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Toč with Prosciutto

The word “toči” in the Brda and Karst region refers to numerous sauces and goulash. Made for breakfast or dinner, they present an essential side dish to polenta, which is dipped (točáti) into them. Toč mostly contains meat, however in the past meatless toč was made and they were called “toč furbo”. The main ingredients of the latter were beans, eggs, onions, potatoes etc.


● 2 tbsp olive oil
● Few slices of prosciutto (4 per person)
● Wine: Teran or Refošk (you can also add Cabernet Sauvignon or Merlot)
● Polenta (cornmeal porridge)
● Salt
● 1 tbsp butter

For cooking polenta use the 3:1 ratio. On medium heat, put the water and pinch of salt in a pot and then add polenta, bring to boil, whisking constantly to avoid lumps. Stir for a few minutes until starting to thicken, then turn down the heat to low. Stir through the butter. Fry prosciutto in olive oil for 3 minutes, add 1dcl of Slovenian red wine Teran and cook for a few minutes.

Ajdova kaša z gobami (Buckwheat Porridge with Mushrooms)

The Slovenian woods and meadows are extremely rich with mushrooms. Because of that, we have a wide variety of dishes based on mushrooms (soup, with meat, pasta, eggs, in risotto). Among them, buckwheat kasha has a prominent position, it is a pure harmony of flavours. It goes great with asparagus and you can always try your own version.


● Buckwheat kasha (5dag/per person for starter)
● 30 dag fresh mushrooms (chantarelle, porcini – king bolete, penny bun)
● 1 small onion
● 3 garlic
● Oil or lard
● Salt
● Black pepper
● Thyme

● fresh parsley leaves
● 2 dcl vegetable soup stock
● 1 dcl white wine
● water
● Sour cream
● Lemon

Saute the sliced onion in a pan with oil or lard until soft. Add chopped garlic and cook for 1 minute. Add sliced mushrooms and quickly fry. Next add buckwheat kasha and gradually adding
the water or soup stock and some dry white wine so the buckwheat absorbs all the liquid. The kasha is ready after cca. 15 min of cooking. Spice the kasha with thyme, pepper, salt and sliced
parsley. As a final step mix sour cream, lemon juice and olive oil-this is easy and great sauce to lift up the flavours.


Štruklji is one of the most characteristic Slovenian foods, prepared in every geographical and gastronomic region of Slovenia, for both everyday and festive occasions. Štruklji are boiled,
steamed, baked or fried rolls of thinly stretched or rolled wheat, buckwheat, potato or pasta dough with filling, served either as sweet or savoury dish. Tarragon štruklji are typically
prepared in spring, cottage cheese štruklji in the summer, apple štruklji in the autumn, and walnut štruklji in winter. Over 80 different štruklji varieties are prepared in Slovenia and often
served as a symbol of hospitality.


● 20 dag white flour
● 1 egg
● 1 dcl warm water
● 3 tablespoon sunflower oil
● pinch of salt
● drop of vinegar or lemon juice

Sweet filling with Cottage Cheese:

● 3 tablespoon sour cream
● 25 dag cottage cheese
● 1 egg
● 3 tablespoon sugar
● 1 handful white breadcrumbs

Sweet filling with Cottage Cheese + Tarragon:
● 3 tablespoon sour cream
● 25 dag cottage cheese
● 1 egg
● 3 tablespoon sugar
● 1 handful white breadcrumbs
● Tarragon

Sweet filling with apples:
● 5 apples-sliced
● 1 lemon
● 3 tablespoon sugar
● 1 handful white breadcrumbs
● Cinnamon

STEP 1: Dough
Place the flour in a mixing bowl. Make a well in the flour and add all the ingredients. Blend and knead until the dough is smooth and elastic – at least 10 minutes. Leave it to rest for 30 minutes.

STEP 2: Sweet feeling with cottage cheese
Mix in cottage cheese, sour cream, egg, sugar and breadcrumbs. If you want more taste, add finely chopped tarragon or raisins (raisins are better if you soak them in rum for 30 minutes).

After 30 minutes, roll the dough out (as thin as you can-so you can read newspaper through) on a lightly floured board into a rectangle about 12 inches by 18 inches. Spread the filling over the
dough and roll it, starting at its long side, into a tight roll, much like a jelly roll.

Place the roll on a clean white cloth or a double thickness of cheesecloth large enough to cover it. Wrap the roll in the cloth and tie the wrapping with string, sausage fashion. Put the roll into a
circle and drop it into a large pot of boiling salted water. Boil for 20 minutes, then carefully lift it from the pot. Unwrap the roll and keep it warm.

For the topping, sauté bread crumbs in butter until golden brown. Slice the Štruklji into pieces 2 inches thick and top with buttered crumbs.

Dober tek! 🙂

Verified Customer
Our teacher Andreja introduced us to some new and surprising food in our cooking class of Slovenian food. We have never had the combination of foods before and it was so fun. I appreciated that we had the class to ourselves because we could talk and learn so much about modern Slovenian life. It would have been fun to have more people in the class as well so that they could help us eat and drink all the delicious food and wine! Thank you for a memorable time!!
Verified Customer
Terrific time, great food and instruction. Perfect balance of cooking and relaxing/eating. Very nice wine pairings. Igor was a delightful teacher as well as the evening’s company. Sincere and interesting young man. A perfect evening in Ljubljana.
Verified Customer
My first recommendation is read your email in the event the location has changed. For my class the location was changed. First we had snacks of local cheeses, bread and sausage and wine. Each course had wine included. We made our own Štruklji so we had to mix the dough together so it would settle. From there we went into the kitchen and started on the appetizer. Then we ate and had more wine. After that we went into the kitchen to prepare the main dish. Yes we had more wine. The final dish was dessert which was Štruklji. This is dough with cream cheese and sour cream on the inside and rolled together. This was a great evening. I would highly recommend doing this class as I like to cook and learn about making new dishes. The chef was alot of fun because he was funny. We got to wear aprons when we cooked.
Dave from Dallas
Verified Customer
Our family voted unanimously that this cooking class with Matjaž and Ana Maria was the coolest and most memorable experience from our stay in Ljubljana. While the selection and preparation of the food was fantastic (and let’s not forget the great wine and Slivovka), the company and camaraderie with everyone there was even better. Not only was Matjaž an expert and patient chef, he offered our family some great advice on side trips to Lake Bohinj for our upcoming stay in Bled. At the same time, Ana Maria was an absolute delight—and a hilarious hostess! Thank you both. We will treasure the memories.
Nikki S
Verified Customer
The company kindly arranged a private cookery class for our family. Children 6 and 8 loved it, they enjoyed getting involved and have it 100 out of 10 ;) . Our 8 month old baby sat in the high chair and watched too. We loved doing this experience as a family. The food was tasty and plentiful and the host was brilliant Highly recommend this activity
Melody Pierro
Verified Customer
Highly recommend doing their cooking class, Kristijan was an amazing instructor! The food was so good and we all left with full stomachs and smiling faces!(:
A hands-on culinary workshop of traditional Slovenian cuisine