Hostel DADA


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Gastronomy in Mostar

Typical traditional Bosnian cuisine is characterized by delicious Balkan specialities which mix the flavours of both the East and West.

Apart from including an extensive range of meats – above all veal,lamb, chicken and fi sh (particularly trout, bred in the fi sh-breeding tanks all over the country) – many dishes are served with legumes, fruits and vegetables; in particular, courgettes, carrots, sweet peppers, aubergines, spinach, beans, onions, garlic and tomatoes.
Then all is seasoned with salt, pepper, a little chilli pepper, a lot of parsley and, sometimes, some laurel.
Mostar is full of places where you can taste delicious dishes at fair prices; all you have to do is go to one of the many resaurants and cafes of the old city. Amongst the cheaper places to be mentioned, are the buregdžinica, which off er snacks based on savoury stuff ed tarts, and some snack bars with traditional, take-away dishes ("aščinica").

The winemaking tradition

Herzegovina is proud of its long vine-growing and wine-producing tradition dating back to the Illyrian period. Its hot and dry climate has encouraged the cultivation of vineyards and healing herbs, and the development of a renowned apiculture. All these elements have contributed over the years to a widespread culture of wine and other alcoholic products, which has been developed with pride and determination.The most famous autochthonous grapevines are the Žilavka (white grapes) and the Blatina (black grapes) which also give their names to their relative wines: a white wine with an unmistakable flavour, and a strong full-bodied red wine.
Herzegovina also produces excellent grappa, called Lozovača or Loza, whose alcoholic strength ranges from 30 to 55 degrees. Two particularly appreciated grappa's are: the Travarica, made with the addition of healing herbs, and the Medovača, or grappa with honey