FOOD in Slovakia JEDLO Slovakia over the centuries

FOOD in Slovakia JEDLO

Slovakia over the centuries • The first state formation on the territory of Slovakia was Samo's Empire - 6 th century. Founded by Frankish merchant Samo. • In the 9 th-10 th century there existed the Great Moravian Empire - Great Moravia, which was an important cultural and religious center of the Slavs. In year 863 came St. Cyril and St. Method.

Slovakia over the centuries • In year 1000 was established Kingdom of Hungary - Hungary, which was joined later (1867) to the Habsburg monarchy and established Austria - Hungary, in the 15 th century the Turkish invasion began. • Slovakia as a country begins to emerge until the 20 th century, first in the form of Czechoslovakia, and later as an independent Slovak Republic.

Map of the 6 th – 10 th century Samo‘s Empire Great Moravia

Map of the 10 th – 20 th century (1918) Hungary Austria Hungary Turks

Impact of nations on Slovak cuisine • Slovak cuisine is very similar to Czech, Austrian, Hungarian and partly to Polish and German. • And it‘s because of the interconnectedness of these nations within the Habsburg Empire or Hungary. • We can also find elements of Turkish and Romanian cuisine in it, from the Turks for example we took noodles with curd, strudel, pagáče, tarhoňu, food on skewer, goulash and sausages. pagáče goulash

Basic food today and in the past • The basic kinds of food in individual regions of Slovakia are different, particularly for geographical reasons. • The north of the country are the typical dishes of potatoes, legumes, kraut, forest fruits and dairy products. Often used is the honey. The most common meats are pork, mutton and veal, fish occasionally, for example trout. • South has much more vegetable base. Usually a lot of fresh vegetables is eaten here, for example in the form of salads. In the south is consumed more poultry (chickens, ducks, geese. . . ) and fish. An important food is also pasta, which has a long tradition in southern Slovakia.

North of Slovakia: smoked meat, lamb, pork, forest fruits, honey, kraut, legumes, potatoes, flour and dairy products. South of Slovakia and valleys: poultry, beef, fish, pasta, fruit a vegetables.

Dairy products • The largest production and consumption is in the northern and central Slovakia, where dairy products have a long tradition. • They are made from cow‘s, sheep‘s or goat‘s milk. • Typical products are: different sorts of cheese, Slovak syrové korbáčiky, bryndza, curd - tvaroh, oštiepok, parenica, butter, cream, yoghurts, soured milk – kefír/cmar or žinčica. oštiepok parenica

žinčica syrové korbáčiky bryndza – sheep cheese yoghurt

Mushrooms • Mushrooms are quite important part of Slovak cuisine, their consumption is widespread throughout the country, particularly in the richly forested areas. • Mushrooms are harvest from spring to autumn. For many people it is a favorite hobby. • From mushrooms we can prepare sauces, soups and also fry them or combine with meat. The most popular is scrambled eggs with mushrooms. • Mushrooms can not be harvested in national parks and we have to be careful about whether they are edible or poisonous.

dubák – „oak mushroom“ mushroom sauce mushroom soup bedľa

Forest fruits • Wild fruit in the past belonged to an important source of vitamins in the mountainous and forested areas of Slovakia. • The most commonly harvested were raspberries, wild strawberries, blueberries, blackberries and cranberries. • In recent decades picking of wild fruit is already minimal, mainly because of left it as food for wildlife. In national parks is forbidden fruit picking. blueberries wild strawberries

• Today, however, most species of this fruit is commonly grown in the garden. It is used for jams, compotes, cakes, we can freeze it or produce alcohol from them. raspberry jam blueberry cake malinovica – alcohol made from raspberries

Soups • Slovak lunch always begins with soup. • The most common soups are: potato, lentil, bean, pea, cabbage - kapustnica, sheep cheese (called demikát), tomato, mushroom, garlic, onion, spinach and various vegetable or meat broth. • The most traditional is the cabbage soup - kapustnica. In each region we prepare it slightly different, so we have many kinds of this soup. tomato soup spinach soup

dried pea soup chicken soup cabbage soupkapustnica

Main dishes • Main dishes are often a little greasy and fatter, usually consist of meat (roasted, fried. . . ) and side dish (rice, potatoes, mashed potatoes, pasta, various cereals. . . ), the main ingredients are also flour and potatoes. • Typical dishes include pies - pirohy (sweet and salty), potato pancakes, goulash, dumplings with cabbage, steamed buns or granadir. In the autumn are common goose or duck feast especially in western Slovakia. One of the most popular dishes is fried cheese. • National food are potato dumplings with sheep cheese and bacon.

bryndzové pirohy with bacon and cream potato pancakes fried cheese steamed buns

Desserts • For Slovak cuisine are typical pies, yeast cakes and sweet buns. Žemlovka (something like apple pie) and strudel are common also. • In addition to the current consumption is most pastries baked on Christmas and Easter. Important ingredients are poppy, curd and nuts. • Desserts typical of this period are orechovník (walnut roll), makovník (poppy roll), tvarohovník (curd roll), Bratislava rolls, gingerbread or fánky (fried pieces of dought). walnut roll fánky

• Opekance are small balls of dough baked in the pan so that they are pressed together gently. They are served on Christmas with poppy and milk. opekance Bratislava rolls žemľovka (similar to apple pie) strudel

Drinks • Traditional drink in the past was žinčica, which is made from sheep's milk. • The most widespread alcoholic drink is beer. • Wine has great importance, especially wine from the area of Tokaj and area of the Little Carpathians. Favorites are also herbal spirits and mead. • The most popular soft drink is for example Kofola contains herbal extract, Vinea - grape drink or number of mineral water (Mitická, Baldovská, Rajec. . . )

Christmas food • Since December, the period of Advent starts, which means preparation for Christmas and visible change of diet. • Typical is baking of Christmas cookies - gingerbread, Linz, bear paws, stollen. . . • During this period are fish very popular (carp, trout, salmon. . . ) and tradition is to prepare the mayonnaise potato salad. Linz pastry mayonnaise potato salad

Easter food • Easter ends the period of Lent, so food had and still has a character of celebration. • Common meals are potato salad, eggs, dairy products, vegetables, bread an essential part is horseradish. • The meat is eaten in the form of cooked smoked ham or like sausages, interesting traditions is baking of Easter lamb. cooked smoked ham horseradish

Veľkonočný baránok – Easter lamb