NATIONAL SLOVENE CUISINE

Gorenjska Luka Volovec & Matjaţ Simončič 2

Ever wanted to know what is the typical cuisine of the Slovenian nation?

This guide book to Slovene cuisine will show you the typical Slovenian dishes

and some information for their preparation along with a few pictures of the

specified dish.

The book is divided into groups depending on the region with its typical cuisine.

Each food will be marked on the regional map of Slovenia along with a short

description, a picture of it and link to its recipe (if found).

GORENJSKA

Upper Carniola (Slovene: Gorenjska) was a kreis of the historical Habsburg

crown land of Carniola from 1849 till 1919 and is nowadays a traditional region

of Slovenia. The center of the region is Kranj, while other urban centers include

Jesenice, Trţič, Škofja Loka, Kamnik, and Domţale.

Food presented:

- Carniola Sausage

- Walnut Cake

Other food: carniola stomach, cottage cheese dumplings,

buckwheat porridge, Rateče pockets

NATIONAL SLOVENE CUISINE

Gorenjska Luka Volovec & Matjaţ Simončič 4

CARNIOLA SAUSAGE

This is the best known Slovenian foodstuff in the world, and is based on the rich

heritage of turning the pig into meat products. The first mention of the sausage

as 'Carniolan' was in 1896. It’s made of both pork and beef, with nutmeg,

pepper, coriander, garlic.

More information (and recipe) on: Carniola Sausage Document

WALNUT CAKE

The traditional Slovenian walnut cake is made of walnuts and dough.

Traditionally, it is baked in a circled shape and is used as a dessert. The

Slovenian people usually eat it on Easter. It is said to be very delicious.

More information (and recipe) on: Slovenian Walnut Cake Document

NATIONAL SLOVENE CUISINE

Prekmurje Luka Volovec & Matjaţ Simončič 5

PREKMURJE

Prekmurje is the easternmost region of Slovenia. It borders Hungary to the

north-east, Austria to the north-west, Croatia to the south and the Slovenian

region of Styria to the south-west. For about a thousand years, it was part of the

Kingdom of Hungary, unlike other Slovene Lands. It therefore maintains certain

specific linguistic, cultural and religious features that differentiate it from other

Slovenian historical regions.

Food presented:

- Prekmurska gibanica

- Beef, Pork and Venison Stew

Other food: Prekmurje ham, Bosman

NATIONAL SLOVENE CUISINE

6 Luka Volovec & Matjaţ Simončič Prekmurje

PREKMURSKA GIBANICA

This excellent, juicy and most widespread Slovenian dessert from Prekmurje is

stuffed with poppy seeds, cottage cheese, walnuts and apples. It is trademarked

as a foodstuff with an indication of traditional reputation and therefore can only

be made under this name if the original protected recipe is respected in full.

More information (and recipe) on: Prekmurska Gibanica Document

BEEF, PORK AND VENISON STEW

Venison bigos recipe, with sausage, venison cubes, pork, and bacon, along with

sauerkraut and seasonings. It is a stew meal and is very delicious with potatoes.

You can also eat it with bread. And Slovenians usually eat it when hiking.

More information (and recipe) on: Beef, Pork and Venison Stew Document

NATIONAL SLOVENE CUISINE

Štajerska Luka Volovec & Matjaţ Simončič 7

ŠTAJERSKA

Lower Styria (Slovene: Štajerska) or Slovenian Styria is a traditional region in

northeastern Slovenia, comprising the southern third of the former Duchy of

Styria.

Food presented:

- Štajerska Sour Soup

- Pohorje bunka

NATIONAL SLOVENE CUISINE

8 Luka Volovec & Matjaţ Simončič Štajerska

ŠTAJERSKA SOUR SOUP

This soup was originally made after the annual pig kill on the farm and included

'everything but the squeak' and then was soured in wine. Nowadays, it’s become

a highly popular dish eaten after late nights with lots of alcohol. It also often

rounds off wedding receptions and New Year's parties.

More information (and recipe) on: Štajerska Sour Soup Document

POHORJE BUNKA

Desalted whole parts of better-quality pork is stuffed into the pork stomach and

beef intestines, mildly smoked and air dried.

More information (and recipe) on:

There is no recipe for this dish. Please slaughter a pig.

NATIONAL SLOVENE CUISINE

Koroška Luka Volovec & Matjaţ Simončič 9

KOROŠKA

Slovenian Carinthia (Slovene: Koroška) or Slovene Carinthia, most commonly

simply Carinthia) is a traditional region in the north of Slovenia. It has no

official status as an administrative unit within Slovenia, although the association

with an informal province (Slovene: pokrajina) is still quite common.

Food presented:

- Pastry Pockets with Pear Filling

- Meţerli

NATIONAL SLOVENE CUISINE

10 Luka Volovec & Matjaţ Simončič Koroška

PASTRY POCKETS WITH PEAR FILLING

The name of the pastry Kvočevi or Kločevi nudlni is taken after the name of the

pear filling called in Koroška region “kvoce” (the Meţica valley) or “kloce” (the

Mislinja valley and the Drava valley). It is a type of pasta, pockets filled with a

filling which has been served as a main course or a dessert.

More information (and recipe) on: Pastery Pockets with Pear Filling Document

MEŽERLI

An old and extremely tasty dish at pig-killing time, based on pig, veal and lamb

intestines, bread, spices and eggs. It’s often served with soured potatoes or as a

side dish.

More information (and recipe) on: Meţerli Document

NATIONAL SLOVENE CUISINE

Primorska Luka Volovec & Matjaţ Simončič 11

PRIMORSKA

The Slovenian Littoral (Slovene: Primorska) is a historical region of Slovenia.

Its name recalls the historical Habsburg crown land of the Austrian Littoral, of

which the Slovenian Littoral was a part.

Food presented:

- Idrija ţlikrofi

- Yellow polenta

NATIONAL SLOVENE CUISINE

12 Luka Volovec & Matjaţ Simončič Primorska

IDRIJA ŽLIKROFI

Idrija Ţlikrofi are a tradition dish for the town of Idrija. They are served with

meat and carrots. Sometimes even with crackling as well as various meat,

vegetables and other sauces.

More information (and recipe) on: Idrija Ţlikrofi Document

YELLOW POLENTA

Although polenta is not an original dish of Goriška Brda, nor other parts of

Mediterranean Slovenia, it’s still today an important component of the staple

diet as a main course and, even more so, as a warm or cold side dish with

various meat and vegetable dishes.

More information on: White and Yellow Polenta Document

NATIONAL SLOVENE CUISINE

Dolenjska Luka Volovec & Matjaţ Simončič 13

DOLENJSKA

Lower Carniola (Slovene: Dolenjska) was a kreis of the historical Habsburg

crown land of Carniola from 1849 till 1919 and is nowadays a traditional region

of Slovenia. Its center is Novo Mesto, while other urban centers include

Kočevje, Grosuplje, Krško, Trebnje, Mirna, Črnomelj, Semič, and Metlika.

Food presented:

- Buckwheat and corn ţganci

- Belokranjska pogača

NATIONAL SLOVENE CUISINE

Notranjska Luka Volovec & Matjaţ Simončič 14

BUCKWHEAT AND CORN ŽGANCI

It was often emphasised as early as the 19th century that 'ţganci' were the pillar

of Carniola. 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.

More information on: Buckwheat and Corn Ţganci Document

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.

More information on: Belokrnjska Pogača Document

NOTRANJSKA

Inner Carniola (Slovene: Notranjska) was a kreis of the historical Habsburg

crown land of Carniola from 1849 till 1919 and is nowadays a traditional region

of Slovenia. Its administrative and economic center of the region is Postojna,

while other minor centers include Logatec, Cerknica, Pivka and Ilirska Bistrica.

Food presented:

- Polšja obara (Dormouse Stew)

- Bloška Kavra or Trojka/Karavada

NATIONAL SLOVENE CUISINE

16 Luka Volovec & Matjaţ Simončič Notranjska

POLŠJA OBARA (DORMOUSE STEW)

A thick soup or stew with dormouse meat, potatoes, spices and apple vinegar.

Sometimes noodles are added instead of potatoes. Dormice can also be roasted

and cooked in soups, risottos, as well as in goulashes, which are also the most

popular dormouse dishes.

More information on: Polšja Obara Document

BLOŠKA KAVRA OR TROJKA/KARAVADA

This is a hearty hot pot with kohlrabi, beans and potatoes, with the addition of

smoked pork, carrots, garlic and spices. It is a one-dish meal. It is used a starting

dish in most cases.

More information (and recipe) on: Bloška Kavra or Trojka Document