Serbian people are among hedonistic nations when it comes to food and drink. They prepare and produce top quality traditional food and drink, of which plum brandy called slivovitz is a widely known brand. Serbia is well-known for its healthy and quality food and its wines are becoming increasingly popular.
The best way to learn about natives of a country is through their national cuisine.
In villages, the kitchen is often referred to as “home” and only in towns and cities as “kitchen”. The hearth, the central part of any house, was considered a cult place around which people used to sleep, make bread and meals and around which family members gathered in the evenings telling stories, legends and learning about housework skills.
When at the table, people used to sit on benches and chairs. The pots used for preparing and serving meals were made of clay or wood. Some wealthier households had copper pottery, but it was kept for special occasions. In villages, bread was made of wheat or corn flour exclusively on hearth. Every festive meal was accompanied by indispensable kolo (a kind of national dance) and flute music.
Historical events have greatly influenced Serbian cuisine, so every region has its own specific and distinctive characteristics. Look famouse recipes in serbian cousine.
Serbian people nurture an extreme passion for food. They eat a lot and slowly, taking pleasure in every bite, for Serbia is a land of gourmands.
As stipulated by the unwritten rules of famous Serbian hospitality, we will introduce you with traditionally balanced foods and gastronimic treats of great nutritional value. Today, they are processed as they were hundreds of years ago.
In Serbia, drinking coffee or enjoying drinks with family and friends is an unavoidable daily ritual. A Serbian toast ends with words “u zdravlje” or “ziveli”, for Serbian people, quite often celebrate nothing else but good health and the very gift of life.
The famous “Is the glass half empty or half full” dilemma is unknown to natives of Serbia. Thus, in the spirit of Serbian optimism and according to Serbian etiquette, the glass is always full or refilled. It has to be, since no one is “half a person”!
Therefore, stop by for a cup of coffee, a glass of homemade brandy or simply a “glass of conversation”. Until then, browse through these pages and meet wines, beers and other alcoholic and non-alcoholic beverages of Serbia.
Serbia is blessed with very fertile land and extremly beneficial climate, more than suitable for fruit growing and breeding. Serbian soil is among the cleanest in Europe, and fruits are grown in almost perfect conditions, and gathered by hand.
Fruits occupy around 310.000 acres of Serbia. In terms of quantity, her highness Plum, covers the largest area, but quality and taste make Raspberries, Blackberries, Peaches, Apricots, Apples, Strawberries, Cherries, Pears and of course Grapes, just as equal royalties.
Veggies in Serbia
Thanks to its rich soil, Serbia has a long tradition in growing and breeding of premium quality sorts of vegetables.
In terms of both quality and quantity, Potatoes, Tomatoes, Cucumbers, Cabbage, Peppers, Pumpkins and Watermelons are true leaders.