Food, eating habits and cusine of Slovenia
The Republic of Slovenia shares borders with Austria, Italy, Hungary and Croatia. Being a border land, its culinary heritage has been developed from the traditions of the country sides and the influences of its neighbor countries. When the country was under Austro-Hungarian rule, its cooking was strongly enriched by Central European styles and tastes and showed the influence of Mediterranean cuisines. The two World Wars that affected the country, contributed Balkan traditions to the country’s cuisine.
The regions of the country are represented by characteristic dishes and have their own specialty. But despite this regional difference, the country has native dishes which have become so popular that they have spread to its bordering countries where cuisine is almost similar to Slovenia which is simple and plain and does not require great skills to prepare. Among the popular dishes are potica, zganci, and pogac; with zganci taking the lead. It consists of buckwheat flour cooked in water, similar to porridge, served with milk of honey.
A traditional Slovene food uses such spices as mint, margaram, sage, melissa, setra, thyme, pepper, cinnamon and bay leaf. It is characterized by heavy calorie and the use of products grown in the country. Urban cuisine is different from the rural areas because it is a mixture of German, Austrian and French dishes.
The meat dish consists of pork being the most common in Slovenian cuisines, poultry, beef, and roast lamb. During St. Martin’s Day, the people celebrate with roasted goose, turkey, chicken and duck. The Bola Krajina region is famous for roasted lamb. For fish, dried stockfish is also a popular meal, especially during Christmas time, while soca trout, which is coated with flour and deep fried, can be found in the menu of many restaurants.