Spicy food, that's what I miss. The traditional Slovenian diet consists of heavy carbs derived from its wonderful breads and dumplings, and strong doses of protein from pork, turkey (chicken is not so popular here), veal and beef, known collectively as meso, or meat. Horse is also very popular here too, one can smell roasting horsemeat wafting through the streets on some days. I was surprised by the scent - like barbequed spareribs but sweeter and gamier. As described in our trusty guidebook, Slovenian cuisine is "plain and simple, pretty heavy and pretty meaty.*" Furthermore, Slovenia has imported similar cuisines from other parts of Europe as well, like klobasa (sausages) from Austria, njoki (potatoe dumplings) from Italy and golaž (goulash) from Hungary. Borrowed cuisine is understandable, being situated in central Europe. I'm curious as to how indigenous tastes developed in this region. Vegetables used in spicy condiments don't readily grow here, with the possible exception of horseradish (which could easily be imported from Austria via Germany), hence the lack of heat in local food. Another visit to the Enthnographic Museum is in order.
Andrew was kind enough to bring a small bottle of Sriracha from Vancouver, which was really tasty but now it's almost gone . . . the only hot sauces I can find here are Tabasco (too mild) and Louisiana Gold (slightly hotter than Tabasco, but still not enough heat for my palate) in the supermarkets.
As soon as I get back to Vancouver, I'm going out for Thai.
Fallon, Steve. Slovenia. Victoria: Lonely Planet, 2004. 45-6.