Slovenian cuisine and its natural beauty should be a good enough reason to visit this country
The Republic of Slovenia lies at the heart of Europe. It borders Austria in the north, in the east Hungary, Croatia to the south and Italy to the west. Slovenia is a land of incredible contrasts, allowing a wide range of activities: you can ski in the Alps, swim in the Adriatic Sea, explore the world of caves, enjoy a refreshing bath in a thermal spa, learn about history in a lively medieval town or have a stroll in almost untouched forests or among breathtaking wine growing hills.
Traditional Slovenian Cuisine is very diverse because Slovenia is a meeting place of culinary influences from the cuisines of the Mediterranean, the Pannonia plain, the Alps, and the Balkans . . . Italy, Austria, Germany, Hungary, Croatia and even France. Because of this, and along with different cultural influences throughout the centuries, the people of Slovenia have created a unique variety of their own regional dishes.
Slovenia has twenty-four different culinary regions and each region has its own signature dish. For example Karst (Kras) is the only region in Slovenia where you can find wind dried ham - Prosciutto (pršut) and the only place where you can get home made olive oil is on the Coast.
In the past food in Slovenia was very modest - people rarely ate meat and desserts - they ate a lot of stews, potatoes, dairy dishes, porridges, etc. Richer dishes were only available for holidays such as Christmas and Easter. On holidays dinner tables were filled with traditional foods, such as pork or turkey, along with delicacies, such as smoked meats. Potica (nut bread), šarkelj (raisin cake), and other freshly baked goods were eaten as well.
St. Martin's Day is in November should also be mentioned - this is a time for celebrating the day when grape juice officially becomes new wine. Along with drinking wine, dishes such as roast goose or duck, sweet and sour cabbage, and mlinci may be eaten. Mlinci is a flat, thin dough that has been baked, broken up, covered with boiling water, drained, and then roasted with meat. Gibanica - a layer cake with cottage cheese, walnuts, poppy seeds, and apples - may be eaten as well.
(Text courtesy of www.culinaryslovenia.com)