Photographer Page

Tomo Jeseničnik

Bosman (wedding bread); Kranjska klobasa (Carniolian sausage); sea bass from Piran; mussels; Slovenian Potica with tarragon, Prekmurje layer cake, Sauerkraut and turnips with cracklings; Štruklji (strudel with cottage cheese filling)

A taste of Mediterranean Slovenia: (from left) Šelinka (soup with celery); Piran sea bass; “Fritole and kroštole” desserts.

A taste of Pannonian Slovenia: Prleška tünka (meat from the lard barrel), Prekmurski bograč (Prekmurje stew), Dödöle (mashed potato), Prekmurska gibanica (Prekmurje layer cake).

A taste of Central Slovenia. Clockwise from top: boiled oxtail with pražen krompir (sautéed potatoes); beef soup with noodles; boiled beef tongue; Ljubljana cottage cheese pancakes with tarragon.

A taste of Alpine Slovenia: clockwise from top, Bled cream slice; Bohinj-style venison with dumplings; Tepka pear compote; Čompe (potatoes and curd cheese).