RSP - Roving Stage Productions

A little taste of Serbia

Serbian cuisine is a reflection of historical influences in this area, where Oriental and Slavic tastes are dominant.

Local favorites are ćevapčići (small rolls of mixed minced meat), which are eaten with plain onions and warm bread. Pljeskavica, another extremelly popular and tasty dish, is the actual ancestor of the hamburger, minced meat sprinkled with spices and grilled like beef steak.

You will come across all kinds of grilled meat, sarma (stuffed cabbage, minced beef and pork with rice enveloped in pickled cabbage or vine leaves), stuffed peppers, Serbian beans, podvarak (roast meat in sauerkraut), musaka (minced pork or beef mixed with eggs and potatoes and then baked), gibanica (pastry leaves mixed with eggs, cheese and then baked), proja (corn bread), etc. The famous home grown spirits are šljivovica (plum brandy) and lozovača (grape brandy).

Serbian Wine

Although surrounded by quality wine producing countries such as Hungary, Romania and Croatia, Serbia itself is not currently known for producing quality wines. However, the geographic location is perfect, and although the soil is in general too good for best wines, quality wine producing is gaining momentum.
The Serbian wine industry is showing signs of significant growth, with In Vino, an annual international wine festival, held annually in Belgrade since 2004. Serbia has its own Prokupac grape; used alone it makes a light, fruity red. International varieties, notably Cabernet Sauvignon and Chardonnay, are increasingly being planted. Important producers are Župa, Rubin, Vršački Vinogradi.
Terra Lazarica by Rubin is one of the rare world class wines produced in Serbia, with a range of white and red wines which are definitely worth trying.

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