CROATIAN PROTECTED AGRICULTURAL AND FOOD PRODUCTS, Poljički soparnik / Poljički zeljanik / Poljički uljenjak

POLJIČKI SOPARNIK / POLJIČKI ZELJANIK / POLJIČKI ULJENJAK “Poljički soparnik”/ “Poljički zeljanik”/ “Poljički uljenjak” is a thin rolled-out dough in the shape of a round loaf that is filled with chard and red onion and baked in a red hot, open hearth in a bed of coals covered with ash. It is round in shape and has a diameter of 90 cm to 110 centimeters. The surface of baked product is coated with olive oil and crushed or finely chopped garlic. After baking and coating, Poljički soparnik is cut into pieces shaped like a rhomboid. Its color ranges from light yellow to light green, the crust is burnt and has minor cracks, and has the scent of wood burnt on an open fire and of garlic. The edge pieces are partially crispy, while the pieces further from the edge are soft and have a unique taste due to the combination of chard, olive oil and garlic. “Poljički soparnik”/ “Poljički zeljanik”/ “Poljički uljenjak” is a baker's product served at ceremonies, which comes from the area of the former Poljica Republic and whose production dates back to the period of the Turkish raids of the coastal strip and the Dalmatian Zagora. It can be inferred from the stories passed down through the generations and from the old records available that soparnik was a product intended for the poor. The harsh conditions in the rocky area of Poljica and the poverty of the population led the women of Poljica with their inventiveness and skill to start making that simple baker's product from the simple vegetable crops that were available to them (chard, red onions and garlic), olive oil and flour. The local population's special skill in preparing this product is particularly evident in the specific method of forming the edges of the dough, in which the women fold back the upper and lower pieces of dough by hand and join them together so that the filling remains inside. Before the baking begins, soparnik must be skillfully and carefully transferred from the wooden board called sinija to the hearth. Since it is very thin, if soparnik is transferred too hastily or without proper care, it could become deformed or cracked, i.e. it would lose its distinctive shape. The geographical area of Poljica, in which “Poljički soparnik”/ “Poljički zeljanik”/ “Poljički uljenjak” is produced, is delimited in the north-east by the river Cetina, in the west by the river Žrnovnica and in the south by the Adriatic Sea. The area of Poljica comprises Lower, Central and Upper Poljica. Source: Ministry of Agriculture (from the Specification for the PGI “Poljički soparnik” / “Poljički zeljanik” / “Poljički uljenjak”, https://poljoprivreda.gov.hr/UserDocsImages/arhiva/datastore/filestore/108/2015-07_-_soparnik_-_Izmijenjena_Specifikacija_proizvoda.pdf)