A recipe for roasted chesnuts.

A recipe for an Austrian classic, Kaiserschmarrn.

A recipe for a traditional Slovenian dish called žganci.

A recipe for Istrian steamed artichokes.

A recipe for buckwheat dumplings, ajdovi krapi.

A recipe for plum dumplings.

A recipe for scrambled eggs with mushrooms.

A recipe for buzara-style mussels.

A recipe for Asparagus Frittata.

A recipe for a Venetian classic, rice and peas.

»While one is in your mouth, the other is on the fork in front of your nose and the third already eyed as the next in line!«

Karel Bezeg

Idrijski žlikrofi were the first Slovenian dish to gain protected status by the European Comission in 2010. The exact origin of the dumplings is wrapped in mystery. Some sources say that the žlikrofi were brought to Idrija by one of the German mining families from Transylvania at the start of the 19th century, as the name seems related to the German word `schlichtkrapfen’ or `slippery dumpling’.

One thing is certain-Idrija has been famous since the mid-19th century for Idrijski žlikrofi, and there are no signs of the excitement over this tiny dumpling subsiding anytime soon.