The Vipava Valley – Cuisine

In hospitable and friendly villages of the lower Vipava Valley, the locals are still preserving the rich tradition of wine-growing and winemaking. The combination of the Mediterranean and continental climate reflects also in the wines – it makes them gentle and strong at the same time. Aside from the sun, the wines contain the sweat, the know-how and the endless and unconditional love of the Vipava Valley producers.

The Valley is known for indigenous wine varieties such as Zelen, Pinela, Malvazija (Malvasia) and Rebula (Ribolla Gialla), and for a vast culinary offer merging influences from the local regions (Karst, Brda, Vipava) and from Friuli-Venezia Giulia. Typical Vipava Valley dishes such as cottage cheese cake, bleki (homemade noodles) with prosciutto and cream, Vipava prosciutto, dried prata (pork), jota (stew), polenta, cracklings, cheese, štruklji (dumplings) and of course warm homemade bread will impress every visitor.

During the winter, it is time for the renowned Goriška chicory which has been produced locally since the second half of the 19th century. The local soil and climate are perfect for the cultivation of juicy fruits of nature: peaches, kaki, figs, apples, cherries, olives, chestnut, etc.

The Vipava Valley – Cuisine

Bled

The Postojna Cave

The Solkan Bridge