HOW A GASTRONOMIC DELICACY EARNED A MONUMENT IN THE TOWN OF ŠIPOVO

Nestled among forest-covered hills and valleys carved by the Janj, Pliva, Sokočnica, Lubovica, and Volarica rivers, beneath Mount Vitorog, lies the town of Šipovo — a place where nature’s generosity meets human craftsmanship. Located on the route from the north to the Adriatic coast, and vice versa, this small town is home to a culinary miracle found nowhere else: Janjska pita.

This traditional pie is so beloved that Šipovo is the only town in Bosnia and Herzegovina — and likely the world — with a monument dedicated to a pie. Known as a humble yet essential meal that nourished generations, Janjska pita goes beyond a simple dish. It is part of local identity, culture, and pride.

Across the country, pita (pie) is a familiar sight: spirals of dough filled with potatoes, cheese, greens, meat, or a mix of all. But as N1 reminds us, it’s only in the Janj region that this dish takes on a unique form and flavor worthy of celebration.

Nature gave much to this land — rich pastures, clean air, and fertile soil — but it was the hands of locals, their effort and skill, that turned those gifts into something extraordinary.

THE MAKING OF JANJSKA PITA

“Start with hygiene,” says Rada, a local cook, as she quickly ties on her apron and cap. Then the magic begins: flour, salt, lukewarm water, a little oil, and skilled hands. The dough must be mixed quickly to avoid clumps. Once ready, it needs to rest — but not too long, so it doesn't dry out.

Then comes the shaping. The dough must be stretched thin — but not too thin, so it doesn’t tear. Once perfectly stretched, it is filled with traditional ingredients and carefully rolled.

While the pie bakes, it’s worth mentioning that Šipovo is also famous for its dairy products. One of the local treasures is Janjski pleteni sir (braided cheese), made from high-quality milk that retains its recognizable texture even after preparation. Another specialty is kajmak, a creamy dairy delicacy often used to finish the pie just before it leaves the oven.

Locals joke: “A pie is only good if there's enough kajmak on top for a cat to slide across it.” In Šipovo, this isn’t just humor — it’s a standard. That’s why the pie is a weekly ritual, baked in almost every home, especially on Saturdays.

A MONUMENT TO GRATITUDE

Šipovo is renowned for its exceptional dairy, but locals will tell you: the pie means more to them than cheese or kajmak. It’s more than food — it’s survival, memory, heritage.

That’s why the town erected a monument to Janjska pita. As the locals say, “The pie kept us going — we owe it everything.” The monument stands not just for the dish itself, but for the generations it sustained and the culture it continues to nourish.

In Šipovo, the pie is always at the table — and now, it’s also cast in stone.