Beekeeping: Beekeeping is one of the oldest and most enduring parts of Slovenia’s cultural heritage. In a country of two million people there are 5 beekeepers per thousand inhabitants.

Bonfires on April 30: The tradition of lighting bonfires in Slovenian territory goes back hundreds of years. Throughout history, the reasons for bonfires have changed. In the past, they were used as a tool in mystical rituals to help the sun gain more power in the spring. Since 1890, when the world first celebrated Labor Day on May 1st, bonfires were lit the day before to serve as reminders of worker’s rights. Nowadays, bonfires are still lit all over Slovenia on April 30th, but not as much as a tool for the worker’s unions, but more as a social event.

The Day of the Dead: November 1st marks the Day of the Dead in Slovenia. On this day locals pay respects to the deceased by visiting the cemetery where they light candles and bring flowers to the graves. Many people also visit family members they don’t usually get to see throughout the year. Around midday, locals visit the cemetery in silence, and after the priest is done blessing the graves, families gather together for a small meal. These traditions make The Day of the Dead one of the most important family holidays in Slovenia.

Kranjska klobasa (Carniolan sausage): It is the most known Slovenian food, that has been named. The storytellers of old Ljubljana consider it as an important part of the menu at ceremonial and important events. This protected Slovenian food is smoked and must contain at least 68% of pork, 12% of beef, and no more than 20% of bacon.

Kremsnita: Kremšnita or cremeschnitte is a confectionery specialty in Bled, created after the Second World War, when it was invented in 1953 by the famous confectioner Ištvan Lukačevič in Bled, in the Hotel and Cafe Park.The legendary, light and delicious Slovenian cake consists of three different layers, such as dough, egg cream and whipping cream. Between the top and bottom golden baked butter dough crust are a thick vanilla cream and whipped cream that melts in your mouth and is sprinkled with caster sugar on top.

Potica: Potica or rolled dough is the most famous Slovenian cake, and it is known almost everywhere in the world and recognized as an ambassador of Slovenia. Potica can be prepared with more than 80 different fillings, the most common of which are fillings with tarragon, walnuts, poppy seeds, chives, cheese, and raisins.

Prekmurska Gibanica (Prekmurian Layer Cake): Prekmurian layer cake is a delicious dessert, stuffed with poppy seeds, cottage cheese, walnuts and apples.

Struklji: made from dough and filled with various fillings. They can be eaten as an individual dish or a side dish. They can be salty or sweet, however the most famous ones are made out of cottage cheese, tarragon, walnuts, apple or poppy seeds.

Yota: This food is most popular up in any mountain cottage as the ingredients can be easily stored in the freezer for days. Yota is made out of turnip, cabbage, potatoes and beans and it was a commonly prepared dish by out grandmothers.

Zganci: It is one of the simplest and most popular Slovenian food. Especially those made from buckwheat flour and richly dressed with cracknels. It is known as a typical Slovenian farm dish.