Fall Road Trips in Slovenia, Overcoming Food Taboos and Fantastic Wines with Helene Jelenc

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Helene Jelenc started her blog, Wandering Helene, back in 2012 when she started traveling to other countries and wanted to document her experiences and share her photos. She looked at her blog like an online magazine, where the world could read and understand her insights of every destination. 



Helene always loved road trips, driving through her home state of Pennsylvania and exploring new areas. 

While at university, Helene was a vegetarian in a state with limited options, so she ventured to new restaurants in search of better vegetarian establishments. Once a month, Helene and her friends drove an hour to Pittsburgh just to eat at their favorite vegan restaurant Zenith. These early years helped her discover a passion for food that later bloomed into Wandering Helene. 

To Helene, food is universal. Everyone eats and everyone can learn about a new culture through food. From what they eat or don’t eat, to who prepares the food and why, food is more than nourishment, it’s ingrained in our identity. 

Food Taboos

Food taboos are a cultural, personal, religious, or legal prohibition of certain types of food. If you think about it, everyone follows their own personal food taboos. Muslims avoid pork, Jews only eat Kosher and most Americans refuse organ meat. No matter the demographic, food taboos remain strong in everyone’s life.  

Helene became fascinated with food taboos through an anthropology food course in college. Growing up, Helene’s food selections were limited due to the censorship of the basic American diet. 

Organ meats, also known as offal, are the most common food taboo in America. Finding offal in the common grocery store proves a challenge forcing shoppers to explore the ethnic food markets for a chance at finding the right ingredient. 

Blood is also a strange animal part often forgotten due to bias. Blood is usually only accepted as part of medium-rare steaks or seared duck breasts but never a contributing ingredient. Sausages provide the best avenue for beginners with the blood adding sweet notes to the meat without the irony taste a newbie might expect. 

Through her travels, Helene discovered horse meat in Slovenia. To most, this is a huge food taboo, accepting horses as pets, but in Slovenia, it’s a common ingredient served up as steaks or burgers. 

For those a little squeamish to try these unique foods, Helene recommends understanding the historical and cultural aspects of the cuisine. This food is normal for these people and so let’s immerse ourselves in their traditions. 

Slovenia 

Can you point out Slovenia on a map? It’s wedged between Italy and Croatia, but few consider Slovenia as a travel contender. To Helene, it’s a hidden gem loaded with beautiful scenery and delicious food without the touristy crowds. 

Restaurants throughout the country feel like local neighborhood taverns where they only serve what the farmers gave them earlier that day. Seasonal and specific, Slovenia restaurants change their menu daily, creating a new experience every time you eat there. 

No matter where you travel in Slovenia, you will uncover welcoming and hospitable people ready to share their food culture. 

Walking into most Slovenian restaurants, you will find Kranjska Klobasa also known as Carniolan sausage. It is a PGI (Protected Geographical Indicator), which means specific certifications are required to call it Kranjska Klobasa. The sausage must be produced in Slovenia with the right percentage of meat and a special Slovenia salt from the Sečovlje salt pans.

Idrijski žlikrofi, another PGI dish, is often referred to as a Slovenian dumpling, but most resemble a stuffed pasta. Similar to Kranjska Klobasa, the authenticity must follow specific instructions or be deemed an imposter.

If you are planning a trip to Europe, Slovenia stands out with its festivals. Food and wine festivals fill the calendars throughout the year, making it a celebratory destination for foodists. 

One of Helene’s favorite festivals is Kurentovanje, a carnival with a focus on the folklore character Kurent. Residents wear huge costumes with clanging cowbells creating enough noise to scare away the winter. The largest celebration is in Ptuj which is one of the oldest cities in the country. 

Slovenians take their wine very seriously. St. Martens Day takes place in November where locals celebrate the end of the growing season with a wine celebration. Towns and cities all over Slovenia toast to the new vintage while feasting on roasted duck or goose with red cabbage. 

Ever tried Slovenian wine? Well, it’s the same for the rest of the world. Most Slovenians drink their own wine, leaving little for export. Helene has amazing wine recommendations below. 

If you are planning your trip to Slovenia, stay in Ljubljana, the capital city. It resembles other larger European cities without the chaos. From there, rent a car and drive through the rolling hills to the East, the alps in the North, or the coast towards the West. Day trips to other notable parts of the country are only a few hours away, and Helene explains the ease of driving in Slovenia.

Traditional Slovenian Foods 

Krvavica – blood sausage
Kranjska Klobasa – also known as Carniolan Sausage.
Idrijski Zlikrofi – often referred to as a Slovenian dumpling, but is more of a stuffed pasta. 
Struklji – a rolled dough that can be stuffed with savory or sweet fillings. 
Prsutarna Scuka – located in Slovenian Karst Region where they produce prosciutto traditionally. They offer tours of their facility and offer prosciutto cutting workshops and tastings.

Slovenian Spirits

Šnopc – Slovenian moonshine
Medica – Slovenian honey liquor 
Borovničke – Slovenian blueberry liquor

Slovenian Wines

Rebula –  from Goriska Brda 
Pinela or Teran – from Vipava Valley
Cvicek – from Dolenjska

Restaurants in Ljubljana

TaBar – Slovenian tapas – a modern twist on Slovene classics
Ribji trg 6, 1000 Ljubljana, Slovenia

Klobasarna – street food perfect for trying Kranjska klobasa 
Ciril-Metodov trg 15, 1000 Ljubljana, Slovenia

Moj Struklji – offers a wide range of strukjli and also offer Kranjska klobasa
Adamič-Lundrovo nabrežje 1, 1000 Ljubljana, Slovenia

Slovenska Hisa – Slovenian meat and cheese plates
Gosposvetska cesta 1, 1000 Ljubljana, Slovenia

Notable articles from Helene

Check out Helene’s Articles on all Slovenian food
Check out Helene’s Overview of Rebula
Check out the perfect day in Slovenia

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