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SLOVENIAN CUISINE

SLOVENIAN CUISINE. ABOUT SLOVENIA. The Republic of Slovenia is a state in the southern Central Europe . It borders to Italy in the west , Austria in the north , Croatia in the south and southeast , and Hungary in the northeast . 20,273 km² Population : 2.05 million

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SLOVENIAN CUISINE

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  1. SLOVENIAN CUISINE

  2. ABOUT SLOVENIA • TheRepublicofSlovenia is a state in thesouthern Central Europe. • It borders to Italy in thewest, Austria in thenorth, Croatia in thesouthandsoutheast, andHungary in thenortheast. • 20,273 km² • Population: 2.05 million • Parliamenteryrepublic • Capitalcity: LJUBLJANA

  3. ABOUT DISHES Slovenia is a smallcountrybut it canstillcharmyouwithunforgettableflavoursthat are theproductofthetraditionalcuisine. Sloveniancuisinehasdeveloped170 recognisedandtypicaldishes. Thiswascreated as a mixtureoftheinfluencesoftheAlpine, PannonianandMediterraneanworld, which is whyyoucanfind a varietyofdifferentspecialitieshere. From original soupsandbuckwheatporridge to meatdishesanddelightfuldesserts. Themainingredients are cabbage, beansandpotatoes,…. which are produced in a naturalenvironment.

  4. Theworldfamousdishes are alsoprotectedwiththedesignationoforigin. The most famousamongthose are prekmurska gibanica(Prekmurje layeredpastry),kranjska medica(Carniolanhoneyliquor), potica (home madecakewithraisinsandnuts) andkranjska klobasa (Carniolansausage).

  5. FOODS and DRINKS BY REGION : Primorska region In the Primorska region nature gifted the people of Karst with a privilege that they have advantage for producing smoked ham. The secret of its success is the unique smell and taste that are created by adding care and a great deal of patience with its long-lasting maturing. It goes excellently with the famous kraškiTeran(KarstTerrano), and their combination is a speciality, of this part of Karst. Pršut

  6. Along the coast you will find dishes from sea fish and sea fruits that are normally served along with the wines Refošk(Refosco) andMalvazija (Malvasia), which round up the true Mediterranean flavours.

  7. Prekmurje region The Prekmurje region is a place for gourmets, since it is the home ofpoticaand a unique dessert that you have never tasted before. Prekmurska gibanica (Prekmurje layeredpastry) • It is madeoffourkindsofstuffing: • poppy seed • ricotta cheese • Walnut • apple stuffing

  8. Potica Potica is the most typical Slovenian dessert. It is made with more than 80 different fillings. Potica is a characteristic festive dessert made from different kinds of dough. The most characteristic types of potica include tarragon, honey, walnut, poppy seed, crackling, chive, lovage and cottage cheese. 

  9. Gorenjska region Ajdovi krapi They are most often cooked dough pockets made of buckwheat dough and filled with cottage cheese or colostrum. An excellent dressed dish on its own, served in summer with salad or in winter with stewed sauerkraut or turnip. 

  10. Ajdovi žganci or buckwheat žganci The most identifiable food is the buckwheat žganci, seasoned with crackling and served with a side dish of sauerkraut or sour turnips. Buckwheat and corn, or less frequently barley, are cooked in two ways and are still today one of the basic and typical dishes of Gorenjska.  

  11. Kremšnita or Bled creamcake Bled offersanothersweetsurprise: Kremšnita. A cream slice made of leaves of dough, filled with vanilla and sweet cream is Bled’s main culinary speciality. 

  12. Dolenjska and Bela krajina region Štruklji In dolenjska regionpeopleprepare various kinds of štruklji.

  13. Matevž  Another regional delicacy of Dolenjska is matevž, served as a side dish or a main dish madeof puréed beans and potatoes.

  14. The region of BelaKrajinais famous for roast lamb and suckling pig

  15. Belokranjska pogača This is a round pogača (a kind of flatbread) made from leavened dough, brushed with beaten egg and sprinkled with salt and caraway seeds. Before baking, the surface is cut in a square net pattern, and before eating it is broken by hand in bite-size squares. Thefamouswinefrom Bela krajina region is Metlišča črnina.

  16. Martinovanje or St. Martin’s day • On the greatest modern-day wine festival of St. Martin’s Day (11.November)people attend festivities to celebrate the new wine harvest.On thatday, there are typicaldishes on themenu, such as : • Mlinci (kindofnoodles) • Goose • Andfoodwith olive oil

  17. Koline (slaughtering a pig) As everywhere in Slovenia, the traditional custom of slaughtering a pig (koline) has a special significance here. At a ‘koline’, a large assortment of fresh, semi-cured, and cured meat products are prepared. From themorning till thenight, the household made meat products of all the parts of the pig, such as liver sausage, bacon, ocvirki (crackling), zaseka(mincedlard)...

  18. On thisday, ther are on themenu: homemade sausages and prepared meat for preserving, drying and smoking. The pig is slaughtered and meat prepared and made into : • krvavice (blood sausages), • pečenice (frying sausages), Krvavice are made from the head, offal, meat cutoffs, lard and bacon, millet, buckwheat and barley meal, spices and blood. In more recent times, rice has been added. In Primorskaregion they sometimes add sugar and raisins.

  19. kranjskeklobase (Kranj sausages), • famous Slovenianželodec (stomach sausage, similar to the Scottish haggis), stuffed with fillings of local varieties (eg. gorenjski, savinski, notranjski and primorskizelodec).

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