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Papua New GuineaFlavors · Jugovzhodna Slovenija
Round, flat bread from Bela krajina in southeastern Slovenia, brushed with egg, caraway and coarse salt, and marked with a grid of score lines. It is eaten warm, broken by hand, never cut with a knife.
Traditional dish from Jugovzhodna Slovenija
Also known as: pogača da Bela krajina; pogača
Illustrative images. The pictures in this guide are illustrations based on the real place, not photographs, and may differ from it.
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Belokranjska pogača — Jugovzhodna Slovenija, Slovenia
The belokranjska pogača is a leavened, round, flat bread about 30 centimeters in diameter. Before baking, the dough is brushed with egg, sprinkled with caraway and coarse salt, and scored to form a grid of squares. The crust becomes golden and slightly crisp, and the crumb remains soft.
Bela krajina, the green region of vineyards and birch woods in the southeast of the country, along the Kolpa River, received many refugees from the south between the late Middle Ages and the 16th century—the uskoks—who fled the Ottoman advance. Sources attribute the arrival of this type of bread to them; it later became a local tradition with a recipe that has changed little from generation to generation.
Local custom is to break the pogača by hand along the score lines and never to cut it with a knife. It is served warm, just out of the oven, and many homes and restaurants in the region welcome visitors with it. Thanks to an initiative by residents and local associations, the belokranjska pogača was entered in 2010 in the European register of Traditional Specialities Guaranteed.
Jugovzhodna Slovenija
Bread of Bela krajina, the southeastern region located in the Jugovzhodna Slovenija division.
Wheat flour, yeast, water, salt; on top: beaten egg, caraway and coarse salt.
Warm, broken by hand along the score lines; on its own as a starter, or served with cured meats, cheeses and regional wine.
A welcoming and festive bread in Bela krajina; served year-round in inns and restaurants in the region.
Your questions
It is a round, flat bread from Bela krajina in southeastern Slovenia, brushed with egg, caraway and coarse salt, and marked with a grid of score lines.
It’s the regional tradition: the pogača is broken by hand along the score lines made before baking and served warm.
Yes. Since 2010 it has the European Traditional Speciality Guaranteed label, which protects the traditional recipe.
Flavors of Slovenia
Buckwheat flour cooked in water and fluffed into small clumps with a fork, served with pork cracklings. For a long time it was the everyday food of the central and alpine regions, and it is considered a national Slovenian dish.
Sweet leavened dough, rolled out very thin, filled, rolled up and baked in a round pan with a hole in the middle. It is the festive pastry of Slovenian celebrations, with fillings of walnuts, tarragon, raisins or honey.
Thin dough rolls filled and cooked in water, steamed, or baked. They come in sweet and savory versions, with fillings such as fresh cottage cheese, tarragon, walnuts, apple and dozens of others, and are found in all regions of Slovenia.
Sweet square from Bled: a puff pastry base, a tall layer of vanilla custard, another of whipped cream, and a thin pastry sheet on top, dusted with powdered sugar. It has been made by the lakeside since 1953.
Small dumplings filled with potato, onion, bacon, and herbs, shaped like a little hat, from the old mining town of Idrija. The traditional accompaniment is bakalca, a lamb stew with vegetables.
Light, acidic wine from Dolenjska in southeastern Slovenia, made by a required blend of red and white grapes, with low alcohol content. It has the recognized traditional designation PTP and is the region’s everyday wine.
Thick soup of beans, potatoes and sauerkraut or fermented turnip, cooked with smoked pork. It’s the spoon food of western Slovenia, and the Karst version, with sauerkraut and potatoes, is the best known.
Dark, acidic red wine from the Karst plateau, made only with the refošk grape grown in the region’s red soil. It has Slovenia’s recognized traditional designation PTP and pairs with the ham and dishes of the Karst.
Layered Prekmurje cake from northeastern Slovenia: on a shortcrust base, sheets of stretched dough alternate four fillings — poppy seeds, fresh curd cheese, walnuts and apple — topped with cream.
