Albanian Traditional Dishes, The Best in Italian Gastronomy Festival

TIRANA, August 3 – Albania will host in 2012 the International Festival of Gastronomy after winning the first prize in this year’s edition of the festival held in Italy’s Naples.
Albania was represented in the festival by Lavdije Shehu, the chef of a well-known traditional restaurant in Tirana who cooked the Tave e Kosit (Baked lamb with yogurt) and the Fergese of Tirana dishes, which were awarded with the first prize.
Cooks from 26 countries participated in the festival.
Agriculture and Food Minister Genc Ruli described the award as very important for Albania’s traditional cuisine and BIO products. He assured a special pavilion will be established next September in the Agri-business trade fair in Tirana to promote BIO cooking.
The Albanian cuisine is type of Mediterranean diet, known for its high nutritive value and excellent taste and reflects both Turkish and European influences.
Albanian cuisine offers a truly unique blend of Mediterranean flavors. Representing a rich historical past, the food of modern Albania has been developed over millennia and reflects a variety of influences.
Traditional dishes include Jani Meat, Baked Stuffed Eggplant, baked rice, risottos, fritters, casseroles, pies, and mashes. Fish, of both sea and fresh waters, are plentiful, and also are an ingredient in many dishes. Some cities boast unique dishes and have woven them into local culture. East meets west in many discernable ways throughout Albanian culture, but nowhere is it is it more evident than in the cuisine.
Albania is well known for its “Scanderbeg” cognac, mentioned for its unique flavor and aroma. Vineyards are widely spread around the Albanian countryside. But the most popular and traditional of Albanian beverages is raki. It is usually made from grapes, though there are also other kinds of raki made from plums, mulberries and walnuts.