Slovenian cuisine
Encyclopedia
There is no such thing as a single, uniform, distinct Slovenian cuisine. In the opinion of some experts, there are more than 40 distinct cuisines in a country, whose main distinguishing feature is a great variety and diversity of land formation, climate, wind movements, humidity, terrain and history.
In the northeast there is the expanse of the Pannonian plain, in the east, the green and hilly Lower Carniola
region, in the south the Karst
and the Adriatic coastline, in the north-west the Alps, the marshes and the wine producing hills of Styria
. All these factors influenced the development of the great variety and range represented by Slovenian cooking. To give some examples: crabs are found only in the rivers of Inner Carniola, pršut (Karst leg ham) can be dried only by the winds of the Karst and the coast.
In addition, Slovenia
is a borderland country. It borders on four states with established and distinct national cuisines, namely Italy, Austria, Hungary, and Croatia
. Slovenian cuisine is divided into town, farmhouse, cottage, castle, parsonage, and monastic Slovenian cuisine. The first Slovenian cookbook was published in Slovenian by Valentin Vodnik in 1799. Many Slovenian dishes are hard to digest. They are often based on the use of animal fat; ocvirki, zaseka, bacon, lard, drippings, mushrooms, pork, flour-based dishes, potatoes, beans, butter, cream and eggs. For example: 24 eggs go into Gorenjska prata.
and the Slovenian Littoral
they eat mutton and goat. On St. Martin's Day people feast on roasted goose, duck, turkey, and chicken. In Lower Carniola and Inner Carniola, they eat roasted dormouse, quail and even hedgehog. Until the great crab plague in the 19th century, crab
was a source of income and often on the menu in Lower Carniola and Inner Carniola.
Dandelion is Slovenian wild lettuce, which has been gathered in the fields for centuries. Even today dandelion and potato salad is highly valued. Since it can be picked only for a short time in early spring, much is made of it. Families go on dandelion-picking expeditions, and pick enough for a whole week. In the Middle Ages people ate acorns and other forest fruits, particularly in times of famine. Chestnut
s were valued, and served as basis for many outstanding dishes. Walnuts and hazelnut
s are used in cakes and desserts. Wild strawberries, loganberries, blackberries, blueberries were a rich source of vitamins. Mushrooms have always been popular, and Slovenians liked picking and eating them. There are many varieties. Honey was used to a considerable extent. Medenjaki, which come in different shapes are honey cakes, which are most commonly heart-shaped and are often used as gifts.
In the northeast there is the expanse of the Pannonian plain, in the east, the green and hilly Lower Carniola
Lower Carniola
Lower Carniola was a kreis of the historical Habsburg crown land of Carniola from 1849 till 1919 and is nowadays a traditional region of Slovenia. Its center is Novo Mesto, while other urban centers include Kočevje, Grosuplje, Krško, Trebnje, Mirna, Črnomelj, Semič, and Metlika.-See also:* Upper...
region, in the south the Karst
KARST
Kilometer-square Area Radio Synthesis Telescope is a Chinese telescope project to which FAST is a forerunner. KARST is a set of large spherical reflectors on karst landforms, which are bowlshaped limestone sinkholes named after the Kras region in Slovenia and Northern Italy. It will consist of...
and the Adriatic coastline, in the north-west the Alps, the marshes and the wine producing hills of Styria
Lower Styria
Lower Styria or Slovenian Styria is a traditional region in northeastern Slovenia, comprising the southern third of the former Duchy of Styria. The population of Lower Styria in its historical boundaries amounts to around 705,000 inhabitants, or 34.5% of the population of Slovenia...
. All these factors influenced the development of the great variety and range represented by Slovenian cooking. To give some examples: crabs are found only in the rivers of Inner Carniola, pršut (Karst leg ham) can be dried only by the winds of the Karst and the coast.
In addition, Slovenia
Slovenia
Slovenia , officially the Republic of Slovenia , is a country in Central and Southeastern Europe touching the Alps and bordering the Mediterranean. Slovenia borders Italy to the west, Croatia to the south and east, Hungary to the northeast, and Austria to the north, and also has a small portion of...
is a borderland country. It borders on four states with established and distinct national cuisines, namely Italy, Austria, Hungary, and Croatia
Croatia
Croatia , officially the Republic of Croatia , is a unitary democratic parliamentary republic in Europe at the crossroads of the Mitteleuropa, the Balkans, and the Mediterranean. Its capital and largest city is Zagreb. The country is divided into 20 counties and the city of Zagreb. Croatia covers ...
. Slovenian cuisine is divided into town, farmhouse, cottage, castle, parsonage, and monastic Slovenian cuisine. The first Slovenian cookbook was published in Slovenian by Valentin Vodnik in 1799. Many Slovenian dishes are hard to digest. They are often based on the use of animal fat; ocvirki, zaseka, bacon, lard, drippings, mushrooms, pork, flour-based dishes, potatoes, beans, butter, cream and eggs. For example: 24 eggs go into Gorenjska prata.
Foods and dishes
Soups are a relatively recent invention in Slovenian cuisine, but there are over 100. Earlier there were various kinds of porridge, stew and one-pot meals. The most common soups without meat were lean and plain. A typical dish is aleluja, a soup made from turnip peels and a well-known dish during fasting. The most common meat soups are beef and chicken soup. Meat-based soups are served only on Sundays and feast days; more frequently in more prosperous country or city households. Slovenians are familiar with all kinds of meat, but it is generally served only on Sundays and feast days. Pork was popular and common everywhere in Slovenia. Poultry also often featured. There is a wide variety of meats in different parts of Slovenia. In White CarniolaWhite Carniola
White Carniola is a traditional region in southeastern Slovenia on the border with Croatia and is the most southern part of the historical and traditional region of Lower Carniola. Its major towns are Metlika, Črnomelj, and Semič, and the principal river is the Kolpa, which also forms part of the...
and the Slovenian Littoral
Slovenian Littoral
The Slovenian Littoral is a historical region of Slovenia. Its name recalls the historical Habsburg crown land of the Austrian Littoral, of which the Slovenian Littoral was a part....
they eat mutton and goat. On St. Martin's Day people feast on roasted goose, duck, turkey, and chicken. In Lower Carniola and Inner Carniola, they eat roasted dormouse, quail and even hedgehog. Until the great crab plague in the 19th century, crab
Crab
True crabs are decapod crustaceans of the infraorder Brachyura, which typically have a very short projecting "tail" , or where the reduced abdomen is entirely hidden under the thorax...
was a source of income and often on the menu in Lower Carniola and Inner Carniola.
Dandelion is Slovenian wild lettuce, which has been gathered in the fields for centuries. Even today dandelion and potato salad is highly valued. Since it can be picked only for a short time in early spring, much is made of it. Families go on dandelion-picking expeditions, and pick enough for a whole week. In the Middle Ages people ate acorns and other forest fruits, particularly in times of famine. Chestnut
Chestnut
Chestnut , some species called chinkapin or chinquapin, is a genus of eight or nine species of deciduous trees and shrubs in the beech family Fagaceae, native to temperate regions of the Northern Hemisphere. The name also refers to the edible nuts they produce.-Species:The chestnut belongs to the...
s were valued, and served as basis for many outstanding dishes. Walnuts and hazelnut
Hazelnut
A hazelnut is the nut of the hazel and is also known as a cob nut or filbert nut according to species. A cob is roughly spherical to oval, about 15–25 mm long and 10–15 mm in diameter, with an outer fibrous husk surrounding a smooth shell. A filbert is more elongated, being about twice...
s are used in cakes and desserts. Wild strawberries, loganberries, blackberries, blueberries were a rich source of vitamins. Mushrooms have always been popular, and Slovenians liked picking and eating them. There are many varieties. Honey was used to a considerable extent. Medenjaki, which come in different shapes are honey cakes, which are most commonly heart-shaped and are often used as gifts.
Traditional Slovenian Dishes
- Ajdovi žganciAjdovi žganciAjdovi žganci is a sort of žganci. It is a national Slovene dish. Balthasar Hacquet mentions that žganci was served with sauerkraut in Upper Carniola. The oldest preparation method explains the word žganci. The word žganci is derived from the Slovenian verb žgati 'to burn, to toast'...
- Belokranjska poviticaBelokranjska poviticaBelokranjska povitica is a Slovenian national dish. It was supposedly brought to the Bela Krajina region by Uskoks, were Croatian Habsburg soldiers that inhabited the areas of the eastern Adriatic area.. The name itself, povitica, explains the preparation procedure...
- Bujta repaBujta repaBujta repa is a Slovene national dish. It was mostly made in Prekmurje, the northeastern part of Slovenia. The expression bujta comes from the verb form bujti . The dish was originally relished in winter at pig slaughter or koline.It was prepared from fatty parts of the pig's head, neck and skin,...
- FunštercFunštercFunšterc is Slovenian national dish also known as knapovsko sonce or knapovska torta . It is a traditional dish from Zasavje region. In the past it was especially popular among coal miners and their families due to its basic ingredient - egg...
- Kmečka pojedina
- Kranjska klobasaKranjska klobasaKranjska klobasa is a Slovenian sausage most similar to what is known as kielbasa or Polish sausage in North America....
- MatevžMatevžMatevž is a Slovene national dish. The dish is typical of central Slovenia, especially of the Kočevsko region. It is made of beans and potatoes. Its origins come from the 19th century. Originally the lower social classes ate it as a main course...
- MavželjMavželjMavželj is a national Slovene dish. It is known mostly in Slovene Carinthia and also in Upper Carniola. It is made of the soup in which the pork head was cooked, and of the remnants of the meat and the brains of the same pork head. The dish is ball-shaped and comes in various local varitaions...
- Mežerli
- Mineštra (minestroneMinestroneMinestrone is the name for a variety of thick Italian soups made with vegetables, often with the addition of pasta or rice. Common ingredients include beans, onions, celery, carrots, stock, and tomatoes....
) - ObaraObaraObara is a Slovene national dish. It is a stew served as an independent meal, which is cooked from various kinds of meat and intestines. It used to be served at various ceremonies, and it is a part of the traditional Slovenian cuisine. Specially good are obaras served together with ajdovi žganci...
- Pirh
- Potica (nut rollNut rollA nut roll is a pastry consisting of a sweet yeast dough that is rolled out very thin, spread with a nut paste made from ground nuts and a sweetener like honey, then rolled up into a log shape. This 'log' is either left long and straight or is often bent into a horseshoe shape, egg washed, baked,...
) - Prekmurska gibanicaPrekmurska gibanicaPrekmurska gibanica or Međimurska gibanica is a layered cake, originating in the region of Prekmurje, Slovenia and neighbouring Međimurje . It contains poppy seeds, walnuts, apples, raisins, and cottage cheese fillings. Although native to Prekmurje, it has achieved the status of a national...
- RičetRicetRičet is a traditional Slovene dish. It is a thick soup. It contains pot barley, beans, potatoes, carrots, parsley, celery, leeks, tomatoes, onions, and garlic...
- Špehovka
- Vipavska jota
Soups and stews
- Bakalca
- Bobiči
- Bograč
- JotaIstrian StewIstrian stew or yota is very popular in Istria as well as other regions in Croatia. It is also typical of Trieste, Gorizia, Friuli and the Slovenian Littoral. Its main ingredients are beans, sauerkraut, potatoes, bacon, spare ribs, and the main seasoning is garlic.-External links:**: a recipe...
, Vipavska kisla juha, VipavaVipava, SloveniaVipava is a small town in western Slovenia with 1500 inhabitants. It is the center of a municipality with 5,185 people. Vipava is built near the numerous sources of the Vipava River, in the upper Vipava Valley, 102 m above sea level...
sour soup - Mineštra
- PrežgankaPrežgankaPrežganka is Slovenian national soup made of flour, caraway seeds and beaten eggs. The brown color comes from browning the flour in oil.Prežganka is a traditional dish from Upper Carniola region.-External links:*...
is SloveniaSloveniaSlovenia , officially the Republic of Slovenia , is a country in Central and Southeastern Europe touching the Alps and bordering the Mediterranean. Slovenia borders Italy to the west, Croatia to the south and east, Hungary to the northeast, and Austria to the north, and also has a small portion of...
n national soupSoupSoup is a generally warm food that is made by combining ingredients such as meat and vegetables with stock, juice, water, or another liquid. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth.Traditionally,...
made of flour, caraway seeds and beaten eggs - Šara
- Štajerska kisla juhaStyrian sour soup-History:Styrian sour soup was a staple at koline, the biggest secular festival, and become a sysnonymous with late-night parties. It was typically served at nuptials after midnight.-Preparation:...
is a sour soupSour soupSour soup refers to various soups in a number of national cuisines. The name reflects its distinctive feature: sour taste. Often a sour soup has a specific national name...
that originates from Lower StyriaLower StyriaLower Styria or Slovenian Styria is a traditional region in northeastern Slovenia, comprising the southern third of the former Duchy of Styria. The population of Lower Styria in its historical boundaries amounts to around 705,000 inhabitants, or 34.5% of the population of Slovenia...
. It's prepared at the feast of koline (pig slaughterPig slaughterPig slaughter is the work of slaughtering domestic pigs which is both a common economic activity as well as a traditional feast in some European countries.-Agriculture:...
) from the pork pettitoes and parts of the pig's head.
Vegetarian dishes
- Ajdovi žganciAjdovi žganciAjdovi žganci is a sort of žganci. It is a national Slovene dish. Balthasar Hacquet mentions that žganci was served with sauerkraut in Upper Carniola. The oldest preparation method explains the word žganci. The word žganci is derived from the Slovenian verb žgati 'to burn, to toast'...
, žganciŽganciŽganci is a dish in Slovenian and Croatian cuisine, known as Sterz in Austria, pura on the Croatian coast, and also known in northern Italy. It's similar to polenta, although prepared with finer grains. It's made from maize, wheat or buckwheat flour, water, cooking oil and salt, which is cooked for...
is a dish in Slovenian and Croatian cuisineCroatian cuisineCroatian cuisine is heterogeneous and is known as the cuisine of regions, since every region has its own distinct culinary traditions. Its modern roots date back to ancient periods and the differences in the selection of foodstuffs and forms of cooking are most notable between those on the mainland...
. It's similar to polentaPolentaPolenta is a dish made from boiled cornmeal. The word "polenta" is borrowed from Italian.-Description:Polenta is made with ground yellow or white cornmeal , which can be ground coarsely or finely depending on the region and the texture desired.As it is known today, polenta derives from earlier...
, although prepared with finer grains. Balthasar Hacquet (1739–1815) mentions that žganci was served with sauerkrautSauerkrautSauerkraut , directly translated from German: "sour cabbage", is finely shredded cabbage that has been fermented by various lactic acid bacteria, including Leuconostoc, Lactobacillus, and Pediococcus. It has a long shelf-life and a distinctive sour flavor, both of which result from the lactic acid...
in Upper Carniola. - Aleluja
- Bezgovo cvrtje
- Čompe
- FritajaFritajaFritaja or frtalja is a Croatian and Slovenian dish. Both are specialties in Istria. They are especially common in the springtime, as at that time there are many plants and vegetables such as wild asparagus, wild hops, herbs, chicory, tomatoes, young garlic sprouts and spices available to add to...
is a Croatian and Slovenian dish. Both are specialties in IstriaIstriaIstria , formerly Histria , is the largest peninsula in the Adriatic Sea. The peninsula is located at the head of the Adriatic between the Gulf of Trieste and the Bay of Kvarner...
. They are especially common in the springtime, as at that time there are many plants and vegetables such as wild asparagusAsparagusAsparagus officinalis is a spring vegetable, a flowering perennialplant species in the genus Asparagus. It was once classified in the lily family, like its Allium cousins, onions and garlic, but the Liliaceae have been split and the onion-like plants are now in the family Amaryllidaceae and...
, wild hopsHopsHops are the female flower clusters , of a hop species, Humulus lupulus. They are used primarily as a flavoring and stability agent in beer, to which they impart a bitter, tangy flavor, though hops are also used for various purposes in other beverages and herbal medicine...
, herbHerbExcept in botanical usage, an herb is "any plant with leaves, seeds, or flowers used for flavoring, food, medicine, or perfume" or "a part of such a plant as used in cooking"...
s, chicoryChicoryCommon chicory, Cichorium intybus, is a somewhat woody, perennial herbaceous plant usually with bright blue flowers, rarely white or pink. Various varieties are cultivated for salad leaves, chicons , or for roots , which are baked, ground, and used as a coffee substitute and additive. It is also...
, tomatoes, young garlicGarlicAllium sativum, commonly known as garlic, is a species in the onion genus, Allium. Its close relatives include the onion, shallot, leek, chive, and rakkyo. Dating back over 6,000 years, garlic is native to central Asia, and has long been a staple in the Mediterranean region, as well as a frequent...
sprouts and spiceSpiceA spice is a dried seed, fruit, root, bark, or vegetative substance used in nutritionally insignificant quantities as a food additive for flavor, color, or as a preservative that kills harmful bacteria or prevents their growth. It may be used to flavour a dish or to hide other flavours...
s available to add to eggEgg (food)Eggs are laid by females of many different species, including birds, reptiles, amphibians, and fish, and have probably been eaten by mankind for millennia. Bird and reptile eggs consist of a protective eggshell, albumen , and vitellus , contained within various thin membranes...
. Fritaje are many times prepared throughout the year with ham, mushrooms, sausages, bacon, white or red wine. - Frtalja
- Idrijski žlikrofi
- Jabolčna čežana
- KašaKasaKasa may refer toThings*Gasa , a form of Korean poetry*Kasa-obake, a spirit or monster in Japanese folklore*Kasa , a Japanese hatPlaces*Kasa, Sweden, a village in northern Sweden...
is a cerealCerealCereals are grasses cultivated for the edible components of their grain , composed of the endosperm, germ, and bran...
commonly eaten in Eastern EuropeEastern EuropeEastern Europe is the eastern part of Europe. The term has widely disparate geopolitical, geographical, cultural and socioeconomic readings, which makes it highly context-dependent and even volatile, and there are "almost as many definitions of Eastern Europe as there are scholars of the region"...
. At least a thousand years old, kasha is one of the oldest known dishes in Eastern European Slavic cuisineEastern European cuisineEastern European cuisine is a term regarding the cuisine of Eastern Europe.The cuisine of a country is strongly influenced by its climate...
. - Krapi
- Maslovnik
- Matevž
- Medla
- MeštaMestaThe Mesta was a powerful association of sheep holders in the medieval Kingdom of Castile....
- MočnikMocnikMočnik is a Slovenian national dish. To prepare it, cereals such as buckwheat, maize, wheat, millet, rye, or oats in either milk, cream or soured cream....
is made from cereals such as buckwheatBuckwheatBuckwheat refers to a variety of plants in the dicot family Polygonaceae: the Eurasian genus Fagopyrum, the North American genus Eriogonum, and the Northern Hemisphere genus Fallopia. Either of the latter two may be referred to as "wild buckwheat"...
, maizeMaizeMaize known in many English-speaking countries as corn or mielie/mealie, is a grain domesticated by indigenous peoples in Mesoamerica in prehistoric times. The leafy stalk produces ears which contain seeds called kernels. Though technically a grain, maize kernels are used in cooking as a vegetable...
, wheatWheatWheat is a cereal grain, originally from the Levant region of the Near East, but now cultivated worldwide. In 2007 world production of wheat was 607 million tons, making it the third most-produced cereal after maize and rice...
, milletMilletThe millets are a group of small-seeded species of cereal crops or grains, widely grown around the world for food and fodder. They do not form a taxonomic group, but rather a functional or agronomic one. Their essential similarities are that they are small-seeded grasses grown in difficult...
, ryeRyeRye is a grass grown extensively as a grain and as a forage crop. It is a member of the wheat tribe and is closely related to barley and wheat. Rye grain is used for flour, rye bread, rye beer, some whiskeys, some vodkas, and animal fodder...
, or oatsOATSOATS - Open Source Assistive Technology Software - is a source code repository or "forge" for assistive technology software. It was launched in 2006 with the goal to provide a one-stop “shop” for end users, clinicians and open-source developers to promote and develop open source assistive...
in either milkMilkMilk is a white liquid produced by the mammary glands of mammals. It is the primary source of nutrition for young mammals before they are able to digest other types of food. Early-lactation milk contains colostrum, which carries the mother's antibodies to the baby and can reduce the risk of many...
, creamCreamCream is a dairy product that is composed of the higher-butterfat layer skimmed from the top of milk before homogenization. In un-homogenized milk, over time, the lighter fat rises to the top. In the industrial production of cream this process is accelerated by using centrifuges called "separators"...
or soured cream. - Njoki
- Smojka
- Štruklji
Meat dishes
- Budelj
- Bujta repaBujta repaBujta repa is a Slovene national dish. It was mostly made in Prekmurje, the northeastern part of Slovenia. The expression bujta comes from the verb form bujti . The dish was originally relished in winter at pig slaughter or koline.It was prepared from fatty parts of the pig's head, neck and skin,...
- Bunka (food)
- Furešna
- Jetrnice (liver sausage)
- Kranjska klobasaKranjska klobasaKranjska klobasa is a Slovenian sausage most similar to what is known as kielbasa or Polish sausage in North America....
(CarniolaCarniolaCarniola was a historical region that comprised parts of what is now Slovenia. As part of Austria-Hungary, the region was a crown land officially known as the Duchy of Carniola until 1918. In 1849, the region was subdivided into Upper Carniola, Lower Carniola, and Inner Carniola...
sausageSausageA sausage is a food usually made from ground meat , mixed with salt, herbs, and other spices, although vegetarian sausages are available. The word sausage is derived from Old French saussiche, from the Latin word salsus, meaning salted.Typically, a sausage is formed in a casing traditionally made...
) - Krvavice (black pudding)
- Mavta
- MavželjMavželjMavželj is a national Slovene dish. It is known mostly in Slovene Carinthia and also in Upper Carniola. It is made of the soup in which the pork head was cooked, and of the remnants of the meat and the brains of the same pork head. The dish is ball-shaped and comes in various local varitaions...
- Meso v tünki
- Mežerli
- Povijaka
- Prata
- Pršut (prosciuttoProsciuttoProsciutto |ham]]) or Parma ham is a dry-cured ham that is usually thinly sliced and served uncooked; this style is called prosciutto crudo in Italian and is distinguished from cooked ham, prosciutto cotto....
) - Šivanka
- Švacet
- Vampi (TripeTripeTripe is a type of edible offal from the stomachs of various farm animals.-Beef tripe:...
) - Zaseka
- Želodec (stomachStomachThe stomach is a muscular, hollow, dilated part of the alimentary canal which functions as an important organ of the digestive tract in some animals, including vertebrates, echinoderms, insects , and molluscs. It is involved in the second phase of digestion, following mastication .The stomach is...
)
Desserts and pastries
- BobiBobi-References:*This article was initially created from French Wikipedia...
- Buhteljni
- Cmoki
- Hajdinjača
- Krhki flancati
- Krofi
- Kvasenica
- MiškeMiskeMiske is a village in Bács-Kiskun county, in the Southern Great Plain region of southern Hungary.-Geography:It covers an area of and has a population of 1869 people ....
- MlinciMlinciMlinci is a dish in Croatian and Slovenian cuisine. It is a thin dried flatbread that is easy to prepare by simply pouring boiled salted water or soup over the mlinci....
- Ocvirkovica
- PincaPincaPinca is a traditional Dalmatian and Istrian Easter cake. It is also popular in the Goriška region of Slovenia, the Slovenian Littoral, western Croatia and in parts of the Trieste and Gorizia provinces of Italy. It takes the form of a sweet bread loaf with the sign of a cross, which is carved in...
- PogačaPogacaPogačice is a type of puff pastry. Pogača, Poğaça, Pogácsa or Pogacha is a type of pastry eaten in Bosnia and Herzegovina, Bulgaria, Croatia, Slovenia, Republic of Macedonia, Serbia, Montenegro, Hungary, Greece and Turkey with variations...
- Posolonka
- Povitica or Potica (nut rollNut rollA nut roll is a pastry consisting of a sweet yeast dough that is rolled out very thin, spread with a nut paste made from ground nuts and a sweetener like honey, then rolled up into a log shape. This 'log' is either left long and straight or is often bent into a horseshoe shape, egg washed, baked,...
) - Prekmurska gibanicaPrekmurska gibanicaPrekmurska gibanica or Međimurska gibanica is a layered cake, originating in the region of Prekmurje, Slovenia and neighbouring Međimurje . It contains poppy seeds, walnuts, apples, raisins, and cottage cheese fillings. Although native to Prekmurje, it has achieved the status of a national...
(PastryPastryPastry is the name given to various kinds of baked products made from ingredients such as flour, sugar, milk, butter, shortening, baking powder and/or eggs. Small cakes, tarts and other sweet baked products are called "pastries."...
from PrekmurjePrekmurjePrekmurje is a geographically, linguistically, culturally and ethnically defined region settled by Slovenes and lying between the Mur River in Slovenia and the Rába Valley in the most western part of Hungary...
) - Šarkelj
- Škofjeloški kruhek
- Špehovka (baconBaconBacon is a cured meat prepared from a pig. It is first cured using large quantities of salt, either in a brine or in a dry packing; the result is fresh bacon . Fresh bacon may then be further dried for weeks or months in cold air, boiled, or smoked. Fresh and dried bacon must be cooked before eating...
roll) - Vrtanek
- Zlevanka
Drinks
- BrinjevecBrinjevecBrinjevec is a strong alcoholic drink, produced in the Karst and Brkini regions in Slovenia. It is re-distilled from ground and fermented juniper berries only and it differs from similar drinks that have different alcohol bases with added juniper flavor...
- Češnjevec (cherry brandy)
- CvičekCvicekCviček is a Slovenian wine from the Lower Carniola region of Slovenia, composed of various grapes: Modra Frankinja , Žametna Črnina and Kraljevina, and occasionally Laški Rizling is also added...
(Slovenian wineSlovenian wineSlovenian wine is wine from the Central European country of Slovenia. Viticulture and winemaking has existed in this region since the time of the Celts and Illyrians tribes, long before the Romans would introduce winemaking to the lands of France, Spain and Germany...
from Dolenjska region) - Kislo mleko (sour milk)
- Šabesa
- Slivovka, Slivovica
- Tolkovec
- TropinovecTropinovecTropinovec is the Slovene variation of marc or pomace brandy, i.e. a spirit made out of grapes remaining in the wine press after the expression of grape juice, or tropine. According to Article 4 of the Slovene Rules on Spirit Drinks, the appellation tropinovec can only be used to describe spirits...
- Pinjenec (kefirKefirKefir is a fermented milk drink that originated with shepherds of the North Caucasus region, who discovered that fresh milk carried in leather pouches would occasionally ferment into an effervescent beverage...
)