Tastes of Rogla: zero kilometres from the field to the plate

Published: 21.2.2011

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Tastes of Rogla: zero kilometres from the field to the plate

The Dravinja Valley has a new, culinary trademark called The Tastes of Rogla. It was created with a lot of dedication and commitment to the local tradition by local tourism providers. It is based on the natural and cultural heritage and on a healthy diet. The tourist destination Rogla-Pohorje, which is famous for its winter skiing and for its summer beneficent climate, suitable for altitude sports preparation, hides a number of culinary specialities, which pass from one generation to another and enthuse visitors. Have you tried Pohorje pot or traditional mushroom soup with buckwheat žganci? It tastes best after a Sunday visit to the surrounding hills.

Tastes of Rogla: zero kilometres from the field to the plate

The Dravinja Valley has a new, culinary trademark called The Tastes of Rogla. It was created with a lot of dedication and commitment to the local tradition by local tourism providers. It is based on the natural and cultural heritage and on a healthy diet. The tourist destination Rogla-Pohorje, which is famous for its winter skiing and for its summer beneficent climate, suitable for altitude sports preparation, hides a number of culinary specialities, which pass from one generation to another and enthuse visitors. Have you tried Pohorje pot or traditional mushroom soup with buckwheat žganci? It tastes best after a Sunday visit to the surrounding hills.

The green destination of Rogla - Pohorje lies in Eastern Slovenia, between Pohorje, Karavanke and Dravsko-Ptujsko polje. The tourist providers have, with the purpose of self-supply with local products and food, united under the brand the Tastes of Rogla. They strive for modern food processing and for the preparation of the tested recipes of local grandmothers. They want to follow the guidelines for a healthy diet with a great sense for the preservation of a genuine culinary tradition.

The past few years have seen that the various providers prepare traditional dishes in different ways, each according to their own recipe. Therefore, under the trademark Tastes of Rogla, a special expert culinary team has been set up, which determines which crops, products and dishes can be a part of the new brand. This provides a higher proportion of ingredients from the area of destination. In this way they take care to unify recipes of local dishes, since they want guests who come back to taste the same traditional dishes from a variety of providers. The creators of the new tourist story are aware that the key is in the integration of the local community, catering services providers as well as producers of agricultural and food products.

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