Jump to content

Slovenian cuisine

From Wikipedia, the free encyclopedia

This is an old revision of this page, as edited by SlovenecMB (talk | contribs) at 20:51, 6 January 2009 (retr). The present address (URL) is a permanent link to this revision, which may differ significantly from the current revision.

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 north-east there is the expanse of the Pannonian plain, in the east, the green and hilly Dolenjska region, in the south the Karst and the Adriatic coastline, in the north-west the Alps, the Barje marshes and the wine producing hills of Štajerska. 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 Notranjska, pršut (Karst leg ham) can be dried only by the winds of Karst and the coast. In addition,Slovenia is a borderland country. It borders on four states with established and distinct national cuisines.Slovenian cuisine is divided to;town,farmhouse,cottage, castle,parsonage and monaste Slovenian cuisine.First Slovenian cookbook was published in Slovenian language by Valentin Vodnik in 1799. Many Slovenian dishes are hard to digest. It is based on the use of animal fat;ocvirki,zaseka,bacon,lard,dripping,mushrooms,pork,flour-based dishes,potatoes,beans,butter, cream and eggs,example;24 eggs go into Gorenjska prata

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, typical is the soup made from turnip peel. Most common meat soups were beef and chicken soup.Meat based soups were served only on Sundays and feast days,more frequently in more prosperous country or city households.Slovenians were familiar with all kinds of meat, but it was generally served only on Sundays and feast days. Pork was popular and common everywhere in Slovenia. Poultry also featured largely.There is a wide variety of meats in different parts of Slovenia. In Bela Krajina and Primorska they ate mutton and goatmeat.On St.Martin's Day people feasted on roasted goose, duck, turkey and chicken. In Dolenjska and Notranjska,they ate 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 Dolenjska and Notranjska.

Regrat (Dandelion) is Slovenian wild lettuce, which has been gathered in the fields for centuries. Even today regrad 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 regrad 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. Chestnuts were valued, and served as basis for many outstanding dishes. Walnuts and hazelnuts 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.


Slovenian National Dishes

List of other traditional Slovenian foods

Soups and stews

Vegetarian dishes

Meat dishes

Desserts and pastries

Drinks

Retrieved from "https://en.wikipedia.org/w/index.php?title=Slovenian_cuisine&oldid=262376785"