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Like many villages the people here have got together to earn extra income from agro-tourism.
We enjoyed a lunch that commenced with a starter of a variety of small savoury meat balls, skinless sausage, hard boiled eggs, tomato and cucmuber. This was followed by a wholesome soup together with home made bread and a main course of meat and spiced potatoes. For desert there was a selection of traditional sweet pastries.
Plum brandy was also featured along with a local red wine.
In this locality the plum brandy is only distilled once and has a slightly different taste from that we had sampled in Priest's house. There the brandy was completely colourless and had been distilled twice making it somewhat more potent.
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