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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

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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.


Slovenia

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12/1/2008 10:32:40 PM