![\"\"](\"https:\/\/i0.wp.com\/adventureinserbia.com\/wp-content\/uploads\/2022\/04\/pexels-tenerife-photographer-6920656.jpg?fit=1024%2C683&ssl=1\")
<\/figure><\/div>\n\n\nRo\u0161tilj certainly occupies a high position on the list of favorite specialties in Serbia. Pljeskavica and \u0107evapi or \u0107evap\u010di\u0107i are one of the most popular dishes, regardless of the occasion, time of year or anything else.<\/p>\n\n\n\n
Although it may seem simple, you have to be a master to prepare a ro\u0161tilj.<\/p>\n\n\n\n
First of all, preparing meat for ro\u0161tilj is a great secret of the masters who make it, and you will certainly not find the ro\u0161tilj you try in Serbia anywhere else.<\/p>\n\n\n\n
According to some rumors, good \u0107evapi can be easily tested. Namely, when you drop a \u0107evap\u010di\u0107 from about half a meter high on a plate, it will bounce. It\u2019s a sign that the ro\u0161tilj master did the job right way.<\/p>\n\n\n\n
When it comes to destinations known around the world for exceptional ro\u0161tilj, Leskovac is certainly number 1. You should visit this city in the south of Serbia, especially in August, when the Ro\u0161tiljijada Festival is held every year, an event dedicated to ro\u0161tilj preparation.<\/p>\n\n\n\n
In addition to fantastic flavors, you will have a unique opportunity to attend a fast eating of hot peppers competition, but above all, making the biggest pljeskavica in the world!<\/p>\n\n\n\n
By the way, Leskovac' ro\u0161tilj masters already have the Guinness record for the biggest pljeskavica.<\/p>\n\n\n\n
2. Gibanica<\/h2>\n\n\n\n![\"\"](\"https:\/\/i0.wp.com\/adventureinserbia.com\/wp-content\/uploads\/2022\/06\/pie-g7efbc0a9f_1920.jpg?resize=1024%2C683&ssl=1\")
<\/figure><\/div>\n\n\nWhen gibanica is mentioned, everyone immediately thinks of the traditional Serbian specialty made from hand-made crusts, with the addition of cheese or kajmak.<\/p>\n\n\n\n
This is exactly the kind of dish you should be looking for. Because, after all, that is what is traditional and what is well known to everyone as a dish of fantastic taste.<\/p>\n\n\n\n
However, although it may not be well known enough, there is gibanica in a few dozen variants. For example, it is possible to find gibanica with cabbage, spinach, if it is a salty pie, or with poppy seeds or some kind of fruit when it comes to sweet pies.<\/p>\n\n\n\n
No matter what kind of gibanica you try, this Serbian dish should be on your menu while traveling in Serbia.<\/p>\n\n\n\n
3. \u010cvarci<\/h2>\n\n\n\n![\"\"](\"https:\/\/i0.wp.com\/adventureinserbia.com\/wp-content\/uploads\/2022\/04\/cracklings-gf6fc050a4_1920.jpg?resize=1024%2C683&ssl=1\")
<\/figure><\/div>\n\n\n\"Pork chips,\" \"Pig candy,\" or just \u010dvarci (greaves). It is all the same name for \u010dvarci that you can hear about and that you can try in different parts of Serbia.<\/p>\n\n\n\n
Just like gibanica, \u010dvarci can be found in several forms and variants. First of all, duvan \u010dvarci (\"tobacco greaves\") are widely known. This specialty is related to Valjevo and its surroundings, and it is quite certain that a visit to this area should not pass without the experience of eating fine \u010dvarci.<\/p>\n\n\n\n
In general, \u010dvarci are made in all parts of Serbia, from the south to the north, from the east to the west. But, the Valjevo region and of course Srem, Banat and Ba\u010dka are very famous for these golden nuggets of fatty meat.<\/p>\n\n\n\n
4. Pe\u010denje<\/h2>\n\n\n\n![\"\"](\"https:\/\/i0.wp.com\/adventureinserbia.com\/wp-content\/uploads\/2022\/04\/Downloader.la-6258680090966.jpg?resize=1024%2C682&ssl=1\")
<\/figure><\/div>\n\n\nPe\u010denje is also being prepared throughout Serbia. Of course, again in several variants, from pork, veal or lamb, and no matter what you prefer, the masters of preparing pe\u010denje will make it possible for you.<\/p>\n\n\n\n
Above other areas where fresh and hot pe\u010denje is ready and served every day, \u010ca\u010dak and its surroundings may stand out.<\/p>\n\n\n\n
This part of western Serbia is known for numerous places where you can taste pe\u010denje and masters of preparation of this specialty.<\/p>\n\n\n\n
However, if you were to continue downstream on the West Morava, you would certainly not stay hungry because there are also places that serve fantastic pe\u010denje, as well. But more on that, some other time.<\/p>\n\n\n\n
5. Sarma<\/h2>\n\n\n\n![\"\"](\"https:\/\/i0.wp.com\/adventureinserbia.com\/wp-content\/uploads\/2022\/04\/Downloader.la-6258673721e21.jpg?resize=1024%2C682&ssl=1\")
<\/figure><\/div>\n\n\nSarma is also a well-known dish that leaves no one indifferent. Although the dish itself is known in other Balkan countries, it is prepared differently in each.<\/p>\n\n\n\n
For example, sarma typical for Serbia is prepared by wrapping finely minced or chopped meat (different types) in sauerkraut leaves.<\/p>\n\n\n\n
So, if you have never seen or heard of sarma before, you will recognize it that way.<\/p>\n\n\n\n
6. Karadjordje's steak<\/h2>\n\n\n\n![\"\"](\"https:\/\/i0.wp.com\/adventureinserbia.com\/wp-content\/uploads\/2020\/10\/Downloader.la-62a1cf9393b99.jpg?resize=1000%2C628&ssl=1\")
<\/figure><\/div>\n\n\nKaradjordje's steak is 100% made in Serbia. Before you try this specialty, you need to know the story of how it came to be.<\/p>\n\n\n\n
Namely, in 1956, this dish of special taste and appearance was created by culinary professor Milovan Mi\u0107a Stojanovi\u0107. Of course, as it usually is, the best things happen by chance.<\/p>\n\n\n\n
This was also the case with Karadjordje's steak when one of the guests at the restaurant where Professor Mi\u0107a worked ordered Chicken Kiev.<\/p>\n\n\n\n
In the absence of the necessary ingredients, the professor used cream and steak and made the now far more popular Karadjordje's steak. Today, this extremely tasty dish can be prepared from both veal and pork.<\/p>\n\n\n\n
So, now that you have all the necessary prior knowledge, you can order Karadjordje's steak with confidence.<\/p>\n\n\n\n
7. Kajmak<\/h2>\n\n\n\n![\"\"](\"https:\/\/i0.wp.com\/adventureinserbia.com\/wp-content\/uploads\/2022\/04\/Downloader.la-6258688c5b375.jpg?resize=1024%2C682&ssl=1\")
<\/figure><\/div>\n\n\nKajmak is fantastic, no matter which part of Serbia you visit!<\/p>\n\n\n\n
You simply have to try this dairy specialty and you have to buy extra quantities to take home. If you have read carefully, it has just been said that kajmak is a part of Karadjordje's steak. In addition, kajmak can be eaten on any occasion and at any time of the day.<\/p>\n\n\n\n
The great thing about kajmak is that it is not made in many places in the world (according to some sources, besides Serbia, only in Mongolia), so a visit to Serbia is a unique experience in terms of gastronomy.<\/p>\n\n\n\n
In Serbia, according to the stories of experienced gourmets, the best kajmak is made in \u010ca\u010dak and its surroundings. If you want to buy extra quantities to take away, then buy from small producers who make this specialty with love. Only in this way can you be sure that the kajmak is the right one and with the right taste.<\/p>\n\n\n\n
Another interesting thing is that kajmak has a very long tradition and history in Serbia. Namely, according to certain sources, this creamy specialty was prepared in the Middle Ages, at the ruling court of Nemanji\u0107 dinasty.<\/p>\n\n\n\n
8. Ajvar<\/h2>\n\n\n\n![\"\"](\"https:\/\/i0.wp.com\/adventureinserbia.com\/wp-content\/uploads\/2022\/04\/Downloader.la-625865764548e.jpg?resize=1024%2C683&ssl=1\")
<\/figure><\/div>\n\n\nThere is nothing like homemade Serbian ajvar from carefully grown paprika!<\/p>\n\n\n\n
True, ajvar is a special delicacy that is probably the most traditional among traditional dishes and side dishes.<\/p>\n\n\n\n
Ajvar is interesting because it can be eaten as a standalone dish, but you can also combine it with other dishes because it goes well with any combination.<\/p>\n\n\n\n
Of course, ajvar has another name, and that is pin\u0111ur. So if you come across that name, know that it is the same thing, only in the other part of Serbia.<\/p>\n\n\n\n
Leskovac is the most famous for ajvar. Apart from a ro\u0161tilj, this area in the south of Serbia is also known for quality paprika products.<\/p>\n\n\n\n
Therefore, a great recommendation is to combine Leskovac' ro\u0161tilj and Leskovac' ajvar for a full experience of the Serbian south!<\/p>\n\n\n\n
9. Prebranac<\/h2>\n\n\n\n![\"\"](\"https:\/\/i0.wp.com\/adventureinserbia.com\/wp-content\/uploads\/2020\/10\/breakfast-gaac4f3ad1_1920.jpg?resize=768%2C1024&ssl=1\")
<\/figure><\/div>\n\n\nPrebranac, \"grav\u010de na tav\u010de\" or baked beans - these are all names for a delicacy that is also prepared throughout Serbia and which is very popular.<\/p>\n\n\n\n
Foreign tourists who come to Serbia are fascinated by this dish, primarily because of the taste, but also because of the way it is prepared.<\/p>\n\n\n\n
Of course, we must mention that it can be prepared in several variants, with meat, without meat, but the essence is in beans, which is an indispensable ingredient of this dish.<\/p>\n\n\n\n
10. Komplet lepinja<\/h2>\n\n\n\n![\"\"](\"https:\/\/i0.wp.com\/adventureinserbia.com\/wp-content\/uploads\/2022\/06\/Downloader.la-62a1d19c12e6c.jpg?resize=1000%2C715&ssl=1\")
<\/figure><\/div>\n\n\nFor the end of the day, one of the delicacies of western Serbia. Indeed, western Serbia is very specific in its culinary specialties, and there are quite a lot of them, and we have already mentioned some of them.<\/p>\n\n\n\n
However, another one that you must try if you travel to this part of Serbia and especially around U\u017eice and Zlatibor is a komplet lepinja.<\/p>\n\n\n\n
Guaranteed, this will be the best lepinja (bun) you've ever tried! And probably the most unusual because the combination of flavors that the komplet lepinja brings can hardly be described in words. It simply has to be tried and experienced.<\/p>\n\n\n\n
<\/div>","protected":false},"excerpt":{"rendered":"No matter how hard you try, every part of Serbia has its specialties, a dish that you may not have heard of, which means that there is always room to further explore, try and love.<\/p>","protected":false},"author":1,"featured_media":1601,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_uag_custom_page_level_css":"","footnotes":""},"categories":[57,53],"tags":[347,359],"class_list":["post-1599","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-hrana","category-oseti","tag-hrana","tag-specijaliteti"],"yoast_head":"\n
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<\/figure><\/div>\n\n\nWhen gibanica is mentioned, everyone immediately thinks of the traditional Serbian specialty made from hand-made crusts, with the addition of cheese or kajmak.<\/p>\n\n\n\n
This is exactly the kind of dish you should be looking for. Because, after all, that is what is traditional and what is well known to everyone as a dish of fantastic taste.<\/p>\n\n\n\n
However, although it may not be well known enough, there is gibanica in a few dozen variants. For example, it is possible to find gibanica with cabbage, spinach, if it is a salty pie, or with poppy seeds or some kind of fruit when it comes to sweet pies.<\/p>\n\n\n\n
No matter what kind of gibanica you try, this Serbian dish should be on your menu while traveling in Serbia.<\/p>\n\n\n\n
3. \u010cvarci<\/h2>\n\n\n\n<\/figure><\/div>\n\n\n\"Pork chips,\" \"Pig candy,\" or just \u010dvarci (greaves). It is all the same name for \u010dvarci that you can hear about and that you can try in different parts of Serbia.<\/p>\n\n\n\n
Just like gibanica, \u010dvarci can be found in several forms and variants. First of all, duvan \u010dvarci (\"tobacco greaves\") are widely known. This specialty is related to Valjevo and its surroundings, and it is quite certain that a visit to this area should not pass without the experience of eating fine \u010dvarci.<\/p>\n\n\n\n
In general, \u010dvarci are made in all parts of Serbia, from the south to the north, from the east to the west. But, the Valjevo region and of course Srem, Banat and Ba\u010dka are very famous for these golden nuggets of fatty meat.<\/p>\n\n\n\n
4. Pe\u010denje<\/h2>\n\n\n\n<\/figure><\/div>\n\n\nPe\u010denje is also being prepared throughout Serbia. Of course, again in several variants, from pork, veal or lamb, and no matter what you prefer, the masters of preparing pe\u010denje will make it possible for you.<\/p>\n\n\n\n
Above other areas where fresh and hot pe\u010denje is ready and served every day, \u010ca\u010dak and its surroundings may stand out.<\/p>\n\n\n\n
This part of western Serbia is known for numerous places where you can taste pe\u010denje and masters of preparation of this specialty.<\/p>\n\n\n\n
However, if you were to continue downstream on the West Morava, you would certainly not stay hungry because there are also places that serve fantastic pe\u010denje, as well. But more on that, some other time.<\/p>\n\n\n\n
5. Sarma<\/h2>\n\n\n\n<\/figure><\/div>\n\n\nSarma is also a well-known dish that leaves no one indifferent. Although the dish itself is known in other Balkan countries, it is prepared differently in each.<\/p>\n\n\n\n
For example, sarma typical for Serbia is prepared by wrapping finely minced or chopped meat (different types) in sauerkraut leaves.<\/p>\n\n\n\n
So, if you have never seen or heard of sarma before, you will recognize it that way.<\/p>\n\n\n\n
6. Karadjordje's steak<\/h2>\n\n\n\n<\/figure><\/div>\n\n\nKaradjordje's steak is 100% made in Serbia. Before you try this specialty, you need to know the story of how it came to be.<\/p>\n\n\n\n
Namely, in 1956, this dish of special taste and appearance was created by culinary professor Milovan Mi\u0107a Stojanovi\u0107. Of course, as it usually is, the best things happen by chance.<\/p>\n\n\n\n
This was also the case with Karadjordje's steak when one of the guests at the restaurant where Professor Mi\u0107a worked ordered Chicken Kiev.<\/p>\n\n\n\n
In the absence of the necessary ingredients, the professor used cream and steak and made the now far more popular Karadjordje's steak. Today, this extremely tasty dish can be prepared from both veal and pork.<\/p>\n\n\n\n
So, now that you have all the necessary prior knowledge, you can order Karadjordje's steak with confidence.<\/p>\n\n\n\n
7. Kajmak<\/h2>\n\n\n\n<\/figure><\/div>\n\n\nKajmak is fantastic, no matter which part of Serbia you visit!<\/p>\n\n\n\n
You simply have to try this dairy specialty and you have to buy extra quantities to take home. If you have read carefully, it has just been said that kajmak is a part of Karadjordje's steak. In addition, kajmak can be eaten on any occasion and at any time of the day.<\/p>\n\n\n\n
The great thing about kajmak is that it is not made in many places in the world (according to some sources, besides Serbia, only in Mongolia), so a visit to Serbia is a unique experience in terms of gastronomy.<\/p>\n\n\n\n
In Serbia, according to the stories of experienced gourmets, the best kajmak is made in \u010ca\u010dak and its surroundings. If you want to buy extra quantities to take away, then buy from small producers who make this specialty with love. Only in this way can you be sure that the kajmak is the right one and with the right taste.<\/p>\n\n\n\n
Another interesting thing is that kajmak has a very long tradition and history in Serbia. Namely, according to certain sources, this creamy specialty was prepared in the Middle Ages, at the ruling court of Nemanji\u0107 dinasty.<\/p>\n\n\n\n
8. Ajvar<\/h2>\n\n\n\n<\/figure><\/div>\n\n\nThere is nothing like homemade Serbian ajvar from carefully grown paprika!<\/p>\n\n\n\n
True, ajvar is a special delicacy that is probably the most traditional among traditional dishes and side dishes.<\/p>\n\n\n\n
Ajvar is interesting because it can be eaten as a standalone dish, but you can also combine it with other dishes because it goes well with any combination.<\/p>\n\n\n\n
Of course, ajvar has another name, and that is pin\u0111ur. So if you come across that name, know that it is the same thing, only in the other part of Serbia.<\/p>\n\n\n\n
Leskovac is the most famous for ajvar. Apart from a ro\u0161tilj, this area in the south of Serbia is also known for quality paprika products.<\/p>\n\n\n\n
Therefore, a great recommendation is to combine Leskovac' ro\u0161tilj and Leskovac' ajvar for a full experience of the Serbian south!<\/p>\n\n\n\n
9. Prebranac<\/h2>\n\n\n\n<\/figure><\/div>\n\n\nPrebranac, \"grav\u010de na tav\u010de\" or baked beans - these are all names for a delicacy that is also prepared throughout Serbia and which is very popular.<\/p>\n\n\n\n
Foreign tourists who come to Serbia are fascinated by this dish, primarily because of the taste, but also because of the way it is prepared.<\/p>\n\n\n\n
Of course, we must mention that it can be prepared in several variants, with meat, without meat, but the essence is in beans, which is an indispensable ingredient of this dish.<\/p>\n\n\n\n
10. Komplet lepinja<\/h2>\n\n\n\n<\/figure><\/div>\n\n\nFor the end of the day, one of the delicacies of western Serbia. Indeed, western Serbia is very specific in its culinary specialties, and there are quite a lot of them, and we have already mentioned some of them.<\/p>\n\n\n\n
However, another one that you must try if you travel to this part of Serbia and especially around U\u017eice and Zlatibor is a komplet lepinja.<\/p>\n\n\n\n
Guaranteed, this will be the best lepinja (bun) you've ever tried! And probably the most unusual because the combination of flavors that the komplet lepinja brings can hardly be described in words. It simply has to be tried and experienced.<\/p>\n\n\n\n
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<\/figure><\/div>\n\n\n\"Pork chips,\" \"Pig candy,\" or just \u010dvarci (greaves). It is all the same name for \u010dvarci that you can hear about and that you can try in different parts of Serbia.<\/p>\n\n\n\n
Just like gibanica, \u010dvarci can be found in several forms and variants. First of all, duvan \u010dvarci (\"tobacco greaves\") are widely known. This specialty is related to Valjevo and its surroundings, and it is quite certain that a visit to this area should not pass without the experience of eating fine \u010dvarci.<\/p>\n\n\n\n
In general, \u010dvarci are made in all parts of Serbia, from the south to the north, from the east to the west. But, the Valjevo region and of course Srem, Banat and Ba\u010dka are very famous for these golden nuggets of fatty meat.<\/p>\n\n\n\n
4. Pe\u010denje<\/h2>\n\n\n\n<\/figure><\/div>\n\n\nPe\u010denje is also being prepared throughout Serbia. Of course, again in several variants, from pork, veal or lamb, and no matter what you prefer, the masters of preparing pe\u010denje will make it possible for you.<\/p>\n\n\n\n
Above other areas where fresh and hot pe\u010denje is ready and served every day, \u010ca\u010dak and its surroundings may stand out.<\/p>\n\n\n\n
This part of western Serbia is known for numerous places where you can taste pe\u010denje and masters of preparation of this specialty.<\/p>\n\n\n\n
However, if you were to continue downstream on the West Morava, you would certainly not stay hungry because there are also places that serve fantastic pe\u010denje, as well. But more on that, some other time.<\/p>\n\n\n\n
5. Sarma<\/h2>\n\n\n\n<\/figure><\/div>\n\n\nSarma is also a well-known dish that leaves no one indifferent. Although the dish itself is known in other Balkan countries, it is prepared differently in each.<\/p>\n\n\n\n
For example, sarma typical for Serbia is prepared by wrapping finely minced or chopped meat (different types) in sauerkraut leaves.<\/p>\n\n\n\n
So, if you have never seen or heard of sarma before, you will recognize it that way.<\/p>\n\n\n\n
6. Karadjordje's steak<\/h2>\n\n\n\n<\/figure><\/div>\n\n\nKaradjordje's steak is 100% made in Serbia. Before you try this specialty, you need to know the story of how it came to be.<\/p>\n\n\n\n
Namely, in 1956, this dish of special taste and appearance was created by culinary professor Milovan Mi\u0107a Stojanovi\u0107. Of course, as it usually is, the best things happen by chance.<\/p>\n\n\n\n
This was also the case with Karadjordje's steak when one of the guests at the restaurant where Professor Mi\u0107a worked ordered Chicken Kiev.<\/p>\n\n\n\n
In the absence of the necessary ingredients, the professor used cream and steak and made the now far more popular Karadjordje's steak. Today, this extremely tasty dish can be prepared from both veal and pork.<\/p>\n\n\n\n
So, now that you have all the necessary prior knowledge, you can order Karadjordje's steak with confidence.<\/p>\n\n\n\n
7. Kajmak<\/h2>\n\n\n\n<\/figure><\/div>\n\n\nKajmak is fantastic, no matter which part of Serbia you visit!<\/p>\n\n\n\n
You simply have to try this dairy specialty and you have to buy extra quantities to take home. If you have read carefully, it has just been said that kajmak is a part of Karadjordje's steak. In addition, kajmak can be eaten on any occasion and at any time of the day.<\/p>\n\n\n\n
The great thing about kajmak is that it is not made in many places in the world (according to some sources, besides Serbia, only in Mongolia), so a visit to Serbia is a unique experience in terms of gastronomy.<\/p>\n\n\n\n
In Serbia, according to the stories of experienced gourmets, the best kajmak is made in \u010ca\u010dak and its surroundings. If you want to buy extra quantities to take away, then buy from small producers who make this specialty with love. Only in this way can you be sure that the kajmak is the right one and with the right taste.<\/p>\n\n\n\n
Another interesting thing is that kajmak has a very long tradition and history in Serbia. Namely, according to certain sources, this creamy specialty was prepared in the Middle Ages, at the ruling court of Nemanji\u0107 dinasty.<\/p>\n\n\n\n
8. Ajvar<\/h2>\n\n\n\n<\/figure><\/div>\n\n\nThere is nothing like homemade Serbian ajvar from carefully grown paprika!<\/p>\n\n\n\n
True, ajvar is a special delicacy that is probably the most traditional among traditional dishes and side dishes.<\/p>\n\n\n\n
Ajvar is interesting because it can be eaten as a standalone dish, but you can also combine it with other dishes because it goes well with any combination.<\/p>\n\n\n\n
Of course, ajvar has another name, and that is pin\u0111ur. So if you come across that name, know that it is the same thing, only in the other part of Serbia.<\/p>\n\n\n\n
Leskovac is the most famous for ajvar. Apart from a ro\u0161tilj, this area in the south of Serbia is also known for quality paprika products.<\/p>\n\n\n\n
Therefore, a great recommendation is to combine Leskovac' ro\u0161tilj and Leskovac' ajvar for a full experience of the Serbian south!<\/p>\n\n\n\n
9. Prebranac<\/h2>\n\n\n\n<\/figure><\/div>\n\n\nPrebranac, \"grav\u010de na tav\u010de\" or baked beans - these are all names for a delicacy that is also prepared throughout Serbia and which is very popular.<\/p>\n\n\n\n
Foreign tourists who come to Serbia are fascinated by this dish, primarily because of the taste, but also because of the way it is prepared.<\/p>\n\n\n\n
Of course, we must mention that it can be prepared in several variants, with meat, without meat, but the essence is in beans, which is an indispensable ingredient of this dish.<\/p>\n\n\n\n
10. Komplet lepinja<\/h2>\n\n\n\n<\/figure><\/div>\n\n\nFor the end of the day, one of the delicacies of western Serbia. Indeed, western Serbia is very specific in its culinary specialties, and there are quite a lot of them, and we have already mentioned some of them.<\/p>\n\n\n\n
However, another one that you must try if you travel to this part of Serbia and especially around U\u017eice and Zlatibor is a komplet lepinja.<\/p>\n\n\n\n
Guaranteed, this will be the best lepinja (bun) you've ever tried! And probably the most unusual because the combination of flavors that the komplet lepinja brings can hardly be described in words. It simply has to be tried and experienced.<\/p>\n\n\n\n
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<\/figure><\/div>\n\n\nPe\u010denje is also being prepared throughout Serbia. Of course, again in several variants, from pork, veal or lamb, and no matter what you prefer, the masters of preparing pe\u010denje will make it possible for you.<\/p>\n\n\n\n
Above other areas where fresh and hot pe\u010denje is ready and served every day, \u010ca\u010dak and its surroundings may stand out.<\/p>\n\n\n\n
This part of western Serbia is known for numerous places where you can taste pe\u010denje and masters of preparation of this specialty.<\/p>\n\n\n\n
However, if you were to continue downstream on the West Morava, you would certainly not stay hungry because there are also places that serve fantastic pe\u010denje, as well. But more on that, some other time.<\/p>\n\n\n\n
5. Sarma<\/h2>\n\n\n\n<\/figure><\/div>\n\n\nSarma is also a well-known dish that leaves no one indifferent. Although the dish itself is known in other Balkan countries, it is prepared differently in each.<\/p>\n\n\n\n
For example, sarma typical for Serbia is prepared by wrapping finely minced or chopped meat (different types) in sauerkraut leaves.<\/p>\n\n\n\n
So, if you have never seen or heard of sarma before, you will recognize it that way.<\/p>\n\n\n\n
6. Karadjordje's steak<\/h2>\n\n\n\n<\/figure><\/div>\n\n\nKaradjordje's steak is 100% made in Serbia. Before you try this specialty, you need to know the story of how it came to be.<\/p>\n\n\n\n
Namely, in 1956, this dish of special taste and appearance was created by culinary professor Milovan Mi\u0107a Stojanovi\u0107. Of course, as it usually is, the best things happen by chance.<\/p>\n\n\n\n
This was also the case with Karadjordje's steak when one of the guests at the restaurant where Professor Mi\u0107a worked ordered Chicken Kiev.<\/p>\n\n\n\n
In the absence of the necessary ingredients, the professor used cream and steak and made the now far more popular Karadjordje's steak. Today, this extremely tasty dish can be prepared from both veal and pork.<\/p>\n\n\n\n
So, now that you have all the necessary prior knowledge, you can order Karadjordje's steak with confidence.<\/p>\n\n\n\n
7. Kajmak<\/h2>\n\n\n\n<\/figure><\/div>\n\n\nKajmak is fantastic, no matter which part of Serbia you visit!<\/p>\n\n\n\n
You simply have to try this dairy specialty and you have to buy extra quantities to take home. If you have read carefully, it has just been said that kajmak is a part of Karadjordje's steak. In addition, kajmak can be eaten on any occasion and at any time of the day.<\/p>\n\n\n\n
The great thing about kajmak is that it is not made in many places in the world (according to some sources, besides Serbia, only in Mongolia), so a visit to Serbia is a unique experience in terms of gastronomy.<\/p>\n\n\n\n
In Serbia, according to the stories of experienced gourmets, the best kajmak is made in \u010ca\u010dak and its surroundings. If you want to buy extra quantities to take away, then buy from small producers who make this specialty with love. Only in this way can you be sure that the kajmak is the right one and with the right taste.<\/p>\n\n\n\n
Another interesting thing is that kajmak has a very long tradition and history in Serbia. Namely, according to certain sources, this creamy specialty was prepared in the Middle Ages, at the ruling court of Nemanji\u0107 dinasty.<\/p>\n\n\n\n
8. Ajvar<\/h2>\n\n\n\n<\/figure><\/div>\n\n\nThere is nothing like homemade Serbian ajvar from carefully grown paprika!<\/p>\n\n\n\n
True, ajvar is a special delicacy that is probably the most traditional among traditional dishes and side dishes.<\/p>\n\n\n\n
Ajvar is interesting because it can be eaten as a standalone dish, but you can also combine it with other dishes because it goes well with any combination.<\/p>\n\n\n\n
Of course, ajvar has another name, and that is pin\u0111ur. So if you come across that name, know that it is the same thing, only in the other part of Serbia.<\/p>\n\n\n\n
Leskovac is the most famous for ajvar. Apart from a ro\u0161tilj, this area in the south of Serbia is also known for quality paprika products.<\/p>\n\n\n\n
Therefore, a great recommendation is to combine Leskovac' ro\u0161tilj and Leskovac' ajvar for a full experience of the Serbian south!<\/p>\n\n\n\n
9. Prebranac<\/h2>\n\n\n\n<\/figure><\/div>\n\n\nPrebranac, \"grav\u010de na tav\u010de\" or baked beans - these are all names for a delicacy that is also prepared throughout Serbia and which is very popular.<\/p>\n\n\n\n
Foreign tourists who come to Serbia are fascinated by this dish, primarily because of the taste, but also because of the way it is prepared.<\/p>\n\n\n\n
Of course, we must mention that it can be prepared in several variants, with meat, without meat, but the essence is in beans, which is an indispensable ingredient of this dish.<\/p>\n\n\n\n
10. Komplet lepinja<\/h2>\n\n\n\n<\/figure><\/div>\n\n\nFor the end of the day, one of the delicacies of western Serbia. Indeed, western Serbia is very specific in its culinary specialties, and there are quite a lot of them, and we have already mentioned some of them.<\/p>\n\n\n\n
However, another one that you must try if you travel to this part of Serbia and especially around U\u017eice and Zlatibor is a komplet lepinja.<\/p>\n\n\n\n
Guaranteed, this will be the best lepinja (bun) you've ever tried! And probably the most unusual because the combination of flavors that the komplet lepinja brings can hardly be described in words. It simply has to be tried and experienced.<\/p>\n\n\n\n
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<\/figure><\/div>\n\n\nSarma is also a well-known dish that leaves no one indifferent. Although the dish itself is known in other Balkan countries, it is prepared differently in each.<\/p>\n\n\n\n
For example, sarma typical for Serbia is prepared by wrapping finely minced or chopped meat (different types) in sauerkraut leaves.<\/p>\n\n\n\n
So, if you have never seen or heard of sarma before, you will recognize it that way.<\/p>\n\n\n\n
6. Karadjordje's steak<\/h2>\n\n\n\n<\/figure><\/div>\n\n\nKaradjordje's steak is 100% made in Serbia. Before you try this specialty, you need to know the story of how it came to be.<\/p>\n\n\n\n
Namely, in 1956, this dish of special taste and appearance was created by culinary professor Milovan Mi\u0107a Stojanovi\u0107. Of course, as it usually is, the best things happen by chance.<\/p>\n\n\n\n
This was also the case with Karadjordje's steak when one of the guests at the restaurant where Professor Mi\u0107a worked ordered Chicken Kiev.<\/p>\n\n\n\n
In the absence of the necessary ingredients, the professor used cream and steak and made the now far more popular Karadjordje's steak. Today, this extremely tasty dish can be prepared from both veal and pork.<\/p>\n\n\n\n
So, now that you have all the necessary prior knowledge, you can order Karadjordje's steak with confidence.<\/p>\n\n\n\n
7. Kajmak<\/h2>\n\n\n\n<\/figure><\/div>\n\n\nKajmak is fantastic, no matter which part of Serbia you visit!<\/p>\n\n\n\n
You simply have to try this dairy specialty and you have to buy extra quantities to take home. If you have read carefully, it has just been said that kajmak is a part of Karadjordje's steak. In addition, kajmak can be eaten on any occasion and at any time of the day.<\/p>\n\n\n\n
The great thing about kajmak is that it is not made in many places in the world (according to some sources, besides Serbia, only in Mongolia), so a visit to Serbia is a unique experience in terms of gastronomy.<\/p>\n\n\n\n
In Serbia, according to the stories of experienced gourmets, the best kajmak is made in \u010ca\u010dak and its surroundings. If you want to buy extra quantities to take away, then buy from small producers who make this specialty with love. Only in this way can you be sure that the kajmak is the right one and with the right taste.<\/p>\n\n\n\n
Another interesting thing is that kajmak has a very long tradition and history in Serbia. Namely, according to certain sources, this creamy specialty was prepared in the Middle Ages, at the ruling court of Nemanji\u0107 dinasty.<\/p>\n\n\n\n
8. Ajvar<\/h2>\n\n\n\n<\/figure><\/div>\n\n\nThere is nothing like homemade Serbian ajvar from carefully grown paprika!<\/p>\n\n\n\n
True, ajvar is a special delicacy that is probably the most traditional among traditional dishes and side dishes.<\/p>\n\n\n\n
Ajvar is interesting because it can be eaten as a standalone dish, but you can also combine it with other dishes because it goes well with any combination.<\/p>\n\n\n\n
Of course, ajvar has another name, and that is pin\u0111ur. So if you come across that name, know that it is the same thing, only in the other part of Serbia.<\/p>\n\n\n\n
Leskovac is the most famous for ajvar. Apart from a ro\u0161tilj, this area in the south of Serbia is also known for quality paprika products.<\/p>\n\n\n\n
Therefore, a great recommendation is to combine Leskovac' ro\u0161tilj and Leskovac' ajvar for a full experience of the Serbian south!<\/p>\n\n\n\n
9. Prebranac<\/h2>\n\n\n\n<\/figure><\/div>\n\n\nPrebranac, \"grav\u010de na tav\u010de\" or baked beans - these are all names for a delicacy that is also prepared throughout Serbia and which is very popular.<\/p>\n\n\n\n
Foreign tourists who come to Serbia are fascinated by this dish, primarily because of the taste, but also because of the way it is prepared.<\/p>\n\n\n\n
Of course, we must mention that it can be prepared in several variants, with meat, without meat, but the essence is in beans, which is an indispensable ingredient of this dish.<\/p>\n\n\n\n
10. Komplet lepinja<\/h2>\n\n\n\n<\/figure><\/div>\n\n\nFor the end of the day, one of the delicacies of western Serbia. Indeed, western Serbia is very specific in its culinary specialties, and there are quite a lot of them, and we have already mentioned some of them.<\/p>\n\n\n\n
However, another one that you must try if you travel to this part of Serbia and especially around U\u017eice and Zlatibor is a komplet lepinja.<\/p>\n\n\n\n
Guaranteed, this will be the best lepinja (bun) you've ever tried! And probably the most unusual because the combination of flavors that the komplet lepinja brings can hardly be described in words. It simply has to be tried and experienced.<\/p>\n\n\n\n
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<\/figure><\/div>\n\n\nKaradjordje's steak is 100% made in Serbia. Before you try this specialty, you need to know the story of how it came to be.<\/p>\n\n\n\n
Namely, in 1956, this dish of special taste and appearance was created by culinary professor Milovan Mi\u0107a Stojanovi\u0107. Of course, as it usually is, the best things happen by chance.<\/p>\n\n\n\n
This was also the case with Karadjordje's steak when one of the guests at the restaurant where Professor Mi\u0107a worked ordered Chicken Kiev.<\/p>\n\n\n\n
In the absence of the necessary ingredients, the professor used cream and steak and made the now far more popular Karadjordje's steak. Today, this extremely tasty dish can be prepared from both veal and pork.<\/p>\n\n\n\n
So, now that you have all the necessary prior knowledge, you can order Karadjordje's steak with confidence.<\/p>\n\n\n\n
7. Kajmak<\/h2>\n\n\n\n<\/figure><\/div>\n\n\nKajmak is fantastic, no matter which part of Serbia you visit!<\/p>\n\n\n\n
You simply have to try this dairy specialty and you have to buy extra quantities to take home. If you have read carefully, it has just been said that kajmak is a part of Karadjordje's steak. In addition, kajmak can be eaten on any occasion and at any time of the day.<\/p>\n\n\n\n
The great thing about kajmak is that it is not made in many places in the world (according to some sources, besides Serbia, only in Mongolia), so a visit to Serbia is a unique experience in terms of gastronomy.<\/p>\n\n\n\n
In Serbia, according to the stories of experienced gourmets, the best kajmak is made in \u010ca\u010dak and its surroundings. If you want to buy extra quantities to take away, then buy from small producers who make this specialty with love. Only in this way can you be sure that the kajmak is the right one and with the right taste.<\/p>\n\n\n\n
Another interesting thing is that kajmak has a very long tradition and history in Serbia. Namely, according to certain sources, this creamy specialty was prepared in the Middle Ages, at the ruling court of Nemanji\u0107 dinasty.<\/p>\n\n\n\n
8. Ajvar<\/h2>\n\n\n\n<\/figure><\/div>\n\n\nThere is nothing like homemade Serbian ajvar from carefully grown paprika!<\/p>\n\n\n\n
True, ajvar is a special delicacy that is probably the most traditional among traditional dishes and side dishes.<\/p>\n\n\n\n
Ajvar is interesting because it can be eaten as a standalone dish, but you can also combine it with other dishes because it goes well with any combination.<\/p>\n\n\n\n
Of course, ajvar has another name, and that is pin\u0111ur. So if you come across that name, know that it is the same thing, only in the other part of Serbia.<\/p>\n\n\n\n
Leskovac is the most famous for ajvar. Apart from a ro\u0161tilj, this area in the south of Serbia is also known for quality paprika products.<\/p>\n\n\n\n
Therefore, a great recommendation is to combine Leskovac' ro\u0161tilj and Leskovac' ajvar for a full experience of the Serbian south!<\/p>\n\n\n\n
9. Prebranac<\/h2>\n\n\n\n<\/figure><\/div>\n\n\nPrebranac, \"grav\u010de na tav\u010de\" or baked beans - these are all names for a delicacy that is also prepared throughout Serbia and which is very popular.<\/p>\n\n\n\n
Foreign tourists who come to Serbia are fascinated by this dish, primarily because of the taste, but also because of the way it is prepared.<\/p>\n\n\n\n
Of course, we must mention that it can be prepared in several variants, with meat, without meat, but the essence is in beans, which is an indispensable ingredient of this dish.<\/p>\n\n\n\n
10. Komplet lepinja<\/h2>\n\n\n\n<\/figure><\/div>\n\n\nFor the end of the day, one of the delicacies of western Serbia. Indeed, western Serbia is very specific in its culinary specialties, and there are quite a lot of them, and we have already mentioned some of them.<\/p>\n\n\n\n
However, another one that you must try if you travel to this part of Serbia and especially around U\u017eice and Zlatibor is a komplet lepinja.<\/p>\n\n\n\n
Guaranteed, this will be the best lepinja (bun) you've ever tried! And probably the most unusual because the combination of flavors that the komplet lepinja brings can hardly be described in words. It simply has to be tried and experienced.<\/p>\n\n\n\n
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<\/figure><\/div>\n\n\nKajmak is fantastic, no matter which part of Serbia you visit!<\/p>\n\n\n\n
You simply have to try this dairy specialty and you have to buy extra quantities to take home. If you have read carefully, it has just been said that kajmak is a part of Karadjordje's steak. In addition, kajmak can be eaten on any occasion and at any time of the day.<\/p>\n\n\n\n
The great thing about kajmak is that it is not made in many places in the world (according to some sources, besides Serbia, only in Mongolia), so a visit to Serbia is a unique experience in terms of gastronomy.<\/p>\n\n\n\n
In Serbia, according to the stories of experienced gourmets, the best kajmak is made in \u010ca\u010dak and its surroundings. If you want to buy extra quantities to take away, then buy from small producers who make this specialty with love. Only in this way can you be sure that the kajmak is the right one and with the right taste.<\/p>\n\n\n\n
Another interesting thing is that kajmak has a very long tradition and history in Serbia. Namely, according to certain sources, this creamy specialty was prepared in the Middle Ages, at the ruling court of Nemanji\u0107 dinasty.<\/p>\n\n\n\n
8. Ajvar<\/h2>\n\n\n\n<\/figure><\/div>\n\n\nThere is nothing like homemade Serbian ajvar from carefully grown paprika!<\/p>\n\n\n\n
True, ajvar is a special delicacy that is probably the most traditional among traditional dishes and side dishes.<\/p>\n\n\n\n
Ajvar is interesting because it can be eaten as a standalone dish, but you can also combine it with other dishes because it goes well with any combination.<\/p>\n\n\n\n
Of course, ajvar has another name, and that is pin\u0111ur. So if you come across that name, know that it is the same thing, only in the other part of Serbia.<\/p>\n\n\n\n
Leskovac is the most famous for ajvar. Apart from a ro\u0161tilj, this area in the south of Serbia is also known for quality paprika products.<\/p>\n\n\n\n
Therefore, a great recommendation is to combine Leskovac' ro\u0161tilj and Leskovac' ajvar for a full experience of the Serbian south!<\/p>\n\n\n\n
9. Prebranac<\/h2>\n\n\n\n<\/figure><\/div>\n\n\nPrebranac, \"grav\u010de na tav\u010de\" or baked beans - these are all names for a delicacy that is also prepared throughout Serbia and which is very popular.<\/p>\n\n\n\n
Foreign tourists who come to Serbia are fascinated by this dish, primarily because of the taste, but also because of the way it is prepared.<\/p>\n\n\n\n
Of course, we must mention that it can be prepared in several variants, with meat, without meat, but the essence is in beans, which is an indispensable ingredient of this dish.<\/p>\n\n\n\n
10. Komplet lepinja<\/h2>\n\n\n\n<\/figure><\/div>\n\n\nFor the end of the day, one of the delicacies of western Serbia. Indeed, western Serbia is very specific in its culinary specialties, and there are quite a lot of them, and we have already mentioned some of them.<\/p>\n\n\n\n
However, another one that you must try if you travel to this part of Serbia and especially around U\u017eice and Zlatibor is a komplet lepinja.<\/p>\n\n\n\n
Guaranteed, this will be the best lepinja (bun) you've ever tried! And probably the most unusual because the combination of flavors that the komplet lepinja brings can hardly be described in words. It simply has to be tried and experienced.<\/p>\n\n\n\n
<\/div>","protected":false},"excerpt":{"rendered":"No matter how hard you try, every part of Serbia has its specialties, a dish that you may not have heard of, which means that there is always room to further explore, try and love.<\/p>","protected":false},"author":1,"featured_media":1601,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_uag_custom_page_level_css":"","footnotes":""},"categories":[57,53],"tags":[347,359],"class_list":["post-1599","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-hrana","category-oseti","tag-hrana","tag-specijaliteti"],"yoast_head":"\n
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<\/figure><\/div>\n\n\nThere is nothing like homemade Serbian ajvar from carefully grown paprika!<\/p>\n\n\n\n
True, ajvar is a special delicacy that is probably the most traditional among traditional dishes and side dishes.<\/p>\n\n\n\n
Ajvar is interesting because it can be eaten as a standalone dish, but you can also combine it with other dishes because it goes well with any combination.<\/p>\n\n\n\n
Of course, ajvar has another name, and that is pin\u0111ur. So if you come across that name, know that it is the same thing, only in the other part of Serbia.<\/p>\n\n\n\n
Leskovac is the most famous for ajvar. Apart from a ro\u0161tilj, this area in the south of Serbia is also known for quality paprika products.<\/p>\n\n\n\n
Therefore, a great recommendation is to combine Leskovac' ro\u0161tilj and Leskovac' ajvar for a full experience of the Serbian south!<\/p>\n\n\n\n
9. Prebranac<\/h2>\n\n\n\n<\/figure><\/div>\n\n\nPrebranac, \"grav\u010de na tav\u010de\" or baked beans - these are all names for a delicacy that is also prepared throughout Serbia and which is very popular.<\/p>\n\n\n\n
Foreign tourists who come to Serbia are fascinated by this dish, primarily because of the taste, but also because of the way it is prepared.<\/p>\n\n\n\n
Of course, we must mention that it can be prepared in several variants, with meat, without meat, but the essence is in beans, which is an indispensable ingredient of this dish.<\/p>\n\n\n\n
10. Komplet lepinja<\/h2>\n\n\n\n<\/figure><\/div>\n\n\nFor the end of the day, one of the delicacies of western Serbia. Indeed, western Serbia is very specific in its culinary specialties, and there are quite a lot of them, and we have already mentioned some of them.<\/p>\n\n\n\n
However, another one that you must try if you travel to this part of Serbia and especially around U\u017eice and Zlatibor is a komplet lepinja.<\/p>\n\n\n\n
Guaranteed, this will be the best lepinja (bun) you've ever tried! And probably the most unusual because the combination of flavors that the komplet lepinja brings can hardly be described in words. It simply has to be tried and experienced.<\/p>\n\n\n\n
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<\/figure><\/div>\n\n\nPrebranac, \"grav\u010de na tav\u010de\" or baked beans - these are all names for a delicacy that is also prepared throughout Serbia and which is very popular.<\/p>\n\n\n\n
Foreign tourists who come to Serbia are fascinated by this dish, primarily because of the taste, but also because of the way it is prepared.<\/p>\n\n\n\n
Of course, we must mention that it can be prepared in several variants, with meat, without meat, but the essence is in beans, which is an indispensable ingredient of this dish.<\/p>\n\n\n\n
10. Komplet lepinja<\/h2>\n\n\n\n<\/figure><\/div>\n\n\nFor the end of the day, one of the delicacies of western Serbia. Indeed, western Serbia is very specific in its culinary specialties, and there are quite a lot of them, and we have already mentioned some of them.<\/p>\n\n\n\n
However, another one that you must try if you travel to this part of Serbia and especially around U\u017eice and Zlatibor is a komplet lepinja.<\/p>\n\n\n\n
Guaranteed, this will be the best lepinja (bun) you've ever tried! And probably the most unusual because the combination of flavors that the komplet lepinja brings can hardly be described in words. It simply has to be tried and experienced.<\/p>\n\n\n\n
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<\/figure><\/div>\n\n\nFor the end of the day, one of the delicacies of western Serbia. Indeed, western Serbia is very specific in its culinary specialties, and there are quite a lot of them, and we have already mentioned some of them.<\/p>\n\n\n\n
However, another one that you must try if you travel to this part of Serbia and especially around U\u017eice and Zlatibor is a komplet lepinja.<\/p>\n\n\n\n
Guaranteed, this will be the best lepinja (bun) you've ever tried! And probably the most unusual because the combination of flavors that the komplet lepinja brings can hardly be described in words. It simply has to be tried and experienced.<\/p>\n\n\n\n
No matter how hard you try, every part of Serbia has its specialties, a dish that you may not have heard of, which means that there is always room to further explore, try and love.<\/p>","protected":false},"author":1,"featured_media":1601,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_uag_custom_page_level_css":"","footnotes":""},"categories":[57,53],"tags":[347,359],"class_list":["post-1599","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-hrana","category-oseti","tag-hrana","tag-specijaliteti"],"yoast_head":"\n