BACON – Bacon has never been a favourite dish in Vojvodina but is synonymous with plain because it is filling and high-calorie food and…

KULEN SAUSSAGE – There are three centres of Kulen sausage production in Vojvodina. In Western Srem, Lemes (Svetozar Miletic) and Backi Petrovac, which makes…

SAUSAGE – Sausage in Vojvodina has been made for more than three centuries. Pork minced meat streaked with fat, stuffed in thin pork intestines,…

CVARCI – GREAVES – Everything expands in the heat – only greaves are melted and contract! They are the favourite crackling snacks at pig…

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

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

“BREAD AND LARD“ – Our Daily Bread is sacred and a basic need of the population of Pannonia, especially peasants. It has always been…

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

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

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

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

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

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

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

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

STUFFED PEPPERS is a summer version of cabbage rolls, where the meat is not rolled into a cabbage leaf, but stuffed in fresh bell…

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

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

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

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

STEAK – Prepared in various ways and their recipes come from different cuisines. Today the most popular is Viennese schnitzel, fried in breadcrumbs, with…

STEW, GOULASH, PERKELT and TOKANJ are an indispensable part of Vojvodina cuisine. They are prepared in different ways from different meat – pork, beef,…

BAKING and ROASTING is an integral part of Vojvodina cuisine. Once only chicken, turkey, duck, goose and pork pieces were oven-baked. Today a part…

GRILL – An increasingly more common way of roasting meat and Vojvodina- grill. Steaks, chops, burgers and kebabs used to be roasted in a…

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

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

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