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Montenegrin cuisine
Montenegrin cuisine is a result of Montenegro's geographic position and its long history.
== Review ==
The traditional dishes of Montenegro's heartland, and its Adriatic coast have a distinctively Italian flavour which shows in the bread-making style, the way meat is cured and dried, cheese-making, wine, and spirits, the soup and stew (''čorba'') making style, polenta, stuffed peppers, meatballs, ''priganice'' (fritters), raštan, etc.
The second large influence came from the Levant and Turkey, largely via Serbia: sarma, musaka, pilav, pita, gibanica, burek, ćevapi, kebab, and Turkish sweets like baklava and tulumba, etc.
Hungarian dishes include goulash, sataraš, and đuveč, which are also very common.
Last but not least, Croatian cuisine made its mark mostly in the desserts department. Crêpes, doughnuts, jams, myriad types of biscuits and cakes, all make a contribution to the average Montenegrin's waist-line. Vienna-style bread is the most prevalent type of bread in the shops.
Montenegrin cuisine also varies geographically; the cuisine in the coastal area differs from the one in the northern highland region. The coastal area is traditionally a representative of Mediterranean cuisine, with seafood being a common dish.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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