Typical traditional Bosnian cuisine is characterized by delicious Balkan specialities which mix the flavours of both the East and West. Apart from including an extensive range of meats – above all veal,lamb, chicken and fi sh (particularly trout, bred in the fi sh-breeding tanks all over the country) – many dishes are served with legumes, fruits and vegetables; in particular, courgettes, carrots, sweet peppers, aubergines, spinach, beans, onions, garlic and tomatoes.
Then all is seasoned with salt, pepper, a little chilli pepper, a lot of parsley and, sometimes, some laurel. The use of fresh primary goods, mostly produced organically, makes this type of cuisine particularly tasty and of a high quality. Bosnian cuisine uses many spices, although only in small quantities, and the final result is light as a lot of water is used in the preparation of the dishes. The sauces are totally natural as they are based mainly on vegetable juices used in the various recipes; yoghurt is often served with the meal.The typical cuisine has been influenced by Turkish, Greek and Mediterranean cooking in general, and also by that of northern-Europe due to the period of domination by the Austrian-Hungarian Empire.Pork is not frequently used because of its Muslim population.The Herzegovina cuisine is slightly different from that of Bosnia: it uses more green vegetables in the preparation of its dishes and is both lighter and tastier. Turkish and Greek influences are nowadays an integral part of its traditional gastronomy but, in the past few years, European flavours, particularly Italian, have also entered into its recipes.The enormous variety of dairy products, such as milk, yoghurt, cottage cheese, fresh and seasoned cheeses (some similar to Parmesan cheese) are proudly made only by hand and many of them are available directly from the local markets.Mostar is full of places where you can taste delicious dishes at fair prices; all you have to do is go to one of the many resaurants and cafes of the old city. Amongst the cheaper places to be mentioned, are the buregdžinica, which off er snacks based on savoury stuff ed tarts, and some snack bars with traditional, take-away dishes (“aščinica”).
The Traditional Cheese Show is held every year at the Herceg Stjepan Kosaca Cultural Centre in Mostar. It is organized by the Association of Sheep’s Cheese and Sheep’s Meat Producers (Pramenka Association) and is sponsored by the Chamber of Commerce of the Herzegovina-Neretva Canton. It is a unique opportunity for getting to know the traditional sheep’s cheeses produced in the area. A competition is also held for the various cheese producers, and the best producer of the year is proclaimed for each cheese category (“cheese from Travnik”, “cheese from Livno” and “cheese from Sir Iz Mijeha”, or “cheese in the bag”).
Herzegovina, the most southern territory of Bosnia Herzegovina, distinguishes itself from the rest of the country due to its historical, naturalistic and climatic characteristics.The traditional flavours of wine and food and its typical crafts products raise the tourist potential of this area even higher, rendering it a most attractive and varied region. Its Mediterranean climate encourages, above all in the Neretva River valley, the cultivation of fruits and vegetables, with an intense production of citrus fruits, kiwis, figs, pomegranates, melons, cherries, apricots, sweet-smelling peaches and tasty, seasonal vegetables. 
In the woody and hilly areas, aromatic herbs and medicinal plants are picked, such as calendula, camomile, hawthorn, thyme, mint, St. John’s wort, lemon balm, juniper and, especially, lavender which, during its flowering, lets off into the air its delicate perfume.
