Don't be fooled by the title's "innuendo" - the next few lines are not in the service of announcing the star of electronic music (or her undiscovered Pannonian imitator, Tijesto). Behind the electrified, futuristic title hides a glimpse into one of the most original parts of the Slavonian-Baranja, and probably Croatian, gastronomic heritage. The heritage is as authentic as the terms unknown to the average reader and visitor, such as lokšica, trganac, zavezanac, čikovi, taške and tarana, gomboc and čikmaš, makem, serem and orem dough. Through the game of associations, we realize the signal only on this "makem, sirem and orem dough" - what Tiesto, what DJs and electronics, so here we are talking about dough delicacies!

Dough obtained from treasures from and from the black Pannonian land, pliable and handmade, shaped into forms that tell the story of a forgotten migration and the cultural exchange that followed it. Namely, most of our local, ancient recipes for side dishes and desserts from dough arrived in Slavonia, and especially Baranja, in a bundle of immigrants who, in search of a better life, sailed down the Danube from Austria and Germany three hundred years ago.

Their art of preparing delicacies from dough - whether it's side dishes for various stews and stews, or desserts that melt in your mouth - was eventually taken over by the hardworking hands of local Šokica (probably some Šokac too), refining it and preserving it for future generations. . Therefore, when you visit the Dough Festival in Topolje, one of the symbolic centers of the Danubian Croat Šokac today, at the beginning of June, know that you have not come to the most north-eastern point of Croatia for another in a series of "what did our ancestors eat" fests, but to embark on an authentic a cultural-gastronomic time machine to the heart of the Pannonian culinary dream.

During the rest of the year, you can taste its doughy smell in several restaurants in the area of Osijek-Baranja County. For example, excellent taške with jam in "Baranjska kuća" in Karanac, at "Josić" in Zmajevac, the restaurant of the hotel "Lug" or "Kući dida Tunje" in Đakovo. In "Baranjska kuća" and "Josić" you can also taste the thick home-made noodles offered by "Didin Konak" in Kopačevo, "Kod Baranjca" in Podravlje and "Stari Mlin" on the promenade along the Danube in Dalj. Finally, among the dough delights, don't miss the šufnudle (or čikmaše), sweet potato dough rolls whose tradition is cherished in the Osijek hotel restaurant.