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MONTENEGRIN CUISINE
THE GIFTS AND FLAVOURS OF NATURE
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If you know where somebody lives in Montenegro, you will also know what s/he eats. Cuisine succumbs to the relief and takes what the nature has to offer. You will find the basic European cuisine in restaurants, but what you should try by all means is: lamb or kid's meat under
sač, pivski kajmak (spe cial milk cream from Piva), clear fish soup and boiled fish, fried carp and smoked bleak. Then pour wi ne Vranac or Krstač on it all, have some thing sweet like che ese cake, peach or water melon; then relax in the afternoon with Nikšićko beer, and in the early evening invigorate yourself with grape brandy, along with smoked ham, goat cheese and tomatoes. If you opt for a slap up dinner you can add some surmuletts in the frying pan or a grilled greater amberjack.
You do not skip breakfast in Montenegro, lunch is the main meal, and dinner the most ceremonious one.
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Mountain Cuisine. Owing to the rich pastures of Durmi tor, Sinjajevina and Bjelasica, dairy products and meat from the mount ains of Montenegrin north are a real generator of life energy. There is nothing like the taste of lamb under sač, of the grilled trout or the one prepared in sour milk and of various ki nds of game. Along with the traditional dishes of kačamak and cicvara, home made sour milk goes perfectly.
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The village of Njeguši. Under the peak of the mount ain Lovćen there is village Njeguši, known for its numerous specialities: smoked ham, che ese, kastradina (dried mutton) and sausages. Smoked ham is made of pork, and it receives the particular taste and aroma owing to the mixture of sea and mountain air and wood which are burned for drying them.
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Mediterranean moderateness is a virtue of the seaside diet. It is based on cereals, fish and olives. Goat cheese and milk are common in the coastal belt. A typical seaside dessert is rožata which looks like pudding, and is prepared from eggs, milk and caramel.
Specialties of the lake cuisine are carp in a frying pan, prepared with dried plums, apples and qu ince, carp fried with onions, eel with rice, grilled eel. What is pa rticularly valued is smoked carp, and one remembers for a long ti me the taste of dried bleak, fried for a short time or boiled and pre pared as a salad. |
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Grape brandy ''Loza''. It is best consumed with smoked ham, dry meat and cheese. Kruna is the highest quality brandy of pleasant aroma, pure and harmonious taste and it is very drinkable. Biotechnical Institute in Podgorica produce the elite Institute's loza by a special recipe. Only 6000 to 8000 litres are made every year. Vranac is the high quality dry red wine, of dark ruby color, of pleasant smell of that sort, rich, temperamental and pleasant with a 12% alcohol content. Krstač is the highest quality white wine of co ntrolled origin, extremely rich, of harmonious bouquet and of light yellow colour. It has a fresh and pleasant taste with a 12% alcohol content.
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Nikšićko beer is the favourite and uni que national lager beer produced since 1896. It is best served cooled at temperature of 5°C. It has a 11,8 % content of extract and 5 % content of alcohol. |
* Taken from a cuisine guide of tourist organisation of Montenegro.
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