the Albanian cooking tradition. Albania has a distinctly Mediterranean climate. Across the country, a range of microclimates due to differing soil types and topography allows a variety of products to be grown. Citrus fruits such as oranges and lemons, figs and olives thrive. Every region has its own typical breakfast. Breakfast is generally light. Bread is common, served with butter, cheese, jam and yogurt, and accompanied with olives, coffee, milk, tea or raki. Trahaná (tarhana) is also a common breakfast in many rural areas. It is common to have only fruit or a slice of bread and a cup of coffee or tea for breakfast. Coffee and tea are enjoyed both in homes and in cafés. Lunch is traditionally the biggest meal of the day, for everyone from school children to shop workers and government officials. In the past, people went home to have lunch with their families, but it is now common to have lunch with friends at restaurants or cafeterias. Lunch sometimes consists of gjellë, a main dish of slowly cooked meat with various vegetables, accompanied by a salad of fresh vegetables, such as tomatoes, cucumbers, green peppers, onions and olives. Salads are typically served with meat dishes and are dressed with salt, olive oil, white vinegar or lemon juice. Grilled or fried vegetables and sausages and various forms of omelettes are also eaten. Common beverages are coffee, tea, fruit juices and milk. Supper in Albania is a smaller meal, often consisting only of a variety of breads, meat, fresh fish or seafood, cheese, eggs and various kind of vegetables, similar to breakfast, or possibly sandwiches. Ingredients Located in Southern Europe with a direct proximity to the Mediterranean Sea, the Albanian cuisine features a wide range of fresh fruits, growing naturally in the fertile Albanian soil and under the warm sun. In consideration of being an agricultural country, Albania is a significant fruit importer and exporter. Besides citrus fruits, cherries, strawberries, blueberries and raspberries are among the most cultivated fruits. Many Albanians keep fruit trees in their yards. Fresh and dried fruits are eaten as snacks and desserts. Fruits that are traditionally associated with Albanian cuisine include apple, grape, olive, orange, nectarine, blackberry, cherry, persimmon, pomegranate, figs, watermelon, avocado, lemon, peach, plum, strawberries, raspberry, mulberry and cornelian cherry. A wide variety of vegetables are frequently used in Albanian cooking. Due to the different climate and soil conditions across