HAM - Dried back of pork neck, bacon, with three fingers of
BACON - Bacon has never been a favourite dish in Vojvodina b
KULEN SAUSSAGE - There are three centres of Kulen sausage pr
SAUSAGE - Sausage in Vojvodina has been made for more than t
CVARCI - GREAVES - Everything expands in the heat - only gre
SAUCE - Sauces are an inevitable part of the cuisine in Vojv
JAM - Half a century ago each Vojvodina pantry had jam in it
“BREAD AND LARD“ - Our Daily Bread is sacred and a basic
DUNST - Compote or Dunst is the name for canned fruit that i
DOUGHNUTS - Since a piece of sourdough in a German workshop
The best and most beautiful soup is cooked for exceptional e
There is no better soup than morka. Lately, since morka is l
DJUVEC – stew is one of the oldest dishes, and it was cook
SKEMBICI – tripe - a traditional dish of boiled beef stoma
BEANS appropriated by nearly all the nations of Central Euro
SARMA – cabbage rolls, since Turkish origins in this regio
STUFFED PEPPERS is a summer version of cabbage rolls, where
Goose liver is one of the culinary attractions of Pannonia.
Perkelt is a dish seasoned with pepper and is made from calf
Winter magic of the farmer's stove! Potato pie. Hot, steamin
Wedding party cabbage – A traditional dish of Slovaks in V
STEAK – Prepared in various ways and their recipes come fr
STEW, GOULASH, PERKELT and TOKANJ are an indispensable part
BAKING and ROASTING is an integral part of Vojvodina cuisine
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