Question o Montenegro
Ask a Question
Ask a question
Related question «shopping»
What to bring from Montenegro
We are going to Montenegro in September. Moimala herself on a strange wash - from Greece she brought a fur coat and shoes, from Bulgaria - a leather jacket and knitwear, from Thailand - a bag, Italy ... etc. And the question arose - what can be brought from Montenegro. Share your "recipes" - what, where and how? I will be grateful for any info.
Translated automatically from Russian. View original
Subscribe
Answers • 25
Pork leg (prosciutto), cheeses, olive oil, pekmez and all sorts of preserves, jams. We did not meet anything unique from the clothes. Also, any rubbish from a sheepskin-zhupanchik all sorts of traditional and more modern can be caught. Socks, blankets... They say there are also local leather things, but I haven't seen them. Didn't look for the truth
Like
You like
•
1.5
answered 10 years ago
I add to hatinka's answer. I will add that in addition to the meat itself, you can bring the lower part of this leg from there, they vacuum it up, there is no problem to bring it. It costs 1 Euro, weighs about a kilogram (there is plenty of meat on it), good for soups, especially pea, bean goulash, etc. - the best way! And there are insanely delicious homemade pickled olives sold on the market. Many bring home-made berry wines, but it's better to try - for an amateur.
Like
You like
•
1.5
answered 10 years ago
They brought prosciutto, it is not only pork, we love beef more, before leaving the market, sellers cut it and make vacuum packaging, in the same way with homemade cheese and olives, dried figs. Regarding the purchase of things, last September there were many Budva stores (we were not lucky with the weather), in the Kamelia shopping center in Kotor, in the Delta City shopping center in Podgorica, there were no special sales, good shoes in Paradiso stores, positioning themselves as Italian, but the prices there are hoo, in stores like "Eva" has Italian cosmetics, bought chic Italian soap, though not cheap - about 5 euros and Serbian with goat's milk (although it doesn't smell very good), they also buy brandy, there are many types of it, wine, but this is really an amateur, like knitted from sheep fluffy wool.
Like
You like
answered 10 years ago
It's the pig. Just wind-cured meat sometimes becomes very tough and resembles beef.
Do not forget the sheep's cheese, which looks almost white, very hard and has a peculiar taste. We in Croatia literally enjoyed it, for sure it is also in Montenegro.
Do not forget the sheep's cheese, which looks almost white, very hard and has a peculiar taste. We in Croatia literally enjoyed it, for sure it is also in Montenegro.
Like
You like
•
½
answered 10 years ago
And if in the Zelena Pyats market in Budva the seller of a small prosciutto asks you what type of pork or beef prosciutto you need, how do you understand it?
Like
You like
answered 10 years ago
Wikipedia:
"Prosciutto (Croatian. Pršut and Slovenian. Pršut) is a traditional Croatian, Slovenian and Montenegrin dish, pork ham, smoked on coals or dried in the wind and sun. There are Dalmatian (smoked) and Istrian (wind-dried) prosciutto. Usually cut into thin sliced, served with sheep's cheese, olives and onions, prosciutto is also served with melon.
The Italian analogue is prosciutto and its variety is Parma ham.
But how to understand that sellers and beef are also called prosciutto, so maybe not to fool with different names and subsequent explanations?
"Prosciutto (Croatian. Pršut and Slovenian. Pršut) is a traditional Croatian, Slovenian and Montenegrin dish, pork ham, smoked on coals or dried in the wind and sun. There are Dalmatian (smoked) and Istrian (wind-dried) prosciutto. Usually cut into thin sliced, served with sheep's cheese, olives and onions, prosciutto is also served with melon.
The Italian analogue is prosciutto and its variety is Parma ham.
But how to understand that sellers and beef are also called prosciutto, so maybe not to fool with different names and subsequent explanations?
Like
You like
•
1.5
answered 10 years ago
"And if in the Zelena Pyats market in Budva the seller of a small prosciutto asks you"
Perhaps they don't know how to say "beef jerky" in Russian to a customer, but everyone knows prosciutto. And from what piece is this beef cut? Also from the leg, only from beef?
Perhaps they don't know how to say "beef jerky" in Russian to a customer, but everyone knows prosciutto. And from what piece is this beef cut? Also from the leg, only from beef?
Like
You like
•
1
answered 10 years ago
sigur62, cheeses are delicious everywhere. And there are a lot of different ones. It seemed to me that in Croatia the variety of these cheeses is greater than in Czech Republic. It is stored, however, badly, an infection)))
And if you imagine that they cook both pork leg and beef there. Well, after all, it will certainly work out))) If I were in the prosciutto business, I would try to make a rabbit, but why? Something can come out of a sheep ... They know better, and the main thing for you is that it tastes good. Try and take it all
And if you imagine that they cook both pork leg and beef there. Well, after all, it will certainly work out))) If I were in the prosciutto business, I would try to make a rabbit, but why? Something can come out of a sheep ... They know better, and the main thing for you is that it tastes good. Try and take it all
Like
You like
•
1
answered 10 years ago
They stay in vacuum packaging for a long time. But the classic ones, cut off from a huge circle, seemed tastier to me ...
“..they don’t know how to say “beef jerky” in Russian to the buyer - yes, most likely, this is the reason.
“..they don’t know how to say “beef jerky” in Russian to the buyer - yes, most likely, this is the reason.
Like
You like
•
½
answered 10 years ago
What, it turns out, bad people have gathered at TurPravda .... You sit here at work hungry, like a bastard, and Zhabetta is about "cut into thin slices, served with sheep's cheese, olives and onions, and prosciutto is also served with melon." Khatinka also adds fuel to the fire - "And if you imagine that they cook both a pork leg and a beef leg like that", and Sigur, just a sophisticated mocker - ".. I found the classic ones cut off from a huge circle tastier ..." I still I'm sitting at work for an hour and a half, and now I can't think of anything but grub!!!!!!
Like
You like
•
5.5
answered 10 years ago
Drink a beer, it helps)))
And get the hell out of this job)))
And get the hell out of this job)))
Like
You like
•
1.5
answered 10 years ago
I completely agree that all dried-smoked meat in Montenegro is called prosciutto for convenience, in Maxi and Mega supermarkets, beef jerky is also called beef prosciutto (I can’t reproduce it correctly in Serbian). The process of buying prosciutto on the market goes like this - smoked legs, ribs, lard, sausage, etc., there are packaged pieces in the window in a vacuum and not, you can try and buy a piece you like, please make me a dozen assorted pieces weighing 250-300g in a vacuum, I go for a walk, I come, everything is ready, from which they cut off did not see .
Like
You like
answered 10 years ago
Well, that's also about beer ..... Horror. I would dump and buy a beer, but I can’t.
Like
You like
answered 10 years ago
oro.egor, be strong! Delayed pleasure is brighter!
(Puchok said, rubbing the carp with zest and garlic) ...
(Puchok said, rubbing the carp with zest and garlic) ...
Like
You like
•
1
answered 10 years ago
1 hour 10 minutes left. And then I'll play. I'll eat myself and die young.
Like
You like
•
1
answered 10 years ago
And we will bury in Montenegro ... and remember with wine and meat ...
Like
You like
•
½
answered 10 years ago
No need. He's still early.
He has very interesting reviews, so let him die old when he writes about everything)))
He has very interesting reviews, so let him die old when he writes about everything)))
Like
You like
answered 10 years ago
Yes, I would have looked at carp. It's probably already ready.
Like
You like
•
½
answered 10 years ago
