Slovenia
すろべにあ
スロベニア

Slovenian cuisine is a mixture of Central European cuisine (especially Austrian and Hungarian), Mediterranean cuisine and Balkan cuisine. Historically, Slovenian cuisine was divided into town, farmhouse, cottage, castle, parsonage and monastic cuisines. Due to the variety of Slovenian cultural and natural landscapes, there are more than 40 distinct regional cuisines.

Ethnologically, the most characteristic Slovene dishes were one-pot dishes, such as ričet, Istrian stew (jota), minestrone (mineštra), and žganci buckwheat spoonbread; in the Prekmurje region there is also bujta repa, and prekmurska gibanica pastry. Pršut prosciutto is known as (pršut) in the Slovene Littoral. The nut roll (potica) has become a symbol of Slovenia, especially among the Slovene diaspora in the United States. Soups were added to the traditional one-pot meals and various kinds of porridge and stew only in relatively recent history.

Each year since 2000, the Festival of Roasted Potatoes has been organized by the Society for the Recognition of Roasted Potatoes as a Distinct Dish, attracting thousands of visitors. Roasted potatoes, which have been traditionally served in most Slovenian families only on Sundays—preceded by a meat-based soup, such as beef or chicken soup—have been depicted on a special edition of post marks by the Post of Slovenia on 23 November 2012.The best known sausage is kranjska klobasa.

from Wikipedia

[ Slovenia ]

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