Albania has a large livestock and animal husbandry industry. The southern parts of the country are especially favorable for animal husbandry, since pastures and forage resources are rich. Some Albanian producers have started small organic meat production here and they are gaining popularity. There are also many dairy farms here. Gjirokastra, in particular, is home to several large dairy factories. Large milk production (from cows and sheep) results in a variety of delicious yoghurts, cheeses and other dairy products. The region produces the famous sheep’s yogurt – so thick that it needs to be cut with a knife. Some typical dishes served in the regions around Gjirokastra and Saranda are meat and cheese pies, as well as rich soups with lemon and rice, among others. Desserts include baklava and many other regional dishes. Olive and citrus trees thrive here in the mild climate. Olives are served as appetizers and often added to salads and other vegetarian and meat dishes. Raki made from grapes is part of most dishes and serves to enhance local tastes. Raki and wine-growing pools found in the Gjirokastra region date back to antiquity and confirm that the making of raki in this region is a thousand-year-old practice. In the Pogradetsky region, the production of wine or raki usually takes place in small farms. Often the same recipes that are passed down from generation to generation are used. The production takes place in the cool corners of the house and enhances the soft taste of the wine. Fish dishes are also known in the Pogradetsky region. Koran fish is fried and mixed with sauces and spices. Several types of fresh water, sardel and cyronkat, fried and eaten in large quantities. Dishes with “gliko” nuts are also common. Throughout the western part of this region runs the Albanian Riviera, where you can enjoy delicious seafood in a picturesque and beautiful area. One of the most attractive destinations in the entire country, this area has a lot to offer and will delight travelers with countless attractions.
