SLOVENIAN FOOD

Slovenia is located in central Europe and shares boundaries with Austria (north), Hungary (east), Croatia (south), and Italy (west). It has a small coastal area in the southwest region, which borders the Adriatic Sea.

Next to Italy in the west are the Julian Alps and various mountains and valleys with numerous rivers in the east.

The climate in the coastal strip of Slovenia is determined by the Mediterranean Sea. Its inland climate ranges from mild to hot summers, with cold winters in the valleys and plateaus of the east.

From as early as the A.D. 800s, Slovenia has fallen under foreign control, gaining its independence only in 1991. For over 1,000 years, Slovenes lived mostly under German rule as part of the Holy Roman (962–1806), Austrian (1806–1867), and Austro-Hungarian (1867–1918) empires. World War II (1939–1945) divided present-day Slovenia among German, Italian, and Hungarian powers. Each of these countries, along with neighboring Austria to the north, has contributed significantly to Slovene cuisine.

German cuisine is typically heavy in meats and starches, which has carried over to Slovene cuisine. Germans relied on pork, sauerkraut, and potatoes for a majority of their dishes, as seen in present-day Slovene meals.

Austria, located north of present-day Slovenia, brought klobasa (a type of sausage), breaded, and pastry items, such as zavitek (strudels) to Slovene cooking.

Hungarian influences included golaž (goulash), paprikas (chicken or beef stew), and palacinke (pancakes), which are thin pancakes filled with nuts or jam and topped with chocolate.

Italian pastas, such as njoki (potato dumplings), rižota (risotto), and žlikrofi , similar to ravioli, became part of the Slovene diet as well.

Slovene cooking has over 30 different regional cuisines, influenced greatly by Slovenia's neighboring countries. While there is a sufficient amount of poultry, dairy products, and potatoes, much of the land in Slovenia is not suited for producing crops. Basic foods, such as oil, wheat, sugar, and meat are imported.

Slovene foods are often simple and hearty. Many dishes are made with cream, such as mushroom soup, and pork sour soup. Horseradish with cream, a specialty of northeastern Slovenia, is often served with beef dishes. Chicken paprika is a creamy sauce made with spicy, red paprika served over noodles or dumplings.

Breads and potatoes are the staple foods of Slovenia. Potica (walnut roll) is the most common type of pastry—a nut roll wrapped around a variety of fillings, such as walnuts, hazelnuts, or raisins. Potatoes are served boiled, sautéed, deep-fried, or roasted. They are used in such dishes as fruit dumplings, soups, and stews, such as jota (a hearty meat and vegetable stew). Mushrooms are a large part of Slovene cuisine, and picking wild mushrooms has become a popular occupation. In fact, the government had to pass a law limiting the amount of mushrooms picked to keep some species from becoming extinct.

Pork is the main meat eaten by a majority of Slovenes. Koline (slaughter), the time in winter when pigs are slaughtered and a variety of pork products are prepared, is a major undertaking for Slovene farmers. Blood (or black) pudding is the name of a type of sausage made from a mixture of blood, intestines, millet (a type of grain), buckwheat porridge, and seasonings. Traditionally, neighbors exchanged this sausage with each other, since each farm family had its own unique recipe.

Other pork dishes are želodec (filled pork stomach), air-dried pork leg called pršut , and klobasa (sausage). Slovenian kranjska klobasa has a distinctive flavor that comes from its seasoning of rosemary, thyme, and garlic. Klobasa and Kislo Zelje (sausage with sauerkraut) makes for a filling lunch or dinner.

Although meat and starchy foods prevail in Slovene cooking, vegetables, especially cabbage, are used in various ways. Common cabbage dishes are sauerkraut, sweet-and-sour cabbage, and raw cabbage salad. A salad of cucumbers, sliced onions, vinegar, and oil may accompany a meal. Dandelion salad is popular as well. Dandelion shoots are considered a springtime delicacy.

The majority (about 90 percent) of Slovenes are Roman Catholic Christian. Christmas is a widely celebrated but simple affair in Slovenia, where a family's main focus is spending time together. The gifts that are exchanged are usually food, with candy treats for children. The Christmas dinner table is filled with traditional foods, such as pork or turkey, along with delicacies, such as smoked meats. Potica (walnut roll), šarkelj (raisin cake), and other freshly baked goods may be eaten as well. Other religious holidays, such as Easter and All Saints Day, are also celebrated.

Besides religious holidays, Slovenes observe seasonal celebrations with parades, carnivals, and masquerade balls. St. Martin's Day is in November, celebrating the day when grape juice officially becomes new wine. Along with drinking wine, dishes such as roast goose, sweet and sour cabbage, and mlinci may be eaten. Mlinci is a flat, thin dough that has been baked, broken up, covered with boiling water, drained, then roasted with meat, usually goose. Gibanica —a layer cake with cottage cheese, walnuts, poppy seeds, and apples—may be eaten as well.

Slovenes typically eat three meals each day, with lunch being the most important. Zajtrk (breakfast) is usually kava (coffee) or tea, and rolls with butter and jam. Žemlja , a type of hard roll, is common. Salami, cheese, and soft-boiled or fried eggs may be served as well. Some Slovenes skip breakfast and just drink strong coffee. Children may drink hot chocolate.

Around 10 a.m. most Slovenes take a morning break and have a substantial snack. People who are working might buy a hot dog with red pepper relish, a ham sandwich, or other snack from a street vendor. They also might stop at a cafeteria-style restaurant for bean stew or soup. Those whose schedule is more leisurely might pause at a pastry shop for some type of sweet pastry. Sok (fruit juice), coffee, or tea are the most common beverages.

Lunch, served anytime from 12 noon to 3 p.m., usually starts with soup. The menu is likely to include a meat dish; a starch—such as potatoes, dumplings, or pasta; vegetables; and a salad—such as fancoska solata (cubed potatoes and vegetables with mayonnaise). Sometimes, a salad bowl is shared by whoever is close. Serving bowls set on the table may be without serving utensils, so diners help themselves with their own fork or spoon. Bread almost always accompanies both lunch and dinner. When a meal is taken at a restaurant, the waitress expects the diners to report the number of slices of bread they consumed during their meal. To drink at lunch or dinner, there is usually wine or beer. Non-alcoholic drinks, such as fruit juices, and malinovec, a drink made with raspberry syrup may be served. Young Slovenes especially like popular carbonated drinks.

Dinner dishes are similar to lunch dishes, but are generally lighter. Salads and yogurt, accompanied by leftovers from lunch, are typical. When invited to dinner, Slovenes consider it courteous to bring small gifts. Flowers and wine are usually given to the host, and candy is offered to children. It is considered rude to refuse any food that is offered.

Eating at restaurants is considered expensive by the Slovenes, and therefore is typically only done on special occasions or for celebrations; however, many Slovenes frequently enjoy a meal at a gostilna (local pub), where traditional foods and pastries are served. The traditional Sunday lunch in a gostilna may include beef or chicken soup with homemade noodles, pork or veal roast, sautéed or roasted potatoes, salad and potica or strudel for dessert. Young Slovenes may go out for pizza and enjoy eating at fast food places.

Slovene wines are rich in quality, having a right color and flavor. The symbol of a long and rich wine tradition is the 400 years old grapevine, which can be found in Maribor.

There are White and Red Wines in Slovenia.

Slovenia has three main wine regions: the Littoral, Lower Sava Valley, and Drava Valley. The Littoral is Slovenia's most internationally known region and, though predominately a white wine producer, the region is responsible for most of Slovenia's red wine production.

In Slovenia, many vineyards are located along slopes or hillsides in terraced rows. Historically vines were trained in a pergola style that optimizes fruit yields. However the emphasis on higher quality wine production has encouraged more vineyards to switch to a Guyot style of vine training. The steep terrain of most vineyards encourages the using of manual harvesting over mechanical.

Slovenian wine laws dictate that all wines must be submitted to chemical analysis and tastings prior to being released on the market. After testing the wines are assigned a quality level according to the Zaščiteno geoggrafsko poreklo (ZGP) which is similar to the European Union's QWPSR system-Quality Wines Produced in Specified Regions. The quality ranges are as followed:

· Namizno vino - Table wine

· Deželno vino PGO - Country wine

· Kakovostno ZGP - Quality wine

· Vrhunsko vino ZGP - Premium quality wine

Slovenia wine labels include the sweetness level of the wines ranging from suho (dry), polsuho (medium-dry), polsladko (medium-sweet) and sladko (sweet). The designation Posebno tradicionalno poimenovanje (PTP) is applied to a traditional Slovenia wine from a specific region. As of 2009, the PTP wines in Slovenia are the Kras wine Teran from Primorska and from the Lower Sava Valley the Lower Carniolan wine Cvicek, White Carniolan wines Belokranjec and Metliska Crnina and both the red and the white Bizeljcan from Bizeljsko-Sremic.

The Slovenian list of varieties includes over 50 permitted and recommended varieties, the majority of which are well known and ‘international’, such as modri pinot (Pinot Noir) or renski rizling (Riesling). Laški rizling (Welschriesling) is the most widespread grape in Slovenia, followed by refošk (Refosco), Chardonnay, Sauvignon Blanc and Merlot. The sixth most common vine is žametovka (Blauer Kölner), an example of which is the oldest vine in the world, which grows in Lent in Maribor and is listed in the Guinness Book of Records.In this regard, Dr Stanko Vršič mentions the measurement made in 1972 by dendrologist Prof. Rihard Erker, who counted 375 years of growth and posited that the vine could be over 400 years old.  Using genetic technology, Dr Vršič and his colleagues have established that žametovka substantially differs from other grape varieties and that it is similar only to one less-known variety, Chasselas Red. Zealous nurserymen from Vrhpolje near Vipava every year prepare an exhibition of grapes, which is well visited by people of all ages. The exhibition also showcases grape varieties that are less known among local people and have unusual names, such as poljšakica, pokalca, pergulin, planinka, maločrn and cipro.

Quite a few domesticated or even indigenous varieties have gained visibility in the domestic market (zelen, pinela, klarnica, vitovska and ranfol), while rebula (Ribolla Gialla) and šipon (Furmint), which were embraced by local wine-growers for historical reasons, have successfully entered the international market.

In the area of present-day Slovenia, a vine was cultivated by the Celts even before the Romans arrived. Hence Slovenia as a wine-growing region has considerable diversity and is pleased to be able to make a valuable contribution to the world’s treasure trove of indigenous, historical vine varieties.

SOURCES:

· http://www.foodbycountry.com/Kazakhstan-to-South-Africa/Slovenia.html

· http://www.kulinarika.net/ENGLISH/text/cuisine.html

· http://www.slovenia-tourist-guide.com/cuisine-in-slovenia.html

· Boris Kuhar: STO RAZLIČNIH JEDI SLOVENSKIH POKRAJIN, 1999

Tomi Keber, Damjan Kalšan, Žan Hren