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Slovenia: Mature, Self-Confident, Lively, Modern, Brave, Developing and Optimistic
SPORTS TWENTY-FIVE YEARS Slovenia: mature, self-confident, lively, modern, brave, developing and optimistic If some things seemed beyond our reach 25 years ago, they are now a clear reality. On a global scale, we can pride ourselves on high-quality and accessible public health care, maternity care, early childhood education, the pre-school sys- tem, a healthy environment etc. Of course, there is also a negative side. The economic and financial crisis, poor management of banks and com- panies, and finally also of the state. Nevertheless, we are celebrating the anniversary with pride. 80 Government Communication Office LAYING THE FOUNDATIONS EFFICIENT COHESION POLICY SYSTEM After the declaration of independence, it was necessary to first lay healthy foundations and secure in- An efficient system for implementing cohesion policy enables the drawing of European funds earmarked ternational recognition for the newly established country, which has been a full member of the EU and for development. The progress achieved with these funds can be seen in every Slovenian municipality. NATO since 2004. In the field of economic and educational infrastructure, 71 projects were implemented between 2007 and 2013, which contributed to the creation of jobs in business zones across Slovenia. Slovenia became financially independent in October 1991 through The majority of environmental projects involved the construction and renovation of water supply and one of the fastest and most successful currency conversions, with a municipal networks. Over 400 projects were co-financed, and more than 122,000 citizens obtained con- nections to sewage systems in agglomerations with less than 2,000 p.e., and over 170,000 people were 1:1 exchange rate that took a mere three days to establish, and Slo- provided with access to better quality and safer water supply systems with these funds. -
2750 € 8 Days 8 Slovenia Food Tours Europe #B1/2405
Full Itinerary and Tour details for Agritourism Foodies 8-day Food Tour in Slovenia Prices starting from. Trip Duration. Max Passengers. 2750 € 8 days 8 Country. Slovenia Experience. Tour Code. Food Tours Europe #B1/2405 Agritourism Foodies 8-day Food Tour in Slovenia Tour Details and Description Imagine: Tasting the authentic and diverse Slovenian cuisine in 5 culinary regions Savoring private winery tours and tastings Eating in a world's best restaurant Seeing the best of different Slovenian regions Learning about the history of the area Cooking traditional dishes with local women Accommodation: Stay in a beautiful family-run tourist farm in Goriška Brda, (Slovenian Tuscany), for a unique cooking and wine tasting holiday. Taste authentic Slovenian food and wine, feel the diverse nature and see the best in different regions with focus on the Mediterranean, (Goriška Brda, Karst, Vipava Valley), and the Julian Alps, (Kobarid). Experiences: When you are not cooking with the local women you will be touring the wonderful countryside, the orchards and vineyards, exploring regional delicacies, enjoying daily tours of local sites and medieval villages, visiting the region's best wineries, eating in a world class restaurant and enjoying breathtaking fairytale landscapes. It’s all about the experience, a combination that allows you to sample both the region’s most refined cuisine and its most rustic traditions. Indulge your passion for food, wine and nature on this fantastic cooking and wine tasting holiday in Slovenia, an experience that you -
Slovene Food
Slovene food Slovenian cuisine is heavily influenced by its neighbours. As a border country Slovenia borrowed recipes from Austria ("klobasa", "jabolčni štrudl" and "dunajski zrezek"), Italy ("njoki", "rižota"), Hungary ("golaž", "paprikaš") and Balkan ("burek", "čevapčiči"). Slovenian cuisine is simple, plain and heavy. The caloric food includes flour-based dishes, animal fat, beans, potatoes, cream, butter and eggs. MEAT Slovenia is familiar with all sorts of meat. Pork is very common and also a favourite. Traditionally one of the highlights of the year is the day of "koline". The pig is slaughtered, then meat is prepared and made into "krvavice", "pečenice", "kranjske klobase" and famous "želodec". In the Primorska region the people of Karst produce "pršut" (smoked ham). TRADITIONAL MAIN DISHES "Žganci" (flour mixed with water) are the best known and popular Slovene national dish, served with "ocvirki", "obara", "kislo zelje" or "kisla repa". Another popular dish is "polenta" (corn meal dish), it sometimes took the place of bread. DESERTS "Potica" is a yeast-based raised pastry filled with walnuts or poppy seed. "Prekmurska gibanica" is made of filo pastry with 4 kinds of stuffing in several layers: poppy seed, ricotta cheese, walnuts and apple stuffing. They are a speciality in Prlekija and Prekmurje. "Loparnice" are placed on the oven spade and baked in a bread oven. "Štruklji" are dumpings filled with fruit, jam or cottage cheese. They are made of stretched dough, rolled out thinly, spread with fillings, made into a roll and baked. "Krof" is a Slovenian doughnut, traditionally made during the carnival season in Ptuj. "Blejska kremšnita" is a layer of vanilla and cream between two crunchy puff pastry. -
1 Andreja Eržen (Ljubljana Graduate School of Humanities, Slovenia
Andreja Eržen (Ljubljana Graduate School of Humanities, Slovenia) AFFIRMATION OF THE SLOVENIAN LANGUAGE Slovenian grammars and dictionaries from 16 th to 19 th century 1. Introduction One of the main questions, which appear very often in the Slovenian linguistics, is the problem of the construction of the national language and its link with the national consciousness. Must or should this national language be identical to the language of the people? And who this “people” really are: peasants in the village, bourgeoisie in the towns, the clergy or the few intellectuals? The period between 16 th and 19 th century was the most vivant and important for the development of the dialects, spoken on Slovene territories. Until the middle of the 19 th century Slovene philologists succeeded to create the basis for the literary language, based on the central Slovenian dialect. During the history of the language and its development, three questions appeared to be most present: − The relation between Slovenian language/its dialects and other Slavic languages, − The relation of the peripheral literary dialects to the central standard, − The role of the sixteenth-century norm for the modern language. During the centuries grammars and dictionaries played an important role in the development of the languages. The 16 th century presents a turning point in the history of a language; the protestant writers began to write in their native language. Their main aim was to make the ecclesiastical rituals comprehensible to the people. It was also the time of the first grammars, describing vernaculars, although mostly in Latin. The Protestantism gave three main pillars, on which the national language was later on constructed: first grammar (Adam Bohori č, Arcticae Horulae , 1584), first dictionary (Hieronimus Megiser, Dictionairium quatuor linguarum, videlicet germanicae, latinae, illyricae, 1592) and first translation of the Bible (Jurij Dalmatin, Biblia, tv ie, vse svetv pismv, stariga inu noviga testamenta, slovenski, tolmazhena, 1584). -
Culture in Slovenia Photo: Cankarjev Dom the Story of Arts and Culture in Slovenia
creative, inspiring, colorful Culture in Slovenia Photo: Cankarjev dom THE STORY OF ARTS AND CULTURE IN SLOVENIA The share of employees in cultural activi- ties in Slovenia is 2% of the total number of employed persons (which is 10th out of 33 countries included in the Eurostat survey). The story of culture and arts in Slovenia has The attitude of Slovenians to their national of culture in Slovenia come for this reason to side their homeland). Local communities are been marked by a diverse and rich natural and culture is truly intense, and Slovenia boasts a a great extent (as much as two thirds of all responsible for libraries, some other cultural cultural tradition that has always given rise well-developed network of cultural institutions, resources earmarked for culture) from the institutions (local museums, art galleries and to the creativity of writers and other artists. organisations and associations comparable to government. The state fully finances the na- cultural centres) and cultural associations. We Slovenians take arts and culture as our most developed European countries. There is tional network of institutions and also covers basic element. Culture and arts are the pride a rich cultural life not only in the biggest towns, most programmes, activities and projects in Market mechanisms, however, rule the entire and heart of our national identity. They have a but in almost every corner of Slovenia. the field of international cultural cooperation, a entertainment industry, including rock, jazz special place in Slovenian history, too, as they considerable share of publishing, the cultural and other music genres that are also impor- helped Slovenia compensate for the absence The cultural market of Slovenia is small. -
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). -
Grandma's Kitchen
Grandma’s Kitchen Recipes from Slovenia GRANDMA’s kITCHEN Recipes from Slovenia The recipes belong to Slovenian traditional cuisine that is revived by Slovenian primary school pupils. Ljubljana, 2017 CONTENT FOREWORD BY ANKA PELJHAN 5 FOREWORD BY DR JANEZ BOGATAJ 6 LJUBLJANA AND THE SURROUNDING AREA 10 DOLENJSKA, BELA KRAJINA AND KOČEVSKA 28 POSAVJE AND ZASAVJE 40 KOZJANSKO AND BIZELJSKO 52 PODRAVJE 62 PREKMURJE AND PRLEKIJA 76 UPPER AND LOWER SAVINJA VALLEY, ŠALEK VALLEY 88 CIP - Kataložni zapis o publikaciji Narodna in univerzitetna knjižnica, Ljubljana KOROŠKA 100 641.56(497.4)(083.12) GORENJSKA 112 GRANDMA’S kitchen : recipes from Slovenia / [editors Anka Peljhan and Polona Prešeren ; text about regions Tanja Glogovčan ; photos Igor Zaplatil and Ljubo Vukelić ; translation Secretariat-General of the Government of the Republic of Slovenia, Translation and Interpretation Division, DZTPS, Amidas]. - Ljubljana : THE SOČA VALLEY, GORIŠKA BRDA, VIPAVA VALLEY 126 Government Communication Office of the Republic of Slovenia, 2017 NOTRANJSKA, KARST, ISTRIA 144 ISBN 978-961-6435-60-4 1. Peljhan, Anka 289481216 LETTER FROM ANA ROŠ 158 KUHNAPATO PROJECT Children from Slovenian primary schools have ventured where experts rarely take a peek – into the kitchens of their grandmothers, relatives and neighbours. Through the Kuhnapato research project, which involves beneficial trans-generational communication, they are treating us with almost forgotten dishes that have left a significant mark in the specific cultures of certain places, towns and villages. Throughout this project and through collaboration with renowned chefs, the kids gain a tremendous cooking experience and enthusiasm while creating dishes that are worthy of becoming gastronomical trademarks of their regions and an additional reason for tourists to visit them. -
On the Origin of Alpine Slovenes
On the Origin of Alpine Slovenes Aleš Iglič University of Ljubljana, Ljubljana, Slovenia Some historians believe that Slovenes were drawn into the European cultural circle by (Bavarian) feudalism, although it is this very same feudalism that also prevented them access to the resources needed for their social and cultural development – it is precisely this fact, they suggest, that presented one of the most significant obstacles for the further development of the Slovene nation. We cannot agree with this viewpoint. Rather, Slovenes owe their inclusion in the medieval European civilisation, which originates from European antique traditions stemming from ancient Greece, primarily to Roman and other indigenous peoples, as well as to Christian missionaries from the non-Germanic parts of Europe (Iglič, 2007a), i.e. Ireland and the Eastern Roman (Byzantine) Empire, who spread Christianity and the culture of the antiquity in the region of the Diocese of Salzburg, from where missionaries came to Carantania, Carniola and Lower Pannonia (Fig. 1). The first Apostle of Carantania Modestus, for example, was sent to Carantania on the orders of the Irish monk Vergilius of Salzburg (Gruden, 1992). Overall, Irish monks contributed greatly to the preservation of the European civilisation in the Early Middle Ages also in other parts of Europe (Cahill, 1995). By passing on the preserved antique knowledge, for example literacy, onto the barbarian peoples, Byzantine missionaries from Greece and Aquileia (Grivec, 1927; Bratož, 1990) as well as Irish missionaries (monks) preserved the European civilisation, which is based on the accomplishments of ancient Greece in the fields of philosophy, science, art, and political organisation (democracy). -
THE SLOVENIATM GASTRONOMY Spring/Summer 2019 Top Gastronomic Experiences
THE SLOVENIATM GASTRONOMY Spring/Summer 2019 Top Gastronomic Experiences www.the-slovenia.com JOIN THE CLUB AT DINERSCLUB.SI Erste Card Diners Club_The Slovenia Restaurants_200x210mm_marec_2019.indd 1 15.3.2019 10:05:42 Explore the Table of contents 7 Foreword - Niko Slavnić 9 Foreword - Janez Bogataj Tastes 14 European Region of Gastronomy of Ljubljana 16 Top 10 Slovenian Dishes 18 Gourmet Calendar 21 The Slovenia Restaurant Awards 33 Ljubljana & Central Slovenia Restaurants 47 Mediterranean Slovenia Restaurants 55 Alpine Slovenia Restaurants 65 Thermal Pannonian Slovenia Restaurants 71 Slovenian Wine & Oilmakers 80 Slovenian Chocolate Get to know the people and the stories behind the food and indulge yourself in the taste of Ljubljana, the Capital of Slovenia. Publisher THE SLOVENIA, Slovenska cesta 17, 1000 Ljubljana, tel. +386 30 706 000, [email protected], www.the-slovenia.com, FB/The Slovenia, IG/The Slovenia Director Niko Slavnić Printed Abografika d.o.o., 10.000 copies IG/ the.slovenia Editor Peter Škoda Kecman Design Aleksandar Vukojević Sales Jadranka Popovič, Janža Pavlin Photos IQbator, www.slovenia.info Shutterstock and our partners Copyright notice Text and photos copyright THE SLOVENIA. Maps copyright cartographer. All rights reserved. No part of this publication may be reproduced in any form, except brief extracts for the purpose of review, without written permission from the publisher and copyright owner. www.visitljubljana.com 5 TL_Oglas_Gastronomy_100x210+3mm_0319.indd 1 06/03/2019 13:22 Foreword - Niko Slavnić Dear foodies, we wish you “dober tek”! Thank you for picking up this new The Slovenia guide - a great deci- sion to taste and feel Slovenia. -
Gastronomy & Culture in Hungary & Slovenia
JUNE 15–24, 2019 Gastronomy & Culture in Hungary & Slovenia with Darra Goldstein, world-renowned food scholar and Professor of Russian, Emerita at Williams College Travel with Darra Goldstein, world-renowned food scholar and Professor of Russian, Emerita at Williams College. Darra Goldstein is the Willcox B. and Harriet M. Adsit Professor of Russian, Emerita at Williams College and Founding Editor of Gastronomica: The Journal of Food and Culture, named the 2012 Publication of the Year by the James Beard Foundation. A world-renowned food scholar, she has published widely on literature, culture, art, and cuisine and has organized several exhibitions. She is also an award-winning author of five cookbooks, including The Georgian Feast, winner of the 1994 IACP Julia Child Award for Cookbook of the Year. Hotel Accommodations Courtesy of Ritz-Carlton Budapest Ritz-Carlton, Budapest Intercontinental Hotel, Ljubljana This five-star hotel is located in the heart of Budapest, just This hotel is the first five-star and tallest hotel in Slovenia’s a short walk from St. Stephen’s Basilica, Erzsébet Square, capital, located in downtown Ljubljana and just a few and the River Danube. The hotel’s rooms offer spacious, minutes on foot from Prešeren Square and the Triple residential-inspired layouts, contemporary design, and Bridge. This hotel has added a slice of international luxury views of the city’s picturesque landmarks. Set within a to Ljubljana, offering rooms with sweeping views of the city 19th-century heritage building, the hotel presents modern and a fabulous Mediterranean-inspired menu in the hotel’s luxury with a hint of tradition. -
SLICOFI a Filled Pasta from Friuli-Venezia Giulia Which Draws
SLICOFI A filled pasta from Friuli-Venezia Giulia which draws reference from across the border into Slovenian cuisine with their very own Idrija ravioli called žlikrofi. They are a well known dish in western Slovenia, very much a staple in Idrija and from the fact that these are born of hard labour, it suits well to a family-operated production line for the weekend. They were named Slovenia’s national dish in 2002. Slicofi from Friuli is traditionally filled with potatoes, Montasio (a cheese popular in the mountains), lard and chives. The filled pasta in your pack includes a filling of a typical ham of the region of Friuli, Prosciutto di San Daniele and also – although not traditional – Mortadella of Bologna, lending a creaminess to the filling. The condiment is usually straightforward in components and flavour (butter, sage and toasted breadcrumbs) as the filling in the pasta is what you are after. Storage: The pasta keeps chilled for up to 3 days. Do not freeze. Cooking instructions: 1. WARM a large skillet over the hob, turn off the heat and set aside. 2. Prepare small cubes of cold butter which you will use to coat the pasta after blanching. They have to be small enough to melt quickly from the residual heat of the cooked pasta. 3. Prepare a pot of water (salted - approx 3.5 Tablespoons salt to 8 Quarts water or 55g salt to 7.5L water) and bring up to a boil. Use the recommended volume of water to retain rolling boil when cold pasta is dropped. -
A Slovenian Star on the Culinary Map of the World Top Chefs and Fresh, Locally Produced Foods
A Slovenian Star on the Culinary Map of the World Top Chefs and Fresh, Locally Produced Foods The world-renowned chef Janez Bratovž, who laid down the standards of top-class cuisine in Slovenia, believes that "Slovenia is the next great culinary destination of the world”. The main roles in the gourmet story of the land between the Alps, the Mediterranean and the Pannonian plains are played by tradition, healthy local ingredients and innovative contemporary cuisine. Therefore, this is all the more reason why you cannot leave Slovenia without getting a taste of it and savouring the sensations you are left with long after you have ventured forth: in top- class restaurants and family-owned inns, tourist farms and at osmice (‘eight-day sitdowns'), in wine cellars and wine shops, bistros and cafes, picnics, markets and culinary tours. A well known saying goes that good food is the way to someone’s heart. And that is why this love for excellent Slovenian food will be all the more reason for you to come back experience green, healthy and active adventures. In recent years we have witnessed a great boom in culinary tourism in the country. Today, the best Slovenian chefs running top-notch restaurants are reaching for the stars on the shoulders of tradition and renowned family inns. They find special inspiration in a love of the home environment and traditional local ingredients since they are all keen supporters of the garden-to-table philosophy. It is quite difficult to choose the most delicious culinary experience in Slovenia. Is it the Open