Slovenian Littoral, Slovenia
Idrija Žlikrofi
Idrijski žlikrofi
Small hand-shaped dumplings of thin dough around a potato, bacon and marjoram filling, pinched into a hat shape — protected, and made only in Idrija.
southern-europe
Slovenia
Explore 114 foods connected to Slovenia, from everyday staples to rare local specialties.
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Slovenia Essentials
12 editor-selected foods for understanding the place through what people eat.
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Traditional foods from Slovenia.
114 foods in this view. Filter by category, type, rarity, or search every recorded name.
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Slovenia
Jetrnice
Jetrnice are Slovenian liver sausages made with pork, liver and grain, traditionally cooked for winter meals.
Istria, Croatia
Jota
La jota triestina
Traditional stew popular in Istria with sauerkraut, beans, and potatoes, tangy and hearty, a winter comfort food.
Slovenian Littoral, Slovenia
Karst Honey
Kraški med
Honey from the Karst's linden, acacia and chestnut flowers, protected by origin and darker and more resinous than lowland honey.
Slovenian Littoral, Slovenia
Karst Prosciutto
Kraški pršut
Pork leg salted and dried in the burja, the dry wind that scours the Karst plateau — no smoke, no cooking, twelve months minimum in stone drying rooms.
Slovenia
Korejevec
Korejevec is a Kozje soup of seasonal vegetables and grain, simmered into a light, nourishing bowl.
Slovenia
Kostelske hrge
Kostelske hrge are Kostel dumplings made from a soft dough and served with a savoury topping.
Slovenia
Kostelski želodec
Kostelski želodec is a stuffed pork stomach packed with seasoned meat and grains, then cooked and sliced.
Slovenia
Kozjanski krapi
Kozjanski krapi are Šmarje pri Jelšah dumplings filled with curd cheese and herbs, boiled until tender.
Slovenia
Kočevje Forest Honey
Kočevski gozdni med
Dark honeydew honey from the fir and spruce forests of Kočevje, protected by origin, resinous and barely sweet.
Croatia
Krafne
In Croatia, krafne are airy yeast doughnuts filled with jam and dusted with sugar, sold fresh at bakeries.
Slovenia
Krofi
Krofi are Slovenian jam doughnuts filled with apricot or another fruit preserve and fried until light.
Slovenia
Krvavice
Blood sausage of pork blood, buckwheat groats or barley, fat and marjoram, made at the winter pig slaughter and pan-fried until the skin splits.
Slovenia
Laško
Pale lager brewed in Laško since 1825 under the Zlatorog chamois mark, the country's most-drunk beer and the object of a long rivalry with Union.
Slovenia
Matevž
Boiled beans and potato mashed together with fried onion and pork fat into a coarse, dense purée served alongside sausage or sour turnip.
Slovenia
Mavželj
A traditional Slovenian pork head meat loaf, set in its own jelly with garlic and vinegar, similar to head cheese, made during koline (pig slaughter).
Lower Carniola, Slovenia
Metliška črnina
Metliška črnina is a dry red wine from Bela krajina, made to be poured with hearty regional food.
Prekmurje, Slovenia
Mežerli
Mežerli is a Prekmurje loaf of minced offal, rice and blood, baked until firm enough to slice.
Slovenian Littoral, Slovenia
Minestra
Mineštra
Coastal and Karst one-pot of beans, potato, corn and whatever vegetables the season gives, thickened by cooking rather than flour.
Upper Carniola, Slovenia
Miške
Small fritters of leavened dough dropped into hot fat, puffed and rolled in sugar, sold at fairs and made at home on cold days.
Upper Carniola, Slovenia
Mohant
Bohinj's soft, pungent cheese, ripened in sealed containers until it turns creamy, strong-smelling and faintly bitter — an acquired local taste.
Slovenia
Močnik
A traditional Slovenian cereal porridge made from buckwheat, maize, wheat, millet or oats, cooked in milk, cream or soured cream, a comforting breakfast or dessert.
Slovenia
Nanoški Sir
Large hard wheels from cow's milk of the Vipava valley below the Nanos plateau, aged three months to a spicy, dry, slightly granular cheese.
Ljubljana, Slovenia
Obara
A pale stew of meat — most often veal, chicken or snails — cooked with root vegetables and thickened with a light flour roux rather than tomato.
Prekmurje, Slovenia
Ocvirkove pogačice
Ocvirkove pogačice are Prekmurje small pastries folded with pork cracklings and baked until crisp.
Slovenia
Ocvirkovica
Ocvirkovica is a Slovenian bread roll enriched with pork cracklings, baked until the fat perfumes the crumb.
Argentina
Panceta
Dalmatinska panceta
Argentine pork belly, cured or fresh, sliced and grilled or used in stews and asados. A staple of the parrilla, grilled until crispy and served with chimichurri.
Slovenia
Penina
Slovenian traditional-method sparkling wine, made in Bizeljsko and Radgona since the mid-1800s and drunk at every celebration.
Slovenian Littoral, Slovenia
Pinela
Pinela is a white wine from the Vipava Valley, served young with bright acidity and orchard-fruit notes.
Piran, Slovenia
Piran Salt
Piranska sol
Sea salt hand-raked from the Sečovlje pans by methods unchanged for seven hundred years, harvested off a mineral crust laid down on the pan floor.
Piran, Slovenia
Piran Sardines
Piranske sardele
Small Adriatic sardines salted, grilled over coals or marinated in vinegar and onion — the everyday fish of the short Slovenian coast.
Upper Carniola, Slovenia
Pisani Kruh
Two or three doughs — white, buckwheat and maize — layered into one loaf so a slice comes out striped.
Ljubljana, Slovenia
Pofaláča
Pofaláča is a Ljubljana pastry pie with a thin baked crust and a soft, sweet filling.
Styria (Slovenia), Slovenia
Pohorje Omelette
Pohorska omleta
Rolled sponge omelette filled with cranberry jam and whipped cream, invented in the mountain huts of the Pohorje range.
Styria (Slovenia), Slovenia
Pohorski lonec (Pohorje hotpot)
Pohorski lonec is a hearty Pohorje hotpot combining meat, potatoes, mushrooms and vegetables in one simmered dish.
Styria (Slovenia), Slovenia
Pohorski pisker
Pohorski pisker is a Styria/Pohorje stew of meat, potatoes and vegetables cooked slowly in a pot.