Traditional Slovak culinary practices are intricately linked to sustainability, deeply rooted in the principles of using seasonal and locally sourced ingredients. For generations, Slovakians have embraced the harvest cycle, skillfully utilizing the autumn bounty that the land provides. Ingredients like cabbage, integral to the beloved kapustnica, sweet apples for comforting pies, and a variety of root vegetables illustrate this reliance on nature’s offerings.
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Máte problém s prehrávaním? Nahláste nám chybu v prehrávači.
Kristína Hanáková, Photo: TASR
