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?