FRICO WITH TLAČENKA (BRAWN) AND SOUR-SWEET ONION

Tlačenka is traditionally made and consumed during pig slaughtering season.  Each household in rural areas would raise a pig, and this cold winter period was when the slaughtering took place. Lower-quality meat parts are used, often cooking the head with spices in pork broth, then cooling and slicing it thinly. It is typically served with bread or warm boiled potatoes.

FICOV TOČ WITH POLENTA

BEAN SAUCE WITH LOCAL SAUSAGE AND VINEGAR

This lesser-known dish consists of beans, sausage, and wine vinegar served with polenta.

POLENTA CANAPÉ WITH COD AND BRDA OLIVE POWDER

Cod arrived in this region during the time of the Venetians. It was an affordable food item accessible to the masses.  Venetian merchants traded salt for dried cod, locally referred to as “štokviš”. This fish was predominantly consumed during Lent.

FRTALJA WITH SAVOY CABBAGE, BAKED COTTAGE CHEESE, AND WALNUTS

vegetarian

Frtalja is a type of omelet made from eggs, flour, and milk or water.   Traditionally, it would include some bacon and vegetables like fennel in spring or kale in winter. This dish was a way for mothers to feed large families of 5 to 8 children.

ŠAOR-STYLE OATMEAL POGAČA (FLATBREAD) WITH PUMPKIN

vegan

The most typical pogača was made from polenta flour occasionally mixed with carob or oats.

ASSORTED LOCAL CHEESE WITH SPICY PEACH JAM AND NUTS

The Vipava Valley is known for its peaches and products made from them – juices and jams.  Try this slightly spicy version of peach jam.

YOUNG CHEESE IN OLIVE OIL WITH FENNEL FLOWERS

Fennel flowers are the most characteristic spice for these regions, complementing meat and vegetable dishes beautifully.

BOILED HAM IN DOUGH WITH HORSERADISH AND GORIŠKA SEVKA (APPLE)

This dish is a traditional Slovenian Easter meal. During Easter, semi-dried pork shoulder was cooked with bay leaves and pepper, then sliced and served with sweet butter bread and horseradish. In local tradition, this dish was first taken to church for blessing on Easter Saturday along with potica and dyed eggs, before the family gathered around the table to enjoy the prepared Easter delicacies.

SLICED SALAMI FROM PRVAČINA WITH HOMEMADE MILK BREAD

Salami is a cured meat product that used to mature in almost every village cellar in the Primorska region. There was a real competition among households to see who could make the best salami, which develops a specific “cellar” flavour during the aging process. This salami originates from the village of Prvačina.

BAKED VEAL TONGUE, PORCINI, LOCAL RADICCHIO, AND BUTTERMILK

During the pig-slaughtering season, less affluent families who could not afford to raise a pig would visit farms asking for meat scraps. They often inquired, “Can you spare a tongue?” to which the response was, “Ah, the tongue is for the priest who comes to bless.” In reality, even the priest never received the tongue.

GLAZED CELERY WITH ELDERBERRY FRUIT SPREAD, BEAN CREAM, PUMPKIN SEED AND WALNUT CRISP

vegan

Celery (locally known as “šelna”) was one of the few vegetables that was placed in pots during autumn and then moved to the barn to grow slowly. The green parts were harvested as needed, and one of the most famous soups made from it is “šelinka” with prosciutto. Today, it is presented as a vegan dish.