Marrow pie is made with the same dough as do famous Zagorje strudel with the exception that you almost never cook marrow pie but bake it. Marrow pie is the best when made in “cimplet“, old earthenware and baked in baker's oven.
Pasta should be left in a refrigerator for at least 30 minutes, although ideally it would be for two hours. For making pasta you can use pasta machine which is not expensive and is certainly worth the money.
Pasticada is an ancient Dalmatian specialty whose roots date back to ancient Greek and Roman cuisine. Predecessors of that meal were served at nobleman's tables during the Venetian Republic and for decades pasticada with gnocchi represents traditional dish of gastronomy specific for the southern parts of Croatia.