijeka, I was honoured to showcase my city with this story and share a morsel of my love for this region.

How did you come up with Rijeka Cubes and what flavours and traditions do they reflect?

Our “cube” consists of three layers. We start off with “palenta kompirica” (potato polenta), a traditional dish of our region that also contains basil pesto. This classic Genovese pesto symbolises the influence of Italian cuisine on the gastronomy of Rijeka. The second layer is a smoked anchovy mousse, which is also emblematic of our region. Anchovies are a local Kvarner ingredient, while the mousse represents a technique that is a part of our tradition, as well as French cuisine. Fish has been smoked in the Rijeka region for centuries, so there is also a historical connection. Finally, we add a roasted pepper gel, which is a symbol of the Hungarian imprint on the history of Rijeka.

What is your connection to the dish?

This dish conjures memories from my childhood. My brother and I grew up on dishes such as “palenta kompirica”, which was invariably served with brudet (fish stew) that was often prepared by our parents. I remember walking with my mum up the Trsat stairway to the Rijeka farmers’ market, where we would buy fresh anchovies and sardines. Those childhood moments shaped me as a human being and a chef.

Since this is actually a novel dish, could you describe the entire preparation process, from the ingredients to the final product?

The process is fairly simple when you have a clear inspiration and idea. This project was challenging because we wanted to showcase the history and local products, while at the same time making sure that the dish was tasty, well-balanced and that the techniques were adequately performed. All this had to be put in practice to ultimately yield a cube.

Initial feedback?

The initial feedback has been great. Many people have learned about the project through the media and are interested in our cube because the flavours and story have hit the right note. People want to know more about the project and I think that we are on the right track.

It is peculiar that Rijeka does not have an authentic dish of its own, unlike some other cities. Why is that?

Historically speaking, Rijeka was at the crossroads of different cultures, which is reflected in its cuisine. The influence of neighbouring countries and the migration of people from various places has shaped the culinary customs in the city. This is why there hasn’t been a singular recipe that would be considered an authentic dish from Rijeka.

How will the restaurant continue to promote the Rijeka Cube initiative?

I would like the current “cubes” to take root as our original dish for as long as possible, but new ideas are already brewing and we will undoubtedly continue crafting new versions of Rijeka Cubes.