Pancakes with ice cream and warm cherry sauce have first become a symbol of Palic and Subotica hospitality industry and today this is a…

Plum dumplings – this delicacy, a nostalgic childhood memory of a large number of guests is quite popular in almost all parts of Vojvodina.…

Tasci is the favourite dish of the past and then it used to be prepared as main dish, but was preceded by a stew…

Floating islands – The only thing missing is some bird’s milk – guests would often say so after enjoying the rich Vojvodina table, referring…

Today is perhaps one of the most recognizable symbols of Vojvodina. Sour, risen dough, filled with poppy seeds, cherries, walnuts, carob and raisins and…

BUNDEVARA – pumpkin pie, which is a symbol of salas grange farms and salas tourism, but, flavoured with cinnamon and vanilla, occurs in the…

Gibanica cheese pie or Prisnac, as it is called in the north of Backa, is one of the favourite hot appetizers of Vojvodina. This…

KIFLICE – crescent shaped pastries – and POGACICA – small puff pastruy are an indispensable part of culinary off erings. They are used in…

Fish stew is the favourite fish dish. It is cooked in a cauldron in front of guests so that enticing smell of food before…

Catfish head under the bell (sač), a dish name which is not promising, but the taste is just finger licking. To prepare it you…

When the carp gets “drunk” in the oven, and filled with rice, vegetables, prunes and onions, after cooking, gets brought out in the pan…

A traditional dish of Slovaks in Vojvodina, prepared for more than two centuries. It is served as the third course of the wedding party…

Winter magic of the farmers stove! Potato pie. Hot, steaming, baked, reddish, with lots of potatoes cut into slices and even more pronounced pieces…

Perkelt is a dish seasoned with pepper and is made from calf or young beef. It is cooked, depending on the number of people…

Goose liver is one of the culinary attractions of Pannonia. Once the vast flocks of geese provided a magnificent sight in the meadows and…

Is a summer version of cabbage rolls, where the meat is not rolled into cabbage leaf, but stuffed in fresh bell peppers, which are…

Cabbage rolls, since Turkish origins in this region has now become one of the “national” dishes in all SEE countries. Turkish word itself sarmak,…

Appropriated by nearly all the nations of Central Europe and other parts of the world. Here equally cooked are white and yellow beans. Cooked…

Tripe – a traditional dish of boiled beef stomachs, with lots of pepper, sweet and hot paprika and other spices. Fishermen used to cook…

Stew is one of the oldest dishes, and it was cooked up first by the Turks, after that the Germans. It is cooked with…

There is no better soup than morka. Lately, since morka is less kept, it is a true rarity, and because of that the joy…

The best and most beautiful soup is cooked for exceptional events, for formal occasions, Slava – the Saint’s Day and other celebrations. In a…

Compote, or Dunst is the name for canned fruit that is put into jars and stored for winter days. It gives the children vitamins…

Since a piece of sourdough in a German workshop for baking sourdough, accidentally flew into the pot of hot grease, and after a while…

Half a century ago each Vojvodina pantry had jam in it. This magical product that is gracing store shelves, cupboards and cabinets of guest…

Sauces are an inevitable part of the cuisine in Vojvodina. The most common sauce is the one made of cooked tomatoes, but in a…

Our Daily Bread is sacred and a basic need of the population of Pannonia, especially peasants. It has always been important to provide the…