Typical Slovenian food for the early 19th
century by Jelena Malinović
Typical Slovenian food is very modest. In the municipality of
Knežak the main dish is made from potatoes and cabbage,
and among the poorer there is only bread. Other dishes
have to be of lesser importance; bread is made with wheat,
pros, barley and buckwheat. According to recent reports
the main dishes for the Lozica municipality is the usual
CORN BREAD
beans, sour cabbage and turnip while among the poor, corn
bread. In the municipality of Vipava the main di sh is made
from polenta, beans and cabbage, sour turnips and corn
bread. Potatoes are of minor importance. People from
Vipava have already started eating mostly polenta, as well
as “cmokavc”. This is a small piece of cabbage, scalded and
seasoned with low fat and salt. It goes by the name of
"miserable dish" meaning that it is considered everyday
SAURKRAUT, POTATOES
AND 'OCVIRKI' food for a small part of the summer. The Istrian daily food
or better
cracknels is also mainly polenta and fish. But no meal is served
known
as
without some cheap wine.