Eating customs in Montenegro

The Republic of Montenegro (Serbian: Република рнаГора/Republika Crna Gora, meaning "black mountain"), translated from Taiwan, Montenegro or Montenegro, is a small mountainous country located in the southwest of the Balkans and on the east coast of the Adriatic Sea. Montenegro is dominated by mountains and hills. The Bobotovkuk Mountain located in the central and northern part of the country is the highest peak in the country, with an altitude of 2522 meters. The nearby Tara River has a canyon as high as 1300 meters. This place has also been listed as a World Heritage Site.

Montenegro's cuisine combines the cooking methods of neighboring countries, but still has its distinctive local characteristics. With turkey, campfire roast, Dalmatian smoked ham, and a variety of locally flavored sausages, cheeses and desserts, there are so many Montenegrin delicacies that can satisfy any need for every meal. The vast Adriatic Sea gives Montenegro rich seafood. Cooking unique fish, shrimp, crab and delicious seafood soups can be enjoyed in Montenegro.

Montenegro is rich in wine. Montenegro collects red wines, white wines, brandies and cherry wines produced from all over the world. There are many brands, the most famous of which is the famous plum brandy, which you can choose at will during your meal or leisure.

you come to Montenegro, you must taste the meat strips baked by local people. The meat strips baked here are charred on the outside and tender on the inside. When you chew, you will feel that they are full of juice, pure in aroma, and have neither firewood nor fat in taste.

One meal is 4 meat strips and a large cake, and according to the customer's taste, add red ketchup, yellow mustard, white cheese, and add some dried peppers, chopped onions, cucumber slices, tomato slices, and lettuce., can be called the local "flavor collection".

The barbecue strips are made of minced beef and minced pork. The selection of materials is strict and the processing is meticulous. The age of the calf should be less than three months and weigh less than 180 kilograms. The only parts to be picked can be the neck, front legs and shoulders and ribs. When you need to eat, just bake it on the grill over charcoal fire for 3 minutes, until it is cooked inside and outside, and when the aroma is scorched, you can eat it hot.

网站图片位Montenegro is close to Italy. Of course, you can also eat Italian specialty pizzas here, but the pizzas here have completely different flavors from Italy. The most famous one is the Adriatic seafood pizza.

Seafood pizza is made of exquisite materials. Fresh seafood that has just been salvaged from the Adriatic Sea must be processed by barbecuing, steaming or boiling. Montenegrin people usually rarely add seasonings when processing seafood, and even if they add them, they just add a little salt. They believe that too much seasonings will obscure the oceanic flavor of the seafood itself. So when you look at seafood pizza in Montenegro, you will see the difference between good Italian pizza-except that it looks similar in appearance, it is not a food at all.

The tender and dripping seafood is spread on the surface of the pizza like gems. There are no common red peppers, onions, etc., and only the taste of smooth seafood in one bite. You must try this feeling.