We organised first Ajvar Cooking Saturday in our Lobe Block garden. Ajvar is a typical Balkan dish produced in various countries including Bosnia, Croatia, Serbia, and North Macedonia. Ajvar comes from the Turkish word havyar which means salted roe, caviar. When the caviar production stopped in Belgrade a pepper salad was offered as a substitute in restaurants under the name red ajvar. Homemade ajvar is made of roasted peppers. We were roasting over 20 kg of beautiful red bull horn peppers together with our friends, colleagues and neighbours while discussing architecture, food and territory and welcoming the new season.


You have successfully subscribed to the newsletter

There was an error while trying to send your request. Please try again.

SINESTEZIA will use the information you provide on this form to be in touch with you and to provide updates and marketing.