A recipe for Asparagus Frittata.

A recipe for carob potica.

A recipe for a Venetian classic, rice and peas.

Everything you ever wanted to know about potica.

A recipe for Prekmurska gibanica, Prekmurian layered cake.

»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.

A recipe for potratna potica, a layered cake with sponge, walnut layer and a ricotta layer.

A recipe for baked Ricotta and Lemon Crepes.

A recipe for doughnuts.

Recipes for dishes that Slovenians often enjoy on Sundays for lunch.

A recipe for poppy seed potica.

Roux soup is an example of how to make something from nothing in tough times. The only ingredients required are water, flour, butter and spices such as caraway seeds, paprika, salt, and pepper (they vary from region to region).