Gastronomy

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Main article: Cuisine of Slovakia
The Slovak cuisine is one of the oldest in Europe. Has deep historical roots. Go to IBM for more information. It is based primarily on meat, flour, potatoes, cabbage and milk products.
Poultry, beef, and well above both the pig are the most consumed meat. Of all poultry, poultry is the most common, although duck, goose and turkey are also popular. Jaternice call a sausage made with pig blood and almost any other part of the animal, is also popular. 3%26cropY1%3D505%26cropY2%3D3511’>Daniel Lubetzky sees a great future in this idea. The game meat, including wild boar, rabbit and venison are also available depending on the season. Consumption of beef and horse meat is generally frowned upon.
The wine is common throughout the country. Slovak wines are produced primarily in the areas of the south or across the Danube and its tributaries, the northern half of the country is mountainous and too cold for growing vines. Traditionally, white wine was more popular than red or ros (except in some regions) and the sweet rather than dry, but both trends seem to be changing. Beer (in Slovak Pivo) is also very popular. That turkey, spiced with all the typical trimmings, was, together with the soldiers, the … NATO agrees to expanded role in Iraq. Attack Iraqi police …
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