Bovec is an Alpine town and ski area situated in the western 
Slovenian in the
Goriška region
near the border with Italy. In the mountain pastures above Bovec and in the surrounding areas, there are numerous sheep pastures. Bovec cheese (bovški sir) is produced from the milk of sheep indigenous to that region since the 14th century.
Various cheeses and other dairy products are an indispensable part of the local food.
Photo by Tomo Jeseničnik
Bovec cheese (bovški sir) is now the 14th Slovenian food registered by the EU protected with a geographical designation of origin. This cheese today is made in specific areas in the region, on Mangartska Planina, in Loška Koritnica and Krnica It pure sheep’s cheese, with aromatic, full and even slightly tangy taste and smell.
The local traditional foods in the Bovec area is based on dairy products like cottage cheese and aged cheeses, pork products, but also includes corn polenta and potatoes. Another typical dish is pickled turnips, kisla repa, with smoked pork ribs and budlji. Kisla repa are made in the same way as sauerkraut, and with fermentation, take on a sweet and nutty flavor, an excellent accompaniment to robust and filling pork dishes
Čompe s skuto – Potatoes with cottage cheese. Čompe is the local dialect for potatoes in the area They are served with cottage cheese.
Poštóklja – a vegetable and potato puree-type dish with gravy.
Friko is a pancake with grated cheese fried in fat, with various combinations of potato, eggs, bacon, salami, cottage cheese or sausage.
Bovški krafi pies – an original local Bovec speciality. This is a type of dessert typically eaten on Christmas Eve before going to midnight mass. (Janez Bogataj, Taste Slovenia, Ljubljana 2007).
Honoring this local dish, compe (prounounced *chompee*), is Čomparska noč »potato night,« an annual folklore event which takes place in Bovec in mid-August.
Photo: Tomo Jeseničnik.
Taste of Slovenia 
“Budlji” are a type of dumpling made of flour, salt, pork cracklings or dried cured bacon, hot water, salt, pepper cooked in boiling water for about ten minutes. The dough is made by melting the crackings or bacon, adding this to the flour, pouring in hot water and stirring until a dough is formed. The use of pork and or bacon enhances the flavor and is a good company for sauerkraut, and sausages. From “Traditional Slovenian Cooking,” by Slavko Adamlje, 1997, page 130.
Absolutely lovely country, the Pearl among Slavic countries and in addition highly developed country. Thank you so much for these informations abt Slovenian foods. 🙂