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#ifeelsLOVEnia #mojaslovenija #iamKoroska
#okusiteKorosko #tasteKoroska

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Naravno, domače, tradicionalno so besede, s katerimi lahko opišemo kulinarične posebnosti koroške kuhinje. Prav posebej smo ponosni na svoje specifične avtohtone prehranjevalne navade in jedi. Te izvirajo iz naravnega načina predelave po domačih, tradicionalnih receptih. Zato koroška kuhinja še premore vrsto jedi, ki so drugod že izginile z jedilnikov; njihova priprava namreč zahteva precej znanja, skrbi in časa. Tako vam gospodinje in »birti« še zmeraj znajo pripraviti kvočeve nudlne, štrukle, ožejene žganke, mavželne, mežerle, tovste grumpe …, ki h gurmanski izkušnji vabijo že s svojimi nenavadnimi imeni. Posebnost Koroške je njen kruh, črni ali rženi. Pripravljen v krušni peči, po starem, nenapisanem receptu, je še po nekaj dneh nespremenjen in enako okusen kot prvi dan. Koroška slovi po odličnem moštu, tradicionalni pijači, pridobljeni z alkoholnim vretjem soka iz starih sort jabolk. Njena glavna odlika je uporaba neškropljenega sadja in naravni postopek vretja. Za pravo dobrodošlico pa vam bo gospodar ponudil domače žganje - nemalokrat najbolj cenjen in dragocen »črničov šnops«, za liter katerega je potrebno nabrati kar 22 kg borovnic …

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Natural, home-made and traditional are the words to describe the culinary art of Koroška. We are above all proud of our specific autochthonous food customs and dishes. They have their source in natural production and in the original traditional recipes. Therefore Koroška cuisine keeps many dishes that have been long forgotten elsewhere. The preparation of these dishes namely demands a lot of expertise, care and time. The housewives and landlords (birti) here still know how to cook klocavi nudlni (dried fruit noodles), štrukli (a special kind of dumplings), ožejeni žganki (hard-boiled corn mush), mavželjni and mežerli (special dishes of Koroška) and cracklings that prompt the culinary experience already with their uncommon names.
A specialty of Koroška is its famous black rye bread. It is made by an old unwritten recipe and baked in baker’s oven it still tastes the same even after a few days. Koroška is also famous for its delicious mošt (cider), a traditional drink, made with fermentation of juice from old apple sorts. Its primary distinction is the use of ecological (non-sprinkled) fruit and the natural process of fermentation. As a real warm welcome the landlord will offer you a home-made brandy – it will often be the most appreciated and valued bilberry brandy (črničov šnops), a litre of which demands as much as 22 kilograms of bilberries ...

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