Slovakia
すろばきあ
スロバキア

Traditional Slovak cuisine is based mainly on pork, poultry (chicken is the most widely eaten, followed by duck, goose, and turkey), flour, potatoes, cabbage, and milk products. It is relatively closely related to Hungarian, Czech, Polish and Austrian cuisine. On the east it is also influenced by Ukrainian, including Lemko and Rusyn. In comparison with other European countries, “game meat” is more accessible in Slovakia due to vast resources of forest and because hunting is relatively popular.[147] Boar, rabbit, and venison are generally available throughout the year. Lamb and goat are eaten but are not widely popular.

The traditional Slovak meals are bryndzové halušky, bryndzové pirohy [it] and other meals with potato dough and bryndza. Bryndza is a salty cheese made of sheep milk, characterised by a strong taste and aroma. Bryndzové halušky especially is considered a national dish, and is very commonly found on the menu of traditional Slovak restaurants.

A typical soup is a sauerkraut soup (“kapustnica”). A blood sausage called “krvavnica”, made from any parts of a butchered pig is also a specific Slovak meal.

Wine is enjoyed throughout Slovakia. Slovak wine comes predominantly from the southern areas along the Danube and its tributaries; the northern half of the country is too cold and mountainous to grow grapevines. Traditionally, white wine was more popular than red or rosé (except in some regions), and sweet wine more popular than dry, but in recent years tastes seem to be changing.[148] Beer (mainly of the pilsener style, though dark lagers are also consumed) is also popular.

from Wikipedia

[ Slovakia ]

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