Alike the Albanian culture, costume-graph, and the way of living, even the traditional cuisine originates since antiquity. Its geographic position, as border between East and West, has resulted in the influence of both Oriental and Western cuisines into Albanian one. The suitable clime favors the cultivation of all agricultural productions, like vegetables, fruits, etc.

Some cooking is prepared in the same manner all over Balkan, but using different ingredients. For example: Japrak (vine-leaf stuffing or cabbage stuffing), the meat balls, egg and cheese fry, the beefsteak, etc. The sauces and spices are widely used in Albania. The most used are: the parsley, the bay leaves, the pepper, the marjoram, the fennel, etc.

The milk and its by-products are also much used, where typical is the cows, or the sheep milk, yogurt, and cheese.

Other cooking are deserts like cakes, baklava, halva, kadaif, hashure, etc.
Regarding the alcoholic drinks, the traditional one is“rakia” made of grape, and

raki made of plum, which is produced in cold areas. Also cognac is widely produced in Albania, where Skenderbeg Cognac is the most famous one (winner of many international prices).

The wine production is also an ancient tradition in Albania, both red and white ones. The most famous wines are: Sheshi Zi, Kabernet, Merlot, Sheshi Bardhe, etc