The Carniolan sausage represents a Slovene culinary speciality that can be produced by no more than 14 Slovene producers and represents a symbol of cultural heritage that Slovenes are justifiably proud of. Made using the finest pork and bacon with added sodium nitrite and seasoned solely with garlic and pepper. It originates from the times of the Austro-Hungarian monarchy and it was named after the province of Carniola which from the 15th century on was the central province in the territory of Slovenia and the only completely Slovenian region.
Excellent, juicy and most widespread Slovenian dessert from Prekmurje region which ressembles a pie stuffed with poppy seeds, cottage cheese, walnuts and apples. It is trademarked as a foodstuff with an indication of traditional reputation and therefore can only be made under this name if the original protected recipe is respected in full.
Speciality from the area near Bled lake. Grmada is a sweet cream mixed with nuts, biscuit and raisins.
This is one of the most characteristic dishes, known all over Slovenia. Štruklji are made from different kinds of dough and can have a wide range of fillings, they can be baked or cooked, sweet or savory. The most special kind of štruklji, especially during spring and summer, is prepared with tarragon filling. Other widely known varieties are those with cottage cheese filling, walnut, apple and poppy seed štruklji.
Alongside with štruklji, potica is the most typical Slovenian dessert. It is made with more than 80 different fillings. Potica is a festive dessert made from different kinds of dough. The most characteristic types of potica include: tarragon, honey, walnut, poppy seed, crackling, chive, lovage and cottage cheese.