No, it's not the name of a Wall Street firm or an acronym for a special-purpose unit. This acronym lived before film abbreviations were even in the cards. It contains the old knowledge of Pannonian hedonists and born culinary experts - for the preparation of a top delicacy, not only "what" is important, but also "how". If you have a good piece of meat or fish, don't, if you don't have to, "suddenly fry" it. Top-quality ingredients deserve the right ambience to turn them into top-quality delicacies. That's why there is K as "kazan" (or cauldron). The best finger-licking fish stew and goulash will be created in its interior, which is crucified over the fire. If a leg is lost somewhere - a cauldron without legs is like a fiche without pepper - "L" can come into play as a pot (lonac), also known as a jar in some places. Not only is it not a replacement vessel for preparation (as it may appear now), but it is also the natural place of origin of numerous specialties whose taste is not so easily forgotten. Whether you tasted a thick "gulaš" from it, i.e. perkelt of poultry, river fish (catfish, perch and/or carp), delicious stew, sauce, or home-made beans cooked with a special "self-mixing" technique, don't leave Slavonia and Baranja without first taking a look at the pot.

And when you're already peeking, take a look under the "P" as a bake (peka). The trademark slightly further south, Dinaric cuisine gives its soul to certain specialties from the plains: veal, venison, baked vegetables, breasts, backs and shanks in a thousand and one ways. Finally, in a more modern version - because the ovens are younger than the hearth - the chefs of Slavonija and Baranja will also refer to "T" as a casserole (tepsija), preparing in it various roasts, venison and other specialties from the menu of our excellent restaurants from Karanac and Vardarac in Baranja to Osijek and Đakovo .