Cuisine
Because of its geographical position and long history Bulgarian cuisine is a mixture between the Slavonic, Greek and Turkish cuisines. The basic food products used in the Bulgarian cuisine are beans, milk, yogurt, cheese, tomatoes, potatoes, apples, water-melons, grapes, etc. Bulgarians eat also pork, beef, lamb, chicken and fish. National specialties include: Shopska salad (sliced tomatoes, cucumbers, peppers and parsley topped with grated sheep's cheese); and tarator (a cold soup of chopped cucumber, walnuts and yogurt). White sheep's cheese baked with eggs is another favorite. Other typical items on the menu include kavarma (individual casseroles of pork or veal, onions and mushrooms), shishkebab, stuffed vine or cabbage leaves and moussaka. Yogurt too, tastes better in Bulgaria, its country of origin. Other Bulgarian specialty is banitza (pasty).
Bulgaria can be geographically divided into five wine producing regions: 1. Northern region - high quality wines, red as well as white, are produced here from the local Gamza as well as from the noble Cabernet Sauvignon and Merlot varieties in the fine wineries of Suhindol and Rousse. 2. Eastern Region - the wines from this region are mostly white - almost all white grape varieties along with the native Misket and Dimiat. They a little too spicy to the Western palate. 3. Sub Balkan Region - the micro climate here is unique. The famous in Bulgaria Sungurlare Misket comes from there. White wines from different grapes are local specialty. Slavjantzi is a popular winery from this region. 4. Southern Region - the climatic conditions are particularly good for Cabernet Sauvignon and Merlot production. The best Bulgarian variety grape Mavrud grows here. The red wiens from this region are superb. 5. South Western Region - fine Cabernets are produced there together with Melnik variety - extraordinary aromatic and hefty wine.
