Kajmak-the only authentic Serbian product

Everybody knows the story, which was usually misused, about golden spoons that were used on the court in Serbia in the Middle Ages when the rest of Europe ate with their bare hands.

However, ethnologists points to the fact that the spoon itself is the only genuine symbol of Serbia’s cuisine, because the dishes in Vojvodina are different from the dishes made near the Morava and the Drina. So, the question is raised: do we have national cuisine at all?

Traditional national cuisine encompasses many dairy products, wheat, corn, as well as surplus fats and hot browned flour. The most usual meat is pork, whereas vegetables are very rare although every garden in villages in Serbia has piles of it.

The only genuine Serbian dish is Kajmak, which is called Skorup in Montenegro.

Gourmands claim that the best Kajmak is made in Čačak and surroundings, the best roast pork is made in the vicinity of Gornji Milanovac, whereas the best roast lamp is from Raška. South Serbia is the home of the best peppers and all kinds of dishes made of peppers, the best hot spices are most probably from Niš and Vranje, whereas the best cheese is from Svrljig. The best pies are made in Republic of Srpska.

The thing that is interesting is the data that the common denominator on the dining tables in each area of Serbia is the bottle of Knjaz. Knjaz water is present on our tablesfor two centuries. Mineral water Knjaz Miloš is 50 years older than its famous world riveal Perrier.