Montenegrin Cuisine
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Montenegrin cuisine is a result of Montenegro's geographic position and its long history. The traditional dishes of Montenegro's heartland and its Adriatic coast have a distinctively Italian flavour which shows in the bread-making style, the way meat is cured and dried, cheesemaking, wine and spirits, the soup and stew making style, polenta, stuffed capsicums, meatballs, priganice, Ra tan, etc.. The second large influence came from the Levant and Turkey, lately largely via Serbia: sarma, musaka, pilav, pita, burek, evapi, kebab and Turkish sweets like baklava and tulumba etc. Hungarian dishes goulash, satarash, djuvech are also very common. Last but not least, continental Europe made its mark mostly in the desserts department. crêpes, doughnuts, jams, myriad types of biscuits and cakes, all make a contribution to the average Montenegrin's waist-line. Vienna-style bread is the most prevalent type of bread in the shops. 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.
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GarantieWeitere Informationen
- Allgemeine Informationen
- GTIN 09786130628710
- Editor Frederic P. Miller, Agnes F. Vandome, John McBrewster
- EAN 9786130628710
- Format Fachbuch
- Titel Montenegrin Cuisine
- Herausgeber Alphascript Publishing
- Anzahl Seiten 164
- Genre Biologie
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