Citizens, it would appear that the blessed Pope, Holy Father Francis I, may have made a joke about President Trump’s weight today! He asked his Slovenian wife, First Lady Melania Trump, if she was feeding him Potica (it is apparently one of the favorite desserts of His Holiness!)
This delicious Slovenian nut roll now lives in the pages of Internet infamy and it truly is a magnificent and delicious treat!
Slovenian cuisine (Slovene: slovenska kuhinja) is not uniform, but diverse and influenced by the diversity of Slovenian landscape, climate, history and neighbouring cultures. In 2016, the leading Slovenian ethnologists have divided the country into 23 gastronomic regions.
Slovenian cuisine can be divided into town, farmhouse, cottage, castle, parsonage, and monastic Slovenian cuisine. The bourgeois Slovene cuisine incorporated elements of Austrian, German and French cuisines, whilst the dishes eaten by the working class were mostly a function of their professions (notably, mining and forestry).
Potica, however, was first mentioned by Primož Trubar, a Lutheran priest who published the first books in the Slovenian language in the 16th century. It was also mentioned by Janez Vajkard Valvazor, a Slovenian polyhistor who wrote the famed The Glory of the Duchy of Carniola in the 17th century.
Its recipe was first described by Valentin Vodnik, a Slovenian poet who wrote the first Slovenian recipe book in 1799. The first book entirely dedicated to potica (Poticas of Slovenia, 2013) was written by Dr. Janez Bogataj, a famous Slovenian ethnologist.
Potica is such an important part of Slovenian heritage that it was twice featured on its postage stamps.
The first time was in 1993 in the Europe in miniature series. The stamp was designed by the legendary Miljenko Licul, also the designer of the Slovenian passport and the national identity card, as well as the national side of the Slovenian Euro coins.
The second stamp was published in 2005 in the Europa – Gastronomy series. It features three typical poticas: walnut, poppy seed and tarragon, symbolizing three geographical regions of Slovenia: the Alps, the Pannonian plains and the Mediterranean.
Potica can have many types of fillings, I stick with the classic Walnut. That said, one variation of Potica uses a unique tarragon filling – I have created a tarragon syrup to help flavor the roll with this unique taste, per tradition! 😀
Battle on – The GeneralissimoPrint
Citizens, you have probably noticed we don’t use ads here on TFD.
YOUR support is what keeps the lights on – I can no longer afford to absorb the nearly $500 per month it costs to keep the site running smoothly, including marketing expenses, etc.
You can make a difference!
Please consider making a one-time donation to help keep the site live and the posts coming – click here to PayPal Me a tip!
You can also show your support by listening to our podcasts, liking them, and sharing as you see fit – try them out here.
We are sorry that this post was not useful for you!
Let us improve this post!
Tell us how we can improve this post?