Travel Reference
In-Depth Information
The Slovenian Table
Little Slovenia can boast an incredibly diverse cuisine, with as many as two dozen different
regional styles of cooking - from Prekmurje in the northeast to Slovenian Istria in the
southwest. Until recently, except for a few national favourites such as
žlikrofi
(stuffed
pasta) from Idrija and
jota
(hearty bean soup) from Istria or the Karst, and incredibly rich
desserts like
gibanica
from Prekmurje and
kremna rezina
from Bled, you were not likely to
encounter many of these regional specialities on restaurant menus. But all that is changing
as Slovenia reclaims (and often redefines) its culinary heritage. Whatever you do, don't
miss an opportunity to try some of these delights in a Slovenian home, where food is para-
mount.
There are several truisms concerning Sloveni-
an cuisine. In general, it is plain and simple,
pretty heavy and fairly meaty. And it is heavily
influenced by its neighbours' cooking styles.
From Austria, there's sausage
(klobasa),
strudel
(zavitek)
filled with fruit, nuts and/or curd
cheese
(skuta),
and Wiener schnitzel
(dunajski
zrezek)
. The ravioli-like
žlikrofi, njoki
(potato dumplings) and
rižota
(risotto) obviously
have Italian origins, and Hungary has contributed
golaž
(goulash),
paprikaš
(piquant chick-
en or beef 'stew') and
palačinke
(thin pancakes filled with jam or nuts and topped with
chocolate). From Croatia and the rest of the Balkans have come such popular grills as
čevapčiči
(spicy meatballs of beef or pork) and
pljeskavica
(meat patties). But that's only
part of the story.
Slovenian Cookery: Over 100 Classic Dishes
by
Slavko Adamlje is a practical illustrated guide to
Slovenian cuisine.
When to Eat
On the whole Slovenes are not big eaters of
breakfast
(zajtrk),
preferring a cup of coffee at
home or on the way to work. Instead, many
people eat a light meal
(malica)
at around
10.30am. Lunch
(kosilo)
is traditionally the
main meal in the countryside, and it's eaten at
noon if
malica
has been skipped. Sometimes it
is eaten much later - sometimes in the middle of
The Food and Cooking of Slovenia
by Janez
Bogataj is a richly illustrated and instructive tome
that divides Slovenia into two dozen culinary re-
gions - from Haloze and Koroška to Soča and the
Karst - and takes the reader along for the ride.
