Search results
Results from the WOW.Com Content Network
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.
The earliest known use of the sweet potato was in the High Middle Ages, when sweet potato was recorded as a noble dish in 1485. Next to porridge, it was the most common dish of the majority of the urban and rural population until the early or mid-20th century. Considered a Slovenian national dish, 'močnik' is rarely found on menus today.
Idrijski žlikrofi are traditional Slovenian dumplings that originate from Idrija. [1] They are made from dough with potato filling and are often served either as a side dish to meat or on their own, in which case they are topped with breadcrumbs. [2] The recipe dates back to the mid 19th century and remains one of the most popular Slovenian ...
العربية; বাংলা; Беларуская (тарашкевіца) Български; Bosanski; Català; Čeština; الدارجة; Ελληνικά
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.
The word žganci is derived from the Slovenian verb žgati meaning "to burn" or "to toast". [1] Ajdovi žganci are served together with obaras, meat sauces, sauerkraut, black pudding, and/or various sausages. The ingredients may vary through different regions. In general the main ingredients are: buckwheat flour; water; salt; cracklings; oil or ...
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 ...
Belokranjska povitica (English: White Carniola rolled pastry) is a Slovenian national dish. [citation needed] It was supposedly brought to the White Carniola region by the Uskoks, who were Croatian Habsburg soldiers that inhabited the areas of the eastern Adriatic area. [1] The name itself, povitica, explains the preparation.