1. Miriam Sochovi č ová Lenka Mihaliková III.C GJAR Slovak cuisine

2. Basic ingredients Soups and sauces Slovak dishes Cheese Traditional sweets and cookies Drinks

3. Basic ingredients wheat, potatoes, milk and milk products, pork meat, sauerkraut, onion beef, poultry, lamb and goat, eggs, local vegetables, fruit, wild mushrooms

4. Soups and sauces 1. Fazu ľ ová (soup made of beans) 2. Kapustnica (soup made of sauerkraut) 3. Rezancová (chicken soup with noodles) 1. 2. 3.

5. Slovak dishes Parené buchty: - steamed dumplings with various fillings, topped with poppy seeds, sugar, butter... Zemiakové placky - potato pancakes fried in oil

6. Lokše - pancakes made of potato-dough baked directly on the stove

7. Bryndzové halušky - potato dumplings with sheep's-milk cheese competition

8. Cigánske halušky - cottage cheese, eggs, sour cream, flour, dill

9. Furmanské halušky - sour cream, bacon, flour, potato, cheese,

10. Tvarohové halušky - cottage cheese, sour cream, bacon, flour, potato

11. Cheese - Slovak republic is one of the best producer of cheese

12. Choco cheesePuck cheese

13. Jánošík cheeseCarp cheese

14. Traditional sweets and cookies Trdelník - or Skalický trdelnik, a traditional cake baked on a rotating spit over open fire Laskonky - fluffy dough with walnuts and creamy filling

15. Drinks Žin č ica (traditional product from sheep's milk)

16. Beer

17. Wine

18. Sources: http://sk.wikipedia.org/wiki/Slovensk%C3%A1_kuchy%C 5%88a http://sk.wikipedia.org/wiki/Slovensk%C3%A1_kuchy%C 5%88a http://en.wikipedia.org/wiki/Slovak_cuisine http://www.ovcisyr.sk/sk_Syry_k-3 http://halusky.eu/index.php?page=halusky