Slovenian cuisine is influenced by the diversity of Slovenia'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.
Slovenian cuisine
culinary traditions of Slovenia
Has characteristic parts:
Ajdovi žgancisl
Bohinjski žgancihr
Buchtelnde
Bujta repasl
Börektr
Frtalja
Gnocchiit
Goulashhu
Idrijski žlikrofi
Istrian stew
Janška vezivkasl
Jumăriro
Knedle
Kranjska klobasa
Krofne
Matevž
Mavželjsl
Merienda
Millefeuillefr
Parma ham
Pierogi
Pogača
Pohorski žgancisl
Polenta
Pot roast
Prosciuttoit
Punjene paprike
Smetana
Spätzlede
Sterz
Szilvásgombóchu
Töpörtyűhu
Varenykyuk
Vrtanek
Ćevapčićisr
Čvarcicz
Štrukljipl
Žgancisl
Also known as:
Wikidata ID:
Q3277325
Wikipedia title:
Slovenian cuisine
References:
Inbound Links
Unlinked Mentions
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