SLOVENIA 2- Slovenian traditional food

Nika Roglič 9.b
• Slovenia is located in central Europe and shares
boundaries with Austria (north), Hungary (east),
Croatia (south), and Italy (west). It has a small coastal
area in the southwest region, which borders the
Adriatic Sea.
• Next to Italy in the west are the Julian Alps and various
mountains and valleys with numerous rivers in the
east.
• The climate in the coastal strip of Slovenia is
determined by the Mediterranean Sea. Its inland
climate ranges from mild to hot summers, with cold
winters in the valleys and plateaus of the east.
Slovenian traditional foods:
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Wallnut roll (potica)
Ričet
Blood sausage
Karst prosciutto (pršut)
Mineštra
Prekmurje dough-pie
Idrija žlikrofi filled pasta
Beef soup
Vipava Stew
Ajdovi žganci
Wallnut roll (potica):
• Wallnut roll is a Slovenian pastry of yeast
bread similar to a strudel, with one or more
fillings. Over time, it has been adopted by
most of Eastern Europe, and has changed into
regional varieties of the same dessert. It is
traditionally made for holidays such as Easter,
Christmas or weddings.
Ričet:
• Ričet is known all over Slovenia. The basic
ingredients are pearl barley and dried meat.
Plain "ričet" was often served in prison. The
soup is still popular today, regularly on the
menu of many restaurants.
Blood sausage:
• This is a type of sausage made by cooking
blood or dried blood until it‘s thick enough to
harden when cooled.
Karst prosciutto (pršut):
• In Slovene language pršut is often served as a
starter. The process of making prosciutto can
take anywhere from 9 to 18 months. It is hung
in a shady, airy place. The ham is left until dry.
Prosciutto is never cured with nitrates, which
is generally used in other hams. Only sea salt
is used.
Prekmurje dough-pie:
• When in Slovenia you must stop at a kavarna
(coffee shop) for a delicious prekmurska
gibanica, a layered cake, made of curd cheese,
walnuts, and poppy seeds.
Beef soup:
• Beef soup is a traditional starter to a Slovenian
Sunday lunch. Beef noodle soup is a noodle
soup dish made of stewed beef, beef broth,
vegetables and noodles.
Idrija žlikrofi filled pasta:
• There is a delicious regional specialty, the
easier-to-eat-than-pronounce žlikrofi - tiny
tortellini stuffed with minced potato, onion,
and bacon that are the pride of cooks
throughout the Idrija region but are nearly
impossible to find anywhere else.
Ajdovi žganci:
• Žganci can be found all over the country but is
prepared differently in each region. The
essence of žganci, however, stays the same. It
is rich in energy giving carbohydrates. It is one
of the essential ingredients of traditional
cuisine that in its time corresponded to
people’s possibilities and needs.
SOURCES:
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