Montenegro is spread across little more than 13 000 km2 , with great number of mountains, rivers, lakes, valleys…. Every region has it’s own cuisine with a lot of differences between them. Fish specialties are mostly prepared at the seaside, and at the north of Montengro milk specialties, meat and pasta. During this tour you will have an opportunity to try out so many specialties of this region, to participate in preparation of food and of course, finally to get a recipes for everything you have tasted. Preparation is done in traditional way, very easy for presenting , so we are sure that you will bring with yourself one important experience when it comes to preparation of food in Montenegro. Program also includes lots of visits to natural and cultural attractions, which gives a dynamic to it.
1. Day (Aeroport Podgorica- Kolašin 80 km)
Meeting with guide at the airport
Transfer to Kolašin
Description:Transfer to Kolašin lasts for one and a half an hour. Passing through canyon Platije- the most attractive part of river Moraca canyon. Depending on our time schedule – a visit to a Monastery Moraca which dates from XIII century. Accommodation can be in hotel with 4*, in a private house with 20 beds or in a households depending on a group size and guest’s requests
2.Day (village Lipovo)
Transfer to the village Lipovo
A visit to a household which process cheese
A visit to a household where you will have a first cooking class- preparation of a specialty –PITA
Description: Transfer lasts for 15.minutes , it is possible to walk through village and contact local people which are doing various pastoral works. PITA is made in this way: the dough is made of flour, salt and water ; after that you stretch the dough into crusts you can putt cheese and eggs , or meat, or potato, or chard …in it – depending of tastes and season. Guests can watch preparation of PITA ( which is going to be offered for lunch) after which they can try to make it by their own.
3. Day (Kolašin)
Transfer to the city
A visit to Church of Saint Dimitrie
A visit to museum
A visit to botanic garden
Second class of cooking – Sarma and filled Paprika
Description: which are still made with hands. In the afternoon hours will be a second lesson, speciality – Sarma and filled paprika. The mass for filling is made in the same way for both dishes and contains : minced meat ,vegetable, rice and spices. Sarma is made in this way: one part of the mass goes into cabbage or chard and has to be rolled. Paprika is simply filled with this mass. Then the water is poured over and you just cook for about 30-40 minutes.
4.Day (Kolašin – NP Biogradska gora)
Transfer to the National Park “Biogradska gora”
Circuiting the lake
Fourth cooking lesson – beef stew and musaka
Accommodation in bungalows in NP or in a hotel in Kolasin
Description: National park “Biogradska gora” is founded in 1952.year, and by the end of XIX century King Nikola protected it because of its immense beauty. The prettiest part is Biogradsko lake which is placed at a longitude of 1096 meters above the sea level and surrounded with a 3.km long path. The food is prepared in nature, where everybody can be involved. Stew is made in this way: the meat is cut into small peace’s and fried with lots of anion in oil. Then the water with spices is poured and everything is left to be cooked for about 30minutes ( you can put some vegetables into the stew if you wish). Musaka is made from potatoes and minced meat . In the meat goes onion and spices. In the baking pan goes : first line of potatoes sliced into tin circles , that the meat and again the potatoes. It is cooked for 30.minutes , after which you pour whipped eggs and milk in it. Left it for 5-10 minutes more. Notes: we are using the old traditional bowls ( sač) for preparation of this dish.
Transfer to the airport or next destination.
Transfer from/to airport
· 3 nights in private house in around of Kolašin or hotel(good condition for cooking lessons), service HB,
· 1 night in bungalows/small hotel in Kolasin, service HB,
Lunch for 2, 3 and 4 day
Organization:Insurance, Notes: Number of people: 4-10, season: May-October