Jakša Bedalov’s earliest winemaking memory was when he was just five years old. Tasked with cleaning his family’s fermentation room near the coastal Croatian city of Split, Jakša remembers his father pushing him so that he could squeeze into the small space. It was a challenging feat since he was a broad-shouldered child.
“It was like being in the womb all over again,” he jokingly recalled during our recent cooking class in Kaštel Kambelovac, just minutes from Split.
The experience of being squished into a contorted position must not have been too traumatic, since today, winemaking is one of Jakša’s great loves. Another passion is creating traditional Croatian cuisine. More specifically, dishes from Jakša’s native Dalmatia. Dalmatia is a region of Croatia extending along the eastern side of the Adriatic Sea.