Baranja hosts fifth annual Month of Baranja Cuisine

The Baranja region in Croatia is hosting the fifth annual Month of Baranja Cuisine throughout October. Organized by the tourist boards of Baranja, Bilje (Kopački rit), and Draž, the event aims to boost regional competitiveness by showcasing traditional, often forgotten dishes alongside modern culinary offerings.

The month features six gastronomic gatherings and workshops. Scheduled events include preparations of oven-baked casseroles, venison shepherd's stew, and traditional pastries like langošice and leptir-gužvare. Other highlights include goose meat dishes, pigeon paprikash, and Danube fish preparations.

Complementing the culinary focus, the region's viticulture continues to thrive with various French grape varieties. Sommelier Mirko Prić notes that varieties such as Sauvignon Blanc, Cabernet Franc, Syrah, Cabernet Sauvignon, and Merlot are well-suited to the Baranja climate, particularly in areas like Banovo brdo. These wines are being paired with local specialties to enhance the regional gastronomic experience.