== Presentation of typical Carniola dishes through history ==
[[Image:23.JPG|thumb|left|150 px|Carniola (Gorenjska)]]
Carniola kitchen is full of specific tastes, some are such that newcomer have to accustom to them - such is maslovnik, which in some village still work under the special recipes from the old, lie down cream, eggs etc. In the end it is by taste, odors and calorie such filling that can not eat more as one a little spoon.

Cheeses, butter, curd, milk are so full of fragrances by mountain grasses and flowers that gourmet heavily find something like that. Something different was all time in Carniola plane where goes ancient traffic routes. There was coming international gastronomy. Furmans (men who guide horse drawn)carried some cooking instructions or meals, drinks and habits beside oranges and carobs. Most of this is quickly disappear, some dishes kept or they barely visible included in Carniola  kitchen.

== List of typical Carniola dishes ==
Below you can find the typical Carniola dishes:
* Prežganka with eggs and chervil
* Chammies' soup
* Vegetable šara (patatoes, tail,kohlrabi fat, meal, sweet pepper)
* Bottled potatoes (patatoes, eggs, flour, breadcrumbs)
* Corn žganci
* Pearl barley with prunes
* Usukani močnik (flour, eggs, oil, salt, pepper, greaves, milk)
* Carniola carp with cottage cheese
* Maslovnik
* Carniola prata (smoked pork-head, white bread, milk, eggs, parsley,pepper, salt, pork fat large intestines)
* Roast pork from Visoko
* Roe in Bohinj manner
* Roast beef from Tržič
* Carniola ohcet (pork thigh, garlic, salt, cumin, fats, sauerkraut, steak, tomato puree)
* Baked sauerkraut
* Meshed roast
* Carniola rabbit in small net
* Buckwheat žganci in Carniola manner
* Blood sausages
* Carniola stomach with pap
* Carniola sausages
* Minced lard
* trout in Bohinj manner
* Cancers in Carniola manner
* Vodnik' cake
* Carnival donuts
* Fragile flancati
* A little breads from Škofja Loka
* Potica from Cucurtits

== Describe of some typical Carniola dishes ==

=== Trout in Bohinj manner ===
[[Image:Postvi_bohinjsko.PNG|thumb|left|150 px|Trout in Bohinj manner]]
Ingredients:
4kg trouts,
3dl oil,
10 dag sharp flour,
3 eggs,
15 dag cheese from Bohinj,
10 dag breadcrumbs,
parsley,
salt.

We first clean trout, wash them and cut on smaller parts and than salt them. We steppe the egg, chop parsley and than mix whit eggs and grate the cheese and mix whit breadcrums. Small part of trout we rool in flour and egg mixture and than in breadcrums whit cheese.
Than we fry on hot oil. We served trout whit baked potato, diferent sause and diferent salad.