I am proud that finally, I am able to present you a Belgrade restaurant worth recommending. Following up are my impressions, and what Ana, my partner in crime thought you can read here. Colorful plates, polka dots, vintage furniture, figurines… Combination of a simple concept of the owner and head chef Alessandro Daví, relaxed atmosphere and amazing interior in a…
Rooster Galantine (adapted from Sale & Pepe magazine, Serbian issue for January/February 2011) 1 rooster, about 2 kg* 200 ml Porto 150 g prosciutto, diced 200 g cooked pork tongue, diced** 40 g blanched, peeled pistachios 150 g dry-cured pork tenderloin, diced 200 g bacon, diced 500 g mixture of pork and beef ground meat 200 g Mortadella, diced 2…
I’ve made this pie before. The recipes are almost identical except for the use of an unusual ingredient in this one – hartshorn salt. It is actually ammonium carbonate, a baker’s ammonia and it’s used as a leavening agent since 17th century. What amazes me is how it came to their minds to produce a baking ingredient out of the…
Walter is a combiantion of regular and fast food restaurant and it serves Bosnian barbecue. Besides traditional Bosnian decorations, the place is filled with photos from an old and very popular partizan movie Valter brani Sarajevo. That’s why the name – Walter. A catchy, unique and very effective combination. To talk about Bosnian food without mentioning Turkish would be just…