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Slovenian cuisine (Slovene: slovenska kuhinja) is influenced by the diversity of Slovenia's landscape, climate, history and neighbouring cultures. In 2016, the leading Slovenian ethnologists divided the country into 24 gastronomic regions.
Ričet (German: Ritschert) is a traditional Slovenian, Croatian, Austrian and Bavarian dish. It is a thick soup containing pot barley, beans, potatoes, carrots, parsley, celery, leeks, tomatoes, onions, garlic, and usually a substantial amount of cured pork. Depending on the amount of water used, it may be a soup or a thick porridge similar to ...
العربية; বাংলা; Беларуская (тарашкевіца) Български; Bosanski; Català; Čeština; الدارجة; Ελληνικά
A plate of Ashkenazi-style kishka using synthetic casing. Kishka or kishke (Belarusian: кішка, kishka; Czech: jelito; Slovak: krvavnica [ˈkr̩vaʋɲit͡sa] (regionally also hurka); Polish: kiszka / kaszanka; Romanian: chişcă; Yiddish: קישקע : kishke; Hebrew קישקע; Russian: кишка [kʲɪʂˈka] ⓘ; Ukrainian: кишка ⓘ; also Slovene: krvavica/kašnica; Lithuanian ...
Under the name jota, it is typical and especially popular in Trieste and its province (where it is considered to be the prime example of Triestine food), in the Istrian peninsula, in the province of Gorizia, in the whole Slovenian Littoral, in the Rijeka area, and in Friuli, especially in some of its peripheral areas (the highland region of ...
Slovene culture is the culture of the Slovenes, a South Slavic ethnic group. It is incredibly diverse for the country's small size, spanning the southern portion of Central Europe, being the melting pot of Slavic, Germanic and Romance cultures while encompassing parts of the Eastern Alps, the Pannonian Basin, the Balkan Peninsula and the Mediterranean.
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Central European cuisine consists of the culinary customs, traditions and cuisines of the nations of Central Europe. The cuisines within each country in the region is strongly influenced by the local climate .