Taste

This month: listopad

Sweet and hot, fresh, dried and ground: the base of Slavonian cooking.

Roasted peppers, slow-cooked in autumn and jarred for winter.

Slavonia's most widely planted white wine grape.

Dark green oil pressed from pumpkin seeds.

Homemade juices, jams and pickles put up for winter.

A paprika-spiced pork sausage, dried and matured for months.

Homemade sausages from the kolinje, smoked and dried.

Crisp pork cracklings left over from rendering lard at the kolinje.

Acacia, linden and meadow honey from apiaries along the Drava and Danube.

River-fish stew with paprika, cooked in a kettle over an open fire.

A thick, paprika-rich stew of mixed meats, cooked for hours in a kettle.

Fresh cow's cheese and sour cream from family farms.

Plum, pear and herbal brandies from home stills.