Nika Roglič 9.b

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.

Slovenian traditional foods: Wallnut roll (potica) Ričet Blood sausage Karst prosciutto (pršut) Mineštra Prekmurje dough-pie Idrija žlikrofi filled pasta Beef soup Vipava Stew Ajdovi žganci

Wallnut roll (potica): Wallnut roll is a Slovenian pastry of yeast bread similar to a strudel, with one or more fillings. Over time, it has been adopted by most of Eastern Europe, and has changed into regional varieties of the same dessert. It is traditionally made for holidays such as Easter, Christmas or weddings.

Ričet: Ričet is known all over Slovenia. The basic ingredients are pearl barley and dried meat. Plain "ričet" was often served in prison. The soup is still popular today, regularly on the menu of many restaurants.

Blood sausage: This is a type of sausage made by cooking blood or dried blood until it‘s thick enough to harden when cooled.

Karst prosciutto (pršut): In Slovene language pršut is often served as a starter. The process of making prosciutto can take anywhere from 9 to 18 months. It is hung in a shady, airy place. The ham is left until dry. Prosciutto is never cured with nitrates, which is generally used in other hams. Only sea salt is used.

Prekmurje dough-pie: When in Slovenia you must stop at a kavarna (coffee shop) for a delicious prekmurska gibanica, a layered cake, made of curd cheese, walnuts, and poppy seeds.

Beef soup: Beef soup is a traditional starter to a Slovenian Sunday lunch. Beef noodle soup is a noodle soup dish made of stewed beef, beef broth, vegetables and noodles.

Idrija žlikrofi filled pasta: There is a delicious regional specialty, the easier-to-eat-than-pronounce žlikrofi - tiny tortellini stuffed with minced potato, onion, and bacon that are the pride of cooks throughout the Idrija region but are nearly impossible to find anywhere else.

Ajdovi žganci: Žganci can be found all over the country but is prepared differently in each region. The essence of žganci, however, stays the same. It is rich in energy giving carbohydrates. It is one of the essential ingredients of traditional cuisine that in its time corresponded to people’s possibilities and needs.

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