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Montenegrin cuisine


Montenegrin cuisine is a result of Montenegro's geographic position and its long history.

The first large influence came from the Levant and Turkey, largely via Serbia: sarma, musaka, pilav, pita, gibanica, burek, ćevapi, kebab, đuveč, and Turkish sweets like baklava and tulumba, etc.

Hungarian cuisine influences stews and sataraš.

Central European cuisine is evident in the prevalence of crêpes, doughnuts, jams, myriad types of biscuits and cakes, and various kinds of breads.

Montenegrin cuisine also varies geographically; the cuisine in the coastal area differs from the one in the northern highland region. The coastal area is traditionally a representative of Mediterranean cuisine, with seafood being a common dish. The traditional dishes of Montenegro's Adriatic coast, unlike its heartland, have a distinctively Italian influence as well.

Homemade-style bread prepared in Montenegro is closest to what is known in Italy as Pane casareccio. It is served with every meal.


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