The richness of Serbian cuisine stems from its geographical, national and cultural diversity, created by the everlasting mix of population. The influences on Serbian cuisine were both rich and diverse - it was created as a mix of Greek, Bulgarian, Turkish and Hungarian cuisine. The old Serbian legend says that at the time of the Dušan Empire, in the 14th century, it was eaten by golden pots and forklifts in the Serbian Emperor's court. For today's Vojvodina, they are a testament to the taste - honey, truffles, noodles, as well as various kinds of meat products from a rich stock of livestock and poultry.
In Šumadija there are characteristic pies of zander, as well as pork on a spit. The specialty of Western Serbia is dried meat, and Zlatibor and Zlatar are indispensable dishes of lamb. The chef of Eastern Serbia is characterized by dry walnut pie, lentil lettuce, dried meat from wild boar, three types of meat and a variety of vegetables.
In the south of Serbia, very popular meals are meat from the grill or rye, especially the famous Leskovac specialties from the grill.
It is not easy to meet a foreign visitor of Serbia with the secrets of homemade gastronomy. Many dishes simply do not exist in the word, nor in the menu of other peoples, although they are made of the usual ingredients that exist in every European country. Therefore, in the study of Serbian national cuisine, created in the unpredictable blend of historical influences at the crossroads of civilizations, should be left to the experienced hands of Serbian hospitality masters. So take it ...
WELCOME !!!