All my life I've been a global traveler, seeking cultures and traditions that are just as vibrant today as in times past. We're opening doors, stepping into worlds most never see, because that's where the best stories are, behind closed doors. We're sharing stories of local life and the working world, plus spending time with some of the most interesting people you'd ever want to meet. It's truly privileged access that always leaves me excited to explore more.
Croatia's crystal clear waters have attracted sailors from around the world for centuries. But the coast is also known for its exquisite gem, the pride of Croatia and pearl of the Adriatic, Dubrovnik, a remarkable medieval walled city. Many towns around the world are surrounded by fortress walls. Dubrovnik's is one of the oldest, prettiest, and best preserved. This is a mighty and well-planned fortress. The walls are up to 6 m thick on the land side, the most likely to be attacked, while on the sea side it's just 3 m. And in some places the wall is as high as 27 m. Historically as well as in more recent times, these walls have provided a formidable defense and a tranquil path to unsurpassed views.
Step down into the marbled main street and you'll feel like you've stepped back into history. In old Dubrovnik, cars are not allowed. Life is simple and goes on pretty much as it always has. Dubrovnik is a UNESCO World Heritage site, and it's easy to see why. One place you really should try to visit is the still active Franciscan monastery. The ambiance inside is an oasis of calm. And the frescoes are colorful and vivid. Don't miss the pharmacy here. This is not just any pharmacy. This is the oldest one in continuous operation in Europe, and it sells a wonderful rose cream, still made by the local monks from their own roses.
And be sure you catch Lindjo. The dancers are a blend of oral history and improvisation. And a tradition that dates back centuries. I found the rhythm of the lyrics are mesmerizing. The passion and enthusiasm of the performers truly inspiring. George Bernard Shaw once said, 'If you want to see paradise on Earth, come to Dubrovnik.' I hope you'll do as I did and explore this Croatian gem for yourself.
In the tiny village of Orašac on the Croatian coast, we found a window into the past. This is an old tradition. Yes, so this is traditional system produce olive oil. This 250-year-old mill is a living museum of how olive oil was made long ago. The horse go around 45 minutes for squash 200 kilos. Okay, good horse. The fresh olives are methodically crushed into a thick, rough paste, which is then placed into an enormous press. These are coconut bags? Yes, these are coconut bags. And why Modern methods are of course much more hygienic and efficient, but Mato Debel keeps his primitive mill running as a way to illustrate the old traditional techniques of generations past. It's fascinating and certainly gives me a new appreciation for olive oil. You're very strong. They're very heavy. be very strong, yes. Solid oak blocks, probably the same ones Mato's been lifting since he was a boy, are added to squeeze the paste. But it takes much more to coax the olive oil out. Now we are the horse. We are people. How many passes does it take? Mato tells me the number is determined by feel. This mill is a real treasure of tradition and heritage. A chance to look at just how hard life was not that long ago. Oh, yeah. It gets Thank you. harder. Yeah. Finally, the olive oil is skimmed off, then left to sit for 15 days to let the impurities settle out. This is organic, Yes, this handmade, extra virgin olive oil, the best, from Croatia. We look forward to sharing Croatia with you, its ancient cultures and traditions.
In quiet bays along Croatia's coast, just below these buoys, are oysters, lots of them. And today I'm out with my friend Pero to learn more about how these delicacies are farmed. So here you have both mussels and oysters. So these have been in the water for how long? These are oysters from 1 to 3 years old. 1 to 3 years old. This one is 1 year old. Uh-huh. And this is the The part of production. What we do every year in June, July, each oyster are listing a thousand of little eggs around the bay. We put these tiny nets as a collectors and we waiting these oysters to connect on this net like this, you see? This is 6 months old. You can see how small it is. So, this is the first part of production. In 1 year it's got grown approximately 5 6 cm. What then what we do? We take them off from these ropes like this. Like this this is 1 year old. This is 6 cm. When it's 1 year old you remove it from the net. Yes, we remove it like this. And then we put in cement. We put a little bit cement on each oyster and left the rope in the middle. Okay, so you glue two oysters to the rope with a bit of cement. And then we waiting for 2 more years so we can start sell them. So, they're ready at 3. This type of oyster is called Ostrea edulis. Ostrea edulis. Ostrea edulis, which means flat oyster. Flat oysters, yes, cuz they they they're much flatter than the ones I'm used to. Flat and it's very tasty kind. When you eating this oyster you can feel the taste of the nature of the sea. And it's very easy to eat them. Because they're flat. And you don't need any ingredients. No. Just just the fresh oyster. Yeah. And you bring You're a fast shucker. Yeah. This one is small. Just like that. No lemon, no vinegar, no nothing. This is the best. Not sure how elegantly I can do this with these big gloves, but well. Like that? That's fresh. Now you try, huh? Okay, and you hold the narrow part in the left hand. Uh-huh. Now slowly try to find the muscle. Where it sort of gives away a little bit. This is it. Oh, yeah. Okay, and then I hold it hold it nearer to the tip of the Try try to cut it. Try to feel where is the muscle, but don't cut all the oyster, just the muscle. No no this no this like this. Oh, I see you put it further. Yeah, right. Okay, and you I think I did it. You did it? A bravo. Bravo. That's good teamwork, I'd say. Yeah. And I shall serve you one on your own boat. Very good. Croatia is best explored with Viking. Let us share with you the treasures of this fascinating land.
Behind these soaring walls lies a hidden sanctuary, Dubrovnik's Franciscan Monastery. Built in the 14th century, then entirely rebuilt after the great earthquake, the monastery's cloister is a feast for the eyes. With the vivid frescoes documenting significant events of past eras. But did you know that since the beginning the monastery has also been home to a pharmacy? There's a wing dedicated to those early days complete with ancient formulas, ointments, and tools. The pharmacy is still here, making it Europe's oldest one in continuous operation. And it sells a wonderful rose cream made by local monks from their own roses. As you exit the Franciscan Monastery through this great corridor, be sure to pay attention to the house just across the square. It was once a convent named for Saint Clare, a heroine who admired Saint Francis and shared his ideals. Their friendship made it possible for the nuns and monks to work and socialize together regularly, a privilege they still enjoy today. We look forward to sharing Croatia with you, its ancient cultures and traditions.
It's been said that when water meets stone, water always wins. And in its wake, water often leaves behind some very beautiful forms in nature. One of my absolute favorite examples of this is found in Croatia, the Krka waterfalls, where its relentless force sculpted a series of 17 steps through the rugged limestone landscape, creating the largest travertine cascade system in the whole of Europe. And the backdrop for an unexpected adventure on my first visit that started when my Labrador Finzi, as a puppy, leaped in. The rapids quickly swept her downstream, and I followed thinking I'd save her, which fortunately I ultimately did. I'm pretty sure Finzi understands now the boardwalk through the forest is a much better idea, where you're accompanied on a gentle descent by a symphony of river sounds and dappled light. The payoff, Skradinski Buk, is a majestic sight, stretching several hundred meters across. Beyond the powerful visual display, this area is a vibrant ecosystem. There are 18 species of fish, 222 bird species, along with 860 species of plants, including the second highest density of lavender in Europe. Reminders of generations past are also here. A time when water power was in demand for grinding wheat, washing sheep's wool, and generating power for the Dalmatian hinterland. I hope you'll do as I did and embark on your own exploration of Krka Falls in Croatia's Krka National Park. It's a place I can't get enough of, and Finnsa and I return quite often, but thankfully not to reenact her first adventure.
