History in these areas was extremely turbulent, as evidenced by the presence of numerous nations throughout the centuries. Over time, all these influences have formed a gastronomic offer of this region.
When you are by the Danube river, we suggest you enjoy fish specialties. Fresh fish is abundant, and that is why the fish soup is of an unmatched taste. By the Danube, fish is prepared in a cauldron or on the grill, and in both cases, you can’t go wrong. Perch is said to be ’royal fish’, but we are sure you will also enjoy grilled catfish. The significance of fish preparation is evident in the ’Porec Cauldron’ event, held every first Saturday in August at the Danube Quay. It has a competitive character and the chefs take it very seriously, while visitors enjoy the little secrets of Danube fishermen and cooking enthusiasts.
The trademark of all restaurants has become grilled cheese. This cheese is also called ‘Vlach cheese’ and it is often accompanied by other geographic references, depending on which part of the municipality it comes from (Miročki, Boljetinski). In any case, you can't go wrong. Be sure to order cornmeal porridge made from white homemade flour and a seasonal salad.
Vlach cuisine is rich in healthy ingredients, and feel free to enjoy all the dishes because where there is pure nature, there is also healthy food. In these parts, Plašinte pies are served for breakfast or dinner with homemade yogurt. These are pastries that are most closely related to pancakes but with a filling of eggs and cheese. It goes without saying that they are best when filled with boiled cheese.
Vlach meat from brine is a calorie bomb that will make you come back for years. This is an old dish that is served with cornmeal porridge called ‘mamaljiga’. It's a meal that keeps you full throughout the day. You will understand how hardworking the hostesses are when you taste their jams, preserves, natural juices from seasonal fruits, and forest fruits. When you are in the pristine nature of the Đerdap National Park, it's only logical that forest fruits are traditionally on the table.
For all lovers of roasted meat, lamb from the Homolje, Crnajka, or Miroč regions is a true delicacy. And if it's served wrapped in beech leaves, it will be the reason why the cold wine of the Negotin region gets such a special taste.
At the end of a tourist stay, most tourists take home local honey. Honey from this region is unparalleled in taste, due to the clean meadows and untouched nature. Beekeepers are exceptionally experienced and also produce other products from honey that you can buy on the spot where they are made and receive useful advice on their use. That's why Đerdap honey is something you must try and enjoy.
