Ottoman, Greek, Italian and highland cooking on one table.
- Byrek, in every regional variant, the national everyday food
- Tavë kosi, lamb baked under yoghurt and egg; the closest thing to a national dish
- Fërgesë, peppers, tomato and cottage cheese, from Tirana
- Flija, layered pancake cooked under a lid of embers, northern
- Speca me gjizë, japrak, qofte, paçe
Raki is domestic infrastructure rather than a drink, home-distilled, offered on arrival, non-negotiable.
Albania grows native grapes found almost nowhere else, Kallmet, Shesh i Bardhë, Shesh i Zi, on a winemaking tradition with roots in the Illyrian period.
Research by ARBËR, the Living Museum of Albania. Published facts are verified or presented as open debate.