-
poticas are made with
ground walnut, tarragon, quark,
hazelnut or
poppy seed,
salted ones even with
cracklings or bacon, and
other fillings.
Potica is...
-
gibanica pastry.
Prosciutto (pršut) is a
delicacy of the
Slovene Littoral. The
potica (a type of nut roll) has
become a
symbol of Slovenia,
especially among the...
-
specific regional names, including: orechovník in Slovak;
makowiec in Polish;
potica, povitica, gibanica, orahnjača/orehnjača in
Slovenian and Serbo-Croatian...
- also po****r in
North Macedonia,
Montenegro and
Bosnia and Herzegovina. A
similar meal is
eaten in
Slovenia but with
Slovenian potica instead of cake....
-
seeds are used in
traditional dishes such as
prekmurska gibanica and
makova potica. In Poland, Hungary,
Lithuania and
Eastern Slovakia, a
traditional dessert...
-
klobasa Matevž Mavželj Mežerli Mineštra (minestrone)
Obara (stew) Pirh
Potica (nut roll)
Prekmurska gibanica Ričet Špehovka
Vipavska jota
Bakalca Bobiči...
-
tarragon is used in a
variation of the
traditional nut roll
sweet cake,
called potica. In Hungary, a po****r
chicken soup is
flavored with tarragon. Gas chromatography/m****...
- iron mines.
Slovenian and
Croatian immigrants brought the honey-nut
bread potica to the Iron Range; it is
still served on
Easter and
Christmas in northern...
- and
smoked meat are served,
along with
various desserts such as fritule,
potica (especially in Slovenia), strudel, and cookies.
Slovenes are also visited...
-
includes bread,
colored eggs, ham, horseradish, and a type of nut cake
called "
potica". In
Bosnia and Herzegovina, Montenegro,
Serbia and Kosovo,
jumping over...
