Without a doubt, the cultural heritage of the Pogradec Region could not be understood without its unique and diverse gastronomy. As part of the Albanian tradition in the field of cultural heritage, it is closely linked to the ethnographic elements, traditions, customs and the characteristic environment of the area itself.
Preparing provisions is an ancient tradition of the entire Pogradec region, both in the village and in the city. The extension of the winter period makes it necessary to collect food and prepare it, starting at the end of the summer and beginning of autumn. During this period, petkat, sweet and sour trahan, oshafet, jams, pickles from the simplest to the most filling are prepared.
In late autumn, the preparation of the semolina porridge, the llukaniks and the kollofacets is carried out. The production of wine and brandy accompanies the preparation of stocks, which are stored in special rooms (cellars or cellars) of private houses in the village and in the city. The traditional cuisine is liked and preferred by everyone for its freshness and organic qualities.
The city of Pogradec as well as the villages located along Lake Ohrid such as Tushemishti, Pojska, Lini offer cooking of koran fish (such as koran fish casserole which is part of the intangible cultural heritage), trout, belushka, carp, eel, etc. Among the dough-based dishes we mention different types of bread such as corn bread, wheat bread, chickpea bread, kulaç.lakror, petanik, pancakes. In the rich range of traditional dishes we cannot leave without mentioning the various sweets such as baklava, oshmare, hasude, revani, hallva, sheqerpare, qumeshtor, etc.
