Wine tastes best with good food, for example with crispy goose, which won the hearts and stomachs of many. Do you know which village has over a century of tradition of its preparation? Taste or even learn traditional recipes passed down from generation to generation.
A village famous for its roaring delicacy
Svenský Grob is located at the foot of the Little Carpathians, a few kilometers from the town of Pezinok. A tasty and fragrant over a century old tradition has been preserved here. The secret from the subtitle revealed. The goose season in Slovenský Grob begins with an open day, which takes place at the turn of August and September. On this day, the smell of roast geese begins to waft through the streets. To make your slinky flow a little more, we will reveal that the best wines from the Little Carpathian winemakers are often served with the specialties. You can enjoy such an irresistible connection in Slovak Grobe restaurants such as: Grobský dvor, Husacina & Pension Karolína, Pub at the Golden Goose, Husacina at Jakub's, Husacina near Zápražný, Husacina plus pension, Green Yard.
Crispy potato pancakes and bean classics
If you wander through villages like Budmerice or Dubová, you might come across the smell of good sour bean soup and still warm szískánící. This combination is a true classic in the Little Carpathians region.
Sour bean soup is made from white beans, milk, cream, spices and flour bran. It is seasoned with vinegar and butter, giving it a slightly sour taste - ideal as a warm appetizer or a separate dish.
Served with soup receipts – potato pancakes filled with cream and fried semolina. They are traditionally baked on a greased baking sheet and served cut into pieces. Every house in Budmerice and Dubová has its own way of rolling them, but the taste always remains true to tradition.
Budmerické sciskánice
Budmerice is a place where scískánice is prepared with delicacy, thoroughness, and attention to every detail. Budmeric version This traditional dish is known primarily for its rolled shape, crispy edges and a distinctive cream-semolina filling.
The dough is made from boiled potatoes, flour, eggs and salt. It is rolled out into thin sheets that are then coated with sour cream, sprinkle fried semolina and then they roll like pancakesEach piece is brushed with lard and baked until golden brown, creating a crispy surface and delicious filling inside.
Unlike the Dubovská version, Budmerice scískanice are baked as individual rolls – not pressed onto a baking sheet, but with small gaps. Thanks to this, they are beautifully toasted on all sides and their structure and aroma stand out. They are served cut into smaller pieces and taste best warm, freshly taken out of the oven.
Tip from local housewives: don't skimp on the cream – the more, the better!
Dubovské scískanice
Dubová values her version of the skits so much that she won a prize for them. trademark, which officially ranks them among the traditional regional specialties of Slovakia. They are prepared similarly to Budmeric, but with significant differences: after filling, they are they don't cut, but place them next to each other on a baking sheet – like buns. This allows them to “squeeze” into each other during baking and remain soft and pliable inside.
Their typical appearance resembles golden brown buns, but when cut open they reveal a salty filling of pork fat mixed with ground cracklings and black pepper. It is in this combination that their unique character lies.
Detailed recipes and exact instructions can be found at kavickari.sk
Festive broth with the soul of the Little Carpathians
During the holidays, Modra Kráľová must not miss chicken broth with frkaculami – small pasta handmade according to centuries-old tradition.
Frkacule are made from flour, eggs and a little lard. The dough is rolled out, cut into small diamonds and snorted over a “drefko” – a wooden stick with grooves that give it its typical shape. The result is small pasta pieces that are cooked separately and served with a broth made from domestic chicken.
Chicken broth with frkaculs is a symbol of celebrations, family gatherings, and hospitality – and one of the most authentic flavors of the Little Carpathians region.
You can find a detailed recipe and traditional method at kavickari.sk
Are your slinkies converging? Enjoy crispy and juicy goose, excellent lox, baked duck and delicious liver that melts on the tongue in the establishments of the guild of goose farmers, or prepare meals in the comfort of your own home according to traditional recipes. In any case, don't forget to have a great wine from the Lesser Carpathian region, which will enhance your gourmet experience. Bon appetite!
Photo: Ondrej Bobek
