Konavle, the southernmost area of Dubrovnik, is a fertile valley with olive trees and wineries and which is enclosed by the mountains of Bosnia Herzegovina, Montenegro and the Konavle cliffs at the seaside. During centuries the Konavle region kept his outstanding qualities: its living traditions, customs, handicrafts, economy, folklore, beautiful folk costumes and the hospitality of the people.
On your way you will pass through many authentic villages and stop at several points to meet local people, taste their home made products, and learn more about local crafts…

POSSIBLE TASTINGS:
At the Flour Mill you will be welcomed by the owner who will offer you a choice of Croatian homemade liqueurs and will give you a demonstration and history of his mill that is still functioning the same way for over centuries

Right next to the flour mill one can visit a reconstruction of a Wool Press, which was of vital importance to the locals in the process of production of traditional costumes, clothes, coats…  At Honey Producer’s House you will have opportunity to see how honey is produced.

At the Olive Mill you will see one of the oldest olive mills in the region owned by the Sapro family being now a museum. You will have the opportunity to taste their home made olive oil, homemade bread, cheese, Dalmatian smoked ham, and wine…You will also learn of how the olive oil was produced in the traditional way.

Typical Konavle House presents the past and present of countryside everyday life. Here you will experience a small, three vaulted rooms etno museum presenting a large chunk of Konavle region history, a tavern with a wine cellar and a variety of agricultural structures including the garden, a stable and an ancient “gumno” that serves for extracting grain.

Local products that the household products can be bought.
We’ve organised for a typical lunch is going to be served: meat and potatoes made under the iron bell can be organized after or in the middle of the visits. The “Peka” is a metal cover more or less thick, often made of iron. Under the cover in “Peka”, there is veal and lamb topped with potatoes and vegetables which is a very popular dish.