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23.1.2014
Everybody knows the famous cviček wine from Lower Carniola. (Dolenjska) The wine has been around since the Middle Ages, although back then it had a different name: Marvin.
17.1.2014
In his snack bar Ruj, in the village of Dol pri Vogljah, Peter Patajac has well polished his interpretation of food from the Kras region. During the summer he tested himself out in the capital at ...
5.1.2014
At the 2013 Portorož Sparkling Wine Festival (from 6 Dec. 2013 to 1 Jan. 2014), a wide range of excellent sparkling wines was offered, among them a sparkling wine of the Istenič wine cellar, which ...
22.12.2013
Christmas and New Year's Eve are approaching, and from festive tables there will almost certainly come a delicious smell of the walnut or poppy seed ‘potica’, or perhaps of the chocolate or cottage ...
12.12.2013
Prekmurska gibanica is a special cake made in eastern Slovenia. It is made out of poppy seeds, walnuts, apples, raisins and cottage cheese.
7.12.2013
'Skuhna' is a novelty in Slovene gastronomy: it is a cuisine in which customs and tastes are combined of Egypt, India, Morocco, Palestine and Kenya, and dishes cooked for curious local people and ...
1.12.2013
In the past, the people of Raka were mostly known for their onion, and were thus named "onion people". Now, on the initiative of the local Lovrenc Tourist Association, the onion from Raka is to ...
11.11.2013
The 13th festival dedicated to the kaki fruit took place in Strunjan. The aim was to present this divine fruit to the wider public and increase its sale.
6.11.2013
The story of the Carinthia house could start and end with the house in Muta under the linden tree, next to the oldest church in Slovenia and the rotunda of St John the Baptist, a place frequently ...
6.11.2013
In Maribor, the first Roma restaurant is still having trouble. It was supposed to be the first Roma restaurant in the country but the suburb of Magdalena opposed the decision to build it.
5.11.2013
Slovenian cuisine is rich and varies from region to region. One of the oldest, and for many people strangest, dishes is the edible dormouse. Known as “navadni polh”, the little rodent is still a ...
3.11.2013
When you arrive in the courtyard of Ljubljana Castle, you are welcomed by a pleasant aroma of home-cooked food filling the air within the safe confines of the castle's walls.
31.10.2013
Towards the middle of the windswept Vipava Valley, Zemono Manor sits atop a little hill. The charming, almost fairytale setting of Zemono, where the cold breeze from Nanos mixes with the smell of ...
27.10.2013
Ingredients: 500 g (17 1/2 oz) medium potatoes, 250 g (8 3/4 oz) cottage cheese, 80 ml (1/3 cup) sour cream, salt, white peppercorns.
26.10.2013
Ingredients: to make dough: 200g (7oz.) flour, 2 eggs; to make dried fruit filling: 100g (3 1/2oz.) dried apples, 130g (4 3/5oz.) prunes, 100g (3 1/2oz.) dried apricots, cinnamon powder; to make ...
24.10.2013
The crisis and a number of food scandals made people aware of the importance of the quality of their food, and turn back towards nature. Ecological growing is strongly promoted, as well as ...
21.10.2013
Everybody knows the famous cviček wine from Lower Carniola. (Dolenjska) The wine has been around since the Middle Ages, although back then it had a different name: Marvin. Even Valvasor wrote about ...
20.10.2013
Ingredients: 2 l (8 cups) water or stock, 1 kg (2 1/5 lb) diced vegetables – cauliflower, celery root, carrots, cabbage, leek, kohlrabi, etc., 50 g (1 3/4 oz) smoked bacon, 2 tbsp oil, 1 finely ...
19.10.2013
Ingredients: 0.5 l (17 fl oz) buckwheat flour, 3 tbs coarse wheat flour, 1.5 l (50 2/3 fl oz) salted boiling water, cracklings to garnish.
17.10.2013
It has always been difficult to categorize Joško Sirk - a Slovene, on the Italian side of the Brdo region. He's master chef who won a Michelin star with a restaurant oriented towards farm traditions.
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