Food being served at the festival: 

• Priganice - small, round pieces of dough that are deep-fried until golden and crispy on the outside, while remaining soft and fluffy on the inside. They're similar to fritters or doughnuts but without a hole. Priganice are often served as a snack, appetiser or breakfast dish, and can be either sweet or savoury.
   
• Projice - a type of cornbread made primarily from cornmeal, projice is simple and rustic and has been a staple in Montenegrin cuisine for centuries. It's often enjoyed as a side dish, snack or even a main course.
   
• Pršut (prosciutto) - the methods of making Njeguški pršut have been passed down through generations, preserving its artisanal quality and authenticity. This dry-cured ham is a symbol of Montenegrin tradition and pride.

• Olive oil - Montenegrin olive oil is a premium product known for its rich flavour, health benefits and traditional production methods. It holds a special place in Montenegrin cuisine and culture.
   
• Njeguški sir - named after the village of Njeguši, this is one of the most famous Montenegrin cheeses. It's a semi-hard cheese made from cow's milk, sometimes blended with sheep's or goat's milk. Njeguški sir has a rich, creamy flavour and is often aged to enhance its taste.
   
• Wine - Montenegrin wine has a rich history and is an essential part of the country's cultural and gastronomic heritage. The diverse climate and fertile soils of Montenegro create ideal conditions for viticulture.