Slovenian cuisine () is influenced by the diversity of

Slovenia Slovenia, officially the Republic of Slovenia, is a country in Central Europe. It borders Italy to the west, Austria to the north, Hungary to the northeast, Croatia to the south and southeast, and a short (46.6 km) coastline within the Adriati ...

's landscape, climate, history and neighbouring cultures. In 2016, the leading Slovenian ethnologists divided the country into 24 gastronomic regions. The first Slovene-language cookbook was published by Valentin Vodnik in 1798.

Foods and dishes

Soups are a relatively recent invention in Slovenian cuisine, but there are over 100. Earlier, there were various kinds of porridge, stew and one-pot meals. The most common soups without meat were lean and plain. A typical dish is ''aleluja'', a soup made from turnip peels and a well-known dish during fasting. The most common meat soup is beef soup with noodles, which is often served on Sunday as part of a Sunday lunch (beef soup, fried potatoes, fried steak and lettuce). On feast days and holidays, there is often a choice of beef noodle soup or creamy mushroom soup. Pork is popular and common everywhere in Slovenia. Poultry is also often popular. There is a wide variety of meats in different parts of Slovenia. In

White Carniola White Carniola (; ; or ''Weiße Mark'') is a traditional region in southeastern Slovenia on the border with Croatia. Due to its smallness, it is often considered a subunit of the broader Lower Carniola region, although with distinctive cultural, l ...

and the

Slovenian Littoral The Slovene Littoral, or simply Littoral (, ; ; ), is one of the traditional regions of Slovenia. The littoral in its name – for a coastal-adjacent area – recalls the former Austrian Littoral (''Avstrijsko Primorje''), the Habsburg poss ...

, mutton and goat are eaten. On

St. Martin's Day Saint Martin's Day or Martinmas (obsolete: Martlemas), and historically called Old Halloween or All Hallows Eve, is the feast day of Saint Martin of Tours and is celebrated in the liturgical year on 11 November. In the Middle Ages and early mod ...

, people feast on roasted goose, duck, turkey, or chicken paired with red cabbage and mlinci. In Lower Carniola and

Inner Carniola Inner Carniola ( ; ) is a traditional region of Slovenia, the southwestern part of the larger Carniola region. It comprises the Hrušica (plateau), Hrušica karst plateau up to Postojna Gate, bordering the Slovenian Littoral (the Goriška, Gor ...

, they used to eat roasted dormouse and quail. Until the

crayfish plague Crayfish plague (''Aphanomyces astaci'') is a water mold that infects crayfish, most notably the European ''Astacus'' which dies within a few weeks of being infected. When experimentally tested, species from Australia, New Guinea and Japan were a ...

in the 1880s, the

noble crayfish ''Astacus astacus'', the European crayfish, noble crayfish, or broad-fingered crayfish, is the most common species of crayfish in Europe, and a traditional food source. Like other true crayfish, ''A. astacus'' is restricted to fresh water, living ...

was a source of income and often on the menu in Lower Carniola and Inner Carniola.

Dandelion ''Taraxacum'' () is a genus of flowering plants in the family Asteraceae, which consists of species commonly known as dandelions. The scientific and hobby study of the genus is known as taraxacology. The genus has a near-cosmopolitan distribu ...

is popular as a salad ingredient in Slovenia and has been gathered in the fields for centuries. Even today, dandelion and potato salad is highly valued. Since it can be picked only for a short time in early spring, much is made of it. Families go on dandelion picking expeditions, and pick enough for a whole week. In the Middle Ages, people ate acorns and other forest fruits, particularly in times of famine.

Chestnut The chestnuts are the deciduous trees and shrubs in the genus ''Castanea'', in the beech family Fagaceae. The name also refers to the edible nuts they produce. They are native to temperate regions of the Northern Hemisphere. Description ...

s were valued, and served as the basis for many dishes. Walnuts and

hazelnut The hazelnut is the fruit of the hazel tree and therefore includes any of the nuts deriving from species of the genus '' Corylus'', especially the nuts of the species ''Corylus avellana''. They are also known as cobnuts or filberts according to ...

s are used in cakes and desserts. Wild strawberries, loganberries, blackberries, bilberries were a rich source of vitamins. Mushrooms have always been popular, and Slovenians liked picking and eating them. There are many varieties. Honey was used to a considerable extent. '' Medenjaki,'' which come in different shapes, are honey cakes, which are most commonly heart-shaped and are often used as gifts.

Protected foodstuffs and food products

, 24 Slovenian foods and food products are protected at the European level: * '' prleška tünka'', a product from

Prlekija Prlekija is a region in northeastern Slovenia between the Drava and Mura rivers. It comprises the eastern part of the Slovene Hills (), stretching from the border with Austria to the border with Croatia. It is part of the traditional province of ...

in eastern Slovenia, made of minced

lard Lard is a Quasi-solid, semi-solid white fat product obtained by rendering (animal products), rendering the adipose tissue, fatty tissue of a domestic pig, pig.

and pork. *

Ptuj onion Ptuj (; , ; ) is the eighth-largest town of Slovenia, located in the traditional region of Styria (northeastern Slovenia). It is the seat of the Municipality of Ptuj. Being the oldest recorded city in Slovenia, it has been inhabited since the la ...

(), a sort of onion of a cordate shape, with red inspiration, whereas the edge has a more intensive purple hue. * extra virgin olive oil from the Slovenian Istria (), a little bitter and spicy oil with a strong fruit aroma, produced in the

Slovenian Istria Slovene Istria is a region in southwest Slovenia. It comprises the northern part of the Istrian peninsula and is part of the wider geographical-historical region known as the Slovene Littoral. Its largest urban center is Koper. Other large settle ...

, contains a large amount of

oleic acid Oleic acid is a fatty acid that occurs naturally in various animal and vegetable fats and oils. It is an odorless, colorless oil, although commercial samples may be yellowish due to the presence of impurities. In chemical terms, oleic acid is cl ...

and

biphenol In organic chemistry, a biphenol refers to compounds with the formula (C6H4OH)2. Such compounds formally result from the coupling of two phenols. {{short description, Chemical compound Three symmetrical isomer In chemistry, isomers are mole ...

s. *

Nanos cheese Nanos may refer to: * ''Nanos'' (beetle), a genus in the tribe Canthonini * Nanos (plateau), a plateau in the Dinaric Alps, Slovenia * Nanos, Vipava, a settlement in the Municipality of Vipava, Slovenia * Nanos Research, a Canadian polling firm * ...

(), made of cow milk, hard, with small holes in the size of peas, a little sweet and spicy. *

Kočevje forest honey Kočevje (; ; ''Göttscheab'' or ''Gətscheab'' in the local Gottscheerish dialect; ) is a town and the seat of Municipality of Kočevje in southern Slovenia. Geography The town is located at the foot of the Kočevski Rog karst plateau on t ...

(), produced in the wider

Kočevje Kočevje (; ; ''Göttscheab'' or ''Gətscheab'' in the local Gottscheerish dialect; ) is a town and the seat of Municipality of Kočevje in southern Slovenia. Geography The town is located at the foot of the Kočevski Rog karst plateau on t ...

area. * '' zgornjesavinjski želodec'', an air-dried meat product from the Upper Savinja Valley, made of high-quality bacon and pork meat, stuffed in a pig stomach. * '' šebreljski želodec'', produced in the areas around

Cerkno Cerkno (; ; ) is a small town in the Littoral region of Slovenia. It has around 2,000 inhabitants and is the administrative centre of the Cerkno Hills. It is the seat of the Municipality of Cerkno. Cerkno is a small but important local cultural ...

and

Idrija Idrija (, in older sources ''Zgornja Idrija''; , ) is a town in western Slovenia. It is the seat of the Municipality of Idrija. Located in the traditional region of the Slovene Littoral and in the Gorizia Statistical Region, it is notable for it ...

, made of high-quality bacon and pork meat, stuffed in a pig stomach. * Tolminc cheese (), made of raw cows' milk in the area of

Tolmin Tolmin (; ,trilingual name ''Tolmein, Tolmino, Tolmin'' inGemeindelexikon, der im Reichsrate Vertretenen Königreiche und Länder. Bearbeit auf Grund der Ergebnisse der Volkszählung vom 31. Dezember 1900. Herausgegeben von der K.K. Statistische ...

, tastes sweet and spicy. * Karst prosciutto (), produced in the traditional way on the

Karst Plateau The Karst Plateau or the Karst region (, ), also locally called Karst, is a karst plateau region extending across the border of southwestern Slovenia and northeastern Italy. It lies between the Vipava Valley, the low hills surrounding the val ...

in southwestern Slovenia. * Karst cured neck meat (), a cylindrically-shaped meat product from the cured pork neck meat in a casing. * Bovec cheese (), firm sheep cheese from area around

Bovec Bovec (; , , ) is a town in the Slovene Littoral, Littoral region in northwestern Slovenia, close to the border with Italy. It is the central settlement of the Municipality of Bovec. Geography Bovec is located from the capital Ljubljana, at an e ...

near

Soča Soča (, in Slovene) or Isonzo (, in Italian; other names: ; ; or ') is a long river that flows through western Slovenia () and northeastern Italy (). An Alpine river in character, its source lies in the Trenta Valley in the Julian Alps ...

river. * Steyer - Prekmurje pumpkin oil (), dark coloured pumpkin oil derived from pumpkin seed. * Karst honey (), honey gathered exclusively on

. * Mohant, cows'-milk soft cheese with strong smell, piquant, sometimes bitter taste. * Slovenian honey (), honey gathered exclusively on the territory of

. * Prekmurje ham (), ham from Prekmurje. * Salt from Piran (), salt gathered manually form salt fields on Slovenian coast near

Piran Piran (; ) is a town in southwestern Slovenia on the Gulf of Piran on the Adriatic Sea. It is one of the three major towns of Slovenian Istria. A bilingual city, with population speaking both Slovene and Italian, Piran is known for its medieva ...

. * Carniolian sausage (), usually cooked sausage from pork and bacon. * Istra Prosciutto** (), uncooked, unsmoked, and dry-cured ham from

Istria Istria ( ; Croatian language, Croatian and Slovene language, Slovene: ; Italian language, Italian and Venetian language, Venetian: ; ; Istro-Romanian language, Istro-Romanian: ; ; ) is the largest peninsula within the Adriatic Sea. Located at th ...

. * Stayer Hop () is a small genus of flowering plants in the family Cannabaceae, needed for beer production. * Kamnik eggs (), eggs from area under

Kamnik Alps Kamnik (; ''Leksikon občin kraljestev in dežel zastopanih v državnem zboru,'' vol. 6: ''Kranjsko''. 1906. Vienna: C. Kr. Dvorna in Državna Tiskarna, pp. 26–27. or ''Stein in Oberkrain'') is the List of cities and towns in Slovenia, ninth-l ...

in central Slovenia. * meat from boškarin cattle** (), meat from specific Istrian cattle. ** ''shared with

Croatia Croatia, officially the Republic of Croatia, is a country in Central Europe, Central and Southeast Europe, on the coast of the Adriatic Sea. It borders Slovenia to the northwest, Hungary to the northeast, Serbia to the east, Bosnia and Herze ...

Traditional Slovenian dishes

Ajdovi žganci is a sort of . Translated to English, it would be termed "buckwheat mush" or "buckwheat spoonbread". It is a national Slovene dish. Balthasar Hacquet (1739–1815) mentions that was served with sauerkraut in Upper Carniola.Taste Slovenia. ...

* Belokranjska povitica * Bujta repa *

Funšterc Funšterc (egg omelette) is a Slovenian national dish also known as ''knapovsko sonce'' (coalminer's sun) or ''knapovska torta'' (coalminer's cake) or "šmorn". It is a traditional dish from the Central Sava Valley. In the past it was especially ...

* Kmečka pojedina *

Kranjska klobasa The Carniolan sausage (, , , , Italian dialect of Trieste: ''luganighe de Cragno'') is a Slovenian parboiled sausage similar to what is known as kielbasa or Polish sausage in North America. The noun ''klobasa'' refers to a small sausage gen ...

Matevž Matevž (puréed beans with cracklings) is a Slovene national dish. The dish is typical of central Slovenia, especially of the Kočevje region. It is made of beans and potatoes. Its origins come from the 19th century. Originally, the lower soci ...

Mavželj ''Mavželj'' (minced pork filling in net) is a national Slovene dish. It is known mostly in Slovene Carinthia and also in Upper Carniola. It is made of the soup in which the pork head was cooked, and of the remnants of the meat and the brains of ...

* Mežerli * Mineštra (

minestrone Minestrone (, ) or ''minestrone di verdure'' is a thick soup of Italian origin based on vegetables. It typically includes onions, carrots, celery, potatoes, cabbage, tomatoes, often legumes, such as beans, chickpeas or fava beans, and sometimes ...

) *

Obara Obara may refer to: People With the surname * Daisuke Obara (born 1981), Japanese ice hockey player * Hitomi Obara (born 1981), Japanese sport wrestler * Joji Obara, Korean-Japanese serial rapist * Keita Obara, (born 1986), Japanese professiona ...

(stew) * Pirh * Potica (

nut roll A nut roll is a pastry consisting of a sweet yeast dough (usually using milk) that is rolled out very thin, spread with a nut paste made from ground nuts and a sweetener like honey, then rolled up into a log shape. This 'log' is either left lon ...

) * Prekmurska gibanica * Ričet * Špehovka * Vipavska jota

Soups and stews

* Bakalca * Bobiči * Bograč *

Jota Jota may refer to: __NOTOC__ * Iota (Ι, ι), the name of the 9th letter in the Greek alphabet; * (figuratively) ''Something very small'', based on the fact that the letter Iota (lat. i) is the smallest character in the alphabet; * The name of the ...

, Vipavska kisla juha, Vipava sour soup * Mineštra *

Prežganka Prežganka ("browned" soup with eggs) is Slovenian national soup made of flour, caraway seeds and beaten eggs.Traditional slovenian cookery. Adamlje Slavko, 1997. Mladinska knjiga. The brown color comes from browning the flour in oil or butter. ...

n national

soup Soup is a primarily liquid food, generally served warm or hot – though it is sometimes served chilled – made by cooking or otherwise combining meat or vegetables with Stock (food), stock, milk, or water. According to ''The Oxford Compan ...

made of flour, caraway seeds and beaten eggs * Šara * Štajerska kisla juha is a

sour soup Various sour soups, named for their characteristic sour taste, are known in various East Asian, Southeast Asian, and the cuisines of Eastern Europe. Asian origin * Samlar machu, a Khmer term for a category of sour soups. * Canh chua (literal ...

that originates from

Lower Styria Styria (, ), also known as Slovenian Styria (; ) or Lower Styria (; ) to differentiate it from Austrian Styria, is a traditional region in northeastern Slovenia, comprising the southern third of the former Duchy of Styria. The population of St ...

. It is prepared at the feast of ''koline'' (

pig slaughter Pig slaughter is the work of slaughtering domestic pigs to obtain pig meat (pork). It regularly happens as part of traditional and intensive pig farming, which is both a common economic activity as well as a traditional feast in some European ...

) from the pork pettitoes and parts of the pig's head.

Vegetarian dishes

žganci Žganci is a dish in Slovenian and Croatian cuisine, also called ''pura'' on the Croatian coast. It is a traditional "poor man's food" of hard-working farmhands similar to polenta, although prepared with finer grains. Preparation The dish is ma ...

is a dish in Slovenian cuisine. It's similar to

polenta Polenta (, ) is an Italian cuisine, Italian dish of boiled cornmeal that was historically made from other grains. It may be allowed to cool and solidify into a loaf that can be baked, fried or Grilling, grilled. The variety of cereal used is ...

, although prepared with finer grains. Balthasar Hacquet (1739–1815) mentions that ''žganci'' was served with

sauerkraut Sauerkraut (; , ) is finely cut raw cabbage that has been fermented by various lactic acid bacteria. It has a long shelf life and a distinctive sour flavor, both of which result from the lactic acid formed when the bacteria ferment the sugar ...

in Upper Carniola.Taste Slovenia. Bogataj Janez, 2007. Rokus Gifts. * Aleluja * Bezgovo cvrtje * Čompe * Fritaja (see also

frittata Frittata is an egg-based Italian dish, similar to an omelette, crustless quiche or scrambled eggs, enriched with additional ingredients such as meats, cheeses or vegetables. History The Italian word ''frittata'' derives from ''friggere'' and ...

) is a Croatian and Slovenian dish. Both are specialties in

. They are especially common in the springtime, as at that time there are many plants and vegetables such as wild

asparagus Asparagus (''Asparagus officinalis'') is a perennial flowering plant species in the genus ''Asparagus (genus), Asparagus'' native to Eurasia. Widely cultivated as a vegetable crop, its young shoots are used as a spring vegetable. Description ...

, wild

hops Hops are the flowers (also called seed cones or strobiles) of the hop plant ''Humulus lupulus'', a member of the Cannabaceae family of flowering plants. They are used primarily as a bittering, flavouring, and stability agent in beer, to whic ...

herb Herbs are a widely distributed and widespread group of plants, excluding vegetables, with savory or aromatic properties that are used for flavoring and garnishing food, for medicinal purposes, or for fragrances. Culinary use typically distingu ...

chicory Common chicory (''Cichorium intybus'') is a somewhat woody, perennial herbaceous plant of the family Asteraceae, usually with bright blue flowers, rarely white or pink. Native to Europe, it has been introduced to the Americas and Australia. M ...

tomato The tomato (, ), ''Solanum lycopersicum'', is a plant whose fruit is an edible Berry (botany), berry that is eaten as a vegetable. The tomato is a member of the nightshade family that includes tobacco, potato, and chili peppers. It originate ...

es, young

garlic Garlic (''Allium sativum'') is a species of bulbous flowering plants in the genus '' Allium''. Its close relatives include the onion, shallot, leek, chives, Welsh onion, and Chinese onion. Garlic is native to central and south Asia, str ...

sprouts and

spice In the culinary arts, a spice is any seed, fruit, root, Bark (botany), bark, or other plant substance in a form primarily used for flavoring or coloring food. Spices are distinguished from herbs, which are the leaves, flowers, or stems of pl ...

s available to add to

egg An egg is an organic vessel grown by an animal to carry a possibly fertilized egg cell (a zygote) and to incubate from it an embryo within the egg until the embryo has become an animal fetus that can survive on its own, at which point the ...

. Fritaje are many times prepared throughout the year with ham, mushrooms, sausages, bacon, white or red wine. * Idrijski žlikrofi * Jabolčna čežana *

Kaša In English, kasha usually refers to the pseudocereal buckwheat or its culinary preparations. In Slavic languages, "kasha" means porridge or puree. In some varieties of Eastern European cuisine, ''kasha'' can apply to any kind of cooked grain. It ...

is a dish commonly eaten in

Eastern Europe Eastern Europe is a subregion of the Europe, European continent. As a largely ambiguous term, it has a wide range of geopolitical, geographical, ethnic, cultural and socio-economic connotations. Its eastern boundary is marked by the Ural Mountain ...

. At least a thousand years old, kasha is one of the oldest known dishes in Eastern European Slavic cuisine.Molokhovets, Elena. ''Classic Russian Cooking''. Indiana University Press, 1998. Page 331. * Krapi * Maslovnik *

* Medla * Mešta * Močnik is made from cereals such as

buckwheat Buckwheat (''Fagopyrum esculentum'') or common buckwheat is a flowering plant in the knotweed family Polygonaceae cultivated for its grain-like seeds and as a cover crop. Buckwheat originated around the 6th millennium BCE in the region of what ...

maize Maize (; ''Zea mays''), also known as corn in North American English, is a tall stout grass that produces cereal grain. It was domesticated by indigenous peoples in southern Mexico about 9,000 years ago from wild teosinte. Native American ...

wheat Wheat is a group of wild and crop domestication, domesticated Poaceae, grasses of the genus ''Triticum'' (). They are Agriculture, cultivated for their cereal grains, which are staple foods around the world. Well-known Taxonomy of wheat, whe ...

millet Millets () are a highly varied group of small-seeded grasses, widely grown around the world as cereal crops or grains for fodder and human food. Most millets belong to the tribe Paniceae. Millets are important crops in the Semi-arid climate, ...

rye Rye (''Secale cereale'') is a grass grown extensively as a grain, a cover crop and a forage crop. It is grown principally in an area from Eastern and Northern Europe into Russia. It is much more tolerant of cold weather and poor soil than o ...

, or

oat The oat (''Avena sativa''), sometimes called the common oat, is a species of cereal grain grown for its seed, which is known by the same name (usually in the plural). Oats appear to have been domesticated as a secondary crop, as their seeds ...

s in either

milk Milk is a white liquid food produced by the mammary glands of lactating mammals. It is the primary source of nutrition for young mammals (including breastfeeding, breastfed human infants) before they are able to digestion, digest solid food. ...

cream Cream is a dairy product composed of the higher-fat layer skimmed from the top of milk before homogenization. In un-homogenized milk, the fat, which is less dense, eventually rises to the top. In the industrial production of cream, this proces ...

or soured cream. * Njoki * Smojka * Štruklji

Meat dishes

* Budelj * Bujta repa * Bunka (food) * Furešna * Jetrnice (

liver sausage Liverwurst, leberwurst, or liver sausage is a kind of sausage made from liver. It is eaten throughout Europe, as well as North and South America, notably in Argentina and Chile. Some liverwurst varieties are spreadable. Liverwurst usually contai ...

) *

(

Carniola Carniola ( ; ; ; ) is a historical region that comprised parts of present-day Slovenia. Although as a whole it does not exist anymore, Slovenes living within the former borders of the region still tend to identify with its traditional parts Upp ...

sausage A sausage is a type of meat product usually made from ground meat—often pork, beef, or poultry—along with salt, spices and other flavourings. Other ingredients, such as grains or breadcrumbs, may be included as fillers or extenders. ...

) * Krvavice (

black pudding Black pudding is a distinct national type of blood sausage originating in the United Kingdom and Ireland. It is made from pork or occasionally beef Blood as food, blood, with Lard, pork fat or Suet, beef suet, and a cereal, usually oatmeal, oat ...

) * Mavta *

* Meso v tünki * Mežerli * Povijaka * Prata * Pršut (

prosciutto Prosciutto ( ; ), also known as ''prosciutto crudo'', is an uncooked, unsmoked, and dry-cured ham. It is usually served thinly sliced. Several regions in Italy have their own variations of ''prosciutto crudo'', each with degrees of protected ...

) * Šivanka * Švacet * Vampi (

Tripe Tripe is a type of edible lining from the stomachs of various farm animals. Most tripe is from cattle and sheep. Types Beef Beef tripe is made from the muscle wall (the interior mucosal lining is removed) of a cow's stomach chambers: th ...

) * Zaseka * Želodec (

stomach The stomach is a muscular, hollow organ in the upper gastrointestinal tract of Human, humans and many other animals, including several invertebrates. The Ancient Greek name for the stomach is ''gaster'' which is used as ''gastric'' in medical t ...

)

Desserts and pastries

* Bobi * Buhteljni * Cmoki * Hajdinjača * Kremsnita * Krhki flancati * Krofi * Kvasenica * Miške *

Mlinci Mlinci is dish in Croatian cuisine. It is a thin dried flatbread that is prepared by pouring boiled salted water or soup over the ''mlinci''. To prepare homemade ''mlinci'', a dough is made of flour, salt, and water, sometimes also with eggs and ...

* Ocvirkovica * Pinca *

Pogača Pogača (; ) is a type of bread baked in the ashes of the fireplace, and later in modern ovens. Found in the cuisines of the Balkans, Levant, Turkish and Hungary it can be leavened or unleavened, though the latter is considered more challenging ...

* Posolanka * Povitica or

Potica Potica (, also ''slovenska potica'') is a traditional festive pastry from Slovenia. The word potica as well as some regional names for potica, like ''povtica'', ''potvica'', etc. are descended from the word ''povitica''. ''Povitica'' is derived ...

(

) * Prekmurska gibanica *

Šarkelj A Gugelhupf (also ''Kugelhupf'', ''Guglhupf'', ''Gugelhopf'', , and, in France, ''kouglof'' , ''kougelhof'', or ''kougelhopf'', in the Netherlands ''tulband'', short for ''tulbandcake'') is a cake traditionally baked in a distinctive ring pan, ...

* Škofjeloški kruhek * Špehovka (

bacon Bacon is a type of Curing (food preservation), salt-cured pork made from various cuts of meat, cuts, typically the pork belly, belly or less fatty parts of the back. It is eaten as a side dish (particularly in breakfasts), used as a central in ...

roll) * Vrtanek * Zlevanka

Drinks

Brinjevec Brinjevec (or ''Brinovec'') is a strong alcoholic drink, produced in the Karst Plateau, Karst and Brkini regions in Slovenia. It is re-distilled from ground and fermented juniper berries only and it differs from similar drinks that have different a ...

* Borovničke * Jabolčnik (apple wine) * Češnjevec (cherry brandy) * Cviček (

Slovenian wine Slovenia has more than 28,000 wineries making between 80 and 90 million litres annually from the country's 22,300 hectares of vineyards. About 75% of the country's production is white wine. Almost all of the wine is consumed domestically with o ...

from Dolenjska region) * Teran (

from Primorska region) * Kislo mleko (

sour milk Soured milk denotes a range of food products produced by the acidification of milk. Acidification, which gives the milk a tart taste and unpleasant smell, is achieved either through bacterial fermentation or through the addition of an acid, such ...

) * Šabesa * Slivovka,

Slivovica Slivovitz is a fruit spirit (or fruit brandy) made from damson plums, often referred to as plum spirit (or plum brandy). If anyone else has a dictionary of some Slavic language that translates your word for slivovitz as "plum brandy", please ...

* Tolkovec * Tropinovec * Pinjenec (

buttermilk Buttermilk is a fermented dairy drink. Traditionally, it was the liquid left behind after churning butter out of cultured cream. As most modern butter in Western countries is not made with cultured cream but uncultured sweet cream, most mode ...

) *Union beer *Laško/Zlatorog beer

References

{{DEFAULTSORT:Slovenian Cuisine

Cuisine A cuisine is a style of cooking characterized by distinctive ingredients, List of cooking techniques, techniques and Dish (food), dishes, and usually associated with a specific culture or geographic region. Regional food preparation techniques, ...

Mediterranean cuisine