ON FOOD, DRINKS AND PRIZES

An oštarija (‘tavern’) was a frequent, almost obligatory, addition to a bocce court. Playing bocce meant spending time with other people, which was regularly accompanied by drinking wine and, often, singing, so Đurđica Ivančić Dusper points out that in Crikvenica, before World War II and several years after, there were almost no taverns without a jog. For tavern owners, bocce was an addition to their offering, and a quality jog brought greater profit.

The game was played for a dupjak (two litres of wine), and, in winter, for mulled wine. All the sources we have used mention this, so it is no wonder that Ivo Jardas, describing the Kastav area, highlights this as well: “When playing bocce, wine is drunk, but not a lot: for every match, a litre of wine is brought to a group of four – a quarter of a litre for each person. The wine is paid for by those who lose the game.” Dragutin Hirc mentions that they “do not play for money, but for a measure of wine, which is paid by those who have lost the game, but all of them drink the wine together and also offer it to friends and acquaintances gathered around.” As a prize, cigarettes were not uncommon either, while the information that bocce was also played for money can be found only in Ivan Žic’s book, describing the life in Vrbnik.

Tournaments in briškula (briscola) and trešeta (tresette) card games, later in chess as well, were an integral part of such gatherings. With the passing of the older generations, this custom is also dying out, a custom that represents a way of life that we nostalgically imagine was led in our small town. Members of the older generations cannot afford to spend a lot of time at taverns, and the prices are more affordable at bocce courts, so they can spend several hours there.

Available older records rarely mention food as a prize given for a good result. In this sense, the account by Josip Čargonja stands out, who, describing a tavern – under the walnut tree – in Podhum in the Grobnik area, says that bocce players played for wine and for the popular food served at the tavern – cabbage with sausages, polenta with potato, Grobnik cheese and prosciutto, gnocchi and patties. Today’s bocce players, members of bocce clubs, often emphasise the significance of food, pointing out that it is an indispensable part of the game. As a rule, the home team takes care of the food served after the game, either by ordering it or preparing it themselves. Spending time with friends while consuming drinks and food has remained an extremely important part of a game of bocce.

Considering this topic, we can say that both traditional bocce and the sport of bocce are competitive in nature, the competitive character being much more pronounced in the latter, of course. While, in the past, the prizes were modest, almost symbolical (most often, wine), today’s sport bocce playing involves medals and trophies, and occasionally even money.