A presentation of the project and the book was held at the Belgrade Fair Traditional recipes of Serbian cuisine, in organization Chamber of Commerce of Serbia and with the official support of PKS for this project. The presentation was held at the 15th session of the Rural Tourism Group, which was presented by Miodrag Ilić, responsible editor of the Recepti i Kuvar online portal (https://recepti-kuvar.rs).
When someone says "sarma", "vanilla", "baklava", "pogača", "zeljanica", "pihtije"... it immediately evokes memories and a connection with tradition in Serbia. The tradition of Serbian cuisine is very old. One of the oldest Serbian cookbooks was the Serbian cookbook of the hieromonk of the Krušedol monastery, Jerota Draganović, printed in 1865 in the Old Slavic language. And one of the most learned people at the end of the 19th and beginning of the 20th century, Sima Trojanović (ethnologist, manager of the Ethnographic Museum), in 1896 published the book Old Serbian Food and Drinks.
The list of such old collections of recipes, cookbooks, books of customs is quite long. These books represent our basic motivation and driving force to start and finish this project, with the basic idea: to preserve from oblivion a part of the culinary and cultural heritage of our ancestors. In this book you will find many old dishes, which today are on the verge of being forgotten, which can very rarely be ordered in restaurants, and which are rarely prepared in the family circle.
Why is Serbian cuisine so specific?
Because it represents a unique collection of cultural and culinary diversity of peoples and history, created over the past centuries... The mixture of Turkish, Greek, Bulgarian, Hungarian and other cuisines makes it rich and diverse.
The number of our collaborators, who selflessly participate in the preparation of this book, is already large: they share with us their ideas, photos, recipes from old family cookbooks...
Who will this book be for?
To all! Tourists, whether they plan to spend their vacation in Serbia, or to visit Serbia for work. Diasporas, so that everyone who is warmed by the "Sun of another's sky...", remember some of the forgotten dishes and "feed" their nostalgia, as well as to give a copy of the book to a dear person with great pride to show what kind of country they come from. For experienced chefs, as well as inexperienced beginners, who will have the opportunity to test their knowledge after reading this book.
The book will contain more than 100 recipes from all parts of Serbia, divided geographically: northern Serbia (Vojvodina), eastern Serbia, southern Serbia, western Serbia, central Serbia. In addition to the fact that, in essence, all regions overlap a lot, but they also have their own peculiarities.
Examples of the peculiarities of these regions, nowadays: Vojvodina is characterized by dough - breads, strudels, noodles, as well as various types of meat products. Vegetable pies, as well as pig on a spit, are characteristic in central Serbia. The specialty of western Serbia is dried meat, and in the mountainous areas lamb dishes are indispensable. The cuisine of Eastern Serbia is characterized by dry shepherd's pies, boiled lamb in milk, dried meat from wild boar, janji with three types of meat and various vegetables, Homolj kačamak. In the south of Serbia, very popular dishes are grilled meat or skewered meat, especially the famous grilled specialties from Leskovac. But, for the sake of example, you will eat good Zeljanica in all parts of Serbia.
The book will be in two languages, Serbian and English. Apart from the mentioned more than 100 recipes, you will be able to read about the history of cooking in Serbia and the importance of traditional food preparation (under the stove, simmering, cooking, stewing...) on human health.
At the 15th session of the PCS Group for Rural Tourism, apart from the presentation Traditional recipes of Serbian domestic cuisine, according to the adopted agenda, the Minutes from the 14th session of the Group were adopted, and Aleksandar Radović, M.Sc., head of the department for controlling the work of inspectors in the tourist inspection sector of the Ministry of Tourism, presented the legal basis for catering activities of agricultural farms, with previous experience in inspection work.
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