Gastronomy

Most of the tipical daily product is preparing at home: bread, youghurt called “kìselo mlàko” (produced by the Lactobacterium Bulgaricum Bacteria); white cheese called “sìrene” (produced from goat, seep or caw milk) etc.

Among traditional salted meats (delicatessen) called “kolbassi” are filè (fillet steak); sugiùk and nàdenitza (different kind of sausage): pùsciena (smoked), varèna (cooked), suscièna (riped), obiknovèna (natural).
Pastarmà (ham), bàbi (cracklings), karvavìtza (kind of big boiled pork sausage), sazdarmà (kind of roast sucking- pig) etc.

The lukànka is the queen of the delicatessen there.

As far as buns and breads are concerned, there are specialities such as pìta (salt bun); banitsa (fillo dough pastry filled with white cheese); mekìtsi (batter fried in oil), made of ecological home products.

Some traditional recipes...

Typical Bulgarian dishes
in the restaurant

“Pri Sneja i Daskalov”

tel./ fаx :
+359 (0) 8125 2308
cell:
+359 (0) 888595589;
+359 (0) 8887597740

Other pictures...

The bulgarian wine...

http://www.marylandwine.com/mgga/growing/glossary3.html

http://www.vinoto.com/display.php?page=sorts

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