One of the most beautiful sides of life is being able to have a stop and treat yourself to food. For this reason, we have prepared a selection of seven Vipava dishes just for you. These include delicacies that are still prepared by the diligent hands of Vipava homemakers, and that can be found in the offering of local restaurants. The cuisine is simple, tasty and varied, because everybody can find something for themselves in Vipava. It offers the traveller everything that the diligent hands of the Vipava people have produced on their home soil.
Caring homemakers are happy to make old, almost forgotten Vipava dishes prepared by their mothers and grandmothers. The hosts make sure that home-made sausages, salami, prosciutto and other delicious meat products mature in the Vipava bora wind.
Vipava jota finds itself on the table most frequently. Lovers of "spoon food" will also be impressed by bean minestrone, while something very special is šelinka, a minestrone from celery that is poured over polenta. Each of these minestrones will be even better if a piece of pork is also cooked in it. What goes well on top of that is a serving of Vipava štruklji or Vipava cremeschnitte, which will pleasantly surprise even the most demanding gourmets.
1. Vipava jota
It is the dish that finds itself on the table most frequently. It is a local version of what is originally a dish from the Carnic Alps. It is a stew made of sauerkraut, which is best when pickled on pomace (some also cook it with fermented turnip, raw cabbage and kale or beetroot leaves), beans, potatoes, dressing, flour, garlic and pepper.
2. Bean minestrone
It is a thick soup from boiled mashed and whole beans with corn polenta. It is just one of the countless minestrones, but it is the most widespread.
It is a thick potato soup with celery, to which you can add various vegetables and spices, and also boil a pig's trotter in it. The soup that is eaten with polenta used to be prepared by homemakers during the grape harvest.
It is a wine-flavoured lentil or bean stew with spices. Sausages or pork leg cuts are also cooked in it.
5. Vipava Valley prosciutto
The Vipava Valley prosciutto is a pork leg with bone obtained from fattened pigs dry-cured with sea salt. The Vipava Valley prosciutto is characterised by a traditional, standard and recognisable shape, with the production process following the local tradition, in particular dry curing and use of legs of heavy pigs. It is characterised by a lower water content and slightly higher salt content.
6. Vipava štruklji
It is a type of štruklji cooked in cloth and made from yeast dough, with walnut, cottage cheese, raisin and sugar filling. They used to be prepared at the end of the grape harvest and local holidays.
7. Vipava cremeschnitte
It is locally called paštakrema. Every homemaker and confectioner has their own secret for preparing this dessert. It consists of puff pastry and cream in the middle, and is sprinkled with icing sugar on top.
When the host invites you to the wine cellar, in addition to a glass of the best Vipavec wine you can also look forward to Vipava prosciutto.
In Vipava you can find picturesque restaurants and authentic farm taverns, where people socialise and get to know local flavours.