Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. There is no such thing as a single, uniform, distinct Slovenian cuisine. In the opinion of some experts, there are more than 40 distinct cuisines in a country, whose main distinguishing feature is a great variety and diversity of land formation, climate, wind movements, humidity, terrain and history. In the northeast there is the expanse of the Pannonian plain, in the east, the green and hilly Dolenjska region, in the south the Karst and the Adriatic coastline, in the north-west the Alps, the Barje marshes and the wine producing hills of Stajerska. All these factors influenced the development of the great variety and range represented by Slovenian cooking. To give some examples: crabs are found only in the rivers of Notranjska, prsut (Karst leg ham) can be dried only by the winds of Karst and the coast.

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