The kitchen of any people is interesting in its own way. The traditions and preferences of each have been formed for years and are already more plexus of various cultures and national characteristics than in a pure form of ancestors. The same can be said about the Montenegrin cuisine, which was modified under the influence of Turkey, Hungary and Germany, but which still has not lost its color and special style. Thus, many experts divide it into continental and coastal, but there are fish in any form, white bread, a mandatory element of any meal, and olive oil, and olive oil is present in either form. Despite the fact that in every corner of Montenegro the fish is prepared differently: who bakes, who fry and cooks on grille, and even serves raw, nevertheless, the fish on the grade is loved by all its inhabitants and is considered a national fish dish, for which you can purchase Flights to Montenegro Vetrings. Her recipe is simple, however, like all ingenious. Having taken any kind of fish, except for the forest (it is cooked a little differently), they are flavored with herbs and spices, especially rosemary. Also add parsley and garlic marinade, salad, olive oil and vegetables. And after a twenty -minute grill baking, they serve with a side dish that the beets acts. No, in words this extravaganza of aromas and subtle tastes cannot be described, only a long vacation in Montenegro will be able to give a unique opportunity to evaluate all the charms of the kitchen of this country in full. Speaking about the traditions of Montenegrin cuisine, one cannot but say about its cheeses, without which no meal is complete. As a rule, cheeses are a home -made product, and each housewife adds her highlight to such a work of culinary art. Although it is not necessary to fantasize here, because an extensive list of their production recipes is unlikely to allow you to repeat in the near future. Kuchsky, Dursing Kaymak, Negushsky cheese, seduced, Zlatibor, Senichiki and Lipsky, as well as those who are loved by many tourists from sheep and cow’s milk – they are all loved in Montenegro, and the traditions and secrets of their manufacture, however, as well as storage, are zealously guarded by residents this country. A separate chapter in our story is local wine, because vineyards in Montenegro are everywhere. Although this drink did not receive general distribution outside the country, there are still a number of particularly worthy attention of visiting varieties. Among them is a festive anti -a -tent taste, and prosecutors, a smeda, prosecutor. White grape varieties are represented in such wines as Podgorichko Bielo, Lutomer, Traminer. Calling all these dishes and drinks, you involuntarily recall both the Budyarian Riviera and the coast of the Adriatic Sea, which beckons to rest in the shadow of palm trees and quench the thirst for dry krostach.
