Welcome to the summary page for FabulousFusionFood's Slovenian recipes, part of Europe. This page provides links to all the Slovenian recipes presented on this site, with 1 recipes in total.

This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Slovenian recipes added to this site.

Slovenian cuisine is an admixture of Mediterranean and Slavic influences along with Austrian influences (particularly in terms of cakes and desserts). Other dishes originate in the Ottoman Empire and come to Slovenia by way of its Yugoslav heritage. The country has a diverse culinary heritage, which is demonstrated in the range of dishes available.

These recipes, for the major part, originate in Slovenia. Otherwise they are fusion recipes with major Slovenian influences.

Slovenia (Republika Slovenija in Slovene), officially the Republic of Slovenia, is a country in Central Europe. It borders Italy to the west, Austria to the north, Hungary to the northeast, Croatia to the south and southeast, and a short (46.6 km) coastline within the Adriatic Sea to the southwest, which is part of the Mediterranean Sea. Slovenia is mostly mountainous and forested, covers 20,271 square kilometres (7,827 sq mi), and has a population of approximately 2.1 million people. Slovene is the official language. Slovenia has a predominantly temperate continental climate, with the exception of the Slovene Littoral and the Julian Alps. Ljubljana, the capital and largest city of Slovenia, is geographically situated near the centre of the country. Other larger urban centers are Maribor, Ptuj, Kranj, Celje, and Koper.

Slovenia's territory has been part of many different states: the Byzantine Empire, the Carolingian Empire, the Holy Roman Empire, the Kingdom of Hungary, the Republic of Venice, the Illyrian Provinces of Napoleon's First French Empire and the Habsburg Empire. In October 1918, the Slovenes co-founded the State of Slovenes, Croats, and Serbs. In December 1918, they merged with the Kingdom of Montenegro and the Kingdom of Serbia into the Kingdom of Yugoslavia. During World War II, Germany, Italy, and Hungary occupied and annexed Slovenia, with a tiny area transferred to the Independent State of Croatia, a newly declared Nazi puppet state. In 1945, it again became part of Yugoslavia. Post-war, Yugoslavia was allied with the Eastern Bloc, but after the Tito–Stalin split of 1948, it never subscribed to the Warsaw Pact, and in 1961 it became one of the founders of the Non-Aligned Movement. In June 1991, Slovenia declared independence from Yugoslavia and became an independent sovereign state.

Slovenia is a developed country, with a high-income economy characterized by a mixture of both traditional industries, such as manufacturing and agriculture, and modern sectors, such as information technology and financial services. The economy is highly dependent on foreign trade, with exports accounting for a significant portion of the country's GDP.

Etymology: The name Slovenia etymologically means 'land of the Slavs'. The origin of the name Slav itself remains uncertain. The suffix -en forms a demonym.

Slovenian Cuisine:

Slovenian cuisine is a mixture of Central European cuisine (especially Austrian and Hungarian) and Mediterranean cuisine. Slovenian cuisine is often characterized as Central European, with cultural actors emphasizing its Austrian and Hungarian influences while distancing it from Balkan culinary traditions. In particular, the coastal regions of Slovenia are strongly influenced by Mediterranean culinary traditions. This Mediterranean influence is especially notable in the Istrian peninsula and along the Adriatic coast, where Italian and Croatian culinary traditions blend with local Slovenian flavors.

Historically, Slovenian cuisine was divided into town, farmhouse, cottage, castle, parsonage and monastic cuisines. Due to the variety of Slovenian cultural and natural landscapes, there are more than 40 distinct regional cuisines. Ethnologically, the most characteristic Slovene dishes were one-pot dishes, such as ričet, Istrian stew (jota), minestrone (mineštra), and žganci buckwheat spoonbread; in the Prekmurje region there is also bujta repa, and prekmurska gibanica pastry. Prosciutto (pršut) is a delicacy of the Slovene Littoral. The potica (a type of nut roll) has become a symbol of Slovenia, especially among the Slovene diaspora in the United States. Soups were added to the traditional one-pot meals and various kinds of porridge and stew only in relatively recent history.