![]() ![]() Fritaja (see also frittata) is a Croatian and Slovenian dish.Balthasar Hacquet (1739–1815) mentions that žganci was served with sauerkraut in Upper Carniola. It's similar to polenta, although prepared with finer grains. Ajdovi žganci, žganci is a dish in Slovenian cuisine.** shared with Croatia Traditional Slovenian dishes meat from boškarin cattle** ( meso istrskega goveda - boškarina), meat from specific Istrian cattle.Kamnik eggs ( jajca izpod Kamniških planin), eggs from area under Kamnik Alps in central Slovenia.Stayer Hop ( štajerski hmelj) is a small genus of flowering plants in the family Cannabaceae, needed for beer production.Istra Prosciutto** ( istrski pršut), uncooked, unsmoked, and dry-cured ham from Istria.Carniolian sausage ( kranjska klobasa), usually cooked sausage from pork and bacon.Salt from Piran ( piranska sol), salt gathered manually form salt fields on Slovenian coast near Piran.Prekmurje ham ( prekmurje ham), ham from Prekmurje.Slovenian honey ( slovenski med), honey gathered exclusively on the territory of Slovenia.Mohant, cow milk soft cheese with strong smell, picant, sometimes bitter taste.Karst honey ( kraški med), honey gathered exclusively on Karst Plateau.Steyer - Prekmurje pumpkin oil ( štajersko-prekmursko bučno olje), dark coloured pumpkin oil derived from pumpkin seed.Bovec cheese ( bovški sir), firm sheep cheese from area around Bovec near Soča river.Karst cured neck meat ( kraški zašink), a cylindrically-shaped meat product from the cured pork neck meat in a casing.Karst prosciutto ( kraški pršut), produced in the traditional way on the Karst Plateau in southwestern Slovenia.Tolminc cheese ( sir Tolminc), made of raw cow milk in the area of Tolmin, tastes sweet and spicy.šebreljski želodec, produced in the areas around Cerkno and Idrija, made of high-quality bacon and pork meat, filled in pig stomach.zgornjesavinjski želodec, an air-dried meat product from the Upper Savinja Valley, made of high-quality bacon and pork meat, filled in pig stomach.Kočevje forest honey ( kočevski gozdni med), produced in the wider Kočevje area.Nanos cheese ( nanoški sir), made of cow milk, hard, with small holes in the size of peas, a little sweet and spicy.extra virgin olive oil from the Slovenian Istria ( ekstra deviško oljčno olje Slovenske Istre), a little bitter and spicy oil with a strong fruit aroma, produced in the Slovenian Istria, contains a large amount of oleic acid and biphenols.Ptuj onion ( ptujski lük), a sort of onion of a cordate shape, with red inspiration, whereas the edge has a more intensive purple hue.prleška tünka, a product from Prlekija in eastern Slovenia, made of minced lard and pork.Salt and soap - products of Sečovlje Saltworks (Slovene: Sečoveljske soline)Īs of January 2023, twenty-four Slovenian foods and food products are protected at the European level: Medenjaki, which come in different shapes are honey cakes, which are most commonly heart-shaped and are often used as gifts. Mushrooms have always been popular, and Slovenians liked picking and eating them. Wild strawberries, loganberries, blackberries, bilberries were a rich source of vitamins. Walnuts and hazelnuts are used in cakes and desserts. Chestnuts were valued, and served as the basis for many outstanding dishes. In the Middle Ages people ate acorns and other forest fruits, particularly in times of famine. Families go on dandelion picking expeditions, and pick enough for a whole week. Since it can be picked only for a short time in early spring, much is made of it. Even today dandelion and potato salad is highly valued. ![]() Until the crayfish plague in the 1880s the noble crayfish was a source of income and often on the menu in Lower Carniola and Inner Carniola.ĭandelion is popular as a salad ingredient in Slovenia and has been gathered in the fields for centuries. In Lower Carniola and Inner Carniola, they used to eat roasted dormouse and quail. Martin's Day people feast on roasted goose, duck, turkey, or chicken paired with red cabbage and mlinci. In White Carniola and the Slovenian Littoral mutton and goat are eaten. ![]() There is a wide variety of meats in different parts of Slovenia. ![]() Pork is popular and common everywhere in Slovenia. On feast days and holidays there is often a choice of beef noodle soup or creamy mushroom soup. The most common meat soup is beef soup with noodles, which is often served on Sunday as part of a Sunday lunch (beef soup, fried potatoes, fried steak and lettuce). A typical dish is aleluja, a soup made from turnip peels and a well-known dish during fasting. The most common soups without meat were lean and plain. Earlier there were various kinds of porridge, stew and one-pot meals. Soups are a relatively recent invention in Slovenian cuisine, but there are over 100. Plate of various sorts of Slovenian cheese and meat together with garnish ![]()
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