● 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#sir
13 Editorial
● Gastronomy
Watermelon, feta and mint: why salt enhances sweetness
The salty feta and sour mint don't fight the watermelon — they bring its sweetness to the surface. And here's how to choose the right one by sound.
16·08 / 4 min
● Gastronomy
Greek meze on the terrace: tzatziki, choriatiki and halloumi
Four plates, one bottle of Assyrtiko and a woman who doesn't stare — how the Greek terrace works together to make each bite work for the next.
02·08 / 4 min
● Travel
Njeguši nad Bok: prosciutto, cheese and 25 serpentine Lovcen
The old road from Kotor to Njeguš has 25 visible serpentines and a village at the top that smells of smoke and storm. Here's how to put the steering wheel and board together.
01·08 / 4 min
● Gastronomy
Prosciutto: salt, smoke and bura that make the difference
Njeguški smells like beech fire, Dalmatian like the cold wind from the sea. Same pork leg, two worlds — and one cut that reveals everything.
01·08 / 7 min
● Travel
Bohinj, Mohant and Goriška brda in one weekend
Car to train through the Bohinj tunnel, Mohanta plate above the lake and Rebula in the hills — two days that connect the mountain and the border with Italy.
31·07 / 4 min
● Travel
Cheese road through western Serbia in one weekend
From Sjenica to Zlatar, two days and half a kilo of cheese in the trunk — a route that measures height, salt and patience.
29·07 / 4 min
● Enology
Wine and cheese: five pairings that work and the myth of red
Red with everything is the most expensive mistake at the cheese table. Five pairs we checked with glasses in hand, and an explanation of why tannin and salt don't speak the same language.
29·07 / 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
Five homemade cheeses and what to go with them in the cup
Sjenica, Pirot and Homol on one board — and five hours that open each of them instead of killing them.
29·07 / 4 min
● Gastronomy
Kkakavalj: how steaming dough makes cheese with soul
Why is the dough of kaccavalla steamed at 80 degrees, how long does it take to mature and what connects it to the Italian caciocavallo hanging on a beam.
29·07 / 6 min
● Enology
Amber wine: a white grape that behaves like a red one
Apricot color, light black tannins, dry fruit aroma. Amber wine is a white wine that has been left on the skins and changed the rules.
28·07 / 4 min
● Gastronomy
Dry neck, nuts and cheese: a morning that does not recognize the clock
Thinly sliced dry neck, halved walnut and a piece of hard cheese with the first coffee — a meze that tells the body that it doesn't have to go anywhere today.
28·07 / 4 min