Food
Slovenia's well-stocked supermarkets and delikatesa are good places to stock up on sandwich and picnic ingredients , like local cheese ( sir ) and salami ( salama ). Buy fresh fruit and vegetables ( sadje in zelenjava ) from outdoor markets or roadside stalls, and bread ( kruh ) from a pekarna (bakery). For breakfast and quick snacks , okrepcevalnice (snack bars) and street kiosks dole out burek , a flaky pastry filled with cheese ( sirov burek ) or meat ( burek z mesom ). Sausages ( klobase ) come in various forms, most commonly hot dogs, hrenovke (Slovene frankfurters), or kranjska klobasa (big spicy sausages of local provenance). Menus in a Slovene restavracija (restaurant) or gostilna (inn) are dominated by roast meats ( pecenka ) and schnitzels ( zrezek ), mostly pork ( svinjina ) and veal ( teletina ). The Slovenes are unsqueamish about offal: liver ( jetra ) and grilled or fried brains ( mozgani ) are popular standbys in cheaper restaurants. Goulash ( golaz ) is found almost everywhere; segedin is goulash with lashings of sauerkraut. Two traditional Slovene dishes are zlikrofi , ravioli filled with potato, onion and bacon; and zganci , once the staple diet of rural Slovenes, a buckwheat or maize porridge often served with sauerkraut. Ocvrti sir (cheese fried in breadcrumbs) is one of the few dishes that will appease vegetarians. On the coast you'll find plenty of fish ( riba ), mussels ( zkoljke ) and squid ( kalamari ). Italian pasta dishes appear on most restaurant menus, and no Slovene high street is without at least one pizzeria. Typical desserts include several solid Central European favourites: strudel, filled with apple or rhubarb; ztruklji , dumplings with fruit filling; potica , a doughy roll filled with nuts and honey; and prekmurska gibanica , a delicious local cheesecake.
Sloveniaangie says "where do slovenian people get there money too go to schools?"
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