The discovery of the territory of Skrapar is also a culinary journey through the flavors and aromas typical of a predominantly agricultural area, where the products of the earth, along with the meat – mainly lamb – form the basis of the traditional cuisine.

The dish par excellence is the roast meat, as well as through much of Albania, but declined in these parts, and more specifically lamb roasted in an oven or the spit, the undisputed protagonist of most of the tables made ready for festivities and special meetings of family. The main meal of the day is lunch, which loosely ample space for soups with meat and vegetables ( Supa me perime ), fresh seasonal salads, ( Sallata jeshile ,made from cucumbers, onions, peppers, eggplant, zucchini, tomatoes) and is accompanied by Kos , yogurt made from goat’s milk, the cheese but also plays an important role, the most common varieties are the white cheeses and Kaçkavall.

Other specialties are Pershesh me pule (brased chicken and bread crumbs ), Tava me perimeter (vegetables and cheese casserole  baked in the oven. Vegetables most often used are eggplant, tomatoes, zucchini and onions), bifteki a kind of hamburger, prepared with minced veal and seasoned with yogurt sauce, or Dacro byrek , a turnover stuffed with mixed vegetables (spinach and zucchini), preparations of rice pilaf , the dolma grape leaf rolls stuffed with minced meat and rice, Choba a stew of veal picante, Lacro (crepes with honey yogurt and scallions), cucureza (rice with meat and yogurt sauce), pet (local pasta that is cooked with eggs), pasderma (dried meat of goat).

There are also many local confectioneries, among the most common bakllava , and panispanja , a sugar soaked sponge cake.

A kitchen in a large part influenced by the neighboring Balkan and Mediterranean cuisine, where the raw materials are quite outstanding and unspoiled, authentic and genuine, without artificial flavors or ‘manipulation’. You just have to give it a try.