In my last post, I presented my version of a traditional Czech roast duck, which wasn’t so traditional after all and omitted the red cabbage that usually accompanies the meat. Today, the …
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In my last post, I told you the tale of the ephemeral love between Rigó Jancsi and Clara Ward, and how it gave birth to a cake which, all things considered, should …
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Hungary has a rich history of cakes and pastries, which are sold in prestigious cafés and confectioneries throughout Budapest and beyond. Many historic establishments have survived to this day, and serve such …
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We’re continuing our visit of the Plantaže winery with a third cellar, and while I understand that you might start experiencing cellar fatigue, this one has a very special history. It’s called …
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As I mentioned in my first post about Plantaže, the winery, not content with producing 80% of the country’s wine, also runs two restaurants. One of them, called Jezero (“lake” in Montenegrin), …
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In my last post, we toured the old cellar of Montenegro’s largest winery, 13. Jul Plantaže, aka simply Plantaže. That renovated facility focuses on the production of wines destined for the premium …
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If I asked you where Europe’s largest vineyard is located, what would you say? Champagne, where world-renowned houses produce astronomical amounts of bubbly to quench the thirst of an ever-growing market? No …
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In my last post, I introduced you to Njeguški pršut and Njeguški sir, two specialties of the central region of Montenegro. Now, imagine combining them with the Balkans’ insatiable appetite for grilled …