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SIMPLICITY AND GOOD QUALITY PRODUCE
The diversity of Montenegrin countryside can be seen in the local cooking, which is always of the homemade variety using quality ingredients. Being a guest in a Montenegrin cottage is a true stroke of good fortune, as its inhabitants love to express their hospitality. Meat plays a fundamental role in their diet, especially in the north, where there is no coast. They use a lot of wild fruit, aromatic herbs and wild mushrooms in the area. Many of the dishes are accompanied with kajmak, a kind of yoghurt, Ottoman in origin, and all kinds of cheeses made of sheep's and cow's milk, all of which are delicious. Meat, beef or goat, is cooked in the traditional method of ispod, which involves cooking it under coals.
In the central and southern regions, fish predominates, caught either in Lake Skadar or the sea. Carp and trout are some of the most tasty delicacies, although Skadar crab, a species local to Montenegro, is an exquisite exotic dish that you just must try. Cold meats also appear in the form of smoked ham and sausages. Montenegro stakes its Mediterranean claim with dishes made using locally produced olive oil, making proud use of the wine, oil and fish that are so typical of the healthiest diet in the world. The coastal fish and seafood are very popular and are a perfect combination with any vegetables, especially their famous asparagus. Pizza is also very popular as Italy is so nearby and it is served in many bars and cafés, with a thin, crispy crust.
For drink try the local beer Niksic or the smooth Vranac red wine. The Merlot is a fine, affordable option, although the best white wine is Krstac, a dry, full-bodied white. The national drink is Rakija, a brandy distilled from white grapes that people make in their houses. If you are a guest in someone's home you are sure to be offered a glass and a toast to happiness.
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