Slovenian Cuisine

Slovenian Cuisine reflects the variety of Slovenia's landscape, climate, history and neighbouring cultures, and in 2016 leading Slovenian ethnologists divided the country into 24 gastronomic regions. The first Slovene-language cookbook was published by Valentin Vodnik in 1798. Soups are a relatively recent arrival, though there are now over a hundred, and earlier meals were porridges, stews and one-pot dishes. Pork and poultry are popular everywhere, mutton and goat appear in White Carniola and the Littoral, and dandelion salad, mushrooms, chestnuts, walnuts and honey cakes called medenjaki are cherished. As of January 2023, 24 Slovenian foods were protected at the European level, including Karst prosciutto, Piran salt and Carniolan sausage.