Search Results for: Albania

“Shqipëri” which means “Land of the eagles” is what the Albanians call their country. The culinary influence comes from their occupiers, mainly the Turks, Greeks and Italians. It is part of the Balkans and has what is considered a Mediterranean cuisine. Featured herbs such as mint, oregano, basil, rosemary and black pepper flavor many of the dishes, and of course, garlic.

Located on the Adriatic Sea, it neighbors, Greece, Macedonia, Kosovo, and Montenegro. Albania is considered to be the poorest country in Europe. They were under communist dictatorship for fifty years up until 1991. The Ottoman Empire ruled there earlier for nearly five centuries.

Muslim is the main religion in Albania comprising 70% of the population. However, Albanian Orthodox also exists to the South and Roman Catholics to the North.

The official language is Albanian which emerged from the two main dialects, Gheg and Tosk. Greek is also spoken. Albanians trace their roots to an ancient people called lllyrians, from 1000AD.

Albanians have a deep tradition of honoring guests in their homes that continues to this day. In fact, if you are invited into the home of an Albanian, they will likely spend nearly a month’s worth of wages to make a feast for you; even going hungry once you leave to make sure you were properly fed. Just reflect on that for a moment. I find it soul stirring that the people of what is considered the poorest country in Europe are also known as the most hospitable.

I found a story that touched me as I searched for the menu to represent Albania.

An Albanian who was caught for wrongdoing by the Pasha in the city of Shkodra was to be executed for his crime. When the executor was about to chop off his head, the Pasha decided to first humiliate the Albanian in front of the onlookers. “Tell me” said he, “have you ever been in a position like this before?”

“Yes. Twice,” answered the Albanian, surprising all that were there.

“When?” the Pasha insisted.

“Twice, I have had guests in my home and I didn’t have enough food for them. They went to bed hungry” answered the Albanian, tears rolling from his eyes.

The Pasha was so touched by this expression of humility, that he spared the Albanian’s life.

Nearly every region of Albania features its own culinary specialties and traditions. Lamb, beef, chicken and rabbit are used heavily in dishes over most of the country. Vegetables are grown locally and can be purchased fresh daily at the farmer’s markets. The main meal of the day for Albanians is lunch, which usually consists of slow cooked meats and a fresh salad. Their salads, made from fresh local vegetables, are lightly dressed with olive oil, vinegar and salt. Olive oil and butter are also commonly used in the cooking of the meals.

Bread is a staple on the Albanian table and is most often a corn bread called Bukë misri. The expression for going to eat a meal in Albanian is “për të ngrënë bukë” which literally means, “going to eat bread”.

So let’s go…… to Albania

The Menu
Appetizer
Fried Patëllxhan Dhe Kungull i Njomë Tarator
(Fried Eggplant, and Zucchini served with cucumber yogurt)

Salad
Sallatë Jeshile (Green Salad)

Main Course
Pule me Arra (Chicken with Walnuts )

Byrek Me Spinaq (Spinach Pie)

Dessert
Revani ( Albanian cake)

The colors of the Albanian flag, (red and black) were used to set the table. Red poppies, (their national flower) were generously appointed around the table. As we sat down to feast, we said, ”T’boftë mire” simply, “Bon Appetit” in Albanian. We ate Continental style, as is the tradition in Albania, with our fork in the left hand and knife in the right.

We began our meal with a delicious appetizer of fried eggplant and zucchini, dipping it in the creamy cucumber yogurt sauce. We toasted each other with Raki, a grape brandy, the national drink of Albania. We also had some mineral water on hand, the most preferred non-alcoholic drink there. We then enjoyed the refreshingly simple green salad, lightly dressed with olive oil, vinegar and salt.

For our main course, we served two dishes. The first, chicken with walnuts, was tender and juicy. The walnuts added a lovely nutty flavor and texture to the dish. The other was a spinach pie. For this dish, we were able to use the freshest of ingredients right from our own garden. It felt just like going to the local farmers market in Albania. I am sure I could use a lesson or two on working with Phyllo dough. The spinach pie was delicious but just not the prettiest thing I have made. (Note to self, please find a you-tube video on how to properly create the edge of the pie!) When I learn, of course I will share.

Finally, the dessert; Revani. This was likely one of the memorable and beautiful desserts I’ve personally made. It was an absolutely scrumptious cake that looked as amazing as it tasted! So to this meal from Albania we must raise our glass of Raki and say, “Gëzuar” ….. Cheers!

Warmest regards,
Darlene

How did Slovenia get its name?

The word Slovenin is a derivation from “slovo” meaning “word,” denoting people who speak the same language.  Slovenia is officially known as the Republic of Slovenia but is called Slovenija by its people.  The name comes from the Slovenes; the group of South Slavs who originally settled the area.  It is also known as the “Land of Hayracks.”

Where is Slovenia located?

Slovenia is a small country, situated in southeastern Europe, on the Balkan Peninsula.  It is bordered by Austria to the north, Hungary to the northeast, Croatia to the southeast, and Italy and the Adriatic Sea to the west.  It is a mountainous and forested country and sits in the foothills of the eastern Alps; making it a skier’s destination.  It has a small coastline along the Adriatic Sea, between Italy and Croatia, which enjoys a warm, Mediterranean climate.  It is also home to the Kras Plateau, which is a unique area of unusual geological formations; underground rivers, caves and gorges.  Its capital city and largest city, Ljubljana (pronounced lub-lee-yana,) is located in this area.  Ljubljana means “the loved one” and was voted the “Green capital of the world” in 2016. 

A Brief History of Slovenia

The Slovenes created their first state back in the 600s, which lasted until the eighth century when it was absorbed into the Frankish empire.  In the tenth century, Slovenia fell under the control of the Holy Roman Empire.  It then became part of the Austrian Hapsburg Empire, from 1335 to 1918. 

At the end of World War I, Slovenia joined with other Slavic nations to form “the Kingdom of Serbs, Croats and Slovenes.”  It was renamed in 1929, “the Kingdom of Yugoslavia.”  Slovenia and its neighboring states fell under Nazi Germany’s control in World War II.  Under the leadership of Josip Broz Tito, they fiercely resisted the German, Italian and Hungarian occupation, which led to a socialist Yugoslavia at the end of the war.  During the post-war communist period, Slovenia was the most prosperous region of Yugoslavia.

After Tito’s death in 1980, serious disagreements between the states began to grow.  On June 25, 1991 the Republic of Slovenia declared Independence after a relatively bloodless ten day war.  Since Independence, Slovenia has worked hard for economic stabilization and government reorganization.  Today, Slovenia is a member of the EU and the UN and NATO and is a thriving nation with a renewed focus on tourism.

Slovenian Culture

Slovenia is home to about two million people; half live in urban areas and the other half living rural.  About 50% of the population is Roman Catholic.  The large majority of the population is Slovene, with a few, Croatians, Hungarians, Albanians, Serbs and Italians in the mix.  The official language is Slovene, or Slovenian, and belongs to the Slavic languages.  Despite its small size, there are over 32 different dialects spoken in the country.  Many Slovenians are multi-lingual, and they have a 99.7% literacy rate.

Slovenia has a very strong cultural heritage and is proud of hosting over 100 festivals each year, to include music, dance, film and food traditions.  Many Slovenians are beekeepers, some 90,000 of them.  That is, nearly one in nine souls take care of the calm, Carniolan, honey bees, that are native there.  Many Slovenians also grow grapes for wine. There are over 28,000 vineyards in Slovenia, making it a wine haven.  This includes the oldest grapevine in the world, that grows in the Maribor area and is estimated to be 400 years old.

Speaking of old, Slovenia is home to some of the oldest artifacts in the world.  The oldest flute, made from a bear femur, is estimated to be 60,000 years old, a needle was discovered believed to be 30,000 years old, along with a 5200-year-old wooden wheel. 

Slovenia has much to offer especially for those who love nature and the outdoors.  Its highest peak is Mount Triglav and is featured on their flag.  The picturesque lake, in the Julian Alps, called Lake Bled, is a very popular tourist destination, with an island in the middle of the lake and an old church, very popular for weddings.  The church dates back to the 17^th century but houses Gothic frescoes go back to 1470.  Slovenia is home to many castles and also is home to important Baroque and Art Nouveau architecture.

Whether it is skiing in the Alps, exploring massive caves, kayaking along one of their beautiful rivers, or visiting the Venetian Gothic Mediterranean town of Piran along the Adriatic coast, it won’t take long for Slovenia to be the next major tourist destination in Europe.

Slovenian Cuisine

Slovenia, with its small size and many neighbors, has had many influences on its cuisine.  It is said to have 24 distinct culinary regions.  Generally speaking, Slovenian food is whole and hearty.  They do have many specialties, such as their famous karst prosciutto, cured with the cold winds of the region.  Buckwheat is made into several dishes and its white flowers are a favorite of the bees, who produce buckwheat honey.  Whole arrays of mushrooms are found throughout Slovenia and are favorites for foraging. 

The European walnut tree is native, but many were destroyed for their beautiful wood.  There has been a resurgence of the walnut tree and Slovenia is now home to some 100,000 of them; wonderful news for potica (a Slovenian nut pastry) nut lovers and bakers.  Dandelions, harvested in spring, are a nutritious green often used in salads.  Potatoes are ubiquitous and cooked in all varieties of ways.  Seafood is plentiful along the coast, however trout from the Soca river is the most beloved.  Carniolan sausage, made with pork, and beef is beloved. Soups are also extremely popular, one called Jota, is considered a peasant dish which is made with turnips, beans and onions and found throughout the nation.  Cheeses and dairy are also very popular. 

So let’s enjoy a Slovenian meal:

The Menu

Starter

Karst Prust (Karst Prosciutto)

Main Course

Stefani Pecenka (Meatloaf w/Hard-boiled Eggs)

Served with

Prazen Krompir (Roasted Potatoes)

Dessert

Potica (Nut-filled Pastry)

We set the scene with a honey jar, (featuring a bear with a honey statue.)  Slovenia is an important home to bears in its forested areas.  Walnuts and grapes were placed, along with a picture of their national tree, called the Linden tree, whose canopy has been a gathering place in Slovenian villages for centuries.  A picture of the famous Lipizzan horse was also added.  This is a breed that originated there.  Finally, we added a carnation; their national flower.

We began with a toast of a Slovenian white wine and said, “Na Zdravje” or “Cheers!”  We savored the appetizer course of prosciutto, sheep’s cheese and a bit of sweet melon. It was a lovely plate to begin a meal.

Our main course was called Sefani Pecenka; a simple meatloaf-style dish, spiced with vegeta, paprika, thyme and parsley, with a surprise of hard-boiled eggs in the middle.  The Stephanie roast was served alongside decadent roast potatoes, called prazen krompir.  These potatoes were topped with pork cracklings that had been cooked with pork fat and onions.  The combination of these two dishes was superb; hearty and comforting.

For dessert, we enjoyed one called potica.  Pope Francis made this dessert world famous when he mentioned it after he met Melania Trump  at the Vatican in May of 2017.  Melania Trump is the second-ever first lady to be born outside the USA.  She was born in Slovenia.  He said to her, “What do you give him to eat? Potica?” The sound-byte went viral and put potica on the world map.  It is not hard to see why.  It is a delicious, nut pastry that is frankly, unforgettable.  Although the walnut filling is typical, it is also made with other fillings, like raisins, tarragon, cheese, poppy seeds and chocolate.  There is another saying in Slovenia, “A potica a day keeps the sadness away.” Just another testament to its popularity.

As we say good bye to this lovely, little country, called Slovenia, I leave you with a few Slovenian proverbs:

Pray for a good harvest, but keep on hoeing!

Who is forced to go to church, will not pray.

and

Politeness costs nothing, but yields much.

Until next time,

Warmest regards,

Darlene

How did Serbia get its name?

Serbia is the name for “The Land of the Serbs,” although, the actual origin of the name is unclear.  Serbia has historically had several different names: “The People’s Republic of Serbia,” “The Kingdom of the Serbs, Croats and Slovenes,” “The Socialist Republic of Serbia,” and from 1992 to 2006 Serbia was part of “The Federal Republic of Yugoslavia.”  Today her official name is, “The Republic of Serbia.”

Where is Serbia located?

Serbia is a Balkan nation located at the crossroads of central and southeastern Europe.  Serbia sits on the southern Pannonian Plain, known for its thriving agriculture, which accounts for nearly 60 percent of the land.  It is also home to mountains and forests. 

It was once the core of the much larger territory of Yugoslavia.  However, today it is landlocked, surrounded by eight neighbors, with which they still hold a few land disputes.  Serbia’s neighbors are: Hungary to the north, Romania to the northeast,  Bulgaria to the southeast, Macedonia is south, Croatia and Bosnia and Herzegovina  lie to the west and Montenegro to the southwest.  Serbia also claims a border with Albania, through the disputed territory of Kosovo. 

The Danube River, the second largest in Europe, passes through Serbia and is an important fresh water resource for the country.  Serbia  is also the home of Europe’s largest gorge; the Derdap Gorge, through which the mighty Danube flows.  The capital city is Belgrade and it is one of the oldest and largest cities of southeastern Europe.  It is a lively capital city and known for its party atmosphere. 

A Brief History of Serbia

Serbia has been inhabited since the Paleolithic Age.  By the sixth century, several regional states were established by Slavic migrations.  It was part of numerous kingdoms such as: the Byzantine, Frankish and Hungarian Kingdoms.  In 1217 the Serbian Kingdom was recognized by Constantinople, until its fall in 1346.

During the 16^th century the entirety of Serbia had been annexed by the Ottomans, with a few interruptions by the Hapsburg Empire.  In the early 19^th century, Serbia became a nation-state, following the Serbian Revolution and was the region’s first constitutional monarchy. 

The assassination of Archduke Franz Ferdinand of Austria on June 28, 1914 in Sarajevo, by a Serbian member of the Young Bosnia Organization, led to Austria-Hungary declaring war on Serbia.  This is considered to be the start of World War I.  Serbia suffered mass casualties during the war with estimates as high as ¼ of the population at large and 57% of the male population. 

In 1929 King Alexander, the son of King Peter, established a dictatorship and changed the name of the country to Yugoslavia.  In 1941, Yugoslavia, which tried to remain neutral in World War II, was invaded by the Axis powers.  During this time, hundreds of thousands of ethnic Serbs fled the Axis puppet state, known as “The Independent State of Croatia” and sought refuge in the German occupied Serbia. 

Historians estimate that there were over one million war related deaths in Yugoslavia.  The Ustase regime (The Croatian Revolutionary Movement) was accused of systematically murdering somewhere between 300,000 and 500,000 Serbs. This mass killing of Serbs, Jews and Romas, was considered genocide.

After the war, Yugoslavia became a one party state known as, “The Communist Party of Yugoslavia.”  Tito ruled there for nearly four and a half decades.  Eventually, due to ethnic tensions and wars, Yugoslavia broke up.  After many changes in leadership and rule, Serbia finally gained independence, (even as the last holdout of what was known as Yugoslavia,) on June 5, 2006.

Today Serbia is a parliamentary republic, and they are trying to become part of the European Union.   In 2008 Kosovo declared independence from Serbia, although the government of Serbia does not recognize the declaration.

Serbian Culture

Serbia is home to just over seven million people, which includes the autonomous region of Vojvodina, but not the population of Kosovo.  The ethnic makeup of the country, over 80%, is nearly all Serbs.  The remainder are Hungarians, Romanis and Bosniaks.  The official language is Serbian, however other languages, such as Hungarian and Romani, are spoken.  There is now freedom of religion in the country, but most, (85%) are members of the Serbian Orthodox Church.  The next largest religious group is Roman Catholic and a minority of Serbs are Muslims and Jews.

Serbia, being at the crossroads of eastern and western halves of empires for centuries, has been greatly influenced by those cultures.  Serbia is believed to have provided nearly a fifth of the Roman Emperors, the most famous being Constantine the Great.  He is credited with the introduction of Eastern Christianity or Orthodoxy, in the early middle ages.  Serbia has five UNESCO world heritage sites, all of which are monasteries.   The most famous might be the Milesseva monastery, where the fresco known as the White Angel (1235) was chosen as the first satellite broadcast signal from Europe to America. It  was a symbol of peace.

Icons and fresco paintings are considered the best of Serbian art.  (Serbian art during the Ottoman occupation was non-existent.)  The country is still dotted with many well preserved castles, medieval fortifications and monasteries.  There are several important museums in Serbia, including the prominent National Museum of Serbia, founded in 1844, which houses very important Balkan works of art.

Pirot carpet is known as one of the most important traditional handicrafts in all of Serbia.  It is made in the town of Pirot, in southeastern Serbia.  It is considered to be a national symbol of Serbian culture and uses the skill of making rugs on a vertical loom.  Music, dance, theater and literature also play important roles in Serbia’s history and culture.

Serbia’s Cuisine

Serbian cuisine is influenced by the surrounding Balkan nations, especially those that were part of the former Yugoslavia.  These include a mixture of Byzantine-Greek, Mediterranean, Turkish and Oriental as well as Medieval Slavic influences.  

Food preparation is a big part of Serbia’s family traditions.  Many items, such as rakija (their famous fruit brandy), jams, jellies, avjar, pickled foods and sausages, are all made at home.  They have several national dishes such as: gibanica, (an egg and cheese pie made with filo dough,) pljeskavica, (a ground beef and pork patty), karadordena snicla, (a schnitzel,) as well as cevapi, (grilled ground meat.) 

Generally speaking, the cuisine is made up of rich meats, vegetables, breads, cheese, fresh pastries and desserts.  The flavors are generally mild, fresh and natural.  As Serbians love to eat fresh produce, the seasonality dictates what is on the menu.  The cuisine is typically only lightly seasoned with salt, pepper and paprika.  The national drink is the famous plum brandy, called sljivovica or their homemade rakija.    There is also a strong coffee culture.

So let’s enjoy a Serbian meal:

The Menu

Apertif & Appetizer

Meze (Assorted prosciutto with cheese and hard-boiled egg)

Served with: Šljivovica (Plum Brandy- the national drink)

Salad

Šopska Salata (Serbian salad with cheese)

Main Course

Ćevapi u lepinja sa kajmakom (Ground meat kebabs in flat bread with Kaymak)

(Also called Ćevapčići, this is one of the national dishes of Serbia)

Dessert

Suva Pita sa Orasmima (Walnut Pie)

We began to set the scene with raspberries and plums, as Serbia is the second largest exporter of each.  Also a jar of paprika was added and a statue of a vampire, representing the two Serbian words that made it into the English language.  We set the table with gold silverware, as an old Serbian legend says that in the 14^th century, meals in the Serbian palace were eaten with golden forks and spoons.  A cross was placed in the scene, to represent their Eastern Orthodox religion.  Finally, a tennis ball was added to represent the number one tennis player in the world; Novak Djokovic.  (Interestingly most Serbians last names end in “ic.”)

We began our meal with a toast, “Ziveli” which means, “Cheers” in Serbian.  It was accompanied by music, laughter and the clinking of glasses filled with plum brandy.  We enjoyed the aperitif along with meze, which means “little bites” and is similar to an Italian antipasto.  Our meze consisted of prosciutto, cornichons, pickled onions, olives, hard-boiled eggs and feta cheese.  We love meze, it was the perfect appetizer.

Next, we enjoyed a typical Serbian salad that is also popular all over the region called, Šopska Salata.  This is a basic salad made with cucumber, tomato, bell pepper and onions and topped with Serbian white cheese.  It is dressed with a simple, sunflower oil and white vinegar dressing and garnished with chives.  Excellent.

For the main course we savored one of Serbia’s national dishes, Ćevapi u lepinja sa kajmakom (Kebabs in flat bread with kaymak).  Everything was made from scratch, from the bread, called lepinja, to the grilled meat kebabs that were ground using lamb, beef and pork.  I even made up my own version of kaymak, which is a creamy dairy product that you smother on top of the lepinja.   We loved it all!

For dessert, we had this walnut pie called Suva Pita sa Orasmima, which is similar to baklava.  It is a sweet bite of heaven made with ground walnuts, which Serbians consider an aphrodisiac.  We enjoyed the dessert with a strong cup of coffee to end our fantastic Serbian meal.

As we say goodbye to this intriguing country of Serbia, known for their hospitality,  I leave you with a  few Serbian proverbs: 

The wound heals, the scar remains.

He who drinks on credit, gets drunk twice.

Peace pays what war wins.

and

A good deed is the best form of prayer.

Until next time,

“Zbogom” which means, “Goodbye,” in Serbian.

Warmest Regards,

Darlene Longacre

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Montenegro means, “Black Mountain.”  The name is fitting, as much of the land is covered with dark, mountain forests that appear black from a distance.  This small, Balkan country located in southeastern Europe has many neighbors: Serbia to the northeast, Kosovo to the east, Albania to the southeast, Croatia to the west and Bosnia and Herzegovina to the northwest.  Montenegro also has a magnificent border along the Adriatic coastline which boasts 117 beautiful beaches and several charmed island villages.

Montenegro has recently been listed as the hottest new tourist destination on many top travel sites.  The country features many outdoor activities and about 60 percent of it is more than 1000 meters (3,280 feet) above sea level.  Winter snow sports, such as skiing and snowboarding, are very popular, along with climbing, in the warmer months.  The mountains include some of the most rugged terrain in all of Europe.  Of course all water sports are available along the beautiful Adriatic Sea, along with white water rafting in the clean and glorious rivers including through the breathtaking, Tara Canyon, the second deepest in the world, after the Grand Canyon.

Montenegro has a rich history, dating back to the Iron Age, when the Illyrians were the first known people to inhabit the region.  By 1000 BC, the Illyrian culture had spread across most of the Balkan region.  The Romans came next and established the Province of Dalmatia, which included what is now Montenegro.  The most important Roman town in the region was Doclea, where archeological finds indicate it was a central area for trade.  At the decline of the Roman Empire, Montenegro was on the dividing line between the Roman Empire and the Byzantine Empire and was therefore split.  After many battles and changes of rule and power, large portions of the region fell under the control of the Ottoman Empire.  It remained under the Ottomans from 1496 to 1878, although Montenegro had a unique autonomy with the Ottoman Empire.  A battle occurred on May 1, 1858, when a Montenegrin army of 7,500 defeated over 15,000 Ottomans.  This forced Montenegro’s independence in 1878, although only briefly.  This important victory is immortalized in song and literature.

During World War I, Montenegro was occupied by Austria-Hungary and then became part of Yugoslavia.  After the dissolution of Yugoslavia and much turmoil in the region, Serbia and Montenegro formed a union under the Belgrade Agreement.  This agreement allowed for a referendum on the independence of Montenegro in three years.  On May 21, 2006, a vote for independence was held resulting in a 55% threshold, which narrowly passed by a mere 2300 votes.  It is this date in May that is celebrated as the new Independence Day in Montenegro.

The official language there is Montenegrin, which is the same name they call the people.  Serbian, Bosnian, Croatian and Albanian are also spoken. The population is diverse and a mix of all the neighboring countries, with the majority being Montenegrin and Serbian.  Tourism, steel and aluminum production and food processing, represent the countries major industries. Serbian Orthodox Christianity is the most popular religion today, however Muslim is second, followed by Albanian Catholics.  Religious institutions have guaranteed rights and are separate from the state.  Its crossroads of diversity over the centuries have allowed for a unique and peaceful existence between Muslim and Christian people.

Montenegro has numerous heritage sites, ranging from the pre-Romanesque, Gothic to the Baroque periods.  The coastal region is known for its many religious monuments.  It is home to medieval monasteries, with walls that are decorated with thousands of square meters of frescos.  Montenegro’s largest city and capital is Podgorica.  Along with the former royal capital, Centinje, these are two very important city centers for both culture and art.  Montenegro was the first country in the world to have a national printing house that was set up in Cetinje, back in 1493.  The equipment was brought in from Venetia.  The first south Slavic book was printed in 1494 (Oktoih.)  Several medieval manuscripts, dating from the 13^th century, are housed in Montenegrin monasteries.

As we look into the cuisine of Montenegro, it is largely influenced by region and by history, making for a delicious combination.  Generally speaking, the food has an emphasis on fresh, local vegetables, quality meat and seafood and of course, features the amazing olive oil for which the region is known.  Influences come from Turkish, Greek and Italian cuisines.  Italy, most notably influenced the dry-cured ham, similar to prosciutto, called prsut, from the small town of Njegusi.  This has a special flavor imparted because of the way the winds sweep over it while the meat while it is drying.  It is considered the national meat of Montenegro.  This small town is also known for its soft cheese that goes along perfectly with the prsut.  Cheese in oil is another popular treat that goes amazing well with figs, prosciutto and Montenegrin bread.

Seafood is popular all along the Adriatic coast, just as it is for its neighbor, Croatia.  Black risotto, made with squid ink, is a traditional dish, as is white or red buzara, which we made for our Croatia meal.  Grilled octopus is especially popular in salads.  Gavice, are small fishes that are floured and then fried and served headless, as a snack along the seaside.  They also have a unique way of drying fish, known as fresh air and sunshine drying.  After the fish are scaled, grilled and laid out in the hot sun, they are dipped daily in water from the sea.  When the drying process is complete, they are smoked and ready to eat.  The delicacy is stored in paper bags.  It is especially savored in winter when it is boiled and served with vegetables.

For the meat eaters, there are many choices; minced meats called cevapi, which are shaped like sausages and pljeskavica, which are shaped like burgers but are known to be humongous. The most popular meat dish however is called sac. The meat can be goat, veal or lamb and is slow roasted in ashes under an iron dome.  It is the cooking method that makes the meat especially tender.  The meat is often served alongside vegetables that are cooked with it, like potatoes and carrots.  Meat is often prepared with the use of kaimac; a cheese that is made from sheep’s milk and makes the meat very juicy and tender.

Another unique culinary technique is the way they sometimes cook chicken.  They salt a whole chicken and then place it into the body cavity of a lamb, which is roasted on a turnspit.  The chicken will also roast and be infused with the flavor of the lamb.  Some say it is the best chicken ever.

You may want to enjoy your meal with some spirits.  Wine is especially popular.  Their red is made from the vranac grape and krstac is a dry, popular, white wine.  Rakia is a grape vodka and loved throughout the region.  It has a very high alcohol content, so consume wisely.  Niksicko beer has been produced since 1896 and is their most popular.

So let’s enjoy a Montenegrin meal:

The Menu

Starter

Njeguski Prsut (Dry Cured Ham) & Njeguski sir (Cheese& Olives)

Salad

Sopska Salatu (Cucumber, Tomato, Pepper and Cheese Salad)

Main Course

Brav u Mlijeku (Lamb Cooked in Milk)

Dessert

Gibanica (Cheese and Fruit-filled Pastry)

We set the table with the colors of the Montenegrin flag; red and gold.  We decorated with sea shells, to represent the Adriatic Sea and also with the two headed eagle; their coat of arms.   We began with a toast of red wine and said, “Zivjeli” which is “Cheers” in Montenegrin.  Our first course was a chacuterie platter of dry, cured ham, soft brined sheep’s cheese and black olives.  This is one of my favorite ways to begin a meal and is popular in many countries.

Next was the sopska salad, pronounced “shopska.”  This is a very popular salad throughout the Balkans.  This version was made with heirloom cherry tomatoes, fresh bell peppers, cucumber and topped with copious amounts of farmer’s cheese.  It was dressed with an excellent, extra virgin olive oil and apple cider vinegar.  It could easily be a lovely lunch meal on its own with fresh, baked bread and a glass of wine.

For the main course, we savored the lamb cooked in milk.  The lamb, cooked with hearty root vegetables, was absolutely tender and perfectly seasoned with a touch of fennel seed.  (The milk really does work as a wonderful tenderizer.)  Garnished with parsley, this was a satisfying and delicious main course.  The red wine paired very nicely with the richness of the lamb.

For dessert, gibanica, a rich pastry, with cheese, apricot and raspberry fillings, was served.  This is a decadent dessert that was topped with confectioners’ sugar and a few fresh berries.  A hot cup of strong coffee was the perfect complement for this dessert.

The people of the Balkans are known to be incredibly hospitable.  If you are invited to their home, the gate or door will be wide open, in anticipation of your arrival.  It would be customary to take a gift, such as a bottle of wine or some chocolates.  There is also an unwritten code of chivalry that is the result of its long warrior history.  It stipulates that to deserve the true respect of the people, a person has to show virtues of integrity, dignity, humility, self-sacrifice for a just cause, respect for others and bravery.

As we say goodbye to this little gem called Montenegro, I leave you with what the English romantic poet, Lord Byron, once said about it.  “At the birth of the planet the most beautiful encounter between land and sea must have been on the Montenegrin coast.”  This is certainly why an exclusive island area called Sveti Sefan, has been chosen by Sophia Loren, Sylvester Stallone and Queen Elizabeth II, as their “go to” vacation spot.  Montenegro’s allure awaits.

Until next time,

Warmest regards,

Darlene

The name Macedonia is derived from the Ancient Kingdom of Macedon, between the seventh and the second centuries, B.C.  The borders of Macedonia in ancient times were much wider than they are today, and encompassed parts of Greece and Bulgaria.  The name Macedonia is disputed and is not accepted by the Greeks.  They claim that “Macedonia” belongs to their region and they simply won’t accept it as the country’s name.  Greeks from that region refer to themselves as Macedonian, although they are not affiliated with the ethnic Slavs that make up the majority of Macedonians today.

Alexander the Great was the King of Macedonia in 336 B.C.  He was the first, worldwide conqueror who extended his empire across Greece and Persia and to India and Egypt.  He is a hero to both Greeks and Macedonians.  Most Macedonians refer to the region where they live as Vardar Macedonia, the Greek part as Aegean Macedonia and the Bulgarian part as Pirin Macedonia.  The Greeks refer to Macedonians as Skopjeans.  Because of the dispute with the Greeks, the United Nations will only refer to them as the Former Yugoslav Republic of Macedonia or (FYROM.)  However, 130 countries accept them as simply, the Republic of Macedonia.  There has been some discussion to change the name in order to end the feud with Greece, but this has not yet occurred.

Macedonia is a small, landlocked country, located in the south-central Balkans.  Its neighbors are Kosovo and Serbia to the north, Greece to the south, Bulgaria to the east and Albania to the west.  The country is mountainous with active fault lines, along which, earthquakes frequently occur.  The capital city of Skopje was nearly leveled by a devastating earthquake in 1963. The capital city is located on the upper course of the Vardar River and an important historical location on the north/south trade route between Belgrade and Athens.  It is the country’s political, cultural, economic and academic center and has been inhabited since at least 4000 B.C.  The largest cross in the world, called, the Millennium Cross, is located and lit above the capital city, on top of Vodho Mountain.  Mother Theresa is most likely Skopje’s most famous citizen.  Although she was Albanian, she was born in Macedonia in 1910.  There is a museum in Skopje in her honor.  She was a Nobel peace prize winner in 1979 for her work in India with the poor. This year on September 4th, 2016 she will be canonized as a saint.

The country has three tectonic lakes, created by the mobility of the earth’s crust.  Lake Ohrid is one of the deepest and oldest in all of Europe.  It is an UNESCO World Heritage site.  It is estimated that this lake is two to four million years old.  It has over 200 species of plants and animals unique to the lake and preserves an ecosystem that is of worldwide importance.  The area between two lakes, the Ohrid-Prespa Transboundary Reserve, was added as an UNESCO Biosphere reserve.  Surrounding villages on the shores of the lake are some of the oldest settlements in Europe. The city of Ohrid, the largest city on the lake, is notable for once having 365 churches; one for each day of the year.  It has been referred to as “The Jerusalem of the Balkans.”  The area is one of Macedonia’s most popular tourist destinations.

Macedonia was part of the Ottoman, Roman and Byzantine Empires. It was later part of Bulgarian and Serbian Empires, and eventually became part of Yugoslavia.  Macedonia declared independence from Yugoslavia peacefully, without shedding any blood, in 1991.  Since their independence, Macedonia has not had an easy time.  The dispute with Greece is not just about the name.  Greece has caused major economic ramifications for this new country as well.  The controversy has affected Macedonia’s ability to attract foreign investors and their capacity to begin economic reforms.

Aside from the clash with Greece, Macedonia has also had issues with their largest minority group, the Albanians.  Nearly 25 percent of the population is Albanian.  There have been a few serious uprisings between the two factions.  The most recent was in 2015, when NATO intervened and called for calm after allegations arose about the prime minister’s illegal wire-tapping and abuse of power.  The country has a very high unemployment rate, as high as 30 percent.  However, there is a bit of a grey, underground market that claims it is not as bad as the statistics show.  Today they have found new trading partners and the economy has slowly begun to prosper.  Their main exports are iron, steel, clothing and food products.  Agriculture also plays an important role in exports, as they have rich, fertile lands in between their numerous mountain peaks. They grow tobacco, fruits, especially apples and grapes, vegetables, wheat, rice and corn.  Dairy culture is also prevalent, as well as a robust wine industry.

The majority of the Macedonian population, about 70 percent, are Orthodox Christians, with the exception of the Albanian minority population, along with Turks and Romas, who are of Islamic faith.  The official language is Macedonian, which is closely related to Bulgarian and Serbo-Croatian and is written in the Cyrillic alphabet.  The alphabet was developed back in the ninth century by two Macedonian brothers, Saint Cyril and Saint Methodius.  The Macedonian language was not officially recognized until 1946, when it became a republic of communist Yugoslavia.

As we look into the cuisine of Macedonia, it clearly has many influences.  It is a combination of Mediterranean and Middle Eastern gastronomy, yet shares many characteristics of other Balkan cuisines.  The national dish is called, Trave Gravce, which literally means, “beans cooked in a skillet.”  It is a thick, chunky, bean stew cooked in special Macedonian earthenware.  Every family has their own recipe for this hearty dish.  The choice of vegetables and spices can vary but it always includes fresh, Macedonian paprika.  Other popular main dishes, include many of the recipes we have enjoyed from other nearby countries.  I have listed them here with links. They are dishes such as Mousaka, a delicious casserole we made for Cyprus, Polneti Piperki, a stuffed pepper that we enjoyed for Bosnia, Sarma, made with cabbage or grape leaves, which we made for Armenia and Lithuania and Burek, a spinach pie we had for Albania.  Any of these dishes would be an appropriate main course for Macedonia as well.

Macedonia has an important coffee culture, with Turkish coffee being the most popular.  There are literally over 5000 coffeehouses and bars called, the Kafeana, and they are the most popular places to go out, have a drink and socialize.  It is an integral part of Macedonian life.  The national drink is called mastika.  It is consumed as an aperitif, usually served over ice and enjoyed with appetizers.  It has an alcohol content of about 45 percent, a taste, not unlike brandy and is usually made from grapes, raisins, plums or figs.  Another popular drink is called rakija, a fruit brandy, which many Macedonians make themselves and which has a very high alcohol content; some as high as 80-90%.  They also make really good wine.  The Tikvesh wine region has been making wine since the fourth century.  This is a beautiful area of the country located in the heartland, with never ending fields of grapes and wineries.

One thing that you will find on every table in Macedonia is a wonderful condiment, called avjar.  It is made of roasted peppers and is a real treat to be enjoyed with just about anything imaginable but is most delicious, simply spread on a piece of freshly baked bread.  We made it for Kosovo as well, where it is also extremely popular.  You can find the recipe here. Avjar

So let’s enjoy a Macedonian meal:

The Menu

Starter

Kifli (Cheese Rolls)

Soup

Tarator (Cold Cucumber Soup)

Salad

Shopska Salate (Tomato, Pepper, Cucumber Salad w/Cheese)

Main Course

 Pastrmajlija (Macedonian Pizza)

Dessert   

Ovošje Ploča (Fruit Plate)

We set the table with the colors of the Macedonian flag; red and yellow.  They have a great looking flag.  It is a bright, yellow sun on a red background that is reminiscent of looking at a vibrant sun burst.  The sun is a simplified version of the star of Vergina, and is considered the “New sun of liberty.”  Red poppies adorned the table, as they are the national flower, a lion represented the national animal, apples and peaches, along with sesame seeds, signified the importance of agriculture in the country and finally, a wooden wine goblet, was an homage to their wine industry.

Our first course began with a toast, “Nazdravye”, which is how they say “Cheers”, in Macedonia.  Our first, two courses were served together.  Kifli, were these amazing cheese rolls, served hot out of the oven and sprinkled with sesame seeds.  They are popular treats and found in nearly every bakery on every street corner of Macedonia.  The Kifli were served with Tarator; a cold cucumber soup, made delightfully creamy with yogurt or kefir.  It is garnished with walunts and dill and is a perfect, refreshing soup for a hot summer day!

For our main course we had Pastrmailija.  This is a superb meat pizza.  It is typically made with either cured lamb or pork.  We made ours with pork, spiced up with a little cayenne pepper.  It is an oval shaped pizza.  The pork pizza was topped with egg and served with hot and mild peppers on the side.  This dish is so popular in Macedonia, they even have a festival each year to celebrate it.  We fully understand why; delicious!

Shopska Salate was enjoyed, along side the pastrmailija.  Shopska salate is served all over the Balkan region.  What sets the Macedonian shopska salad apart is the copius amounts of cheese served over it.  Sirene is the white cheese, typically used, or a sheep feta which is how we had ours.  This salad, simply served with a little extra virgin olive oil, is one of our all time favorites.

For dessert, we had a simple plate of fruit; apples, plums, nectarines and grapes.  This fruit plate may often times be drizzled with a sugary syrup or even some alcohol,  but we enjoyed ours just plain, sweet and lovely, all by itself.

After our meal we went out to look at the stars and the full moon.  Kokino, in Macedonia, is the fourth oldest astronomical observatory in the world.

As we say good bye to this little gem of a country in the Balkans, I leave you with the legend of the Stone Dolls of Kuklica:

There was a man who could not decide which of two women he should marry.  So, the man planned to marry both women on the same day, but at different times.  When the first wedding was in progress, the woman, who was to marry the man later, went to see who was getting married on the same day that she was.  When she saw her future husband marrying another woman, she cursed all in attendance at the wedding and turned them into stone.  The site is known as, the petrified wedding.

Until next time,

Priyaten den (Have a nice day)

Darlene

The name Kosovo is derived from a site on which a battle occurred in 1389.  It is a Serbian name meaning, “Field of the Blackbirds.”   The area served as the medieval center of the Serbian Empire until the defeat of the Serbian forces, at the Battle of Kosovo. The defeat led to five centuries of Ottoman rule.

Kosovo is landlocked and the smallest country in the Balkans.  Her neighbors are: Serbia to the north and east, Macedonia to the south, Albania to the west and Montenegro to the northeast.

Kosovo is a self-declared, independent country and the second newest in the world, establishing independence on February 17, 2008.  Even so, about 80 countries around the world have not yet accepted Kosovo as a legitimate country.  In 2010 the International Court of Justice ruled that Kosovo’s declaration of independence did not violate International law, but Serbia along with Russia did not accept that decision.  In the early 20^th century, Kosovo was incorporated into Serbia (which later was part of Yugoslavia.) Kosovo has a long history of inter-ethnic tensions, having been an autonomous region, on and off, throughout time.  By the second half of the 20^th century, Muslim ethnic Albanians outnumbered the Eastern Orthodox Serbs in Kosovo.  After the breakup of Yugoslavia in the 1990s, Serbia responded to separatist pressure from Kosovo.  After numerous incidences against the Serbs within the Kosovo region, by the KLA (Kosovo Liberation Army), the Serbs launched a brutal attack on the Albanian population, which many considered to be ethnic cleansing.  The attack was ended in 1999 by NATO intervention.

Today the population is almost all ethnic Albanians, with a small minority of Serbs.  A few others who call Kosovo home are Bosnians, Romas and Turks.  The official languages are Albanian and Serbian.  Most of the population is Muslim, with a small minority of Serbian Orthodox.

Kosovo’s citizens are some of the poorest in Europe, with a GDP of $8000 per capita.  The war had a devastating impact on infrastructure there.  Although the country is recovering, it still suffers from an extremely high unemployment rate; nearly 31%.  The country’s economy has shown progress in becoming a market based system.  However, with an average age of only 26 years old, the country encourages emigration.  Remittances from the diaspora, most living in Germany, Switzerland and other Nordic countries, account for 15% of Kosovo’s GDP.  Kosovo does have some natural resources, such as, minerals and metals and is working on improving exports.  One of their biggest hurdles has been energy.  They recently privatized their electricity supply and are getting help from the US government to build a new power plant and rehabilitate coal power.  The euro is the official currency of Kosovo, which has helped to keep inflation low.  The Serbian dinar is used in the Serb majority communities but illegally.  It is believed there is a rather large black market throughout Kosovo.

Most people live in small towns, rurally, outside the capital city of Pristina, where subsistence farming is common.  The population of Pristina is about 400,000 and it is the largest city in Kosovo.  It has not yet been able to capitalize on tourism, but it clearly will, as one of Europe’s newest capital cities.  There are several important sites in Kosovo, many relating to the early Serbian empire, which is another likely reason that Serbia does not accept Kosovo as an autonomous state.  UNESCO sites consist of four Serbian Orthodox Christian churches and monasteries.  These represent the fusion of the eastern Orthodox Byzantine and the western Romanesque architecture. They are filled with beautiful fresco murals, representing the largest preserved gallery of Serbian medieval art in existence.

The people of Kosovo are known to be extremely hospitable and love to party, as is the case with all the Balkan states.  The capital city is emerging with numerous cafés and restaurants.  This young nation is trying hard to make a new start.  This is evidenced by a monument that simply has giant letters spelling out the word, “Newborn.” If you ask for directions, you will likely be personally taken to your destination.  Often times this will include a stop for a homemade meal or a cup of coffee, and perhaps an offer for a place to stay.  Americans and Brits are personally thanked for Kosovo’s new found freedom.  Tony Blair and Bill Clinton are national icons there.

As we look into the cuisine of this new, self-declared nation, the influence is largely a mix of Albanian, Turkish and typical Balkan food.  The food is seasonal, being heavier in the winter and a lighter fare in summer.  The quintessential dish of Kosovo is called, Flija.  It comes from Albania and is famous in the mountainous regions of Kosovo.  It is a giant pie, of sorts, with thin layers of batter that turns into dozens of crepes.  It is ladled with butter and milk solids in between and each layer is painstakingly cooked, one at a time.  It takes hours to make flija and it is done in a special pan.  The lid, called a sac, is a metal cover that is heated over the wood fire and then placed on top of the pan so it cooks, from the top down.  Other common dishes there are: burek; pies made of meat, as well as spinach and cheese, casseroles, called tave.  Peppers stuffed with lamb or beef as well as Sarma; stuffed grape or cabbage leaves.  Kebabs and rice along with bread and dairy, especially yogurt and soft curd cheeses, are important staples.  Ajvar is a spicy homemade spread of roasted red peppers (and sometimes eggplant) that is found on nearly every table, along with pickled vegetables.  Trout is also plentiful in Kosovo, coming from the many notable rivers within its borders.

So let’s enjoy a Kosovar meal:

The Menu

 Starter

Avjar (Roasted Red Pepper Spread)

Served with

Pitalke (Bread from Prizren)

Main Dish

Tave Kosi (Baked Lamb with Rice, Yogurt and Eggs)

Served with

Sallate (Orange, Lemon , Olive and Cheese Salad)

Dessert

 Kurore (Honey Dipped Treats)

We set the table with the colors of Kosovo; blue and yellow.  White stars represent the different people who call Kosovo home.  We also decorated with the coat of arms and the word “Newborn” that is so symbolic to their nation.  It was originally painted yellow but then has been repainted each year with the flags of the nations that have recognized Kosovo as an independent country. We placed a ski hat to symbolize the new ski resort they are building with help from France.  Finally we added a bunch of grapes, to represent their emerging wine industry.

We began our meal with, “T'bofte mire” which means “Bon appetit” in Albanian.  The first course was a delicious roasted red pepper spread, called Avjar.  This spread is part of every meal and is simply delicious smothered on a piece of pillowy, Pitalke bread, made famous in the Prizren region of Kosovo.  Be warned that the bread and this heavenly spread can be addicting.  Avjar is likely of Turkish origin.

For the main course, we served an interesting casserole-type dish made of tender, garlicky lamb that was smothered in a yogurt and egg mixture and cooked like a soufflé.  The result was a light, tart and delicious combination of flavors which was enhanced by adding fresh oregano.  This Tave Kivo recipe is of Albanian origin.

The salad that accompanied the Tave Kivo, was my favorite dish on the table.  It was sweet, tangy, salty and savory, all at the same time.   It was made with rounds of oranges, lemons, hard-boiled egg, and white brined cheese.  It was topped with black brined olives, mint and then was drizzled with olive oil.  I will make this salad often.

For dessert, we had a little pastry dipped in honey that was flavored with bits of raisins, apricots and nuts.  Kurore, as it is called, was a sweet ending, with a cup of Turkish tea, to our Journey to Kosovo.

As we say goodbye to Kosovo, we do so with hope that all of the world can find a way to recognize and embrace this new nation, and that they may live in peace.

Until next week,

Warmest regards,

Darlene

P.S. Have you ever tried any of these dishes?

Italia is what the Italians call their country. There are a couple of theories of how Italy got its name. Originally it was spelled Vitalia, which likely stems from the Latin word “vitulus”, which means “calf-land” or “land of cattle.” This makes sense as southern Italy was rich in cattle. Another theory comes from Greek mythology, when Eurystheus ordered Hercules to bring him cattle from the monster Geryon. Just as Hercules was escaping with the cattle, a bull got loose and jumped into the sea. The bull swam to Sicily and then made its way to the neighboring country. The native word for bull was “Italos” and so the country was named Italy after the bull.

Italy is located in the Mediterranean Sea and is a peninsula shaped like a high-heeled boot kicking a ball, the ball being the island of Sicily. There are many islands that are part of Italy; the largest are Sicily and Sardinia. Italy borders Switzerland, France, Austria and Slovenia. It also has two independent states, Vatican City and San Marino. Italy has a coastline of 4700 miles. Nearly 4/5ths of Italy is mountainous and hilly, with a fertile plain along its longest river called the Po. Italy’s highest peak is Mont Blanc in the Alps. It is also home to three volcanoes that have all erupted in the past 100 years; Mt. Vesuvius, Etna and Stromboli.

The people of Italy are mostly Italians, with a small minority of Germans, French, Slovenes, Albanians and Greeks. The language they speak is Italian, a romance language. The majority of Italians are Roman Catholic and the church has played a large part in their lives and history. This is not surprising, as the Vatican City is located in the heart of Rome and is where the Pope resides. Italy’s topography was conducive to developing independent territories. These kingdoms did not become united until 1861, under Victor Emmanuel II, who was named the first king of Italy. Italians celebrate their independence on June 2nd, with Festa della Repubblica, which celebrates when they were transformed from a Kingdom to a Republic, after being liberated from Nazi Germany, in 1946.

Italy has a remarkable history, as they were the home of the Roman Empire which was a world power two thousand years ago. The Roman Empire lasted from 27 BCE to 476 CE in the west and continued until the fall of Constantinople (also known as the Byzantine Empire) in 1453 CE, in the east. Its tentacles reached nearly all of Europe, Egypt and along with the north coast of Africa, stretching 2.3 million miles. Nearly one in four of all people, during this time, were ruled by the Romans. The inventions and innovations that were generated during this time continue to be used in cultures around the world today. Some believe it was the most important time in history. It is hard to say what the Romans invented on their own or what they simply expanded upon, but there were many innovations. Advancements in roads and buildings, indoor plumbing, and aqueducts, apartment complexes, public toilets, locks and keys and even shoes, socks, and cosmetics are just a sampling of their contributions to society. The western calendar, including the names of the days of the week and months, was created by Julius Caesar. They also made improvements in the fields of medicine, warfare, law, and government; a legacy which continues to affect the way we live today.

Italy has more masterpieces per square mile than any place else in the world, which is why it is the country with more UNESCO world heritage sites than any other country. Italy attracts over 50 million tourists per year and tourism constitutes 63% of their national income.

Rome, also known as the “Eternal City,” is the capital of Italy and home to so many amazing treasures: the Sistine Chapel in the Vatican, St. Peters Basilica and its famous dome, the Colosseum, seating 60,000 spectators who would watch chariot races and gladiators battle to the death back in the early first century and there is the famous Trevi Fountain, where tourists drop 3000 Euros worth of coins in the fountain every day, as they make a wish. (The coins are collected daily and given to charity to help the poor.) There is also a sophisticated system of aqueducts that provided water to the ancient city and mysterious catacombs, which are underground Roman burial grounds. Rome is the most popular tourist destination in Italy.

The city of Florence, considered to be the birthplace of the Renaissance, is located in central Italy. This beautiful city is filled with museums, monuments and artwork from many of the greats like Michelangelo (creator of the famous statue of David), Botticelli and Da Vinci. Many works are housed in the Uffizi Gallery, opened in 1560; one of the oldest museums in the world. A spectacular UNESCO site in Florence is the Duomo di Firenze, also known as the Cathedral of Saint Mary of the Flowers. Its construction was begun in the late 1200s and not completed until mid-1400s. A dome, larger than ever before constructed, was an engineering marvel and completed long after the other structures of the Duomo but before the structural calculations for its success even existed. The façade of this amazing complex is made of green and pink marble, outlined in white. It is absolutely stunning!

Florence is considered the capital of the Tuscany region of Italy. Tuscany is famous for its spectacular landscapes, with rolling hills and fields of flowers, which has been the inspiration for many of the great artists. The region of Tuscany reaches from the Apennines to the Tyrrhenian Sea. It comprises ten provinces, including Pisa, home to the famous leaning tower that tilts 14 feet from perpendicular. Medieval villages, historical towns, castles, country churches and abbeys dot the landscape throughout the region. It is also home to Chianti, famous for their vineyards and olive groves.

Venice is another spectacular city located in the northeast, founded over 1500 years ago. It is a city that is famous for its art and architecture but mostly for its unique system of 118 small islands separated by canals and linked by bridges. The canals work as the roadway for transportation. Gondoliers, dressed in boldly stripped shirts, will gladly take a tourist to their destination gliding in a lushly appointed gondola, decorated in crushed velvet and Persian rugs while playing romantic, Italian music. The whole city is a UNESCO site and there, one of the most eminent spots, is St. Mark’s Basilica. Venetians, known for their Carnival and Masquerade balls, (where pretty much anything goes), is also celebrated for their film festival that attracts the rich and famous from all over the world. Venice does face challenges, as it is sinking and prone to flooding. It is quite an experience to hear the sirens sound and watch workers frantically construct an above ground walkway all along the main canal. Fashionable rubber boots for women are common attire in Venice, as it floods about once a week. The bottom stories of most buildings have been abandoned due to its sinking shores, yet Venice remains one of the most attractive tourist destinations in Italy.

Milan is considered to be the main industrial, commercial and financial center of Italy. Also rich in history with museums, theatres and cathedrals (one of which houses Da Vinci’s, “The Last Supper.”) Milan is considered to be one of the best fashion and design capitals of the world; presenting two full weeks of fashion shows with collections from Valentino, Prada, Gucci, Versace, Armani and Dolce & Gabbana, to name a few. Milan is also known for hosting the World Cup in 1934 and 1990. Soccer is considered to be the national sport. Italy has won the World Cup four times, just behind Brazil. Soccer fans are called “tifosi” meaning “carriers of typhus.” They are known for their rowdy behavior and lack of inhibition. Milan also just put on EXPO 2015; the World’s Fair. The theme of the fair was “Feeding the Planet, Energy for Life.” It was the first time food was the theme of a world’s fair. The Expo, included pavilions from 145 countries around the world, where one could get a taste of each country’s cuisine.

As we look into Italy’s cuisine, they like to say they taught the rest of Europe how to cook. If you ask an Italian where is the best place to eat? The likely reply will be, “my mother’s house.” Each region and province have their own specialties and the cuisine is extremely diverse. From a culinary standpoint the region Emilia-Romagna is considered to be the “food breadbasket “of Italy. It is home to Parma, famous for the cheese Parmigiano-Regiano and prosciutto, but that is just the tip of the iceberg. They are also famous for Aceto Balsamico Tradizionale di Modena (balsamic vinegar certified and aged for 12 years) truffles, chestnuts, salume, raw seafood, called crudo, the real Bolognese, and fantastic wines.

Italians love food. They don’t view it as nourishment, they view it as life itself. Meals in Italy are savored, over a long period of time, enjoyed with family and friends and of course a lovely wine. Family is an extremely important value in Italian culture. Perhaps this is why treasured recipes are passed on from generation to generation.

Italians are known for using the freshest ingredients, which lets the flavors of the food shine through. They are also masters of using leftovers; nothing goes to waste. Many recipes are simple, with just a few ingredients and, unless you are making pasta dough from scratch, they are pretty easy to make. Italians use garlic, oregano, parsley, thyme, sage, basil and of course olive oil to flavor their dishes. Italian cuisine has to be one of the most exciting and delicious in the world.

There is so much to discuss regarding Italy’s cuisine. Take pasta for example, they have over 400 types with over 1300 names. It is used in one of three ways. First, fresh or dried pasta is cooked in boiling water, and then mixed with all a variety of pestos, sauces and toppings. Another way pasta is enjoyed is called “pasta in brodo” which means “in broth” making delicious soups. The third way, is pasta “al forno” or pasta that is cooked twice. First the pasta is undercooked in water to soften it and then baked in the oven, with any array of meats and sauces, like their world renowned lasagna.

Cheeses of all types are made in Italy and represent very regional flavors. Cheese is made from the milk of cow, sheep, goat and water buffalo. The flavors of the cheese have much to do with what the animal eats, which of course varies with region. Needless to say, they make fabulous cheeses. Here are a few of the popular types, but there are over 300 different kinds: mozzarella, ricotta, burrata, mascarpone and of course Parmigiano-Reggiano, which is a staple in every Italian household. There are plenty more commonly used in Italian cuisine, some of the more popular are gorgonzola, pecorino, provolone, and fontina. Italy is a cheese lover’s paradise.

Pizza is another prized dish in Italy. Flavored and topped flat breads had been around for ages, and focaccia, a type of bread that originated in Genoa may well be the precursor to modern day pizza. However, it was in 1889 when the Queen of Italy, Margherita di Silva, was vacationing in Naples and heard about the excellent pizzas made by Raffaele Esposito. He created her a special one, representing the colors or the Italian flag, with tomato, mozzarella and basil and she loved it. The pizza, which now bears her name as Pizza Margherita, made history. Today, modern day pizzas are topped with everything imaginable. To be a true pizza however, it needs to be cooked in a wood burning pizza oven. Pizzerias are found all over Italy.

In trying to pick a menu for Italy, I was completely overwhelmed. There are way too many delicious choices, so I decided to simply make some of my all-time favorites.

So let’s eat Italian style:

The Menu
Antipasto
Beef Carpacicio (Raw Beef)

Insalata
Insalate Caprese

Primo
Veal Estensi (Veal Scaloppini with Porcini Mushrooms)

Secondo
Fettuccine Alfredo

Dolce
Tiramisu (A Layered Dessert)

We began our Italian meal with the sounds of Luciano Pavarotti, (Did I mention music and opera are also world famous in Italy? They also have the distinction of having made the first violin, viola and cello back it the 16th century.) Luciano, even after his death, is considered a celebrity and is one of the best tenor voices in the history of opera.

We decorated with the colors of the Italian flag: green white and red. We added a variety of fresh vegetables and herbs, as well as lilies, since that is their national flower. We began with an aperitif; a sparkling wine called Prosecco. Our toast was “Cin Cin!” which means, “All good things for you!”

The first course of an Italian meal is called antipasto; an appetizer course to set the stage for the meal to come. Carpaccio is a dish of thinly sliced, raw beef or raw fish, and is for sure an all-time favorite. This one was made with beef tenderloin, topped with fresh arugula, pomegranate seeds and shaved Parmigiano-Reggiano, then dressed with olive oil and lemon. HEAVEN!

Next. was a caprese salad. Caprese means “in the style of Capri.” Capri is a beautiful island off the coast of Naples and is where the salad originated. This salad also has the colors of the Italian flag. It is typically made with buffalo mozzarella, tomatoes, and basil, drizzled with olive oil and balsamic glaze and seasoned to taste. The key is to get the freshest ingredients possible. I like to add fresh avocado and red onion which makes this one of my most requested dishes. The other secret, is to use a balsamic reduction glaze as opposed to regular balsamic. Deliciouso!

For the main course, we had an amazing veal scaloppine dish, called Veal Estensi. This dish is made with thin slices of veal topped in a cream sauce with porcini mushrooms, Madeira wine and a hint of orange. It is served over fettuccine in the style of Alfredo, (which is simply butter and cheese, not the creamy, American version) and was the perfect accompaniment.

For dessert, or dolce, as they call it in Italy, we enjoyed tiramisu. If I am going to splurge on a dessert, this one is always at the top of the list. It is a light, layered sort of creamy cake with a hint of coffee flavor. It is very difficult to describe other than to say, it’s magical.

The excellence of Italian cuisine drove me to offer you a couple of bonus items:
Pizza Margherita is made from pizza dough created from scratch. This was quite the experience for me, which you can read all about in the recipe. Despite the drama, it came out excellent!

Italian Pizza Margherita

Another one of my favorites, is a salad called “insalata di tonno con cannellini.” This super easy recipe has just a few ingredients and makes a lovely side dish or lunch. It is simply: canned tuna, white beans and celery, chopped Italian parsley, drizzled with extra virgin olive oil, salt and pepper to taste. So simple, so Italian!

Tuna and Cannellini Salad

As we say goodbye to Italy, I leave you with a few, fun Italian food quotes:
“Everything you see I owe to pasta.” Sophia Loren
“Life is too short, and I’m Italian. I’d much rather eat pasta and drink wine than be a size 0.” Sophia Bush.
“It all ends with biscuits and wine” Unknown

Until next time,
Arrivederci and ciao,
Darlene Longacre

The Hellenic Republic is the official name of Greece and she has been known as Hellas or Ellada, since ancient times. The name Greece is derived from the Latin term “Graecia,” which literally means “Land of the Greeks.” Greece is strategically located in southeastern Europe at the crossroads of Asia and Africa. Her land neighbors are Albania, Macedonia, Bulgaria and Turkey. The Aegean Sea lies to the east, the Ionian Sea to the west and the Mediterranean Sea to the south. Greece is 11th in the world for having the most coastline and features over 2000 islands, of which only 227 are inhabited. The largest island is Crete, this and several other Greek islands are listed by top travel sites as the most beautiful islands in the world. Greece has a population of around 11 million people and almost all of them, (98 percent) are ethnically Greek. They are one of the few places that get more annual tourists then the number of Greeks living there; a whopping 16.5 million visitors per year.

Eighty percent of Greece is mountainous, the tallest of which is Mount Olympus, standing at 9,570 feet and known in Greek mythology, as home of the Greek Gods. In Greek mythology, the guardian of Greece was to be chosen between Poseidon and Athena. Whoever gave the city of Athens the greatest gift would be selected as the guardian. Poseidon gave the gift of water, which might seem to be a gift hard to beat, but the olive tree, offered by Athena, was considered more valuable by the gods. Greece is the third largest producer of olives, with some olive trees dating back to the 13th century and still producing. It is the olive oil in the diet of Greeks that gets the credit for their longevity, ranking 26th in the world. On the island of Crete they have one of the largest populations of people over the age of ninety.

Greece has an intriguing and vast history. She gained independence from the Turks in 1830 after 400 years of Ottoman rule. Prior to that period, Greece was part of the Byzantine Empire, and the Roman Empire and the Persian Empire (which was the time of their most iconic national hero, Alexander the Great, who invaded the Persian Empire in Asia, all the way to India.) After gaining independence, there were still many difficult periods ahead such as the Greco-Turkish war, 1919-1922, and especially World War II, when the Germans and Italians invaded most of Greece. They have had nearly every type of government known to exist throughout their history, until finally the restoration of democracy came in 1974. Today the country is run as a Parliamentary Republic. Voting is mandatory in Greece; a requirement of every citizen 18 years of age and older. Since 2009 Greece has implemented mandatory, military service known as “conscription” which lasts for nine months, and affects all men, ages 18 to 45.

Greece is home to 17 UNESCO heritage sites, among the most in the world. Athens, the capital city of Greece, has been continuously inhabited for the past 7000 years and is one of the oldest cities in all of Europe. One of Greece’s most iconic symbols is the Parthenon, built almost 2500 years ago. It sits on the Acropolis above the city of Athens. It featured colorful sculptures and a large gold and ivory statue of Athena, as the Parthenon was built in her honor. It took 15 years to build this spectacular structure. Its columns are built with marble, of which Greece provides nine percent to the world’s market.

Religion in Greece is dominated by the Greek Orthodox Church. It represents the majority of the population. Most students attend Christian Orthodox instruction for primary and secondary schooling. One can get an exemption to attend elsewhere, provided both parents agree. The clergy’s salaries and pensions are paid for by the State at rates comparable to teachers. The status of the church, as the prevailing religion, is based on the role the church played through the years of the Ottoman Empire, as well as in the War for Independence. Most festivals are held around the significant, religious holidays of the church, Easter being one of the most important. Days honoring saints are celebrated even more than birthdays. The national flag of Greece has a cross in the canton, representing the Greek Orthodox Church, as the country’s religion.

Greece is considered to be the birthplace of western civilization. It is the origin of democracy, thanks to Cleisthenes, who turned Athens from an oligarchy (government of a few) to a democracy (government of the people.) Greece is considered the home of western philosophy with Socrates, Plato and Aristotle leading the way as the country’s most famous philosophers. Greece held the first ancient Olympic Games in 776 BC. Homer’s, The Iliad, and The Odyssey, believed to have been written before the eighth century BC, are considered to be the foundation of western literature. Greece also spawned political science, advanced scientific and mathematical principles (thanks to Archimedes, the mathematician), and set the course for medical science (thanks to Hippocrates, the physician–hence the Hippocratic Oath taken by today’s doctors). The Greeks can even claim theatrical drama as theirs, with the dawning of comedy and tragedy.

Folk dance is very much alive and well in Greece with over 4000 traditional dances passed on from generation to generation. The dance and music is an expression of human feelings and life’s struggles. Greek dancing is often done in a circle, starting with the right foot and moving in a counter clockwise motion. Dancers are linked together by handkerchiefs or by holding hands, wrists or shoulders. The music is an unforgettable, rhythmic sound that simply makes you want to get up and dance.

The climate of Greece is Mediterranean, with hot dry summers and cold rainy winters. A maritime nation by tradition, shipping is arguably the oldest form of occupation in Greece and a key element of their economy. Today shipping is the country’s most important industry, employing seven percent of the workforce. Tourism is right up there with shipping as another leading industry. Greece also exports food, tobacco, textiles, leather goods and petroleum. They are the largest producers of sea sponges in the world. Major cash crops include: sugar beets, grains, vegetables, fruits, olives and grapes. Herders produce meat, milk products, wool and hides. It was just reported that Greece has decided against allowing genetically modified seeds or food in their country, joining several other countries in Europe.

Today Greece is still suffering from the Great Recession that hit in 2009. The country is basically bankrupt and has caused chaos in the world’s financial markets. It is part of the European Union and has been bailed out three different times when it could not pay its debts. It is still uncertain whether they will have to leave the euro and go back to their old currency. It has been a difficult time with widespread unemployment and austerity measures which have been very hard on the citizens of Greece. On top of all this, there is an influx of thousands Syrian refugees that are making their way to Greece to escape the horrors of war in their own homeland. We can only hope that Greece will find their way out of their financial problems and once again find the prosperity they have enjoyed in their past to share with those who come to them in need.

As we look into the cuisine of Greece, it is synonymous with a Mediterranean diet and considered to be a very healthy one. Olive oil, lemon juice, vegetables, herbs, bread and grains are staples. Also important are wine, fish and various meats, mostly lamb, poultry, rabbit and pork. Of course Greek cuisine is known for the use of cheeses, with the most famous being feta. It should be noted that it was a Greek named Archestratos, in 320 B.C., who wrote the first cookbook in history. Many Greek dishes were clearly influenced by the Ottoman era. The use of herbs is abundant in Greek cuisine, incorporating oregano, mint, garlic, dill, thyme and bay leaves to flavor their dishes. Eggplant, zucchini, potato and tomatoes are the vegetables of choice. Mezes is what they call a collection of small dishes. They are typically served with wine or ouzo, (Greece’s famous, anise-flavored liquor.) A Mezedes feast can last for hours and is meant to be enjoyed with family and friends.

So let’s eat a Greek Mezedes:

Menu
Mezedes
Htapothi sti Skhara (Grilled octopus)

Domatokeftedes (Tomato fritters)

Kolokithokeftedes (Zucchini fritters)

Main
Souvlaki (Lamb kebab)

with Pita (Bread)

Tzatziki (Cucumber, garlic and dill sauce)

Horiatiki (Greek salad)

Dessert

Frappe & Loukoumades (Iced coffee with doughnuts)

We set the table with the colors of the Greek flag; blue and white. Greek sailor figurines and a lighthouse set the maritime scene, with salt and pepper shakers, shaped like owls. The owl is an important Greek symbol, representing knowledge and wisdom. I also think the eyes of the owl look like the Nazars, (another important symbol in Greece) which is a charm used to ward off the evil eye. The Greeks believe that a malevolent glare will cause misfortune.

We put on some Greek music to get us in the mood. The sound of plucked, stringed instruments like the lyra, and the santouri, a harp-like instrument, along with various wind instruments, provide an instant transformation to the sounds of Greece.

We began with a toast “Yamas” which is how you say “cheers” in Greek with a sip of ouzo. With this we served the succulent and flavorful grilled octopus. It was first braised for a couple of hours before it was grilled and then served simply, with Greek olive oil, a little balsamic vinegar and Greek oregano, add in a squeeze of lemon and you will have heaven on a plate.

The next two dishes were “keftedes” or fritters. The first was made with tomato and the second with zucchini, feta and dill. Both were amazing; crispy and delicious. This is a wonderful way to use the abundance of tomatoes and zucchini from the summer garden.

The next dish called “souvlaki” was made with lamb. This dish is also a well-known street food called, gyros. The meat was first marinated in olive oil, garlic and oregano. The lamb was grilled on a kebab with fresh tomatoes. The kebab is then served with fresh pita bread; a warm, chewy and delicious bread to sandwich the meat. You then add in a delicious sauce, called Tzatziki, which is made of grated cucumber, garlic and dill. Finally, place some grilled onions on top and you have yourself a wonderful lamb sandwich.

A lovely Greek salad was also enjoyed, made with tomato, cucumber, onion, peppers and feta. The Greeks always have a “Greek” with their meal, as that is what they call this salad. It is dressed simply, with a little olive oil and lemon, perfect!

For dessert, we served a frappe, (basically a foamy, iced-coffee) along with loukoumades, a crispy, fried dough smothered in a sweet honey syrup and sprinkled with cinnamon. What a great finale! The Greeks, especially the men, love their coffee houses which are a gathering place to catch up with friends, enjoy a frappe and a friendly game of backgammon.

As we say goodbye to Greece, be sure to also check out Our Journey to Cyprus, for more Greek recipes that can be added to your mezedes. We are off to break a plate in celebration of the delicious meal we just enjoyed and watch one of my favorite comedies, “My Big Fat Greek Wedding.”

Until next week,
Warmest Regards,
Darlene