The gastronomy of Vojvodina was formed as a reflection of complex living conditions, geographical characteristics, natural conditions and social events in this area. The characteristic of this area from the aspect of gastronomy is the mix of cuisines of different peoples who have lived in this area for centuries.
In the hedonistic sense, the gastronomic impression of Vojvodina belongs to heavenly enjoyment. The treats that are hard to resist give color, smell and taste to the table. Tradition, beauty of flavors, aromas and rich decorations have created unforgettable tastes and gastronomic symbols, irresistible to numerous local and foreign tourists. These are simple but delicious cured meat products that create the image of a good meal and offer enjoyment to all the senses. They are “pearls and medallions” from Vojvodina, to which some authentic folk dishes have been added, such as bread spread with butter and sprinkled with paprika and salt. Compotes, jams and dough also belong to the symbols of local food, so the picture is completed with irresistible gastronomic baits. But that is not all: divine soups made of poultry and beef, vegetable soups, fish and game specialties, savory and sweet dough, cakes… Pork, poultry and beef are dominant on the table in Vojvodina. Almost three centuries ago, German cuisine brought dough here – noodles, pasta dough, gibanica, strudels, rolls, cakes and various sweets. Vojvodina is rich in river and canal water and fishponds, which has contributed to freshwater fish being a significant part of the diet. Fish soups and stews are cooked, and the fish is baked in the oven and fried on the grill, pan and plates. Hunting is part of the tradition in Vojvodina, goulash and paprikash is are prepared from game, but also roasts from wild boar, venison and venison leg, which, in combination with forest fruits, vegetables and berries, creates an exclusive gastronomic offer.
Because Vojvodina is known for good food, one gets the impression that food is always at hand and that people are constantly nibbling and chewing. It is true that meals are plentiful and caloric, but there are customs and habits when eating something during the day. Back when the majority of the population worked hard on wages in the fields or in factories, breakfast (fruštuk) was the most abundant daily meal, as part of which bacon, ham, meat products, cheese, kajmak, scrambled eggs, pies and a lot of bread were eaten. There is also a sweet part of breakfast, a kind of dessert, such as jams, compotes, pancakes, donuts, biscuits and other appropriate sweets. The most famous meal in Vojvodina, however, is lunch, which until recently used to be a ritual act. Families got together and so did people at celebrations and gatherings. The modern way of life and work have led to family lunches not happening so often, but they are still reserved for weekends and celebrations. For the last daily or evening meal, i.e. dinner, cooked dishes, cured meat products, dry food, etc. are eaten. In addition to these three main meals, there is another that is practiced between breakfast and lunch or between lunch and dinner. It is a snack called užina or jauzna, when hunger between meals is “bridged” with various rolls, cakes, fruit or a piece of bread spread with fat.
Modern life trends have influenced in part the customs and habits of the inhabitants of Vojvodina, but the tradition of rich and varied tastes has persisted to this day. The gastronomy of Vojvodina is an inexhaustible topic, as well as one of the motives for tourists to come to Vojvodina, which is why part of the promotional activities of the Tourist Organization of Vojvodina this year will be aimed at branding the gastronomic offer of Vojvodina.