Velika noč - jedila hren šunka pirhi potica

Slovenian cuisine ( sl, slovenska kuhinja) is influenced by the diversity of

Slovenia Slovenia ( ; sl, Slovenija ), officially the Republic of Slovenia (Slovene: , abbr.: ''RS''), is a country in Central Europe. It is bordered by Italy to the west, Austria to the north, Hungary to the northeast, Croatia to the southeast, an ...

's landscape, climate, history and neighbouring cultures. In 2016, the leading Slovenian ethnologists divided the country into 24 gastronomic regions. The first Slovene-language cookbook was published by

Valentin Vodnik Valentin Vodnik (3 February 1758 – 8 January 1819) was a Carniolan priest, journalist and poet of Slovene descent. He was active in the late Enlightenment period. He is well known for his contributions in writing materials that lifted the p ...

in 1798.

Foods and dishes

Soups are a relatively recent invention in Slovenian cuisine, but there are over 100. Earlier there were various kinds of porridge, stew and one-pot meals. The most common soups without meat were lean and plain. A typical dish is ''aleluja'', a soup made from turnip peels and a well-known dish during fasting. The most common meat soup is beef soup with noodles, which is often served on Sunday as part of a Sunday lunch (beef soup, fried potatoes, fried steak and lettuce). On feast days and holidays there is often a choice of beef noodle soup or creamy mushroom soup. Pork is popular and common everywhere in Slovenia. Poultry is also often popular. There is a wide variety of meats in different parts of Slovenia. In

White Carniola White Carniola ( sl, Bela krajina; german: Weißkrain or ''Weiße Mark'') is a traditional region in southeastern Slovenia on the border with Croatia. Due to its smallness, it is often considered a subunit of the broader Lower Carniola region, alth ...

and the

Slovenian Littoral The Slovene Littoral ( sl, Primorska, ; it, Litorale; german: Küstenland) is one of the five traditional regions of Slovenia. Its name recalls the former Austrian Littoral (''Avstrijsko Primorje''), the Habsburg possessions on the upper Ad ...

mutton and goat are eaten. On

St. Martin's Day Saint Martin's Day or Martinmas, sometimes historically called Old Halloween or Old Hallowmas Eve, is the feast day of Saint Martin of Tours and is celebrated in the liturgical year on 11 November. In the Middle Ages and early modern period, it ...

people feast on roasted goose, duck, turkey, or chicken paired with red cabbage and mlinci. In Lower Carniola and

Inner Carniola Inner Carniola ( sl, Notranjska; german: Innerkrain) is a traditional region of Slovenia, the southwestern part of the larger Carniola region. It comprises the Hrušica karst plateau up to Postojna Gate, bordering the Slovenian Littoral (the ...

, they used to eat roasted dormouse and quail. Until the

crayfish plague Crayfish plague (''Aphanomyces astaci'') is a water mold that infects crayfish, most notably the European ''Astacus'' which dies within a few weeks of being infected. When experimentally tested, species from Australia, New Guinea and Japan were a ...

in the 1880s the

noble crayfish ''Astacus astacus'', the European crayfish, noble crayfish, or broad-fingered crayfish, is the most common species of crayfish in Europe, and a traditional food source. Like other true crayfish, ''A. astacus'' is restricted to fresh water, livi ...

was a source of income and often on the menu in Lower Carniola and Inner Carniola.

Dandelion ''Taraxacum'' () is a large genus of flowering plants in the family Asteraceae, which consists of species commonly known as dandelions. The scientific and hobby study of the genus is known as taraxacology. The genus is native to Eurasia and Nor ...

is popular as a salad ingredient in Slovenia and has been gathered in the fields for centuries. Even today dandelion and potato salad is highly valued. Since it can be picked only for a short time in early spring, much is made of it. Families go on dandelion picking expeditions, and pick enough for a whole week. In the Middle Ages people ate acorns and other forest fruits, particularly in times of famine.

Chestnut The chestnuts are the deciduous trees and shrubs in the genus ''Castanea'', in the beech family Fagaceae. They are native to temperate regions of the Northern Hemisphere. The name also refers to the edible nuts they produce. The unrelat ...

s were valued, and served as the basis for many outstanding dishes. Walnuts and

hazelnut The hazelnut is the fruit of the hazel tree and therefore includes any of the nuts deriving from species of the genus ''Corylus'', especially the nuts of the species ''Corylus avellana''. They are also known as cobnuts or filberts according t ...

s are used in cakes and desserts. Wild strawberries, loganberries, blackberries, bilberries were a rich source of vitamins. Mushrooms have always been popular, and Slovenians liked picking and eating them. There are many varieties. Honey was used to a considerable extent. '' Medenjaki,'' which come in different shapes are honey cakes, which are most commonly heart-shaped and are often used as gifts.

Protected foodstuffs and food products

, twenty-two Slovenian foods and food products are protected at the European level: * '' prleška tünka'', a product from

Prlekija Prlekija is a region in northeastern Slovenia between the Drava and Mura rivers. It comprises the eastern part of the Slovene Hills ( sl, Slovenske gorice), stretching from the border with Austria to the border with Croatia. It is part of the tra ...

in eastern Slovenia, made of minced

lard Lard is a semi-solid white fat product obtained by rendering the fatty tissue of a pig.Lard
entry in the o ...

and pork. * Ptuj onion (), a sort of onion of a cordate shape, with red inspiration, whereas the edge has a more intensive purple hue. * extra virgin olive oil from the Slovenian Istria (), a little bitter and spicy oil with a strong fruit aroma, produced in the

Slovenian Istria Slovene Istria ( sl, slovenska Istra, it, Istria slovena) is a region in southwest Slovenia. It comprises the northern part of the Istrian peninsula, and it is part of the wider geographical-historical region known as the Slovene Littoral. Its la ...

, contains a large amount of

oleic acid Oleic acid is a fatty acid that occurs naturally in various animal and vegetable fats and oils. It is an odorless, colorless oil, although commercial samples may be yellowish. In chemical terms, oleic acid is classified as a monounsaturated omega ...

and

biphenol In organic chemistry, a biphenol refers to compounds with the formula (C6H4OH)2. Such compounds formally result from the coupling of two phenols. {{short description, Chemical compound Three symmetrical isomer In chemistry, isomers are mol ...

s. *

Nanos cheese Nanos may refer to: * ''Nanos'' (beetle), a genus in the tribe Canthonini * Nanos (plateau), a plateau in the Dinaric Alps, Slovenia * Nanos, Vipava, a settlement in the Municipality of Vipava, Slovenia * Nanos Research, a Canadian polling firm * ...

(), made of cow milk, hard, with small holes in the size of peas, a little sweet and spicy. *

Kočevje forest honey Kočevje (; german: Gottschee; ''Göttscheab'' or ''Gətscheab'' in the local Gottscheerish dialect; it, Cocevie) is a city in the Municipality of Kočevje in southern Slovenia. It is the seat of the municipality. Geography The town is loc ...

(), produced in the wider

Kočevje Kočevje (; german: Gottschee; ''Göttscheab'' or ''Gətscheab'' in the local Gottscheerish dialect; it, Cocevie) is a city in the Municipality of Kočevje in southern Slovenia. It is the seat of the municipality. Geography The town is loc ...

area. * '' zgornjesavinjski želodec'', an air-dried meat product from the

Upper Savinja Valley The Savinja () is a river in northeast Slovenia which flows mostly in the Upper and Lower Savinja Valley ( sl, Zgornja in Spodnja Savinjska dolina) and through the cities of Celje and Laško. The Savinja is the main river of the Savinja Alps (Sl ...

, made of high-quality bacon and pork meat, filled in pig stomach. * '' šebreljski želodec'', produced in the areas around

Cerkno Cerkno (; it, Circhina; ger, Kirchheim) is a small town in the Littoral region of Slovenia. It has around 2,000 inhabitants and is the administrative centre of the Cerkno Hills. It is the seat of the Municipality of Cerkno. Cerkno is a small bu ...

and

Idrija Idrija (, in older sources ''Zgornja Idrija''; german: (Ober)idria, it, Idria) is a town in western Slovenia. It is the seat of the Municipality of Idrija. It is located in the traditional region of Inner Carniola and is in the Gorizia Statisti ...

, made of high-quality bacon and pork meat, filled in pig stomach. * '' Idrija žlikrofi'' (), small boiled dumplings filled with potatoes, onions, and lards. * ''

prekmurska gibanica ''Prekmurska gibanica'' (Prekmurje layer pastry) is a type of Slovenian ''gibanica'' or layered pastry. It contains poppy seeds, walnuts, apples, raisins and quark fillings. Although native to Prekmurje, it has achieved the status of a national s ...

'', a pastry from

Prekmurje Prekmurje (; dialectically: ''Prèkmürsko'' or ''Prèkmüre''; hu, Muravidék) is a geographically, linguistically, culturally and ethnically defined region of Slovenia, settled by Slovenes and a Hungarian minority, lying between the Mur Ri ...

, made of eight layers, contains

poppy seed Poppy seed is an oilseed obtained from the opium poppy (''Papaver somniferum''). The tiny, kidney-shaped seeds have been harvested from dried seed pods by various civilizations for thousands of years. It is still widely used in many countries, ...

walnut A walnut is the edible seed of a drupe of any tree of the genus ''Juglans'' (family Juglandaceae), particularly the Persian or English walnut, '' Juglans regia''. Although culinarily considered a "nut" and used as such, it is not a true ...

apple An apple is an edible fruit produced by an apple tree (''Malus domestica''). Apple fruit tree, trees are agriculture, cultivated worldwide and are the most widely grown species in the genus ''Malus''. The tree originated in Central Asia, wh ...

raisin A raisin is a dried grape. Raisins are produced in many regions of the world and may be eaten raw or used in cooking, baking, and brewing. In the United Kingdom, Ireland, New Zealand, and Australia, the word ''raisin'' is reserved for the d ...

s, and

ricotta Ricotta ( in Italian) is an Italian whey cheese made from sheep, cow, goat, or Italian water buffalo milk whey left over from the production of other cheeses. Like other whey cheeses, it is made by coagulating the proteins that remain after the ...

fillings. * Tolminc cheese (), made of raw cow milk in the area of

Tolmin Tolmin (; it, Tolmino,trilingual name ''Tolmein, Tolmino, Tolmin'' inGemeindelexikon, der im Reichsrate Vertretenen Königreiche und Länder. Bearbeit auf Grund der Ergebnisse der Volkszählung vom 31. Dezember 1900. Herausgegeben von der K.K. ...

, tastes sweet and spicy. * '' White Carniola loaf'' (), a traditional

flatbread A flatbread is a bread made with flour; water, milk, yogurt, or other liquid; and salt, and then thoroughly rolled into flattened dough. Many flatbreads are unleavened, although some are leavened, such as pizza and pita bread. Flatbreads ran ...

from

. * Karst prosciutto (), produced in the traditional way on the

Karst Plateau The Karst Plateau or the Karst region ( sl, Kras, it, Carso), also locally called Karst, is a karst plateau region extending across the border of southwestern Slovenia and northeastern Italy. It lies between the Vipava Valley, the low hills sur ...

in southwestern Slovenia. * Karst cured neck meat (), a cylindrically-shaped meat product from the cured pork neck meat in a casing

Traditional Slovenian dishes

Ajdovi žganci is a sort of . Translated to English, it would be termed "buckwheat mush" or "buckwheat spoonbread". It is a national Slovenia, Slovene dish. Balthasar Hacquet (1739–1815) mentions that was served with sauerkraut in Upper Carniola.Taste Slov ...

Belokranjska povitica ''Belokranjska povitica'' (English: White Carniola rolled pastry) is a Slovenian national dish. It was supposedly brought to the White Carniola region by the Uskoks, who were Croatian Habsburg soldiers that inhabited the areas of the eastern Adri ...

Bujta repa Bujta repa (sour turnip hot pot or pork with pickled grated turnips) is a Slovenia, Slovene national dish. It was mostly made in Prekmurje, the northeastern part of Slovenia. The expression ''bujta'' comes from the verb form ''bujti'' (to kill). The ...

* Funšterc * Kmečka pojedina *

Kranjska klobasa The Carniolan sausage ( sl, kranjska klobasa; en-AU, Kransky, german: Krainer Wurst, Italian dialect of Trieste: ''luganighe de Cragno'') is a Slovenian sausage similar to what is known as kielbasa or Polish sausage in North America. The noun ...

Matevž Matevž (puréed beans with Pork rind, cracklings) is a Slovenia, Slovene national dish. The dish is typical of central Slovenia, especially of the Gottschee, Kočevje region. It is made of beans and potatoes. Its origins come from the 19th centu ...

Mavželj ''Mavželj'' (minced pork filling in net) is a national Slovene dish. It is known mostly in Slovene Carinthia and also in Upper Carniola. It is made of the soup in which the pork head was cooked, and of the remnants of the meat and the brains of ...

* Mežerli * Mineštra (

minestrone Minestrone (; ) is a thick soup of Italian origin made with vegetables, often with the addition of pasta or rice, sometimes both. Common ingredients include beans, onions, celery, carrots, leaf vegetables, stock, parmesan cheese and tomatoes ...

) * Obara (stew) * Pirh * Potica (

nut roll A nut roll is a pastry consisting of a sweet yeast dough (usually using milk) that is rolled out very thin, spread with a nut paste made from ground nuts and a sweetener like honey, then rolled up into a log shape. This 'log' is either left lon ...

) *

Prekmurska gibanica ''Prekmurska gibanica'' (Prekmurje layer pastry) is a type of Slovenian ''gibanica'' or layered pastry. It contains poppy seeds, walnuts, apples, raisins and quark fillings. Although native to Prekmurje, it has achieved the status of a national s ...

Ričet Ričet (german: Ritschert; barley porridge boiled with beans) is a traditional Slovenian, Croatian, Austrian and Bavarian dish. It is a thick soup. It contains pot barley, beans, potatoes, carrots, parsley, celery, leeks, tomatoes, onions, ...

* Špehovka * Vipavska jota

Soups and stews

* Bakalca * Bobiči * Bograč *

Jota Jota may refer to: __NOTOC__ * Iota (Ι, ι), the name of the 9th letter in the Greek alphabet; * (figuratively) ''Something very small'', based on the fact that the letter Iota (lat. i) is the smallest character in the alphabet; * The name of the ...

, Vipavska kisla juha,

Vipava Vipava can refer to: * Vipava, Vipava, town in southwestern Slovenia * Vipava (river), in Slovenia and Italy * Vipava Valley The Vipava Valley (; sl, Vipavska dolina, german: Wippachtal, it, Valle del Vipacco) is a valley in the Slovenian Li ...

sour soup * Mineštra * Prežganka is

n national

soup Soup is a primarily liquid food, generally served warm or hot (but may be cool or cold), that is made by combining ingredients of meat or vegetables with stock, milk, or water. Hot soups are additionally characterized by boiling solid ing ...

made of flour, caraway seeds and beaten eggs * Šara * Štajerska kisla juha is a

sour soup Various sour soups, characterized by their sour taste, are known in various East Asian, Southeast Asian, and Slavic cuisines. Asian origin *Samlar machu, a Khmer term for a category of sour soups. *Canh chua (literally "sour soup") is a so ...

that originates from

Lower Styria Styria ( sl, Štajerska), also Slovenian Styria (''Slovenska Štajerska'') or Lower Styria (''Spodnja Štajerska''; german: Untersteiermark), is a traditional region in northeastern Slovenia, comprising the southern third of the former Duchy o ...

. It's prepared at the feast of ''koline'' (

pig slaughter Pig slaughter is the work of slaughtering domestic pigs which is both a common economic activity as well as a traditional feast in some European and Asian countries. Agriculture Pig slaughter is an activity performed to obtain pig meat (pork). ...

) from the pork pettitoes and parts of the pig's head.

Vegetarian dishes

žganci Žganci is a dish in Slovenian and Croatian cuisine, known as ''Sterz'' in Austria, ''pura'' on the Croatian coast, and also known in northern Italy. It is a traditional "poor man's food" of hard-working farmhands similar to polenta, although prepa ...

is a dish in Slovenian cuisine. It's similar to

polenta Polenta (, ) is a dish of boiled cornmeal that was historically made from other grains. The dish comes from Italy. It may be served as a hot porridge, or it may be allowed to cool and solidify into a loaf that can be baked, fried, or grilled. ...

, although prepared with finer grains. Balthasar Hacquet (1739–1815) mentions that ''žganci'' was served with

sauerkraut Sauerkraut (; , "sour cabbage") is finely cut raw cabbage that has been fermented by various lactic acid bacteria. It has a long shelf life and a distinctive sour flavor, both of which result from the lactic acid formed when the bacteria ferme ...

in Upper Carniola.Taste Slovenia. Bogataj Janez, 2007. Rokus Gifts. * Aleluja * Bezgovo cvrtje * Čompe * Fritaja (see also

frittata Frittata is an egg-based Italian dish similar to an omelette or crustless quiche or scrambled eggs, enriched with additional ingredients such as meats, cheeses, or vegetables. The word ''frittata'' is Italian and roughly translates to "fried". H ...

) is a Croatian and Slovenian dish. Both are specialties in

Istria Istria ( ; Croatian language, Croatian and Slovene language, Slovene: ; ist, Eîstria; Istro-Romanian language, Istro-Romanian, Italian language, Italian and Venetian language, Venetian: ; formerly in Latin and in Ancient Greek) is the larges ...

. They are especially common in the springtime, as at that time there are many plants and vegetables such as wild

asparagus Asparagus, or garden asparagus, folk name sparrow grass, scientific name ''Asparagus officinalis'', is a perennial flowering plant species in the genus ''Asparagus''. Its young shoots are used as a spring vegetable. It was once classified in ...

, wild

hops Hops are the flowers (also called seed cones or strobiles) of the hop plant ''Humulus lupulus'', a member of the Cannabaceae family of flowering plants. They are used primarily as a bittering, flavouring, and stability agent in beer, to whi ...

herb In general use, herbs are a widely distributed and widespread group of plants, excluding vegetables and other plants consumed for macronutrients, with savory or aromatic properties that are used for flavoring and garnishing food, for medicinal ...

chicory Common chicory ('' Cichorium intybus'') is a somewhat woody, perennial herbaceous plant of the family Asteraceae, usually with bright blue flowers, rarely white or pink. Native to the Old World, it has been introduced to North America and Austra ...

tomato The tomato is the edible berry of the plant ''Solanum lycopersicum'', commonly known as the tomato plant. The species originated in western South America, Mexico, and Central America. The Mexican Nahuatl word gave rise to the Spanish word ...

es, young

garlic Garlic (''Allium sativum'') is a species of bulbous flowering plant in the genus ''Allium''. Its close relatives include the onion, shallot, leek, chive, Allium fistulosum, Welsh onion and Allium chinense, Chinese onion. It is native to South A ...

sprouts and

spice A spice is a seed, fruit, root, bark, or other plant substance primarily used for flavoring or coloring food. Spices are distinguished from herbs, which are the leaves, flowers, or stems of plants used for flavoring or as a garnish. Spices a ...

s available to add to

egg An egg is an organic vessel grown by an animal to carry a possibly fertilized egg cell (a zygote) and to incubate from it an embryo within the egg until the embryo has become an animal fetus that can survive on its own, at which point the a ...

. Fritaje are many times prepared throughout the year with ham, mushrooms, sausages, bacon, white or red wine. * Idrijski žlikrofi * Jabolčna čežana *

Kaša In English, kasha usually refers to pseudocereal buckwheat or its culinary preparations. In various East-Central Europe, East-Central and Eastern European cuisine, Eastern European countries, ''kasha'' can apply to any kind of cooked grain. It ca ...

is a dish commonly eaten in

Eastern Europe Eastern Europe is a subregion of the Europe, European continent. As a largely ambiguous term, it has a wide range of geopolitical, geographical, ethnic, cultural, and socio-economic connotations. The vast majority of the region is covered by Russ ...

. At least a thousand years old, kasha is one of the oldest known dishes in Eastern European Slavic cuisine.Molokhovets, Elena. ''Classic Russian Cooking''. Indiana University Press, 1998. Page 331. * Krapi * Maslovnik *

* Medla * Mešta * Močnik is made from cereals such as

buckwheat Buckwheat (''Fagopyrum esculentum''), or common buckwheat, is a flowering plant in the knotweed family Polygonaceae cultivated for its grain-like seeds and as a cover crop. The name "buckwheat" is used for several other species, such as '' Fago ...

maize Maize ( ; ''Zea mays'' subsp. ''mays'', from es, maíz after tnq, mahiz), also known as corn (North American and Australian English), is a cereal grain first domesticated by indigenous peoples in southern Mexico about 10,000 years ago. Th ...

wheat Wheat is a grass widely cultivated for its seed, a cereal grain that is a worldwide staple food. The many species of wheat together make up the genus ''Triticum'' ; the most widely grown is common wheat (''T. aestivum''). The archaeologi ...

millet Millets () are a highly varied group of small-seeded grasses, widely grown around the world as cereal crops or grains for fodder and human food. Most species generally referred to as millets belong to the tribe Paniceae, but some millets al ...

, rye, or

oat The oat (''Avena sativa''), sometimes called the common oat, is a species of cereal grain grown for its seed, which is known by the same name (usually in the plural, unlike other cereals and pseudocereals). While oats are suitable for human con ...

s in either

milk Milk is a white liquid food produced by the mammary glands of mammals. It is the primary source of nutrition for young mammals (including breastfed human infants) before they are able to digestion, digest solid food. Immune factors and immune ...

cream Cream is a dairy product composed of the higher-fat layer skimmed from the top of milk before homogenization. In un-homogenized milk, the fat, which is less dense, eventually rises to the top. In the industrial production of cream, this process ...

or soured cream. * Njoki * Smojka * Štruklji

Meat dishes

* Budelj *

Bunka (food) was a after ''Kyowa, Kyōwa'' and before ''Bunsei''. The period spanned the years from January 1804 to April 1818. The reigning emperors were and . Change of era * February 11, 1804 (): The new era name of ''Bunka'' ( meaning "Culture" or " ...

* Furešna * Jetrnice (

liver sausage Liverwurst, leberwurst, or liver sausage is a kind of sausage made from liver. It is eaten in many parts of Europe, including Austria, Bulgaria, Croatia, the Czech Republic, Denmark, Finland, Germany, Hungary, Latvia, Netherlands, Norway, Polan ...

) *

(

Carniola Carniola ( sl, Kranjska; , german: Krain; it, Carniola; hu, Krajna) is a historical region that comprised parts of present-day Slovenia. Although as a whole it does not exist anymore, Slovenes living within the former borders of the region sti ...

sausage A sausage is a type of meat product usually made from ground meat—often pork, beef, or poultry—along with salt, spices and other flavourings. Other ingredients, such as grains or breadcrumbs may be included as fillers or extenders. ...

) * Krvavice (

black pudding , type = , course = , place_of_origin = Great Britain and Ireland , region =England, Ireland, Scotland , associated_cuisine = United Kingdom and Ireland , creator = , year = , mintime = , maxtime = , served = Hot, occasionally ...

) * Mavta *

Meso v tünki Meso or mesos may refer to: * Apache Mesos, a computer clustering management platform * Meso, in-game currency for the massively multiplayer online role-playing game ''MapleStory'' * Meso compound, a stereochemical classification in chemistry * M ...

* Mežerli * Povijaka * Prata * Pršut (

prosciutto ''Prosciutto crudo'', in English often shortened to prosciutto ( , ), is Italian uncooked, unsmoked, and dry-cured ham. ''Prosciutto crudo'' is usually served thinly sliced. Several regions in Italy have their own variations of ''prosciutto crudo ...

) * Šivanka * Švacet * Vampi (

Tripe Tripe is a type of edible lining from the stomachs of various farm animals. Most tripe is from cattle, pigs and sheep. Types of tripe Beef tripe Beef tripe is made from the muscle wall (the interior mucosal lining is removed) of a cow's st ...

) * Zaseka * Želodec (

stomach The stomach is a muscular, hollow organ in the gastrointestinal tract of humans and many other animals, including several invertebrates. The stomach has a dilated structure and functions as a vital organ in the digestive system. The stomach i ...

)

Desserts and pastries

* Bobi * Buhteljni * Cmoki * Hajdinjača * Kremsnita * Krhki flancati * Krofi * Kvasenica * Miške * Mlinci * Ocvirkovica * Pinca * Pogača * Posolanka * Povitica or Potica (

) *

* Šarkelj * Škofjeloški kruhek * Špehovka (bacon roll) * Vrtanek * Zlevanka

Drinks

* Brinjevec * Borovničke * Jabolčnik (apple wine) * Češnjevec (cherry brandy) * Cviček (Slovenian wine from Dolenjska region) * Terrano (grape), Teran (Slovenian wine from Primorska region) * Kislo mleko (sour milk) * Šabesa * Slivovka, Slivovica * Tolkovec * Tropinovec * Pinjenec (buttermilk) *Union beer *Laško/Zlatorog beer

References

{{DEFAULTSORT:Slovenian Cuisine Slovenian cuisine, Slovenian culture, Cuisine Mediterranean cuisine