Slovenia
Alpine-Pannonian-Adriatic crossroads of buckwheat, dumplings, sausage, layered pastries and hearty one-pot stews. That is the short version of what Slovenia cooks. Look for Potica (rolled festive bread with walnut, tarragon or poppy filling), Kranjska klobasa (juicy smoked Carniolan pork sausage with mustard, horseradish) and Prekmurska gibanica (layered pastry of poppy seed, walnut, apple, cottage cheese). Rolled nut, tarragon or poppy cake baked for Easter and Christmas; Slovene sources mention potica from the sixteenth century onwards. This atlas has 35 Slovenia dishes catalogued below, from everyday cooking to food kept for festivals and special occasions.
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Nanoški sir
Aged, piquant cow’s cheese from the plateau above the Vipava valley. A cheese & dairy recipe from Slovenia.
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Obara
Thick stew of meat, root vegetables and often mushrooms. Ready in 30 min prep and 1 hour 30 min cooking.…
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Prekmurska šunka
Smoked, dry-cured pork leg from the Prekmurje plain. A charcuterie & cured recipe from Slovenia.
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Prleška tünka
Salted pork cuts preserved under melted lard in a wooden tub. A charcuterie & cured recipe from Slovenia.
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Teran
Dark, sharp Refosco red grown on the red soil of the Karst. A wine & spirit recipe from Slovenia.
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Tolminc
Firm alpine cow’s cheese from the Soča valley, nutty and sweet. A cheese & dairy recipe from Slovenia.
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Zaseka
Minced salted bacon fat spread on bread with onion and paprika. A charcuterie & cured recipe from Slovenia.