Slovenian cousine

In Slovenia, the way to a person’s heart is through their stomach. Food has an extremely important power in identifying Slovenia and its history. In terms of gastronomy, Slovenia offers a colourful image of diversity. What makes it special is its location at the meeting point of the Alps, the Mediterranean and the Pannonian Plain.

Slovenian cuisine is traditionally based on grains, dairy products, meat (especially pork), sea and freshwater fish, vegetables, legumes and tubers, olives and grapes. It is enriched with fine wines and other alcoholic beverages.

Several dishes and food products are protected under the uniform regulations of the European Union.

It should also be pointed out that throughout Slovenia water is drinkable and of excellent quality. There are also numerous mineral springs in Slovenia.

Istrian cousine. Photo: ZTKMS Brda archives
The main Slovenian white wines are: Riesling, Pinot Grigio, Chardonnay, Sauvignon; the native popular wines are Rebula and Zelen. In terms of red wines, Slovenia produces mostly Pinot Noir, Cabernet Sauvignon and Merlot. Photo: Tomo Jeseničnik/www.slovenia.info

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The recipes of grandmothers and great-grandmothers and the regions where these culinary delights first appeared. This is the story of Slovenian regions and towns, natural beauty, folk creativity, different fields of everyday life, customs, leisure time, even the spiritual perception of the world in a certain Slovenian region. This is the Slovenian culinary heritage, diverse, a heritage that enriches our present and our future.