The traditional Slovak cuisine of our ancestors was very simple, both in the composition and preparation of the food. The meals and their structure reflected the way of living of the people who lived and worked mostly in the fields and forests. Besides that the cuisine was influenced by the religious denomination and by the cookery of the surrounding countries.
With time, the Slovak cuisine started to split into countryside and town type of cooking. The Slovak cuisine has been changing and the changes are still going on. Slovaks are adopting and adapting meals they get to know during their holidays and migration from one continent to the other.
In spite of all said above the Slovaks are keeping their traditional cookery and are keen to revive the good old customs. The number of country inns offering original dishes is increasing, old traditions are newly celebrated - vintage and harvest home festivals, goose and duck feasts, contests in cooking goulash, bryndza cheese dumplings or making sausages.
This small book is a memory of our great grandmothers, grandmothers and mothers who were able to feed their families with mouthwatering, varied and healthy food in hard times. Their hardworking hands enclosed a piece of their loving heart in the meals they prepared.
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