🧳 LA FATTORIA AGRO FARM: / lafattoriaagrofarm
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My incredible first day in Albania continued in Farkë a village about 30 minutes south of Tirana, the capital city. I had an epic evening planned, complete with crazy Albanian fried frog legs and an exploration of La Fattoria Agro Farm, the best place to visit in Farkë, Albania. Let’s check it out!
🧳 BALKAN PEARLS TOUR OPERATOR: www.balkanpearls.com/
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My friend Ani from Balkan Pearls Tour Operator and I started at Plaku Pottery, one of the oldest pottery shops in the area. I got to see the oven, which was like an inferno even far away from it. It’s 900 degrees inside!
Then, we learned to make traditional pottery from the man who works there. He took some clay and began sculpting a piggy bank right in front of our eyes! Next, he made a beautiful pot, which I wrote “dashni” on, which means “love” in Albanian. Then, we went to the original industrial oven, where he stores everything he finishes.
On the other side of the property, his son makes more modern-style pottery. Everything was beautiful! He uses a plastic clay, which allows him to make the products thinner. He also paints them and double-bakes them so they’re stronger.
Next, we headed to La Fattoria Agro Farm near Farka Lake. I could see chickens, tortoises, and rabbits there. I met Fjori and took a tour of the property. There was a nice terrace on the water with lots of seating. It was so peaceful! Outside the gate, I saw the chicken pen, some hens, and some baby rabbits! They have sheep and some beautiful geese.
Then I picked and tried some sour but delicious blackberries and met his donkey and a goat, which will later become basturma. They grow eggplant, green peppers, tomatoes, organic cucumber, onions, leeks, red and green peppers, and pumpkins on the property as well. The cucumber was amazing and the tomato was so juicy! I also loved the sweet cherry tomatoes!
Then, we had some amazing rakija and went into the They also made some fërgesë in a tava, a fried pasta called yufka with fried chicken, deep-fried cornbread soaked in yogurt, and the fried frog legs!
Our feast looked unreal! We also had byrek stuffed with tomatoes and onions, and a super thick yogurt that almost had the consistency of feta cheese. We also had roasted vegetables and salads, all from the farm! The house wine was very tasty!
The yogurt reminded me of a sour feta and was great with the byrek. I’d never had one like this and the yogurt took the flaky, crispy byrek to another level! The soft cheese was like string cheese, and I loved the cornbread. It was the best cornbread ever with the yogurt! The veggies were also amazing and I loved the cabbage with the red wine sauce.
The fërgesë contained red pepper, green pepper, garlic, tomatoes, onions, and ricotta cheese. It was a creamy vegetable mash because of the ricotta. I couldn’t get enough of the roasted pepper flavor and the burst of tomatoes! The tagliatelle yufka with chicken was creamy with a nice chicken stock flavor. It was light on the salt with no pepper but so good! The chicken was super buttery and lightly fried.
Finally, I tried the frog legs, which were so tasty! There wasn’t a ton of meat on them, but they were filling because of how many we had! It really does taste like chicken!
Dessert was a pear soaked in rakija. It was strong and so sweet! Then, we had an icy melon liquor followed by hasude, a creamy dessert with orange zest. It was tangy, soft, and super tasty!
I loved the fërgesë and the yogurt-soaked cornbread the most, but everything was incredible!
Where have you been?
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About Me:
My name is David Hoffmann. For the last 12 years, I have been traveling around the world in search of unique culture, food, and history! Since starting David’s Been Here in 2008, I have traveled to over 1,100 destinations in 77 countries, which I welcome you to check out on my KZfaq channel, travel blog, and social media sites.
I focus a great deal on food and historical sites, as you probably have seen! I love to experience the different flavors that each destination has to offer, from casual street food to gourmet restaurant dining. I’m also passionate about learning about the local history and culture.
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