Monténégro

Njeguški pršut

Ham smoked and dried in the mountain village above Kotor, sliced with cheese.

Njeguški sir

Cow's cheese matured in oil in the same village, salty and crumbling.

Kačamak

Cornmeal beaten with potato and cheese until it pulls away from the pot.

Cicvara

Cornmeal cooked in cream and kajmak into a rich, glossy mountain breakfast.

Riblja čorba

Skadar lake carp and bleak simmered into a peppery red soup.

Jagnjetina ispod sača

Lamb cooked under an iron bell covered in embers, with potatoes underneath.

Popeci

Veal rolled around pršut and cheese, breaded and fried, from Nikšić.

Priganice

Fried dough balls served with honey, cheese and kajmak at breakfast.

Japraci

Collard or vine leaves rolled around rice and meat, cooked slowly in broth.

Ukljeva

Dried bleak from Lake Skadar, grilled or smoked, a local delicacy.

Buzara

Mussels and shrimp opened in white wine, garlic and breadcrumbs on the coast.

Rakija

Grape or plum brandy distilled at home and offered before anything else.

Vranac

Dark, tannic red grown on the Zeta plain, the country's principal grape.

Krofne

Jam doughnuts fried and sugared, sold at bakeries all morning.

Pita

Coiled filo pie with cheese, spinach or meat, cut and sold by weight.