Culinary traditions highlighted in Baranja and Gardinovci

Various culinary traditions and competitions were highlighted in the Baranja region and Gardinovci.

In Gardinovci, Bojan Šarkanj, president of KUD Belica and a food technology specialist, demonstrated the preparation of traditional 'klipići' dough. Šarkanj emphasized the importance of adapting recipes to flour quality and explained the fermentation process, noting that the dough must undergo at least three fermentations of 30 to 40 minutes each.

Meanwhile, in Beli Manastir, the MKU Pelmonostor association organized its 29th chicken paprikaš and trganci cooking competition. Local tradition in the Baranja region, situated between the Danube, Drava, and Hungary, includes chicken paprikaš as a staple dish. Approximately 20 cooks participated in the event, using roosters for the recipe amidst high temperatures exceeding 30 degrees Celsius.