Slovenian Cuisine: The Slovenian cuisine is influenced from culinary traditions of neighboring countries such as Italy, Austria and Hungary; traditionally based largely on game and fish, it presents a variety of dishes and specialties influenced by the Mediterranean, Central and Eastern Europe cuisines. Along the short stretch of coast are prevailing dishes of fish, including scallops, sole, shellfish and seafood. Inside the country dominated the soups and broths (mushrooms, barley, sauerkraut), stuffed pies, meat (pork, veal and lamb), the game, stews, the goulash (golaz), mushrooms, many dishes are made of cabbage, beans and potatoes, numerous are the types of bread. Typical are the sausages such as salami, klobasa (sausage), and krvavica (black pudding, rice and spices, often combined with sauerkraut with lard flavored with spices and smoked bacon). The Karst ham (prsut) is one of the most valuable specialty of Slovenia. The žganci are buckwheat flour dumplings, they are often cooked with cabbage soup and bacon. The burek, is a cheese pie, with meat or apples in layers. Throughout the country are disseminated the Struklji, fried cheese, known in more than 70 variants, they can be pasta filled with meat, vegetables and ricotta or seasoned in a variety of ways, which is salted or sweet, as sweet are filled with raisins, walnuts and pine nuts. Among the famous desserts is the Prekmurska gibanica, cake abundantly stuffed with ricotta and walnuts, typical of the Slovenian region east of Maribor, near the borders with Hungary, Austria and Croatia. Another popular cake is the potica, a dessert rolled yeast dough, filled with nuts, poppy seeds, raisins, various herbs, ricotta, honey, dried fruit or greaves. Famous are also Zavitek (strudel), Krof (doughnut), and pastry with honey and cinnamon. Slovenia produces red and white wines of excellent quality, as Teran, the Cviček, Ranina, Laski, Renski Rizling, the Rebula and Malvazija; also popular are beers (Union and Zlatorog) and a very strong brandy called Zganje. To taste the dishes, it is advisable to go in trattorias (gostilna).