MONTENEGRO

MONTENEGRO CHARACTERS

It is bordered by Croatia and Bosnia and Herzegovina that the north , Serbia to the northeast , Kosovo to the east, and southern Albania. Montenegro is the Adriatic Sea to the west .Montenegro tourism from the tragic civil war in Yugoslavia suffered greatly in the 1990s. In recent years , with the stabilization of the situation in the region , the tourism industry has begun to recover in Montenegro, and Montenegro are rediscovering tourists from around the world .
In 2007 , the country received travel , almost reached the peak level of the pre-war volume. As a result, many roads have been renovated ( to reduce travel time ) , and many hotels have been built or refurbished.

It is bordered by Croatia and Bosnia and Herzegovina that the north , Serbia to the northeast , Kosovo to the east, and southern Albania. Montenegro is the Adriatic Sea to the west .
Montenegro tourism from the tragic civil war in Yugoslavia suffered greatly in the 1990s. In recent years , with the stabilization of the situation in the region , the tourism industry has begun to recover in Montenegro, and Montenegro are rediscovering tourists from around the world .

In 2007 , the country received travel , almost reached the peak level of the pre-war volume. As a result, many roads have been renovated ( to reduce travel time ) , and many hotels have been built or refurbished.

它毗邻克罗地亚和波斯尼亚和黑塞哥维那北部,塞尔维亚向东北,科索沃到东部,和阿尔巴尼亚南部。黑山的西面是亚得里亚海。

黑山旅游从南斯拉夫的悲惨的内战在1990年代遭受很大。近年来,随着该地区的稳定局势,旅游业在黑山已开始复苏,和黑山正在重新发现来自世界各地的游客。
2007年,全国接旅游,几乎达到了战前卷的峰值水平。其结果是,许多道路已装修(减少行车时间)和许多酒店已经建造或翻新。

它毗邻克罗地亚和波斯尼亚和黑塞哥维那北部,塞尔维亚向东北,科索沃到东部,和阿尔巴尼亚南部。黑山的西面是亚得里亚海。
黑山旅游从南斯拉夫的悲惨的内战在1990年代遭受很大。近年来,随着该地区的稳定局势,旅游业在黑山已开始复苏,和黑山正在重新发现来自世界各地的游客。
2007年,全国接旅游,几乎达到了战前卷的峰值水平。其结果是,许多道路已装修(减少行车时间)和许多酒店已经建造或翻新。

Five UNESCO World Heritage Site

Montenegro Kotor region (Login World Heritage Site in 1979)

Dubrovnik Old Town (Login World Heritage Site in 1979)

Kerry Ann embankment Palace (Login World Heritage Site in 1979)

Croatia Trogir Old Town (Login World Heritage Site in 1997)

Pleasant Davis National Park (Login World Natural Heritage in 1979).

五处UNESCO世界遗产

蒙特内哥罗─科托尔地区(于1979年登录世界文化遗产)

克罗埃西亚─杜布罗尼克旧城(于1979年登录世界文化遗产)

罗埃西亚─斯普利特戴奥克里堤安皇宫(于1979年登录世界文化遗产)

克罗埃西亚─特洛吉尔古城(于1997年登录世界文化遗产)

克罗埃西亚─普莱维斯国家公园(于1979年登录世界自然遗产)。

 

MONTENEGRO FOOD

Kacamak – is a mushy, strong meal which made of wheat, buckwheat, barley, or corn flour and which is being served with cheese and sour milk. Wet “kacamak” is called the one to which the cheese is added, or “kajmak” and which is being stirred for a long time with a special wooden spoon. The taste is even better, and people in the villages prefer it because it gives them the energy which they are using in hard labor. It is found in the offer of every national restaurant. Kacamak made of potato is maybe to most interesting variant of this meal.

Cicvara – with this meal usually white cooked potato and sour milk are being served. Young cow’s cheese or “kajmak” are mixed with flour while the grease is released. It is a meal of high energetic value, of pleasant taste – it literarily melts in your mouth.

"Popara" – with mixing of bread with milk, oil and cheese you get an interesting and cheap meal which is deeply seated in the Montenegrin cuisine.

Cooked potato – is an easy and favorite meal which is accompanied with the cheese, and sour cabbage. It is simply prepared – with a half an hour of cooking of potato.

Thick soups – thick soups in Montenegro are usually prepared with noodles, potato or vegetables. Especially interesting thick soap is the one made of nettle, and almost every thick soup included the cooked fresh meat, so they are extremely nourishing and rich.

"Rastan" – a strong meal made of local vegetable from the family of cabbages, it is cooked with white potato and with a lot of spices.

"Japraci" – is an extremely rich and nourishing meal. In a kilo of “rastan” and half a kilo of young cow’s meet rice, pepper, and even dry meat are added. With cooking the grease is being released, and the meal gets the right flavor. Sarma, stuffed peppers, stew, pilaf etc are still just some meals which beside in Montenegro are characteristic for some other countries on the Balkans. Each of these meals carries a small but significant part of Montenegro in themselves, so we are warmly recommending them during your staying in these areas.

Montenegrin lamb in milk – is a real specialty. From about 2 kg of meat which are being cooked in domestic milk with the addition of spices and potato, you can serve 8 persons, so especially in the north, this meals is being prepared during some solemn occasions.

Sausage – is prepared by drying, most often in Njegusi, with a special technique. It is extremely tasty and strong.

Prsuta (smoked ham) – most famous “prsut”, the one from Njegusi, excels with quality eve compared to the Italian producers. It is the meat of which people take care day and night, while it is dried exclusively on beech logs, for several months. It is served with the domestic, most often grape brandy, and with the dry cheese from Njegusi.

Lamb made under iron pan – When we are talking about the meals made under the iron pan it would be interesting to mention the very process of preparing. The meals made under the iron pan are by far more tasteful than all other meals because they are put under an iron pan the so-called “sac”, which is then covered by ember and ashes. In this way, the aroma is being kept, and the meal is equally fried in a natural way. Lamb, for e.g. is most tasteful if it is prepared in this way. Montenegrin national restaurants prepare it in this way even today.

lamb made under iron pan

Popeci from Podgorica – it is interestingly arranged meal: in a steak made from veal’s meat you roll in a piece of cheese or old “kajmak” and a piece of “prsut”. Then you further fry that roll in deep oil, and you get a meal of great juicy and rich interiors and of tasteful and crunchy exterior.

The food from the grill – Montenegrins are known as great lovers of the grill; especially the tasty “cevapi” (kebab) and grilled meat patty which go excellently with onion. Those are two most popular meals with younger population and they are found in the offer of fast food restaurants.

Montenegrin Drinks
Wine - Sun, water and the soil in Montenegro play an important role in every part of life. When we are talking about the wine, these three segments merge together giving an aroma to the drink of gods, specific just for this part of Europe.

The south of Montenegro is characteristic by two kinds of grapevine: Vranac and Krstac. Today these are by far known brands which carry the wine from the area of Zeta valley and the area of Crmnica. On Cemovsko polje (CEMOVSKO FIELD), not far from Podgorica, vineyard which is managed by Plantaze, gives exquisite wine of high quality which undergoes a carrying technological process of production so it is no wonder that nowadays more and more often it is found in the tables in the North America.

Vranac, black wine – as the red wine is called in the majority of Slov languages, is characteristic for the area of Serbia, Republic of Macedonia, and Montenegro. It is made of extremely coarse and dark grape which is picked from the middle of September to the end of October.

Especially interesting is the way of production of wine in Crmnica which today is almost a cult place when we are talking about the Montenegrin enology. Days of wine and bleak in the nearby Virpazar are an opportunity to meet at least 20 producers who in the technologies which are even several centuries old are producing white and red wine.

Most often they keep it during the year in large barrels made from walnut tree in which the aroma and the taste are preserved in best way, sometimes even for several decades. It is recommendable that it is served at the room temperature, and it goes well with the smoked meat or grilled meat, as well as with all strong cheeses.

Brandy - Scotland has whiskey, Greece has metaksa, and Montenegro has rakija (BRANDY). Montenegrin vineyards, especially the ones in Zeta valley and Crmnica area are characteristic by the exquisite grapes and even better masters for preparation of this strong alcoholic drink. The brandy is therefore made from the grapes in special boilers where with the fermentation almost during the whole day, a drop by drop, you get a drink similar to Russian vodka, but stronger and with more aromatic.

Beside the grapes, for the production of brandy in Montenegro apple, especially the small and half wild one from the north of Montenegro, plum and pear are being used. The old Montenegrins boiled it even from the figs and cornel, and the special kind is the one which is made from the fruit of juniper tree. Each of these brandies bears the name of the fruit from which it is made of, so in that way we can differ "lozovaca" or "loza" (made of grape), "sljivovica" or "sljiva" (made of plum), "krusku" (made of pear) etc.

The most quality brandy, Prvijenac is obtained by the first boiling in the production and beside the fact that it is extremely aromatic it is the strongest brandy according to the so called grades (degrees). Prvijenac or the first flow of the grape brandy is by far of best quality when we are talking about any kind of the brandy. In some areas the brandy is re - baked with which its aroma, taste, and look are changed and with that we are obtaining "prepecenica" (over baked brandy).

Kacamak - 是由小麦,荞麦,大麦,玉米或面粉和其正担任奶酪和酸奶糊状,强饭。湿“kacamak”被调用,以使干酪中添加了一个,或“kajmak”以及正在搅拌长时间用一种特殊的木勺。味道甚至更好,人们在乡村更喜欢它,因为它给了他们,他们在艰苦的劳动使用的能量。它是在每一个国家的餐厅提供中。 Kacamak土豆制成的也许是这顿饭最有趣的变体。

Cicvara - 这一顿饭通常是白色的熟土豆,酸奶,都被服务。年轻的牛奶酪或“kajmak”与面粉混合,而油脂被释放。这是一顿饭的高能量价值,愉快的味道 - 那文采飞扬融化在你的嘴。

“Popara” - 用面包,牛奶,油和奶酪混合,你得到一个有趣的和便宜的饭是深深的黑山美食就位。

熟土豆 - 是一个简单而最喜欢的食物是伴随着乳酪和酸白菜。这是简单处理 - 用半马铃薯烹调一小时。

厚的汤 - 汤厚黑山通常与面条,马铃薯或蔬菜。特别有趣的粗肥皂是一种制成荨麻,几乎每个羹包括熟肉质鲜嫩,所以他们都非常滋润和丰富。

“拉斯坦” - 一个强大的餐点卷心菜的家人取得了当地蔬菜,它是煮熟的土豆,用了大量的香料。

“Japraci” - 是一个极其丰富的营养餐。在“拉斯坦”和青年牛的相遇大米,胡椒半公斤,甚至干肉一公斤加。烹饪油脂被释放,而这顿饭得到正确的味道。萨尔马,酿辣椒,炖,抓饭等仍只是一些膳食黑山旁边有特点的其他一些国家在巴尔干地区。所有这些饭菜携带黑山的一个小而显著参加自己,让你停留在这些领域中,我们都热烈推荐他们。

黑山羊肉牛奶 - 是真正的特色。从这些被煮熟国产奶粉与添加香料和土豆2公斤左右的肉,你可以为8人,所以特别是在北方,这餐是在一些隆重的场合正在准备中。

香肠 - 由干燥,最常见于Njegusi,具有特殊的技术准备。这是非常可口性强。

Prsuta(熏火腿) - 最有名的“prsut”,从Njegusi之一,擅长以质量前夕相比,意大利的生产商。这是肉的人照顾了一天一夜,而这是完全干燥榉木原木,可持续数月。它是配有国内,最常见的葡萄白兰地,并与来自Njegusi干奶酪。

在铁锅羔羊 - 当我们在谈论铁下所作的饭菜出锅这将是有趣的提准备的非常过程。下的铁盘取得的饭菜远小于所有其他餐更雅致的,因为它们把下一个铁锅所谓的“囊”,然后将其覆盖的余烬和灰。这样一来,香气被保留,这顿饭是同样炒以自然的方式。羊肉,例如用于是最有品味如果按这种方式准备。黑山国家间餐厅准备吧这样即使到了今天。

在铁锅羔羊

Popeci从波德戈里察 - 这是有趣的安排餐:从牛肉的肉做了牛排,你在一块奶酪或旧“kajmak”和一张“prsut”的滚动。然后,你还炒了轧辊深的油,你会得到品味和松脆的外表有很大多汁,丰富的内饰和一餐。

从烧烤食物 - 黑山被称为烧烤的伟大爱好者;尤其是美味的“cevapi”(烤肉串)和烤肉饼的洋葱去出色。这是两个最流行的餐点与年轻人口,他们被发现在快餐店的报价。

黑山饮料
酒 - 日光,水和黑山土壤中生活的每个部分中发挥重要作用。当我们在谈论葡萄酒,这三个部分融合在一起给人一种香气神的饮料,只是具体的这部分欧洲。

黑山南部是由两种葡萄的特点:Vranac和Krstac。今天,这些是目前知名品牌携带来自泽塔山谷和地区Crmnica领域的酒。在Cemovsko波列(CEMOVSKO场),从波德戈里察,葡萄园是由Plantaze管理的不远处,给人以高品质的产品经历了承载工艺精湛的酿酒所以也难怪,时下越来越多的时候它在被发现表中北美。

Vranac,黑酒 - 因为红葡萄酒被称为在大多数Slov语言,特点是塞尔维亚,马其顿共和国,黑山和的区域。它是由哪些是从九月中旬采摘到10月底极粗,黑葡萄。

特别有趣的是生产葡萄酒Crmnica的方式今天几乎是崇拜的地方,当我们在谈论黑山葡萄酒酿造学。葡萄酒和萧瑟在附近的Virpazar天是一个机会,以满足至少20生产商谁在其中甚至几百年的老技术是生产白和红葡萄酒。

最多它们在从其中的香气和味道,保存在最好的方式,有时甚至几十年核桃树变大桶年内保持它。值得推荐的是它的供应在室温下,并顺利与烟熏肉或烤肉,以及与所有强大的奶酪。

白兰地 - 苏格兰有威士忌,希腊metaksa和黑山rakija(BRANDY)。黑山葡萄园,特别是那些在泽塔谷和Crmnica面积由精致的葡萄,更是主人准备这种强烈的酒精饮料的特征。因此,白兰地是从那里的发酵过程中,几乎一整天,一滴一滴,你会得到类似于俄罗斯的伏特加酒,但更强大和更芳香饮品的特种锅炉的葡萄酿制而成。

除了葡萄,白兰地的生产黑山苹果,特别是小,另一半来自黑山的北部野生的,李子和梨被使用。这位黑山煮它甚至从无花果和茱萸,以及特殊的是它是由桧树的果实制成的人。每个白兰地承担由此可以做成的,所以在这种方式,我们可以不同“lozovaca”或“洛萨”水果之名(葡萄制成的),“sljivovica”或“sljiva”(梅子制成的), “krusku”(黄花梨制成的)等。

最优质的白兰地,Prvijenac通过在生产第一沸腾和事实,即它是非常芳香它是根据所谓的等级(度)的最强白兰地旁获得。 Prvijenac或葡萄白兰地的第一流是迄今为止最好的质量,当我们谈论任何形式的白兰地。在一些地区的白兰地被重新 - 烘焙与它的香气,味道和外观改变,并与我们取得“prepecenica”(烤过的白兰地)。