● Gastronomy
Ajvar season: which peppers and how much patience is needed
Whoever skips the peeling and just cuts the burnt pepper with the peel, has made something red and thick — but it is not an ajvar, but a trick for the eye.
15·09 / 4 min#pijaca
13 Editorial
● Gastronomy
Med bez šećera i zrelo grožđe sutra na pijaci
Prodavac koji vam da kašiku da probate med pre nego što platite ne radi vam uslugu. Radi ono što bi svaki pošten prodavac trebalo da radi.
15·09 / 4 min
● Gastronomy
The fig is chosen by its crack, not by its color
The green fig remains green forever. After picking, it softens, but its sugar no longer rises by any degree.
14·09 / 4 min
● Gastronomy
Three Belgrade markets and August that smells like tomatoes
Kalenić, Bajloni and Zeleni venac on Sunday morning — and exactly what is on the counter in mid-August has full flavor, not just color.
21·08 / 4 min
● Gastronomy
Acacia, linden and chestnut: three honeys and one fraud
Acacia stays clear for months, chestnut is bitter, linden smells like a flower. How to separate real honey from syrup by taste and crystallization.
21·08 / 4 min
● Travel
Sicily for hedonists: Etna, black sand and arancini
A volcano smoking above the vineyards, red grapes at 800 meters and panino with spleen at the Palermo market — Sicily is eaten with your hands.
20·08 / 7 min
● Gastronomy
The connection of fish: the eye, the gills and the smell that do not lie
Fish don't lie — the seller does. Three checks on the counter that tell you in thirty seconds how long ago this fish was in the sea.
18·08 / 4 min
● Gastronomy
Cream, spring onions and hot bread: a breakfast that doesn't bother you
Young cream that melts on bread from the oven and a scallion waist that roasts at the end — a three-ingredient breakfast that doesn't suffer from a rush.
01·08 / 4 min
● Travel
Emilia-Romagna: cheese, vinegar and mortadella at the source
A 40-kilogram wheel, a keg as old as its owner, mortadella as thick as a pole — the plan for three days in the Po Valley.
29·07 / 4 min
● Gastronomy
Tomatoes, oil and salt: breakfast that has nowhere to hide
Three ingredients, zero technique, zero wiggle room. Tomatoes from the market, good olive oil and coarse salt — a breakfast that either sings or sounds.
29·07 / 4 min
● Travel
Ceger na Kalenić, fly on Kosmaj: a gourmet day
In the morning, at Kalenić, at noon, they fly to the Cabinet Office in Kosmaj — 45 kilometers that turn the day into a ritual, not an obligation.
27·07 / 4 min
● Travel
Oaxaca for gourmets: palenques, moles and markets without the hustle and bustle
Smoke from a hole in the ground, seven recipes for mole and a market that smells like cocoa — Oaxaca is not visited, it is eaten and drunk.
26·07 / 4 min
● Gastronomy
Peach, grapes and almond: a zinnia for a slow Sunday morning
A ripe peach that releases juice as soon as you bite into it, cold grapes and toasted almonds — a breakfast that is not cooked, just assembled.
26·07 / 4 min