9. Slovak cuisine
Slovak cuisine is an edifice resting on three mighty columns: the potato, the pig and the cabbage. Because of their many neighbours, you’ll find strong hints of Polish, Ukrainian and especially Hungarian fare, too. The main courses are usually a combination of meat with potatoes (zemiaky), or dumplings. Slovak dumplings (halušky) are small and smooth, like gnocchi. Meat is usually breaded and fried, or cooked in a sauce.
A classic mid-morning snack is párok, a hot frankfurter. A Slovak delicacy is jaternica made from pig’s blood and rice. Bryndza, sheep’s cheese made in the region since the Middle Ages, is light, salty and delicious. Bryndzové halušky, the national dish, is dumplings served with bryndza and bacon. Another favourite is pirohy; unleavened boiled dumplings stuffed with cheese, a little like ravioli.