Rakia in the Këlcya area constitutes an important element of the local culinary tradition and culture. Produced mainly in family settings and artisanal workshops, Këlcyra rakia is known for its high quality and characteristic aroma, which stem from the use of local fruits and traditional distillation processes. The most common types are grape rakia and plum rakia, which are sustainably cultivated in the hilly and mountainous areas of the region.
