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SF0298706
From the closure of Altin Prenga's restaurant in the Albanian hills comes a collective system to bring good food to people during lockdown.
When the wave of the Covid-19 pandemic hit Albania, Mrizi i Zanave, a restaurant in the hills of Fishtë based on short supply chains, local products and respect for seasonality and tradition, also had to close. Altin Prenga, who founded the restaurant together with his brother Anton, was faced with a dilemma common to many restaurateurs during the lockdown period: what to do with their staff? More than 70 employees, mostly working in the kitchen and dining room, used to a tight work schedule, suddenly found themselves without a purpose. True to its credo of giving dignity through work, Altin decided to continue paying salaries as long as they were making themselves useful to the community.
From the closure of Altin Prenga's restaurant in the Albanian hills comes a collective system to bring good food to people during lockdown.
When the wave of the Covid-19 pandemic hit Albania, Mrizi i Zanave, a restaurant in the hills of Fishtë based on short supply chains, local products and respect for seasonality and tradition, also had to close. Altin Prenga, who founded the restaurant together with his brother Anton, was faced with a dilemma common to many restaurateurs during the lockdown period: what to do with their staff? More than 70 employees, mostly working in the kitchen and dining room, used to a tight work schedule, suddenly found themselves without a purpose. True to its credo of giving dignity through work, Altin decided to continue paying salaries as long as they were making themselves useful to the community.
SF0298691
From the closure of Altin Prenga's restaurant in the Albanian hills comes a collective system to bring good food to people during lockdown.
When the wave of the Covid-19 pandemic hit Albania, Mrizi i Zanave, a restaurant in the hills of Fishtë based on short supply chains, local products and respect for seasonality and tradition, also had to close. Altin Prenga, who founded the restaurant together with his brother Anton, was faced with a dilemma common to many restaurateurs during the lockdown period: what to do with their staff? More than 70 employees, mostly working in the kitchen and dining room, used to a tight work schedule, suddenly found themselves without a purpose. True to its credo of giving dignity through work, Altin decided to continue paying salaries as long as they were making themselves useful to the community.
From the closure of Altin Prenga's restaurant in the Albanian hills comes a collective system to bring good food to people during lockdown.
When the wave of the Covid-19 pandemic hit Albania, Mrizi i Zanave, a restaurant in the hills of Fishtë based on short supply chains, local products and respect for seasonality and tradition, also had to close. Altin Prenga, who founded the restaurant together with his brother Anton, was faced with a dilemma common to many restaurateurs during the lockdown period: what to do with their staff? More than 70 employees, mostly working in the kitchen and dining room, used to a tight work schedule, suddenly found themselves without a purpose. True to its credo of giving dignity through work, Altin decided to continue paying salaries as long as they were making themselves useful to the community.
SF0298690
From the closure of Altin Prenga's restaurant in the Albanian hills comes a collective system to bring good food to people during lockdown.
When the wave of the Covid-19 pandemic hit Albania, Mrizi i Zanave, a restaurant in the hills of Fishtë based on short supply chains, local products and respect for seasonality and tradition, also had to close. Altin Prenga, who founded the restaurant together with his brother Anton, was faced with a dilemma common to many restaurateurs during the lockdown period: what to do with their staff? More than 70 employees, mostly working in the kitchen and dining room, used to a tight work schedule, suddenly found themselves without a purpose. True to its credo of giving dignity through work, Altin decided to continue paying salaries as long as they were making themselves useful to the community.
From the closure of Altin Prenga's restaurant in the Albanian hills comes a collective system to bring good food to people during lockdown.
When the wave of the Covid-19 pandemic hit Albania, Mrizi i Zanave, a restaurant in the hills of Fishtë based on short supply chains, local products and respect for seasonality and tradition, also had to close. Altin Prenga, who founded the restaurant together with his brother Anton, was faced with a dilemma common to many restaurateurs during the lockdown period: what to do with their staff? More than 70 employees, mostly working in the kitchen and dining room, used to a tight work schedule, suddenly found themselves without a purpose. True to its credo of giving dignity through work, Altin decided to continue paying salaries as long as they were making themselves useful to the community.
SF0279227
SF0279226
SF0278710
Located in the far north of Albania, the Kelmend region remains one of Europe’s least known and most inaccessible. Among Kelmend’s many typical products, mishavin stands out for its complexity and typicalness. It belongs to the “cheese in a sack” family, found across the Balkan peninsula and Anatolia. It is made only in the summer months, when the animals graze freely on the slopes of the Trojane mountains, and eaten through the long winter. White in color, tending towards straw-yellow, it has a grainy structure which becomes denser with aging and a buttery texture, with notes of forest and hay and a finish that becomes more piquant over time.
Located in the far north of Albania, the Kelmend region remains one of Europe’s least known and most inaccessible. Among Kelmend’s many typical products, mishavin stands out for its complexity and typicalness. It belongs to the “cheese in a sack” family, found across the Balkan peninsula and Anatolia. It is made only in the summer months, when the animals graze freely on the slopes of the Trojane mountains, and eaten through the long winter. White in color, tending towards straw-yellow, it has a grainy structure which becomes denser with aging and a buttery texture, with notes of forest and hay and a finish that becomes more piquant over time.
SF0278709
Located in the far north of Albania, the Kelmend region remains one of Europe’s least known and most inaccessible. Among Kelmend’s many typical products, mishavin stands out for its complexity and typicalness. It belongs to the “cheese in a sack” family, found across the Balkan peninsula and Anatolia. It is made only in the summer months, when the animals graze freely on the slopes of the Trojane mountains, and eaten through the long winter. White in color, tending towards straw-yellow, it has a grainy structure which becomes denser with aging and a buttery texture, with notes of forest and hay and a finish that becomes more piquant over time.
Located in the far north of Albania, the Kelmend region remains one of Europe’s least known and most inaccessible. Among Kelmend’s many typical products, mishavin stands out for its complexity and typicalness. It belongs to the “cheese in a sack” family, found across the Balkan peninsula and Anatolia. It is made only in the summer months, when the animals graze freely on the slopes of the Trojane mountains, and eaten through the long winter. White in color, tending towards straw-yellow, it has a grainy structure which becomes denser with aging and a buttery texture, with notes of forest and hay and a finish that becomes more piquant over time.
SF0278708
Located in the far north of Albania, the Kelmend region remains one of Europe’s least known and most inaccessible. Among Kelmend’s many typical products, mishavin stands out for its complexity and typicalness. It belongs to the “cheese in a sack” family, found across the Balkan peninsula and Anatolia. It is made only in the summer months, when the animals graze freely on the slopes of the Trojane mountains, and eaten through the long winter. White in color, tending towards straw-yellow, it has a grainy structure which becomes denser with aging and a buttery texture, with notes of forest and hay and a finish that becomes more piquant over time.
Located in the far north of Albania, the Kelmend region remains one of Europe’s least known and most inaccessible. Among Kelmend’s many typical products, mishavin stands out for its complexity and typicalness. It belongs to the “cheese in a sack” family, found across the Balkan peninsula and Anatolia. It is made only in the summer months, when the animals graze freely on the slopes of the Trojane mountains, and eaten through the long winter. White in color, tending towards straw-yellow, it has a grainy structure which becomes denser with aging and a buttery texture, with notes of forest and hay and a finish that becomes more piquant over time.
SF0278707
Located in the far north of Albania, the Kelmend region remains one of Europe’s least known and most inaccessible. Among Kelmend’s many typical products, mishavin stands out for its complexity and typicalness. It belongs to the “cheese in a sack” family, found across the Balkan peninsula and Anatolia. It is made only in the summer months, when the animals graze freely on the slopes of the Trojane mountains, and eaten through the long winter. White in color, tending towards straw-yellow, it has a grainy structure which becomes denser with aging and a buttery texture, with notes of forest and hay and a finish that becomes more piquant over time.
Located in the far north of Albania, the Kelmend region remains one of Europe’s least known and most inaccessible. Among Kelmend’s many typical products, mishavin stands out for its complexity and typicalness. It belongs to the “cheese in a sack” family, found across the Balkan peninsula and Anatolia. It is made only in the summer months, when the animals graze freely on the slopes of the Trojane mountains, and eaten through the long winter. White in color, tending towards straw-yellow, it has a grainy structure which becomes denser with aging and a buttery texture, with notes of forest and hay and a finish that becomes more piquant over time.
SF0278706
Located in the far north of Albania, the Kelmend region remains one of Europe’s least known and most inaccessible. Among Kelmend’s many typical products, mishavin stands out for its complexity and typicalness. It belongs to the “cheese in a sack” family, found across the Balkan peninsula and Anatolia. It is made only in the summer months, when the animals graze freely on the slopes of the Trojane mountains, and eaten through the long winter. White in color, tending towards straw-yellow, it has a grainy structure which becomes denser with aging and a buttery texture, with notes of forest and hay and a finish that becomes more piquant over time.
Located in the far north of Albania, the Kelmend region remains one of Europe’s least known and most inaccessible. Among Kelmend’s many typical products, mishavin stands out for its complexity and typicalness. It belongs to the “cheese in a sack” family, found across the Balkan peninsula and Anatolia. It is made only in the summer months, when the animals graze freely on the slopes of the Trojane mountains, and eaten through the long winter. White in color, tending towards straw-yellow, it has a grainy structure which becomes denser with aging and a buttery texture, with notes of forest and hay and a finish that becomes more piquant over time.
SF0278705
Located in the far north of Albania, the Kelmend region remains one of Europe’s least known and most inaccessible. Among Kelmend’s many typical products, mishavin stands out for its complexity and typicalness. It belongs to the “cheese in a sack” family, found across the Balkan peninsula and Anatolia. It is made only in the summer months, when the animals graze freely on the slopes of the Trojane mountains, and eaten through the long winter. White in color, tending towards straw-yellow, it has a grainy structure which becomes denser with aging and a buttery texture, with notes of forest and hay and a finish that becomes more piquant over time.
Located in the far north of Albania, the Kelmend region remains one of Europe’s least known and most inaccessible. Among Kelmend’s many typical products, mishavin stands out for its complexity and typicalness. It belongs to the “cheese in a sack” family, found across the Balkan peninsula and Anatolia. It is made only in the summer months, when the animals graze freely on the slopes of the Trojane mountains, and eaten through the long winter. White in color, tending towards straw-yellow, it has a grainy structure which becomes denser with aging and a buttery texture, with notes of forest and hay and a finish that becomes more piquant over time.
SF0278704
Located in the far north of Albania, the Kelmend region remains one of Europe’s least known and most inaccessible. Among Kelmend’s many typical products, mishavin stands out for its complexity and typicalness. It belongs to the “cheese in a sack” family, found across the Balkan peninsula and Anatolia. It is made only in the summer months, when the animals graze freely on the slopes of the Trojane mountains, and eaten through the long winter. White in color, tending towards straw-yellow, it has a grainy structure which becomes denser with aging and a buttery texture, with notes of forest and hay and a finish that becomes more piquant over time.
Located in the far north of Albania, the Kelmend region remains one of Europe’s least known and most inaccessible. Among Kelmend’s many typical products, mishavin stands out for its complexity and typicalness. It belongs to the “cheese in a sack” family, found across the Balkan peninsula and Anatolia. It is made only in the summer months, when the animals graze freely on the slopes of the Trojane mountains, and eaten through the long winter. White in color, tending towards straw-yellow, it has a grainy structure which becomes denser with aging and a buttery texture, with notes of forest and hay and a finish that becomes more piquant over time.
SF0278703
Located in the far north of Albania, the Kelmend region remains one of Europe’s least known and most inaccessible. Among Kelmend’s many typical products, mishavin stands out for its complexity and typicalness. It belongs to the “cheese in a sack” family, found across the Balkan peninsula and Anatolia. It is made only in the summer months, when the animals graze freely on the slopes of the Trojane mountains, and eaten through the long winter. White in color, tending towards straw-yellow, it has a grainy structure which becomes denser with aging and a buttery texture, with notes of forest and hay and a finish that becomes more piquant over time.
Located in the far north of Albania, the Kelmend region remains one of Europe’s least known and most inaccessible. Among Kelmend’s many typical products, mishavin stands out for its complexity and typicalness. It belongs to the “cheese in a sack” family, found across the Balkan peninsula and Anatolia. It is made only in the summer months, when the animals graze freely on the slopes of the Trojane mountains, and eaten through the long winter. White in color, tending towards straw-yellow, it has a grainy structure which becomes denser with aging and a buttery texture, with notes of forest and hay and a finish that becomes more piquant over time.
SF0278702
Located in the far north of Albania, the Kelmend region remains one of Europe’s least known and most inaccessible. Among Kelmend’s many typical products, mishavin stands out for its complexity and typicalness. It belongs to the “cheese in a sack” family, found across the Balkan peninsula and Anatolia. It is made only in the summer months, when the animals graze freely on the slopes of the Trojane mountains, and eaten through the long winter. White in color, tending towards straw-yellow, it has a grainy structure which becomes denser with aging and a buttery texture, with notes of forest and hay and a finish that becomes more piquant over time.
Located in the far north of Albania, the Kelmend region remains one of Europe’s least known and most inaccessible. Among Kelmend’s many typical products, mishavin stands out for its complexity and typicalness. It belongs to the “cheese in a sack” family, found across the Balkan peninsula and Anatolia. It is made only in the summer months, when the animals graze freely on the slopes of the Trojane mountains, and eaten through the long winter. White in color, tending towards straw-yellow, it has a grainy structure which becomes denser with aging and a buttery texture, with notes of forest and hay and a finish that becomes more piquant over time.
SF0278701
Located in the far north of Albania, the Kelmend region remains one of Europe’s least known and most inaccessible. Among Kelmend’s many typical products, mishavin stands out for its complexity and typicalness. It belongs to the “cheese in a sack” family, found across the Balkan peninsula and Anatolia. It is made only in the summer months, when the animals graze freely on the slopes of the Trojane mountains, and eaten through the long winter. White in color, tending towards straw-yellow, it has a grainy structure which becomes denser with aging and a buttery texture, with notes of forest and hay and a finish that becomes more piquant over time.
Located in the far north of Albania, the Kelmend region remains one of Europe’s least known and most inaccessible. Among Kelmend’s many typical products, mishavin stands out for its complexity and typicalness. It belongs to the “cheese in a sack” family, found across the Balkan peninsula and Anatolia. It is made only in the summer months, when the animals graze freely on the slopes of the Trojane mountains, and eaten through the long winter. White in color, tending towards straw-yellow, it has a grainy structure which becomes denser with aging and a buttery texture, with notes of forest and hay and a finish that becomes more piquant over time.
SF0278700
Located in the far north of Albania, the Kelmend region remains one of Europe’s least known and most inaccessible. Among Kelmend’s many typical products, mishavin stands out for its complexity and typicalness. It belongs to the “cheese in a sack” family, found across the Balkan peninsula and Anatolia. It is made only in the summer months, when the animals graze freely on the slopes of the Trojane mountains, and eaten through the long winter. White in color, tending towards straw-yellow, it has a grainy structure which becomes denser with aging and a buttery texture, with notes of forest and hay and a finish that becomes more piquant over time.
Located in the far north of Albania, the Kelmend region remains one of Europe’s least known and most inaccessible. Among Kelmend’s many typical products, mishavin stands out for its complexity and typicalness. It belongs to the “cheese in a sack” family, found across the Balkan peninsula and Anatolia. It is made only in the summer months, when the animals graze freely on the slopes of the Trojane mountains, and eaten through the long winter. White in color, tending towards straw-yellow, it has a grainy structure which becomes denser with aging and a buttery texture, with notes of forest and hay and a finish that becomes more piquant over time.
SF0278699
Located in the far north of Albania, the Kelmend region remains one of Europe’s least known and most inaccessible. Among Kelmend’s many typical products, mishavin stands out for its complexity and typicalness. It belongs to the “cheese in a sack” family, found across the Balkan peninsula and Anatolia. It is made only in the summer months, when the animals graze freely on the slopes of the Trojane mountains, and eaten through the long winter. White in color, tending towards straw-yellow, it has a grainy structure which becomes denser with aging and a buttery texture, with notes of forest and hay and a finish that becomes more piquant over time.
Located in the far north of Albania, the Kelmend region remains one of Europe’s least known and most inaccessible. Among Kelmend’s many typical products, mishavin stands out for its complexity and typicalness. It belongs to the “cheese in a sack” family, found across the Balkan peninsula and Anatolia. It is made only in the summer months, when the animals graze freely on the slopes of the Trojane mountains, and eaten through the long winter. White in color, tending towards straw-yellow, it has a grainy structure which becomes denser with aging and a buttery texture, with notes of forest and hay and a finish that becomes more piquant over time.
SF0278698
Located in the far north of Albania, the Kelmend region remains one of Europe’s least known and most inaccessible. Among Kelmend’s many typical products, mishavin stands out for its complexity and typicalness. It belongs to the “cheese in a sack” family, found across the Balkan peninsula and Anatolia. It is made only in the summer months, when the animals graze freely on the slopes of the Trojane mountains, and eaten through the long winter. White in color, tending towards straw-yellow, it has a grainy structure which becomes denser with aging and a buttery texture, with notes of forest and hay and a finish that becomes more piquant over time.
Located in the far north of Albania, the Kelmend region remains one of Europe’s least known and most inaccessible. Among Kelmend’s many typical products, mishavin stands out for its complexity and typicalness. It belongs to the “cheese in a sack” family, found across the Balkan peninsula and Anatolia. It is made only in the summer months, when the animals graze freely on the slopes of the Trojane mountains, and eaten through the long winter. White in color, tending towards straw-yellow, it has a grainy structure which becomes denser with aging and a buttery texture, with notes of forest and hay and a finish that becomes more piquant over time.
SF0278697
Located in the far north of Albania, the Kelmend region remains one of Europe’s least known and most inaccessible. Among Kelmend’s many typical products, mishavin stands out for its complexity and typicalness. It belongs to the “cheese in a sack” family, found across the Balkan peninsula and Anatolia. It is made only in the summer months, when the animals graze freely on the slopes of the Trojane mountains, and eaten through the long winter. White in color, tending towards straw-yellow, it has a grainy structure which becomes denser with aging and a buttery texture, with notes of forest and hay and a finish that becomes more piquant over time.
Located in the far north of Albania, the Kelmend region remains one of Europe’s least known and most inaccessible. Among Kelmend’s many typical products, mishavin stands out for its complexity and typicalness. It belongs to the “cheese in a sack” family, found across the Balkan peninsula and Anatolia. It is made only in the summer months, when the animals graze freely on the slopes of the Trojane mountains, and eaten through the long winter. White in color, tending towards straw-yellow, it has a grainy structure which becomes denser with aging and a buttery texture, with notes of forest and hay and a finish that becomes more piquant over time.
SF0278696
Located in the far north of Albania, the Kelmend region remains one of Europe’s least known and most inaccessible. Among Kelmend’s many typical products, mishavin stands out for its complexity and typicalness. It belongs to the “cheese in a sack” family, found across the Balkan peninsula and Anatolia. It is made only in the summer months, when the animals graze freely on the slopes of the Trojane mountains, and eaten through the long winter. White in color, tending towards straw-yellow, it has a grainy structure which becomes denser with aging and a buttery texture, with notes of forest and hay and a finish that becomes more piquant over time.
Located in the far north of Albania, the Kelmend region remains one of Europe’s least known and most inaccessible. Among Kelmend’s many typical products, mishavin stands out for its complexity and typicalness. It belongs to the “cheese in a sack” family, found across the Balkan peninsula and Anatolia. It is made only in the summer months, when the animals graze freely on the slopes of the Trojane mountains, and eaten through the long winter. White in color, tending towards straw-yellow, it has a grainy structure which becomes denser with aging and a buttery texture, with notes of forest and hay and a finish that becomes more piquant over time.
SF0278695
Located in the far north of Albania, the Kelmend region remains one of Europe’s least known and most inaccessible. Among Kelmend’s many typical products, mishavin stands out for its complexity and typicalness. It belongs to the “cheese in a sack” family, found across the Balkan peninsula and Anatolia. It is made only in the summer months, when the animals graze freely on the slopes of the Trojane mountains, and eaten through the long winter. White in color, tending towards straw-yellow, it has a grainy structure which becomes denser with aging and a buttery texture, with notes of forest and hay and a finish that becomes more piquant over time.
Located in the far north of Albania, the Kelmend region remains one of Europe’s least known and most inaccessible. Among Kelmend’s many typical products, mishavin stands out for its complexity and typicalness. It belongs to the “cheese in a sack” family, found across the Balkan peninsula and Anatolia. It is made only in the summer months, when the animals graze freely on the slopes of the Trojane mountains, and eaten through the long winter. White in color, tending towards straw-yellow, it has a grainy structure which becomes denser with aging and a buttery texture, with notes of forest and hay and a finish that becomes more piquant over time.
SF0278694
Located in the far north of Albania, the Kelmend region remains one of Europe’s least known and most inaccessible. Among Kelmend’s many typical products, mishavin stands out for its complexity and typicalness. It belongs to the “cheese in a sack” family, found across the Balkan peninsula and Anatolia. It is made only in the summer months, when the animals graze freely on the slopes of the Trojane mountains, and eaten through the long winter. White in color, tending towards straw-yellow, it has a grainy structure which becomes denser with aging and a buttery texture, with notes of forest and hay and a finish that becomes more piquant over time.
Located in the far north of Albania, the Kelmend region remains one of Europe’s least known and most inaccessible. Among Kelmend’s many typical products, mishavin stands out for its complexity and typicalness. It belongs to the “cheese in a sack” family, found across the Balkan peninsula and Anatolia. It is made only in the summer months, when the animals graze freely on the slopes of the Trojane mountains, and eaten through the long winter. White in color, tending towards straw-yellow, it has a grainy structure which becomes denser with aging and a buttery texture, with notes of forest and hay and a finish that becomes more piquant over time.
SF0278692
Located in the far north of Albania, the Kelmend region remains one of Europe’s least known and most inaccessible. Among Kelmend’s many typical products, mishavin stands out for its complexity and typicalness. It belongs to the “cheese in a sack” family, found across the Balkan peninsula and Anatolia. It is made only in the summer months, when the animals graze freely on the slopes of the Trojane mountains, and eaten through the long winter. White in color, tending towards straw-yellow, it has a grainy structure which becomes denser with aging and a buttery texture, with notes of forest and hay and a finish that becomes more piquant over time.
Located in the far north of Albania, the Kelmend region remains one of Europe’s least known and most inaccessible. Among Kelmend’s many typical products, mishavin stands out for its complexity and typicalness. It belongs to the “cheese in a sack” family, found across the Balkan peninsula and Anatolia. It is made only in the summer months, when the animals graze freely on the slopes of the Trojane mountains, and eaten through the long winter. White in color, tending towards straw-yellow, it has a grainy structure which becomes denser with aging and a buttery texture, with notes of forest and hay and a finish that becomes more piquant over time.
SF0278691
Located in the far north of Albania, the Kelmend region remains one of Europe’s least known and most inaccessible. Among Kelmend’s many typical products, mishavin stands out for its complexity and typicalness. It belongs to the “cheese in a sack” family, found across the Balkan peninsula and Anatolia. It is made only in the summer months, when the animals graze freely on the slopes of the Trojane mountains, and eaten through the long winter. White in color, tending towards straw-yellow, it has a grainy structure which becomes denser with aging and a buttery texture, with notes of forest and hay and a finish that becomes more piquant over time.
Located in the far north of Albania, the Kelmend region remains one of Europe’s least known and most inaccessible. Among Kelmend’s many typical products, mishavin stands out for its complexity and typicalness. It belongs to the “cheese in a sack” family, found across the Balkan peninsula and Anatolia. It is made only in the summer months, when the animals graze freely on the slopes of the Trojane mountains, and eaten through the long winter. White in color, tending towards straw-yellow, it has a grainy structure which becomes denser with aging and a buttery texture, with notes of forest and hay and a finish that becomes more piquant over time.
SF0278690
Located in the far north of Albania, the Kelmend region remains one of Europe’s least known and most inaccessible. Among Kelmend’s many typical products, mishavin stands out for its complexity and typicalness. It belongs to the “cheese in a sack” family, found across the Balkan peninsula and Anatolia. It is made only in the summer months, when the animals graze freely on the slopes of the Trojane mountains, and eaten through the long winter. White in color, tending towards straw-yellow, it has a grainy structure which becomes denser with aging and a buttery texture, with notes of forest and hay and a finish that becomes more piquant over time.
Located in the far north of Albania, the Kelmend region remains one of Europe’s least known and most inaccessible. Among Kelmend’s many typical products, mishavin stands out for its complexity and typicalness. It belongs to the “cheese in a sack” family, found across the Balkan peninsula and Anatolia. It is made only in the summer months, when the animals graze freely on the slopes of the Trojane mountains, and eaten through the long winter. White in color, tending towards straw-yellow, it has a grainy structure which becomes denser with aging and a buttery texture, with notes of forest and hay and a finish that becomes more piquant over time.
SF0278689
Located in the far north of Albania, the Kelmend region remains one of Europe’s least known and most inaccessible. Among Kelmend’s many typical products, mishavin stands out for its complexity and typicalness. It belongs to the “cheese in a sack” family, found across the Balkan peninsula and Anatolia. It is made only in the summer months, when the animals graze freely on the slopes of the Trojane mountains, and eaten through the long winter. White in color, tending towards straw-yellow, it has a grainy structure which becomes denser with aging and a buttery texture, with notes of forest and hay and a finish that becomes more piquant over time.
Located in the far north of Albania, the Kelmend region remains one of Europe’s least known and most inaccessible. Among Kelmend’s many typical products, mishavin stands out for its complexity and typicalness. It belongs to the “cheese in a sack” family, found across the Balkan peninsula and Anatolia. It is made only in the summer months, when the animals graze freely on the slopes of the Trojane mountains, and eaten through the long winter. White in color, tending towards straw-yellow, it has a grainy structure which becomes denser with aging and a buttery texture, with notes of forest and hay and a finish that becomes more piquant over time.
SF0278688
Located in the far north of Albania, the Kelmend region remains one of Europe’s least known and most inaccessible. Among Kelmend’s many typical products, mishavin stands out for its complexity and typicalness. It belongs to the “cheese in a sack” family, found across the Balkan peninsula and Anatolia. It is made only in the summer months, when the animals graze freely on the slopes of the Trojane mountains, and eaten through the long winter. White in color, tending towards straw-yellow, it has a grainy structure which becomes denser with aging and a buttery texture, with notes of forest and hay and a finish that becomes more piquant over time.
Located in the far north of Albania, the Kelmend region remains one of Europe’s least known and most inaccessible. Among Kelmend’s many typical products, mishavin stands out for its complexity and typicalness. It belongs to the “cheese in a sack” family, found across the Balkan peninsula and Anatolia. It is made only in the summer months, when the animals graze freely on the slopes of the Trojane mountains, and eaten through the long winter. White in color, tending towards straw-yellow, it has a grainy structure which becomes denser with aging and a buttery texture, with notes of forest and hay and a finish that becomes more piquant over time.
SF0278687
Located in the far north of Albania, the Kelmend region remains one of Europe’s least known and most inaccessible. Among Kelmend’s many typical products, mishavin stands out for its complexity and typicalness. It belongs to the “cheese in a sack” family, found across the Balkan peninsula and Anatolia. It is made only in the summer months, when the animals graze freely on the slopes of the Trojane mountains, and eaten through the long winter. White in color, tending towards straw-yellow, it has a grainy structure which becomes denser with aging and a buttery texture, with notes of forest and hay and a finish that becomes more piquant over time.
Located in the far north of Albania, the Kelmend region remains one of Europe’s least known and most inaccessible. Among Kelmend’s many typical products, mishavin stands out for its complexity and typicalness. It belongs to the “cheese in a sack” family, found across the Balkan peninsula and Anatolia. It is made only in the summer months, when the animals graze freely on the slopes of the Trojane mountains, and eaten through the long winter. White in color, tending towards straw-yellow, it has a grainy structure which becomes denser with aging and a buttery texture, with notes of forest and hay and a finish that becomes more piquant over time.
SF0278686
Located in the far north of Albania, the Kelmend region remains one of Europe’s least known and most inaccessible. Among Kelmend’s many typical products, mishavin stands out for its complexity and typicalness. It belongs to the “cheese in a sack” family, found across the Balkan peninsula and Anatolia. It is made only in the summer months, when the animals graze freely on the slopes of the Trojane mountains, and eaten through the long winter. White in color, tending towards straw-yellow, it has a grainy structure which becomes denser with aging and a buttery texture, with notes of forest and hay and a finish that becomes more piquant over time.
Located in the far north of Albania, the Kelmend region remains one of Europe’s least known and most inaccessible. Among Kelmend’s many typical products, mishavin stands out for its complexity and typicalness. It belongs to the “cheese in a sack” family, found across the Balkan peninsula and Anatolia. It is made only in the summer months, when the animals graze freely on the slopes of the Trojane mountains, and eaten through the long winter. White in color, tending towards straw-yellow, it has a grainy structure which becomes denser with aging and a buttery texture, with notes of forest and hay and a finish that becomes more piquant over time.
SF0278685
Located in the far north of Albania, the Kelmend region remains one of Europe’s least known and most inaccessible. Among Kelmend’s many typical products, mishavin stands out for its complexity and typicalness. It belongs to the “cheese in a sack” family, found across the Balkan peninsula and Anatolia. It is made only in the summer months, when the animals graze freely on the slopes of the Trojane mountains, and eaten through the long winter. White in color, tending towards straw-yellow, it has a grainy structure which becomes denser with aging and a buttery texture, with notes of forest and hay and a finish that becomes more piquant over time.
Located in the far north of Albania, the Kelmend region remains one of Europe’s least known and most inaccessible. Among Kelmend’s many typical products, mishavin stands out for its complexity and typicalness. It belongs to the “cheese in a sack” family, found across the Balkan peninsula and Anatolia. It is made only in the summer months, when the animals graze freely on the slopes of the Trojane mountains, and eaten through the long winter. White in color, tending towards straw-yellow, it has a grainy structure which becomes denser with aging and a buttery texture, with notes of forest and hay and a finish that becomes more piquant over time.
SF0278684
Located in the far north of Albania, the Kelmend region remains one of Europe’s least known and most inaccessible. Among Kelmend’s many typical products, mishavin stands out for its complexity and typicalness. It belongs to the “cheese in a sack” family, found across the Balkan peninsula and Anatolia. It is made only in the summer months, when the animals graze freely on the slopes of the Trojane mountains, and eaten through the long winter. White in color, tending towards straw-yellow, it has a grainy structure which becomes denser with aging and a buttery texture, with notes of forest and hay and a finish that becomes more piquant over time.
Located in the far north of Albania, the Kelmend region remains one of Europe’s least known and most inaccessible. Among Kelmend’s many typical products, mishavin stands out for its complexity and typicalness. It belongs to the “cheese in a sack” family, found across the Balkan peninsula and Anatolia. It is made only in the summer months, when the animals graze freely on the slopes of the Trojane mountains, and eaten through the long winter. White in color, tending towards straw-yellow, it has a grainy structure which becomes denser with aging and a buttery texture, with notes of forest and hay and a finish that becomes more piquant over time.
SF0250352
Located in the far north of Albania, the Kelmend region remains one of Europe’s least known and most inaccessible. Among Kelmend’s many typical products, mishavin stands out for its complexity and typicalness. It belongs to the “cheese in a sack” family, found across the Balkan peninsula and Anatolia. It is made only in the summer months, when the animals graze freely on the slopes of the Trojane mountains, and eaten through the long winter. White in color, tending towards straw-yellow, it has a grainy structure which becomes denser with aging and a buttery texture, with notes of forest and hay and a finish that becomes more piquant over time.
Located in the far north of Albania, the Kelmend region remains one of Europe’s least known and most inaccessible. Among Kelmend’s many typical products, mishavin stands out for its complexity and typicalness. It belongs to the “cheese in a sack” family, found across the Balkan peninsula and Anatolia. It is made only in the summer months, when the animals graze freely on the slopes of the Trojane mountains, and eaten through the long winter. White in color, tending towards straw-yellow, it has a grainy structure which becomes denser with aging and a buttery texture, with notes of forest and hay and a finish that becomes more piquant over time.
SF0250351
Located in the far north of Albania, the Kelmend region remains one of Europe’s least known and most inaccessible. Among Kelmend’s many typical products, mishavin stands out for its complexity and typicalness. It belongs to the “cheese in a sack” family, found across the Balkan peninsula and Anatolia. It is made only in the summer months, when the animals graze freely on the slopes of the Trojane mountains, and eaten through the long winter. White in color, tending towards straw-yellow, it has a grainy structure which becomes denser with aging and a buttery texture, with notes of forest and hay and a finish that becomes more piquant over time.
Located in the far north of Albania, the Kelmend region remains one of Europe’s least known and most inaccessible. Among Kelmend’s many typical products, mishavin stands out for its complexity and typicalness. It belongs to the “cheese in a sack” family, found across the Balkan peninsula and Anatolia. It is made only in the summer months, when the animals graze freely on the slopes of the Trojane mountains, and eaten through the long winter. White in color, tending towards straw-yellow, it has a grainy structure which becomes denser with aging and a buttery texture, with notes of forest and hay and a finish that becomes more piquant over time.
SF0250350
Located in the far north of Albania, the Kelmend region remains one of Europe’s least known and most inaccessible. Among Kelmend’s many typical products, mishavin stands out for its complexity and typicalness. It belongs to the “cheese in a sack” family, found across the Balkan peninsula and Anatolia. It is made only in the summer months, when the animals graze freely on the slopes of the Trojane mountains, and eaten through the long winter. White in color, tending towards straw-yellow, it has a grainy structure which becomes denser with aging and a buttery texture, with notes of forest and hay and a finish that becomes more piquant over time.
Located in the far north of Albania, the Kelmend region remains one of Europe’s least known and most inaccessible. Among Kelmend’s many typical products, mishavin stands out for its complexity and typicalness. It belongs to the “cheese in a sack” family, found across the Balkan peninsula and Anatolia. It is made only in the summer months, when the animals graze freely on the slopes of the Trojane mountains, and eaten through the long winter. White in color, tending towards straw-yellow, it has a grainy structure which becomes denser with aging and a buttery texture, with notes of forest and hay and a finish that becomes more piquant over time.
SF0250347
Located in the far north of Albania, the Kelmend region remains one of Europe’s least known and most inaccessible. Among Kelmend’s many typical products, mishavin stands out for its complexity and typicalness. It belongs to the “cheese in a sack” family, found across the Balkan peninsula and Anatolia. It is made only in the summer months, when the animals graze freely on the slopes of the Trojane mountains, and eaten through the long winter. White in color, tending towards straw-yellow, it has a grainy structure which becomes denser with aging and a buttery texture, with notes of forest and hay and a finish that becomes more piquant over time.
Located in the far north of Albania, the Kelmend region remains one of Europe’s least known and most inaccessible. Among Kelmend’s many typical products, mishavin stands out for its complexity and typicalness. It belongs to the “cheese in a sack” family, found across the Balkan peninsula and Anatolia. It is made only in the summer months, when the animals graze freely on the slopes of the Trojane mountains, and eaten through the long winter. White in color, tending towards straw-yellow, it has a grainy structure which becomes denser with aging and a buttery texture, with notes of forest and hay and a finish that becomes more piquant over time.
SF0250345
Located in the far north of Albania, the Kelmend region remains one of Europe’s least known and most inaccessible. Among Kelmend’s many typical products, mishavin stands out for its complexity and typicalness. It belongs to the “cheese in a sack” family, found across the Balkan peninsula and Anatolia. It is made only in the summer months, when the animals graze freely on the slopes of the Trojane mountains, and eaten through the long winter. White in color, tending towards straw-yellow, it has a grainy structure which becomes denser with aging and a buttery texture, with notes of forest and hay and a finish that becomes more piquant over time.
Located in the far north of Albania, the Kelmend region remains one of Europe’s least known and most inaccessible. Among Kelmend’s many typical products, mishavin stands out for its complexity and typicalness. It belongs to the “cheese in a sack” family, found across the Balkan peninsula and Anatolia. It is made only in the summer months, when the animals graze freely on the slopes of the Trojane mountains, and eaten through the long winter. White in color, tending towards straw-yellow, it has a grainy structure which becomes denser with aging and a buttery texture, with notes of forest and hay and a finish that becomes more piquant over time.
SF0247151
SF0225179
SF0225158
SF0171065
Gliko is an important element of the local cuisine in Përmet and is made from many different fruits and vegetables, all grown locally by many of the valley’s small-scale farmers. ‘Walnut husk’ gliko, made from whole green walnuts, is the most common style and other popular variations include white cherry, eggplant, wild fig, plum and apricot.
Gliko is an important element of the local cuisine in Përmet and is made from many different fruits and vegetables, all grown locally by many of the valley’s small-scale farmers. ‘Walnut husk’ gliko, made from whole green walnuts, is the most common style and other popular variations include white cherry, eggplant, wild fig, plum and apricot.
SF0171064
Gliko is an important element of the local cuisine in Përmet and is made from many different fruits and vegetables, all grown locally by many of the valley’s small-scale farmers. ‘Walnut husk’ gliko, made from whole green walnuts, is the most common style and other popular variations include white cherry, eggplant, wild fig, plum and apricot.
Gliko is an important element of the local cuisine in Përmet and is made from many different fruits and vegetables, all grown locally by many of the valley’s small-scale farmers. ‘Walnut husk’ gliko, made from whole green walnuts, is the most common style and other popular variations include white cherry, eggplant, wild fig, plum and apricot.
SF0171063
Gliko is an important element of the local cuisine in Përmet and is made from many different fruits and vegetables, all grown locally by many of the valley’s small-scale farmers. ‘Walnut husk’ gliko, made from whole green walnuts, is the most common style and other popular variations include white cherry, eggplant, wild fig, plum and apricot.
Gliko is an important element of the local cuisine in Përmet and is made from many different fruits and vegetables, all grown locally by many of the valley’s small-scale farmers. ‘Walnut husk’ gliko, made from whole green walnuts, is the most common style and other popular variations include white cherry, eggplant, wild fig, plum and apricot.
SF0171062
Gliko is an important element of the local cuisine in Përmet and is made from many different fruits and vegetables, all grown locally by many of the valley’s small-scale farmers. ‘Walnut husk’ gliko, made from whole green walnuts, is the most common style and other popular variations include white cherry, eggplant, wild fig, plum and apricot.
Gliko is an important element of the local cuisine in Përmet and is made from many different fruits and vegetables, all grown locally by many of the valley’s small-scale farmers. ‘Walnut husk’ gliko, made from whole green walnuts, is the most common style and other popular variations include white cherry, eggplant, wild fig, plum and apricot.
SF0171061
Gliko is an important element of the local cuisine in Përmet and is made from many different fruits and vegetables, all grown locally by many of the valley’s small-scale farmers. ‘Walnut husk’ gliko, made from whole green walnuts, is the most common style and other popular variations include white cherry, eggplant, wild fig, plum and apricot.
Gliko is an important element of the local cuisine in Përmet and is made from many different fruits and vegetables, all grown locally by many of the valley’s small-scale farmers. ‘Walnut husk’ gliko, made from whole green walnuts, is the most common style and other popular variations include white cherry, eggplant, wild fig, plum and apricot.
SF0171060
Gliko is an important element of the local cuisine in Përmet and is made from many different fruits and vegetables, all grown locally by many of the valley’s small-scale farmers. ‘Walnut husk’ gliko, made from whole green walnuts, is the most common style and other popular variations include white cherry, eggplant, wild fig, plum and apricot.
Gliko is an important element of the local cuisine in Përmet and is made from many different fruits and vegetables, all grown locally by many of the valley’s small-scale farmers. ‘Walnut husk’ gliko, made from whole green walnuts, is the most common style and other popular variations include white cherry, eggplant, wild fig, plum and apricot.
SF0171059
Gliko is an important element of the local cuisine in Përmet and is made from many different fruits and vegetables, all grown locally by many of the valley’s small-scale farmers. ‘Walnut husk’ gliko, made from whole green walnuts, is the most common style and other popular variations include white cherry, eggplant, wild fig, plum and apricot.
Gliko is an important element of the local cuisine in Përmet and is made from many different fruits and vegetables, all grown locally by many of the valley’s small-scale farmers. ‘Walnut husk’ gliko, made from whole green walnuts, is the most common style and other popular variations include white cherry, eggplant, wild fig, plum and apricot.
SF0171058
Gliko is an important element of the local cuisine in Përmet and is made from many different fruits and vegetables, all grown locally by many of the valley’s small-scale farmers. ‘Walnut husk’ gliko, made from whole green walnuts, is the most common style and other popular variations include white cherry, eggplant, wild fig, plum and apricot.
Gliko is an important element of the local cuisine in Përmet and is made from many different fruits and vegetables, all grown locally by many of the valley’s small-scale farmers. ‘Walnut husk’ gliko, made from whole green walnuts, is the most common style and other popular variations include white cherry, eggplant, wild fig, plum and apricot.
SF0171057
Gliko is an important element of the local cuisine in Përmet and is made from many different fruits and vegetables, all grown locally by many of the valley’s small-scale farmers. ‘Walnut husk’ gliko, made from whole green walnuts, is the most common style and other popular variations include white cherry, eggplant, wild fig, plum and apricot.
Gliko is an important element of the local cuisine in Përmet and is made from many different fruits and vegetables, all grown locally by many of the valley’s small-scale farmers. ‘Walnut husk’ gliko, made from whole green walnuts, is the most common style and other popular variations include white cherry, eggplant, wild fig, plum and apricot.
SF0171056
Gliko is an important element of the local cuisine in Përmet and is made from many different fruits and vegetables, all grown locally by many of the valley’s small-scale farmers. ‘Walnut husk’ gliko, made from whole green walnuts, is the most common style and other popular variations include white cherry, eggplant, wild fig, plum and apricot.
Gliko is an important element of the local cuisine in Përmet and is made from many different fruits and vegetables, all grown locally by many of the valley’s small-scale farmers. ‘Walnut husk’ gliko, made from whole green walnuts, is the most common style and other popular variations include white cherry, eggplant, wild fig, plum and apricot.
SF0171055
Gliko is an important element of the local cuisine in Përmet and is made from many different fruits and vegetables, all grown locally by many of the valley’s small-scale farmers. ‘Walnut husk’ gliko, made from whole green walnuts, is the most common style and other popular variations include white cherry, eggplant, wild fig, plum and apricot.
Gliko is an important element of the local cuisine in Përmet and is made from many different fruits and vegetables, all grown locally by many of the valley’s small-scale farmers. ‘Walnut husk’ gliko, made from whole green walnuts, is the most common style and other popular variations include white cherry, eggplant, wild fig, plum and apricot.
SF0171054
Gliko is an important element of the local cuisine in Përmet and is made from many different fruits and vegetables, all grown locally by many of the valley’s small-scale farmers. ‘Walnut husk’ gliko, made from whole green walnuts, is the most common style and other popular variations include white cherry, eggplant, wild fig, plum and apricot.
Gliko is an important element of the local cuisine in Përmet and is made from many different fruits and vegetables, all grown locally by many of the valley’s small-scale farmers. ‘Walnut husk’ gliko, made from whole green walnuts, is the most common style and other popular variations include white cherry, eggplant, wild fig, plum and apricot.
SF0171053
Gliko is an important element of the local cuisine in Përmet and is made from many different fruits and vegetables, all grown locally by many of the valley’s small-scale farmers. ‘Walnut husk’ gliko, made from whole green walnuts, is the most common style and other popular variations include white cherry, eggplant, wild fig, plum and apricot.
Gliko is an important element of the local cuisine in Përmet and is made from many different fruits and vegetables, all grown locally by many of the valley’s small-scale farmers. ‘Walnut husk’ gliko, made from whole green walnuts, is the most common style and other popular variations include white cherry, eggplant, wild fig, plum and apricot.
SF0171052
Gliko is an important element of the local cuisine in Përmet and is made from many different fruits and vegetables, all grown locally by many of the valley’s small-scale farmers. ‘Walnut husk’ gliko, made from whole green walnuts, is the most common style and other popular variations include white cherry, eggplant, wild fig, plum and apricot.
Gliko is an important element of the local cuisine in Përmet and is made from many different fruits and vegetables, all grown locally by many of the valley’s small-scale farmers. ‘Walnut husk’ gliko, made from whole green walnuts, is the most common style and other popular variations include white cherry, eggplant, wild fig, plum and apricot.
SF0171051
Gliko is an important element of the local cuisine in Përmet and is made from many different fruits and vegetables, all grown locally by many of the valley’s small-scale farmers. ‘Walnut husk’ gliko, made from whole green walnuts, is the most common style and other popular variations include white cherry, eggplant, wild fig, plum and apricot.
Gliko is an important element of the local cuisine in Përmet and is made from many different fruits and vegetables, all grown locally by many of the valley’s small-scale farmers. ‘Walnut husk’ gliko, made from whole green walnuts, is the most common style and other popular variations include white cherry, eggplant, wild fig, plum and apricot.
SF0171050
Gliko is an important element of the local cuisine in Përmet and is made from many different fruits and vegetables, all grown locally by many of the valley’s small-scale farmers. ‘Walnut husk’ gliko, made from whole green walnuts, is the most common style and other popular variations include white cherry, eggplant, wild fig, plum and apricot.
Gliko is an important element of the local cuisine in Përmet and is made from many different fruits and vegetables, all grown locally by many of the valley’s small-scale farmers. ‘Walnut husk’ gliko, made from whole green walnuts, is the most common style and other popular variations include white cherry, eggplant, wild fig, plum and apricot.
SF0171049
Gliko is an important element of the local cuisine in Përmet and is made from many different fruits and vegetables, all grown locally by many of the valley’s small-scale farmers. ‘Walnut husk’ gliko, made from whole green walnuts, is the most common style and other popular variations include white cherry, eggplant, wild fig, plum and apricot.
Gliko is an important element of the local cuisine in Përmet and is made from many different fruits and vegetables, all grown locally by many of the valley’s small-scale farmers. ‘Walnut husk’ gliko, made from whole green walnuts, is the most common style and other popular variations include white cherry, eggplant, wild fig, plum and apricot.
SF0171047
Gliko is an important element of the local cuisine in Përmet and is made from many different fruits and vegetables, all grown locally by many of the valley’s small-scale farmers. ‘Walnut husk’ gliko, made from whole green walnuts, is the most common style and other popular variations include white cherry, eggplant, wild fig, plum and apricot.
Gliko is an important element of the local cuisine in Përmet and is made from many different fruits and vegetables, all grown locally by many of the valley’s small-scale farmers. ‘Walnut husk’ gliko, made from whole green walnuts, is the most common style and other popular variations include white cherry, eggplant, wild fig, plum and apricot.
SF0171042
Gliko is an important element of the local cuisine in Përmet and is made from many different fruits and vegetables, all grown locally by many of the valley’s small-scale farmers. ‘Walnut husk’ gliko, made from whole green walnuts, is the most common style and other popular variations include white cherry, eggplant, wild fig, plum and apricot.
Gliko is an important element of the local cuisine in Përmet and is made from many different fruits and vegetables, all grown locally by many of the valley’s small-scale farmers. ‘Walnut husk’ gliko, made from whole green walnuts, is the most common style and other popular variations include white cherry, eggplant, wild fig, plum and apricot.
SF0171040
Gliko is an important element of the local cuisine in Përmet and is made from many different fruits and vegetables, all grown locally by many of the valley’s small-scale farmers. ‘Walnut husk’ gliko, made from whole green walnuts, is the most common style and other popular variations include white cherry, eggplant, wild fig, plum and apricot.
Gliko is an important element of the local cuisine in Përmet and is made from many different fruits and vegetables, all grown locally by many of the valley’s small-scale farmers. ‘Walnut husk’ gliko, made from whole green walnuts, is the most common style and other popular variations include white cherry, eggplant, wild fig, plum and apricot.
SF0171039
Gliko is an important element of the local cuisine in Përmet and is made from many different fruits and vegetables, all grown locally by many of the valley’s small-scale farmers. ‘Walnut husk’ gliko, made from whole green walnuts, is the most common style and other popular variations include white cherry, eggplant, wild fig, plum and apricot.
Gliko is an important element of the local cuisine in Përmet and is made from many different fruits and vegetables, all grown locally by many of the valley’s small-scale farmers. ‘Walnut husk’ gliko, made from whole green walnuts, is the most common style and other popular variations include white cherry, eggplant, wild fig, plum and apricot.
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