Many aspects of Slovenian food are not unlike good quality British or American food.In 2006, the leading Slovenian ethnologists have divided the country into 23 gastronomic regions. Breakfasts tend to be a mixture of fresh fruit, cold meats and cooked eggs. The quality is exceptionally high. The first Slovene-language cookbook was published by Valentin Vodnik in 1799 and I am not planning the second. A few more curious ingredients it seems also, such as Dandelion being popular in salads, and soups it seems are quite a new invention in Slovenia although they now have around 150, enough for most.
There are however a few more unique aspects to their food. For example a very thin crispy pizza served as a starter, with toppings in different lines of pizza being different. Works well as a starter but a temptation to eat rather more than one might want to. Many countries seem to bring their own cultures and influences. The provision of an extra course of cold meats and cheese after a starter with ample bread also suggests not a UK tradition!
There are however some strange traditions here, like giving cups of coffee seemingly only half full even when one asks for a traditional large Americano! As Slovenia borders Italy and is not actually a million miles from Venice, there are some Italian influences in addition to pizza and ice cream. Roasted potatoes are simple and ample portions. Pork cordon bleu is almost German in its origin.