Bacon and prosciutto are sliced in thin strips, sheep and goat cheese on thicker slices, and along with sardines, olives, capers and oil-based cheese are placed on a plate. Bread, walnuts, almonds and dry figs are arranged on another tray. Preparation - Bread baked under the bell Mix the flour manually with water, yeast and salt until it separates from the container walls. Leave the dough in a room where the temperature is above 30 ° C for about half an hour until doubled. Mix again and leave for 15 minutes to rise. Make the dough and put it under the bell. In a place called "Završće" the sham is heated by thin hornbeam, and from the same wood embers are made that are used to cover the bell. The bread will be baked in an hour, then it is cleaned and let to cool for one hour.