September is the only month when you enter the Serbian cellar without knocking — the door is open because the cauldron is full and your hands are dirty with must.
15·09 / 4 min
Sač ne peče odozdo. Ko ga naloži kao roštilj, dobije ugljenisano dno i sirov vrat — a onda krivi meso.
13·09 / 7 min
Everything that makes plum brandy a plum brandy comes from a variety that one virus almost wiped out from Serbian plots.
24·08 / 7 min
The spa rock at noon is the line for the photo. At eight in the morning there is a cliff edge above Perućac and no one but you.
24·08 / 4 min
Why do people still pay serious money for a car that leaks water, shakes at 100 and asks for a key every week.
21·08 / 7 minThe last week of August on the plateau smells of dried thyme and jars of honey still warm from the centrifuge — before the students sit in their desks.
21·08 / 4 min
On the gravel above Tara, the engine is driven not by the tire but by the foot. How to stand, how much to lower the pressure and what pattern to look for.
18·08 / 7 min
The water under the dam is eight degrees even in August. A guide to camping, swimming and soup on a raft near Perućac — no surprises on the skin.
18·08 / 4 min
Green meanders that twist as if someone were drawing, a griffon vulture overhead and silence that is not disturbed by a kayak — Uvac opens only to those who enter the water.
02·08 / 4 min
Five types of cured meat require five knives and five rules. The thickness of the cut determines whether a good piece will work or deceive you.
01·08 / 4 min
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
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
Good slivovica is not made in a cauldron but on the tap — in the second when the master cuts the head from the heart. Here is exactly what is happening.
28·07 / 7 min