Buzara belongs to the culinary language of the Adriatic — a dish built on simplicity, good ingredients and a sauce that carries the whole plate. Traditionally prepared with shellfish or crustaceans, this version brings both together through scallops and Adriatic prawns. The flavours remain deliberately familiar: olive oil, garlic, white wine, tomato, parsley and a deeply flavoured fish stock. At the heart of the dish is the sauce. Rich, glossy and intensely savoury, it is the part of buzara that usually calls for a piece of bread to catch every last drop.
Here, that role is taken by crispy black gnocchi. Made with cuttlefish ink, they are crisp on the outside and soft within, designed to absorb the sauce and become part of the dish rather than simply accompany it. It is a contemporary interpretation of a recognisable Dalmatian flavour — more precise in form, but still faithful to the character and soul of a classic buzara.