The food = way of living, history and an impression

Updated: Jan 3

What makes the tomatoes so juicy, the lamb so tender, and the peppers so crisp is entirely due to the republic’s climate and diverse geography. Macedonia is a mostly mountainous country influenced by different climates, from the valleys of the south to the peaks of the southwest region, or the lakeside area of Ohrid and Prespa. This alone is one of the main reasons why the country can produce such a wide range of fruits, vegetables, and grains. But that’s just one piece of the puzzle.

The other comes from the fact that farmers here rarely use pesticides or additives. In fact, their farms have always been organic, mainly due to the lack of understanding of modern farming.

While the world is still intensely seeking to bring back organic food in gastronomy, the rural areas of Macedonia and the households here have been doing this for decades. This ‘old school’ concept gives our agricultural products the full flavor. It makes every vegetable and fruit juicier, the meat fresher and more tender. Some of our dishes may not be pretty—but they’re tasty and healthy,”

The love and passion for preparing our ancestors’ dishes, like roasted pork with Macedonian paprika, makalo [creamy garlic dip], or spinach börek, probably won’t change—at least for a while. There will always be someone at home to produce food and bring the family together over cooking—whether it’s the grandmother, mother, wife, or daughter.





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