For anyone curious to explore it, Albania offers itself generously to visitors, revealing fine mountain landscapes, hilly areas, lakes, woodlands, fields of olive trees, crystalline sea and Mediterranean vegetation. Dominated by Illyrians, Romans and Greeks, this land his always fought to defend its freedom and its traditions.
Rich culinary traditions, full of flavor: varied and convivial
The gastronomic traditions of this land reflect the richness and variety of its history: influenced by both Greek and Turkish cooking, Albanian dishes feature simple and genuine ingredients and bold uncomplicated flavors. One of the most popular dishes is Dromesat, related to both pasta and polenta, made from flour lumps and tasting strongly of oregano, or also Rashkatjel, a long pasta similar to bucatini, or Byreh, a kind of bun made with lard or melted butter, flour and water. In Albania food is synonymous with pleasure, culture, conviviality and hospitality, the latter being considered a sacred value. The Albanese say “My house belongs to my guest”, and hospitality has always been connected with the idea of food.
Albania at Expo Milano 2015: food, history and mystery
The Albanian Pavilion of hearth and home in the Universal Exposition is intended to be a space for dialogue and exchange on development and growth, following the need to identify consumers’ new needs and the best productive processes, with the aim of constructing an international network of opportunities for tourism and investments.