In a seductive landscape where age-old traditions and dialect live on, the authentic flavours of recipes from a previous age have been rediscovered, no more so than in Lusevera.

Ocikana: knobs of polenta seasoned with milk, melted butter and cheese.

Stak: a mash of potato or beans seasoned with melted lard or butter and lightly fried garlic.

Pozganik: sausage cooked in milk with added flour.

Gramperesa: corn flour and potato polenta.

Mesta: soft polenta individually served with a dressing of cold milk.

Mosnik: paste of corn flour, and boiled beans or  chestnuts, to be eaten dipped in milk.

Olac: soft corn flour polenta cooked in milk,

Paaca: a focaccia made from corn flour, milk and butter.