Cuisine

EXPO 2015 MILANO
Jezeršek Catering

Karst Sandwich

Dry-cured Karst ham, Tolminc cheese and rocket salad on olive spread in corn flour pastry

Karst (Carso in Italian) is an international geographical landscape that spreads from Notranjska and South Primorska region in Slovenia to the region of Trieste in Italy.

Sandwich from Prlekija

Prleška tünka with freshly grated horseradish, young onions, green peppers, pickled quail egg and green salad in sunflower bread pastry

Prlekija tünka is a Slovene speciality in preserving the best parts of pork at Prlekija region. Meat is desalinated, then fried and put into wooden vessels, whereupon it is topped with lard. The meat keeps its exceptional juiciness, aroma and colour.

Sandwich from the land of King Matjaž and Alenčica, Koroška

Cottage cheese with pumpkin oil, red onions and courgettes in pastry with cereal seeds

According to the legend, King Matjaž fell asleep inside the cave of the mountain Peca at Koroška region, and he will not awake until his beard has grown long enough to wrap the table around for nine times. Folk tales speak of his great affection for his beloved wife Alencica who was kidnapped by the Turkish army and fearlessly saved from captivity by Matjaž himself.

Spring salad with asparagus and smoked Piran sea bass

Asparagus, smoked Piran sea bass, green salad, strawberries from Janče or 'Baronove', young sheep cheese, honey-balsamic dressing and a spelt whole grain pastry

Piran sea bass is a high quality sea fish from the bay of Piran in Slovenia

'Baronove' strawberries grow at the altitude of 600 m on the slopes of Begunjščica mountain. At the east Ljubljana countryside, at Janče, farmers grow strawberries in abundance at the altitude of 700 m.

Lušt tomatoes and beans soup with crab filled dough pocket

Brown beans, small Lušt tomatoes, carrots, celery, onion, leeks and spicy peppers

Lušt tomatoes are grown in Slovenia in special enivironment friendly geothermal conditions

Carniolan sausage (Kranjska klobasa)

Carniolan sausage with mustard and freshly grated horseradish

The Carniolan sausage represents a Slovene culinary specialty. As a traditional food product it is protected by geographical indication in the country of origin and represents a symbol of cultural heritage that Slovenes are justifiably proud of.

Carniolan wrap

Home made wheat omelette, Carniolan sausage, young cabbage, carrots and green salad with creamy horseradish dressing

The Carniolan sausage represents a Slovene culinary specialty. As a traditional food product it is protected by geographical indication in the country of origin and represents a symbol of cultural heritage that Slovenes are justifiably proud of.

Buckwheat porridge with chanterelle mushrooms and creamy 'masovnik' sauce

Buckwheat porridge and chanterelles with cooked double cream and flour sauce

Traditionally cultivated in Slovenia, buckwheat is a particularly healthy grain, an important crop for consumers, farmers and even bees.

Másovnik or máslenik is thick dish made of white, buckwheat or corn flour, which is cooked into hot cream.

Potato ravioli, Idria style with rabbit ‚bakalca‘ sauce

'Idrijski žlikrofi' potato dumplings, rabbit ragout, carrots, onions, thyme

Žlikrofi are small boiled dumplings filled with potatoes, onions, lard, zaseka (grained bacon with lard) or smoked bacon, spices and herbs. Žlikrofi can be dressed with different toppings and sauces, especially with a typical meat sauce called “bakalca”, which is made from mutton or rabbit meat.

Traditional dish at Goriška region

Home made penne 'fuži' with eggs and truffles

Fuži – home made pasta from Primorska, double cream, mascarpone, truffles sauce, eggs, chives

Traditional dish at Obalno-kraška region at Slovenian sea side

Upper Carniolan buckwheat pockets 'krapi' with cottage cheese

Buckwheat flour, cottage cheese, breadcrumbs, butter, honey

Buchwheat pockets (Gorenjski ajdovi krapi) - Made of buckwheat dough and filled with cottage cheese or colostrum. An excellent dressed dish on its own, served in summer with salad or in winter with stewed sauerkraut or turnip.

DESSERTS

le-Potica (Beauty)

Le-Potica is a miniature Potica, festive rolled dough dessert with different fillings

Potica is an important part of Slovenian gastronomic heritage and serves as a means of achieving culinary visibility around the globe. The miniature poticas are so adorable we named them 'lePotičke' (the Little Beauties).

Gibanica from Prekmurje

Pastry, cottage cheese, poppy seeds, apples and walnuts layered cake

This excellent, juicy and most widespread Slovenian dessert from Prekmurje is stuffed with poppy seeds, cottage cheese, walnuts and apples. It is trademarked as a foodstuff with an indication of traditional reputation and therefore can only be made under this name if the original protected recipe is respected in full.

Bled cream layer cake (Blejska kremšnita)

A cream slice made of leaves of dough, filled with vanilla and sweet cream that was invented after the Second World War and is now Bled’s main culinary speciality.

Bled cream layer cake (Mini Blejska kremšnita)

A cream slice made of leaves of dough, filled with vanilla and sweet cream that was invented after the Second World War and is now Bled’s main culinary speciality.

Ljubljana cake (Torta Ljubljana)

This innovative cake with chocolate icing consists of layers of buckwheat sponge and a filling made from chestnuts, figs, various squashes, and Slovenian honey.