An Experience of a Life Time

Taste of Slovenia, the Crossroads of European Food Culture featuring the Alpine, Pannonian and Mediterranean Karst  where  cultures effervesce into a unique cuisine, which combines local traditions and identity in a real sense of place.  Slovenia is everything and everyone, a unique print on time,  where Europe evolved and stepped into the modern world: a place where Celts lived and worked; Romans founded settlements and Slavic tribes from the East made their home.  The country has seen these and Turks, Austrians, Yugoslavs, and even Tito.Because of the natural design of this small country which is made up of  mountains, mountain valleys, and plains, agriculture and animal husbandry has developed in quite a different way than in other parts of Europe. Farms are small, with a few animals, and small pastures.

Slovenia is a small green microcausm, a reflection of past and present Europe, with a deep, rich, complex history set in a magnificent breath taking natural world with pristine lakes, waterfalls, plains, mountains, valleys. In this small country,where land is at a premium,  food is extremely important, especially fresh, local, naturally grown foods which are prepared at home.

Target audience:  Those people who appreciate artisanal foods which  are traditional, home grown, tasty foods, grown without chemicals, in a beautiful natural setting.


About sponusic128

Sylvia P. Onusic, PhD, has lectured on Slovenian Traditional Foods at the Weston A. Price conference, and for various groups across the country. Her paternal grandfather and grandmother were born in Slovenia, in the Lož Valley, near the Castle Sneznik. Based on her doctoral work on the health status of Slovene Americans, she was awarded a Fulbright Scholarship to Slovenia and later worked six years for the Minister of Health in Ljubljana. During that time, she traveled extensively throughout Slovenia. On the weekends, her family “lived local” at a country home in the village of Kozarišče, near the castle. She holds a B.S. in foods and nutrition, has completed dietetic studies, and a PhD in health education and wellness. Her research and teaching focus is traditional foods
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