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Slovak cuisine varies slightly from region to region across Slovakia. It was influenced by the traditional cuisine of its neighbours and it influenced them as well. The origins of traditional Slovak cuisine can be traced to times when the majority of the population lived self-sufficiently in villages, with very limited food imports and exports ...
العربية; Башҡортса; Беларуская; Беларуская (тарашкевіца) Català; Čeština; Deutsch; Ελληνικά; Español
Chicken breast steak with peach [2] (and cheese) (Slovak: (Zapekané) kuracie prsia [3] [4] (or kurací plátok [1]) s broskyňou [5] [6] (a syrom [7]), Czech: kuřecí plátek s broskví [2]), colloquially "Melba", "Diana" or "Florida", is a typical 1990s dish [8] [9] in Slovakia with unknown origin. [10] Nowadays, it is a frequent target of ...
Although it is common for them to be used as synonyms, the truth is that "traditional" cuisine and "typical" cuisine are considered two different concepts according to culinary anthropology; The first refers to culinary customs that are invariably inherited orally, on a small scale in the family, and a large scale in a community as part of its culture and identity.
More mountainous areas near the Alps house dishes that contain cheese, milk and butter among other dairy products. [ 1 ] Polish , Slovak , Slovene , and Hungarian cuisines, while considered Central European cuisines are considerably dissimilar to the Czech and Austrian / German cuisines in the rest of the region.
Strapačky and halušky. Strapačky (Slovak) or sztrapacska (Hungarian) is a dish popular in Slovakia and Hungary.It is similar to bryndzové halušky where the base compound of the dish is halušky (dumplings); however, in Slovakia, instead of bryndza, stewed sauerkraut is used. [1]
Česnečka at a restaurant in Hrádek nad Nisou, Czech Republic. Česnečka is a garlic soup in Czech cuisine and Slovak cuisine consisting of a thin broth, garlic, sliced potatoes and spices such as caraway, marjoram and cumin.
German sausages and cheese. Austrian cuisine is a style of cuisine native to Austria and composed of influences from throughout the former Austro-Hungarian Empire. [5] Regional influences from Italy, Hungary, Germany and the Balkans have had an effect on Austrian cooking, and in turn this fusion of styles was influential throughout the Empire.