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The fascinating revolution of Slovenian cuisine

We could start with the words of celebrity chef Ana Roš: "My philosophy is to create dishes that tell a story, that speak about the land, the people, the seasons. I use only local ingredients and try to make the most of them with modern techniques and a personal touch."

Slovenian cuisine is an art that tells the story, culture, and nature of a fascinating and diverse country. A cuisine that knows how to amaze and delight with its richness of flavors, colors and aromas. A cuisine that knows how to combine tradition and innovation, making the most of fresh, quality local products.

But how does the Slovenian cuisine revolution come about? And where can this amazing cuisine be discovered and practiced? And what makes it unique and unrepeatable?

The revolution in Slovenian cuisine stems from the desire of a few talented and visionary chefs to express their creativity and love of the land through the dishes they prepare. Chefs such as Ana Roš, named the best female chef in the world in 2017, and Janez Bratovž, considered the father of the new Slovenian cuisine, who have been able to reinterpret traditional dishes in a modern and original way, winning international recognitions.

To discover and practice Slovenian cuisine, there is nothing better than to visit one of the many farms scattered throughout the area, which open their doors to curious gourmands intent on discovering the secrets of their products by tasting them and cooking along with those who enjoy this cuisine every day.

Or you can choose one of the many restaurants that offer menus based on local and seasonal ingredients, often accompanied by quality Slovenian wines. In these places you can have a unique and unforgettable gastronomic experience, getting in touch with Slovenian culture and traditions.

The uniqueness of Slovenian cuisine lies in its diversity and its ability to blend tradition and innovation. A frontier gastronomy that absorbs and modifies cuisines that come from Eastern Europe and the Mediterranean, offering a variety of flavors and influences that reflect the country's history and geography. At the same time, Slovenian cuisine knows how to renew and surprise with original and creative proposals that enhance the quality of products in some cases becoming true forerunners of km0 cuisine and the concept of seasonality of products.

It is a wonderful and flavorful journey that touches on such high points as kranjska klobasa, a spiced pork-based sausage that has been recognized as an Igp product, or potice, leavened pastries with various fillings, including walnuts, poppy seeds, cracklings or tarragon. Prekmurska gibanica is a succulent dessert filled with poppy seeds, cottage cheese, walnuts and apples. Finally, there are cheeses such as mohant typical of the Bohinj area and kraški pršut, an air-dried Karst ham protected by a geographical origin.

The world of wines too, has been strongly influenced by Slovenia and its winemakers, who are devoted to naturalness in the production of their bottles and have a long winemaking tradition and a wide variety of types and production areas. The Littoral region that includes Karst, Slovenian Istria and the Vipava, Lower Carniola and Sava. Among the most famous wines are teran, a red wine from the Karst with a ruby color and sour taste, cviček, also red but light and fruity or the itinerant malvazija, here drier and more aromatic or finally ranina, a dry and fresh white wine from Štajerska.

In Slovenia at the table everything is nature, craftsmanship, inspiration ready to be told. What is a revolutionary cuisine for you? What are the elements that distinguish a contemporary cuisine that is in line with the tastes of today's travelers? How important is the culinary aspect in choosing one destination over another? What other countries have managed to distinguish their idea of gastronomy so neatly?

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