Food is a fundalmental and universal theme. About it, many people think every moment. Perhaps this is its "regularity" and the daily physiological need for what has not become a major topic of world ethnology at the time of its emergence. By the development of enthusiastic, anthropological and historical thoughts in the second half of the twentieth century, human nutrition is embedded in the social and cultural system of the human community, a worthwhile research initiated by medical chemists and economists. Nevertheless, food and in our time very rarely (except bread) becomes a museum exhibit. The reason is simple: it is eaten, it is difficult to preserve or reconstruct it, and it is not an object that can get its standard catalog number in the museum or the place in a permanent setting. The aim of this paper is to talk about traditional gastronomy in a non-standard way, using concise human memories, exposing nutritional habits in the context of the atmosphere in which they are created and (still) exist. With an emphasis on the region of the historic of Poljica Republic, the menues and the values of the old men, whom we now love to attribute to the status of the national standard, and they created them from what they possessed, primarily to survive and then enjoy them.