Slovakia

Country - Slovakia

Cuisine Description - Slovak cuisine varies slightly from region to region. It was influenced by the traditional cuisine of its neighbours and influenced these as well. Origins of the traditional Slovak cuisine are in times when majority of the population lived in villages in self-sustenance and with very limited food imports and exports and with no modern means of food conservation or processing. This gave rise to a cuisine heavily dependent on a number of staple foods that could stand the hot summers and cold winters. These included wheat, potatoes, milk and milk products, pork meat, sauerkraut and onion. To a lesser degree beef, poultry, lamb and goat, eggs, a few other vegetables, fruits and wild mushrooms were traditionally eaten. All these were usually produced and processed by families themselves with some local trade on the country markets. Wheat was milled and bread, dumplings and noodles were made from it. Potatoes were mostly boiled or processed into potato doughs. Milk was processed into a wide range of products such as butter, cream, sour cream, fermented buttermilk, and various types of cheese etc. Typical pork products include sausages, blood sausages, smoked bacon, and lard. Spices were not widely used, and animal fats and butter were used instead of cooking oils. Main drinks included fresh and sour milk and beer. Contemporary Slovak cuisine is widely influenced by various world cuisines and uses many different ingredients, spices and industrially processed foods. Copyright Wikipedia