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Slovak cuisine

Slovak cuisine. Slovak cuisine. influenced by cuisine´s of our neighbours base of food was wheat, potatoes, milk and milk products, pork meat, sauerkraut and onion. Cheese and milk products. In mountain areas

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Slovak cuisine

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  1. Slovak cuisine

  2. Slovak cuisine • influenced by cuisine´sofourneighbours • base offoodwaswheat, potatoes, milk and milk products, pork meat, sauerkraut and onion

  3. Cheese and milkproducts • In mountain areas • milk products such as whey, cottage cheese, bryndza (salted sheep curd) and sheep cheese are very popular • wecan get them in Liptovregion

  4. Cabbagesoup • Traditionalslovaksoup • prepared at the end of the year – for Christmas and New Years Eve • Exceptcabbagesoupconsistsofsausages and mushrooms

  5. Lokše, trdelník, goose......

  6. Pies

  7. Halusky • National Slovak food • Part ofourculture • Consistofdumplingsmadeofpotatodoughmixedwith bryndza, curd and cabbage

  8. Bryndzovehalusky • The most popularhalusky • Haluskywithsheepcheese and small pieces of bacon greaves and chives or dill • Usuallyservedwith „žinčica“ • Wecanenjoyit in „salaše“ and „koliby“. • cooking and eatingcompetiton in Turecká

  9. Sources • http://www.slovak-republic.org/food/ • http://slovakia.travel/en/slovak-gastronomy • http://www.youtube.com/watch?v=pLNBhusRMas • http://en.wikipedia.org/wiki/Slovak_cuisine • http://google.sk

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