MENU |
---|
HOME |
VISIT MONTENEGRO |
ABOUT MONTENEGRO |
CLIMATE & WEATHER |
Mountainous-Continental cuisine
|
LEISURE & FUN —» |
ACCOMMODATION —» |
TRANSFERS |
CRUISING |
EXCURSIONS —» |
Tel: + 382 78 119 110
Cell. + 382 67 733 177
E-mail: info@adrialine.me
Mountainous-Continental
cuisine
Traditional cuisine, unique in the world, is characteristic for the mountainous-continental region. You can enjoy in this region of Montenegro in healthy dairy and meat product prepared by specific method. The region is rich in rivers and lakes, so that you can enjoy in fish specialties from ecologically pure water. Here are the continental fruits and vegetables, which will contribute to the full pleasure.
At Lake Skadar, the carp and small bleak are the main catch, caught in large quantities and dried. The lake-side cuisine specialties list pan fried Carp, cooked with dried plums, apples and quince, carp baked with onions, eel with rice, grilled eel... Smoked carp has a special reputation, and the taste of dried bleak is remembered for a long time, whether deep fried or boiled and prepared with a salad.
Thanks to the rich pastures of Durmitor, Sinjajevina and Bjelasica, dairy products and meat from Montenegro’s mountainous north are true generators of life energy. Nothing compares to the taste of lamb cooked under the bell, or trout grilled or cooked in sour milk, or to various types of game meat. Homemade sour milk is a perfect fit for kacamak and cicvara, the traditional dishes in the mountain areas.
Aperitifs: Home-made grape brandy, home-made plum brandy, home-made pear brandy, Prvjenac, Kruna. Welcome: cheese, kajmak and honey fritters. Cold starteres: Njegusi ham, Njegus cheese, Kuc cheese, Pljevlja cheese, cheese in blower, kajmak à la Durmitor, kajmak in blower, butter. Hot starters: Cicvara (dish made of flour, eggs, butter and cheese), popara (dish made stale bread and cheese or kajmak), masanica. Soup: Nettle soup, Nettle soup with cheese, Shepherd Boletus mushroom cream soup, Swath soup (potato and with scallions pins, Red wine soup, Barley porridge (with mushrooms), mushroom porridge, noodle porridge. Main dish: lamb below iron pan for baking, lamb in milk, cooked lamb, dried mutton with rastan, dried mutton with potato, lean beef, rolled shank with mushrooms, dried beef with sauerkraut, Njegusi steak, Durmitor steak, Podgorica popeci ,smoked krap , trout (from Piva). Desserts: Patispanj, Continental fruits. Drinks: Home-made red and white wines, Pro Corde, Cabernet, Vranac and Krstac.
|
||||||||||||||||||||||||||||||
HOME | ABOUT US | SERVICES | DESTINATIONS | TRANSPORT| CONTACTS Copyright © Adria Line DMC 2016 | www.adria.travel |