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Traditional Slovenian Cuisine

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Traditional Slovenian Cuisine TRADITIONAL AND MODERN CUISINE Slovenian history best explains all of the influences on our cooking - traditional Slovenian cuisine. Our country was a part of Italy, which explains all the pastas and pastries and also, Slovenia was part of the Austro-Hungarian Empire and that is why Slovenian cuisine has a Hungarian influence, too, especially in meat dishes. Because it is near the Balkans, the Oriental cooking style has its own representation in the Slovenian space, especially considering all the grilled foods. An important fact when discussing Slovenian cuisine is the fact that it rarely uses imported products, such as exotic fruit or cereals that don’t grow in the country. Traditional Slovenian restaurants are called “Gostilna” and they serve meals with all of these influences. Regarding beverages, the Austrians and Hungarians “loaned” beer to the Slovenians, so popular and served with all kind of dishes. Because Slovenia also has a sea coast, it affords excellent seafood, including shellfish and the Adriatic bluefish. Slovenians seem to be very hospitable people and don’t take “no” for an answer when offering a visitor some food. TRADITIONAL SLOVENIAN CUISINE a) Read about food in different Slovenian regions and answer the questions which follow. It is very hard to say that Slovenia has a uniform, distinct cuisine. Due to its historical and regional diversity, the culinary dishes vary from region to region. There are seven regions in Slovenia; Koroška (south-eastern Carinthia), Primorska (coastal province), Dolenjska (Lower Carniola), Notranjska (Inner Carniola), Gorenjska (Upper Carniola), Prekmurje (The Pannonian region east of the Mura river) and Štajerska (Lower Styria). Slovenian cuisine is simple and plain but at the same time it can be "heavy" and high in calories. Some dishes could be hard to digest, since they are based on pork, animal fat (zaseka, ocvirki, and bacon), beans, butter, potatoes, eggs and cream. It is important to know that traditional Slovenian cuisine exclusively used products produced in the country and the use of imported products was very rare. Koroška Some famous dishes from this region are Mavžlji (meatballs) served with sauerkraut and pickled grated turnip, Žganci with honey and Fruit Žlinkrofi (adapted from Italian ravioli - stuffed pasta) served with fruit compote. Primorska and Notranjska Meat based soups used to be served only on Sundays or holidays. Jota is a popular soup, made of sauerkraut (kislo zelje), cooked beans, potatoes, smoked pork, ribs or sausage. It is usually served with homemade bread. Pašta Fižol, pasta with beans, Primorska Mineštrone and Bakalca, which is served with Idrija Žlinkrofi are also much loved dishes. The most famous dish, even nowadays is Pršut, Primorski Prosciutto, which is served with olives, bread and red wine called Teran. Since Primorska is a seaside region, there are also traditional seafood dishes, like Brodet (fish soup) served with polenta and Black Cuttlefish Risotto. Pinca, Gubanica Cake and Kobarid Štruklji are all deliciously baked desserts. Dolenjska and Bela Krajina This region of Slovenia is famous for its Potato Polenta, which is served with gravies, grilled or roasted meat and vegetables (this sometimes took the place of bread), Bela Krajina Špehovka (Savoury Rolled Cake with Bacon Filling), Matevž (Cured Pork with Mashed Beans), Fižolov Štrukelj (Dolenjska Bean Roll) and Dumplings in Cabbage Leaves. 1 Gorenjska Prežganka (Browned Soup with Eggs and Chervill) and Šara (Vegetable Hot-Pot), which is served with Cviček, a light rose or new red wine, are both popular soups of the region. Kranjske Klobase (Carniolan Sausages), Zaseka (minced Bacon), Krvavice (Blood Sausages) and Baked Sauerkraut can all be served with Žganci (Corn Mush), Cmoki (Steamed Leavened Dumplings), Gorenjska Dumplings with Cottage Cheese. Vodnik Flat Cake and Brittle Flancati or Drobjanci are traditional pastries that are sprinkled with icing sugar whilst still hot. Bled, which is part of the Gorenjska region, is known for its "krem šnite", also called Blejske krem rezine and for its Blejske Grmade, which can be found in almost every restaurant, hotel or pastry shop in town. Štajerska and Prekmurje Traditional meals “na žlico” ("on the spoon") are Štajerska Sour Soup, Potato Soup with Milk, Bograč, Štajerska Bržole (Styrian Rib), Štajerska Bean Goulash, Bujta Repa (Pork with Pickled Grated Turnips) and Kulinji. The dishes are served with both red and white wines from this region, e.g. Modri Pinot and Laški rizling, Šipon, Chardonnay. This region has many popular deserts, Štajerski Baked Štruklji, Prekmurska Gibanica Pie, Prekmurski Krapci and Potica, Walnut Potica, Bizeljsko Buckwheat Potica, Poppy Seed Potica and Farmer’s Bread Potica. Some foods just cannot be classified into one region, like Ričet, Ješpren (barley soup), Obara and Ajmoht, which are all "na žlico" meals. Jabolčni Zavitek (Apple strudel), Sirov Zavitek (strudel with cottage cheese filling and raisins), Palačinke (pancakes) and Carski praženec, which is served with Cezana (mashed apples), are desserts that can be found all over the country. egions of Slovenia. b) Look back at the text and choose some traditional dishes from different Slovenian regions. You may use the internet, cooking guides, magazines or books to help you. Describe the dishes you have chosen to the foreigner in terms of ingredients and cooking methods. Example: Prekmurska gibanica It’s a kind of pie made of cottage cheese, apples, poppy seeds and nuts. You may find additional information at: @ Slovenian cuisine Vir: Povzeto po English for Catering and Tourism, B. Lesničar 2 .
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