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EUROPA 2005 - Gastronomy Issue number
Date of issue
Face value
19.00 Sk

© Slovak Post., 2005 In dependence on the Slovak environment, vegetable and dairy products have traditionally constituted the preponderances of Slovak citizens’ diets. Meat originally did not play a significant role. Slovak food was characterised by its generally sour taste. Sweeter meals were consumed only occasionally. Considering the techniques used for the preparation of meals, boiled meals were preferred over roasts. Over the previous two centuries the development of Slovak food was influenced by the expansion of agricultural commodities such as potatoes, maize and sugar-beet, the enhanced milling of cereals, as well as increasing cross-border trade. Vegetable products, bread, cooked pasta...

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