About: Slovenian Cuisine

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The Slovenian history explains best all the influences in the Slovenian cuisine. This country is adjacent to, as well as once part of Italy, hence all the pastas and pastries and even pizza. Slovenia was part of the Austro-Hungarian Empire and the cuisine has a Hungarian influence, too, especially in the paprikas (stews) and Pork and Beef meat dishes. The Germanic influence can be seen in the heavier meat and game based dishes like venison and boar.The Balkan cooking style has its own representation in the Slovenian space, as demonstrated be the many grilled foods. An important fact(?) when discussing the (traditional) Slovenian cuisine is the fact that it rarely used imported products, such as exotic fruit (lemons) and cereals that don’t grow in the country (except um, rice? wheat? farro?

Attributes	Values
rdfs:label	Slovenian Cuisine
rdfs:comment	The Slovenian history explains best all the influences in the Slovenian cuisine. This country is adjacent to, as well as once part of Italy, hence all the pastas and pastries and even pizza. Slovenia was part of the Austro-Hungarian Empire and the cuisine has a Hungarian influence, too, especially in the paprikas (stews) and Pork and Beef meat dishes. The Germanic influence can be seen in the heavier meat and game based dishes like venison and boar.The Balkan cooking style has its own representation in the Slovenian space, as demonstrated be the many grilled foods. An important fact(?) when discussing the (traditional) Slovenian cuisine is the fact that it rarely used imported products, such as exotic fruit (lemons) and cereals that don’t grow in the country (except um, rice? wheat? farro?
dcterms:subject	European Cuisine Mediterranean Cuisine Slovenian Cuisine
dbkwik:recipes/pro...iPageUsesTemplate	dbkwik:resource/ulMjw3ueRB6Gadt-oSasdw==
abstract	The Slovenian history explains best all the influences in the Slovenian cuisine. This country is adjacent to, as well as once part of Italy, hence all the pastas and pastries and even pizza. Slovenia was part of the Austro-Hungarian Empire and the cuisine has a Hungarian influence, too, especially in the paprikas (stews) and Pork and Beef meat dishes. The Germanic influence can be seen in the heavier meat and game based dishes like venison and boar.The Balkan cooking style has its own representation in the Slovenian space, as demonstrated be the many grilled foods. An important fact(?) when discussing the (traditional) Slovenian cuisine is the fact that it rarely used imported products, such as exotic fruit (lemons) and cereals that don’t grow in the country (except um, rice? wheat? farro? They do grow barley). Slovenia has not been able to produce all of its cereal needs due to the lack of suitable arable land (much being alpine, forest or marshland), so wheat, corn and grain for animal fodder must be imported. Traditional Slovenian restaurants known as Gostilnas serve meals with all these neighboring influences. Regarding beverages, the Austrians and Hungarians “borrowed” the Slovenians the pivo beer, popularly served with all kind of dishes. Because Slovenia also has a bit of a sea coast (all of 47 km, or 29 mi), it affords excellent seafood, including shellfish and the Adriatic bluefish. Slovenians seem to be very hospitable people and don’t take no for an answer when offering a visitor some food. The most important meal of the day is eaten in the early afternoon and only rarely late in the evening. Soup is the classic first course. Sometimes up to 8 courses are served during a family reunion or celebration. It is normal and expected to share the salad bowl with the neighbors at the table, as Slovenians are very friendly in all occasions. Using your own fork to pick up food is also a custom, as their eating habits are rather casual.

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