Day 1, Friday: Rakia connecting people - Arrival at Belgrade Airport - Transfer to Belgrade and hotel accommodation; - Meet at 20.00 for the Rakia tour (1h); - Rakia Workshop - tasting of national brandies, instructions how to prepare and serve it; matching particular selection of appetizers and bites with specific sorts of Rakia; - Dinner in one of the most popular Serbian traditional restaurants in a very old bohemian street with live national music, enjoying the legendary Serbian grill; - Return to hotel late evening; overnight in Belgrade. Day 2: Fishing your own meal. - Breakfast, check out from the hotel - Departure to Zasavica – a special nature reserve - Whole day workshop. - Morning spent fishing for lunch followed by a fish soup cookery class based on the river ‘catch of the day' recipes with freshwater fish. Degustation of special products like: liquor of donkey milk, bacon made from "mangulica"-special kind of pigs. - In late afternoon transfer to Salas 137 (famous farm house with special accommodation and superb national restaurant) - Check in to the rooms; dinner with music and national dance. Day 3: Strong Serbian Coffee and Jam on the way where your mind meets Luxury - Sweet breakfast - homemade jam with pancakes or pastry, - Rural cooking classes on a Salas property, preparation of vegetables bought from the market the previous day, North Serbian pies and sweets, lunch - Departure from property at 16h, transfer to Valjevo and a visit to the Rakia property and restaurant Vesic, with a luxurious collection of Serbian brandies; dinner. Overnight. Day 4: Serbian Traditional Tasty Bites Gibanica - Serbian traditional favorite phyllo pastry dish; Proja - national dish of corn /known as corn bread; Kajmak - Serbian autochthonous creamy dairy product Duvan Cvarci a "noble form" of classic hard pork cracklings Ajvar – a very tasteful Serbian relish comprising a sweet-pepper mixture made principally from red bell peppers, with eggplant, garlic and chili pepper - Departure to Kosjeric, to the property of ‘Cookery Knight’ - Meeting the great champion Milijan Stojanic, short introduction to his life and dedication to cooking trends and improvements in XX century - Preparation of homemade bread and PROJA- corn bread . Lunch - Departure to Paracin - Dinner and overnight in the hotel ‘Petrus’ 3* Day 5: Cheese making and fusion of druid herbs - Breakfast in the Hotel; departure to Nis (1 hour) - Sightseeing of Nis - Cooking lessons with a well known local ‘Druid’ and preparation of lunch with rare species of herbs, vegetables and pepper - After lunch, transfer to Knjazevac, accommodation; - Cheese making workshop on a private farm, and dinner with host family. Day 6: Local fish-ing and meat-ing - Breakfast, departure to Kladovo fortress - Afternoon Cooking Class - preparation of fish soup in huge cooper on fire in nature, followed by grilled fish specialty; - Dinner on the Danube river - Overnight. Day 7: Passionately through centuries - from Roman Trails and Venison to Bohemian Part of Belgrade. - Breakfast in the Hotel and departure to the Roman site of Viminacium - Transfer to a cottage restaurant in Smederevo for workshop and lunch - Workshop: preparing venison and spicy burgoo (creamy soup with meat) - After lunch departure to Belgrade - Hotel check-in; Sightseeing of Belgrade - Dinner and Organized clubbing a la Belgrade Day 8: Strong Serbian Coffee and Burek for hang over - Early check out from the Hotel; short visit to a very old and traditional bakery, pick up breakfast portion of BUREK - Morning coffee and burek in the oldest kafana (inn) “?” in Belgrade - 8:30 departure to the airport Price Includes: - Transfers and transportation in Mercedes mini bus, or full size coach - Full Board, dinner x7 lunch x6 - Drinks during meals - Rakia bar tour - Sightseeing of Belgrade - Overnight/B in Belgrade hotel 4*x2, Hotel 4*x1, Hotel 3* x1, host family apartments, - Guide all the way - Preparation of meals and cooking lessons. Member discount: Notes: Prices 
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