Montenegro
Ask what Montenegro eats and the answer starts with this: mountain smoked ham, cheese and cornmeal meet Adriatic seafood and Skadar-country wine. Look for Njeguški pršut (smoke-cured ham air-dried in Njeguši village), Kačamak (potato-cornmeal porridge beaten with kajmak and cheese) and Cicvara (rich creamy cornmeal and young cheese porridge). Smoked and wind-dried in the village of Njeguši on Mount Lovćen, where sea and mountain air meet; the village is the Petrović dynasty’s birthplace. This atlas has 31 Montenegro dishes catalogued below, from everyday cooking to food kept for festivals and special occasions.
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Krstač
Native white grape giving fresh, floral Montenegrin wines. A wine & spirit recipe from Montenegro.
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Kuvano vino
Red wine simmered with sugar, cloves and citrus, served hot. Ready in 10 minutes prep and 25 minutes cooking. Serves…
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Kupus sa suvim mesom
Sauerkraut slow-cooked with smoked ribs and dried meat. Ready in 30 minutes prep and 3 hours cooking. Serves 6. A…
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Lamb in milk
Lamb slow-simmered in milk with potatoes, highland dish. Ready in 25 minutes prep and 2 hours 30 minutes cooking. Serves…
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Lozovača
Grape brandy, the everyday local rakija. A wine & spirit recipe from Montenegro.
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Njeguški sir
Cow’s-milk cheese from Njeguši, sometimes kept in oil. A cheese & dairy recipe from Montenegro.
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Pivski kajmak
Salted matured cream layers from the Piva highlands, sharp and rich. A cheese & dairy recipe from Montenegro.
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Pljevaljski sir
Crumbly white cow’s cheese from the north, salty and slightly sour. A cheese & dairy recipe from Montenegro.