LOCAL. NATURAL. DELICIOUS.
You have to take time for eating and drinking in
Koroška, with many recipes for the traditional dishes from the area having been
passed from generation to generation. It takes knowledge, care, and time to
prepare dishes from Koroška but tourist farms and rural restaurants will
happily prepare a culinary treat for you. The type of food on offer in the past
used to depend greatly on the traditional ways of farming, as well as natural
conditions, as the farms in Koroška were self-sufficient.
The choice and the quality of the food used to depend
on the social position of the family, as well as on the environment and the
resourcefulness of the housewife. Dishes made of flour were prepared most
often, such as corn- or buckwheat-flour roasted polenta ("žganci"),
noodles ("nudlni"), savoury or sweet filled dough rolls
("povitneki"), various types of porridge, and soup. Potato soup was
often served for breakfast, and meat was only eaten during holidays and
important life events, as well as during hard labour. Do not worry, though; you
will get a lovely piece of cooked beef with bread and horseradish porridge,
even if you did not trim a spruce tree or weed a potato field before that.
Bread was usually always at hand but it was still
eaten sparingly. The most usual type of bread was rye bread, made in a brick
oven according to a traditional but unwritten recipe. Koroška is still famous
for its incredibly tasty rye bread, with its taste retained even after a few