What are the most traditional dishes in Slovenia? What is the best thing you have tasted in Slovenia? 10 Protected Designation of Origin (PDO) cuisines, 13 Protected Geographical Indications (PGI) products, as well as 4 guaranteed cuisines with traditional specialities make Slovenia a deservedly desirable destination for gourmands.
1. Protected Designation of Origin cuisine: 8 varieties
Savouring agricultural and gastronomic products that have been awarded Protected Designation of Origin status means getting a real feel for the specific Slovenian geography. This is because the raw materials and final products are closely linked to a particular region, reflecting the quality, traditions and uniqueness of the place of production, and carrying its own fascinating story.
Tolminc Cheese
Produced in the lower Soča Valley, Tolminc Cheese is sold in the homes of dairy farmers and herders in the Tolmin region or in the lower part of Mt Krn. As one of the traditional foods of the Slovenian Alps, Tolmin cheese is made in a very strict process, usually using fresh milk that has been fermented and matured for a long time.
Pale yellow in colour, firm in texture, strong in aroma, rich in taste, sweet and silky in texture, in the 13th century history books recorded that Tolmen cheese was once given by local farmers to the lord of the manor to offset taxes.
Bovec Cheese (Bovški sir)
Produced in Bovec, the home of Slovenia’s native breed of sheep, Bovec Cheese is made from fresh sheep’s milk, or a mixture of sheep’s milk, goat’s milk and cow’s milk (not more than 20 per cent of the total should be goat’s milk or cow’s milk), fermented in a concentrated state for 60 to 90 days. This semi-hard cheese is round, with a hard rind and a firm, elastic interior, and has a distinctive, rich, slightly pungent milky flavour.
Mohant Cheese (Sir Mohant)
Have you heard of Mohant? It’s a gourmet cheese made in the Bohinj region. It has a distinctive smell that repels some people, but others love very much. Its distinctive, slightly tangy and bitter taste and a strong smell make it different from other cheeses produced in Slovenia. Fancy trying it out?
Nanos Cheese (Nanoški sir)
The bright yellow colour gives Nanos Cheese its most recognisable appearance, and this distinctive colour comes from the high levels of beta-carotene contained in the cheese. Produced on the Nanos Plateau in Slovenia, the cheese has a typical rich flavour and is often served in slices or cubes, not only as an appetiser or snack, but also in a variety of dishes.
Karst Honey (Kraški med)
The special geographical and climatic conditions of Karst, together with the pollen of the plants unique to the region, ensure that Karst Honey is of excellent quality, giving it not only a strong floral aroma and a deep rocky scent, but also a subtle sweetness and a complex taste, rich in vitamins, minerals and enzymes, and therefore considered to be a naturally nutritious food.
Kočevje Forest Honey (Kočevski gozdni med)
With some of the densest virgin forests in Slovenia, the Kočevje region is home to a myriad of wild plants and flowers, which in turn form the basis of the distinctive Kočevje Forest Honey, which is renowned and loved for its unique flavour and nutritional richness.
Piran Salt (Piranska sol)
For 700 years, the hardworking salt workers of the Piran Saltworks have been collecting sea salt by evaporating the water through the sun, giving Piran Salt a special purity and distinctive flavour that is unmatched in taste. Not only that, this white treasure is also rich in minerals and trace elements, naturally nutritious and at the same time filling dishes with the scent of the sea and the sun.
Istriana Extra Virgin Olive Oil (Ekstra deviško oljčno olje Ol Istria)
In the Slovenian region of Istria, Extra Virgin Olive Oil is extracted from hand-picked olives using a cold-pressing process, and at least a third of the varied olives must be of the istska belica variety. The result is an indigenous extra virgin olive oil with a rich aroma, smooth taste, nutrition and benefits that make it an ideal gift for family and friends.
2. Protected Geographical Indication Products: 13 kinds
As with “protected designation of origin” gastronomy, products protected by geographical indications are associated with a specific geographical location, but the link with the region itself can be less strict. This means that at least one of the production processes for a GI product must take place in the relevant geographical area, but the raw materials can come from elsewhere.
Kranjska Sausage (Kranjska klobasa)
The queen of meat products, the Kranjska sausage is one of the most iconic and popular, and Slovenian astronaut Sunita Williams even taking it into space. According to folklore, the Kranjska sausage was named by Emperor Franz Joseph of Austria-Hungary himself. The meat product consists of 75 to 80 per cent fresh pork, 20 per cent bacon, salt, garlic and black pepper. The sausages are made in pairs of two sausages of 12 to 16 centimetres in length, using pork sausages as the casing. The smoked and processed sausages are very popular as they have a fresh, slightly spicy and chewy flavour.
Karst prosciutto (air-dried ham)
Also known as Pršut, Karst prosciutto is like a gift from the north wind and is very popular in Slovenia. During the autumn season, people in the Karst region cure many of these hams and hang them outside to dry naturally. Over the course of a year, the interaction between the coarse sea salt and the typical karstic north wind gives birth to a unique flavour. To taste it, the pršut is usually sliced into paper-thin slices and served with black olives and wine to bring out the best flavours.
Karst pancetta (Karst bacon)
This traditional smoked cured meat from the Karst region is usually made from succulent selected pork that has been cured, seasoned and smoked. The final product is typically rectangular in shape, with a distinctive flavour and texture, rich in spices and smoky notes, and is often used in a variety of traditional dishes and snacks.
Karst smoked pork neck (Prekajen svinjski vrat)
Together with Karst air-dried ham and Karst bacon, Karst smoked pork neck is a trio of traditional Karst delicacies. Karst zašink is made from boneless pork necks and has a distinctive flat oval shape covered with an elasticised mesh outer layer. In cross-section, this meat product is marbled, which means that the fat is perfectly embedded in the muscle, which is the main vehicle for the intense flavour and special taste.
Upper Savinja sausage (Zgornjesavinjski želodec)
In the Upper Savinja region of Slovenia, this Italian sausage-like meat product has been traditionally prepared for more than a hundred years. High-quality pork is cured with salt and spices, then mixed with bacon to make the sausage, which is hung in a wooden barn and allowed to dry naturally. At one time, Alto Savinia sausages were a must at festivals and weddings!
Prleška tünka (Smoked cured meat from Prleška)
In the Prlekija region of Slovenia, the unique local smoked cured meat has been around for more than 500 years. Seasoned with ground fat and pork and cooked in alternating layers in containers for at least 30 days, this meat product is appreciated by Slovaks for its light pink colour, lack of streaks, and its distinctive blend of cured, smoked and larded flavours.
Prekmurje ham (Prekmurska šunka)
Prekmurje ham is made in a very delicate process, which starts with salting the surface of the ham and air-drying it for 18-45 days; it is then rinsed with water and smoked; and finally, the ham is coated with buckwheat flour and lard and left to dry for 6 months. It is this process that guarantees the distinctive flavour of the Prekmullet air-dried ham.
Šebrel Sausage (Šebreljski želodec)
This meat product unique to the Idrija and Cerkno regions is made from high-quality pork and hard bacon with a high lean content. It is characterised by its delicate texture, richness and distinctive aroma and flavour, and is usually served as an appetiser or side dish with bread, cheese and wine.
Styrian Prekmurje pumpkin seed oil
Prekmurje is famous for its pumpkin seed oil (Štajersko prekmursko bučno olje), which varies from dark green to red in colour, has a distinctive aroma and flavour, and has a good fatty acid profile, which is beneficial for human health. This is why they are not only suitable as a dressing for salads, but locals also enjoy them with vanilla ice cream, where the mellow flavour of pumpkin seed oil is combined with the refreshing taste of ice cream!
Ptuj onion (Ptujska čebula)
If you like onions, you have to try Ptuj onion. This native variety of onion, with its typical red colour and strong flavour, has been cultivated in the fields of Ptuj for over 200 years.
Slovenian honey (Slovenski med)
The unique plant diversity provides a solid foundation for high quality Slovenian honey. In Slovenia, honey must meet strict requirements, such as having a moisture content of less than 18.6 per cent, and is available in the form of acacia honey, flower honey, linden honey, spruce honey, forest honey, fir honey or chestnut honey.
Eggs from below the Kamnik Alps
Eggs from below the Kamnik Alps were widely acclaimed as early as the end of the 19th century, when the farm women of Kamnik supplied the many kitchens and markets of Ljubljana with this precious foodstuff. In the region, farmers feed their laying hens with flaxseed, so the eggs contain at least twice as much omega-3 fatty acids as regular eggs.
Lower Styrian hops (Štajerska hops)
If you’re drinking beer in Slovenia, there’s a good chance it’s brewed with Lower Styrian hops, which are protected by a geographical indication. The hops are actually a mixture of several Slovenian hop varieties, which give the beer its distinctive bitterness and aroma, with a light herbal fragrance, fruity and floral notes.
3. Traditional speciality guaranteed cuisine: 4 types
Has a number of particularly tasty traditional dishes in Slovenia, four of which are protected by the Traditional speciality guaranteed label. This label focuses on the use of traditional raw materials, production or processing methods and the composition of the dish.
Potica cake (Torta Potica)
Praised as the king of Slovenian festive food and drink, the long tradition of Potica cake consists of flattened fermented dough, filled with a variety of delicacies, rolled up into a circle and baked in potičnik, a special baking mould shaped like a disc.
In Slovenia, there are more than 80 known fillings for potičnik, the most characteristic of which are walnuts, hazelnuts, tarragon, poppy seeds, parmesan cheese, etc. The flavours of potičnik can be found all over Slovenia. Different flavours of Potičnica cakes are sold all over Slovenia, with the most delicious ones coming from Potičnica on the island of Bled.
Prekmurje gibanica (Prekmurje lasagne)
A very famous and extremely popular traditional Slovenian dessert, Prekmurje gibanica is a mixture of poppy seeds, sweet cheeses, walnuts and apples in a filling, brushed with a layer of cream, creating complex layers and a delicate, juicy, full-bodied flavour.
Idrija Ravioli (Idrijski žlikrofi)
A veritable delicacy of the Idrija region, žlikrofi are filled with a combination of fatty and lean pancetta, onions, marjoram, leeks, and other ingredients, and are made by wrapping them in pasta skin. The locals like to make a sauce called bakalca with mushroom sauce, chicken fat, and lamb as a perfect accompaniment to the ravioli. Every August, Idrija hosts the Idrija Žlikrof Festival dedicated to this delicacy.
Bela Krajina Flatbread (Belokranjska pogača)
Bela krajina flatbread is one of Metlika’s specialities, which appeared during the cultural fusion brought about by immigrants in the 15th and 16th centuries, when salt and cumin were commonly sprinkled on the bread. This traditional bread is fluffy and flavourful, smells sweet and inviting, and tastes as cosy as home-made bread.
Love is born from the stomach, so get to know the history and culture through iconic traditional dishes in Slovenia!