Good food in Slovenia



pizzeria paninoteka zeppelin
Ulica 1. Maja 5, Sezana, Slovenia   (Near Trieste, Italy)




prosciutto antipasto






Recommended!
Good service, good food and cheap!




Ham and cheese stuffed calamari with fries and veggies.

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Tagliatelle with spring onion, fresh and dried tomatoes

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For a quick lunch; Put to boil tagliatelle in salted water  Cut spring onion (1 tbl. spoon p.p.) and cook 3 minutes in olive oil, together with 1 crushed garlic clove. (remove before adding tagliatelle)  Add a little salt and pepper. Cut datterino tomatoes and dried tomatoes in small pieces and add to spring onion. cook just 3 minutes. When tagliatelle are ready, (al dente, don't rinse please,) add them to the vegetables together  with a little bit of the tagliatelle cooking water. Mix and stir over high flame for one minute and serve. Optional fresh basil leaf to decorate.  Buon appetito, Peter.
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Tagliatelle con cappesante e carciofi

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Tagliatelle with scallops and artichoke For 4 persons you need: -400 grms tagliatelle - 12 Scallops - 2 Artichoke - 1 pc. Garlic - 4 tbl. Spoons olive oil - 1 tbl. Sp. Butter - parsley Clean the artichokes and boil 15 minutes. When done, gather all the eatable soft parts and throw away the rest. Simmer the scallops in 2 tbl. Sp. Olive oil for 10 minutes together with garlic and pepper. When done cut scallops in smaller pieces. Mix with artichokes and 2 tbl. Sp. Olive oil and simmer for about 3 minutes.  Boil the pasta al dente. When done mix everything in a pan with the butter and cook on a high flame for about 2 minutes. Garnish with parley and pepper. Buon Appetito!!  
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"FARE LA SCARPETTA"

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Fare la scarpetta is a phrase in the Italian language that’s close to the heart of everyone who has enjoyed a delicious plate of pasta with sauce. Meaning “make the little shoe,” it refers to the small piece of bread used to mop up the last of the sauce on your plate. This end to a meal ritual is vastly popular all over Italy; however, where it originates is still open to debate. There’s one theory that the practice began in Venice, though bread wasn’t usually served with pasta in northern Italy, whereas it was in the south of the country, therefore it is implausible to assume it originated there. In his book about medieval eating habits, Fabrizio Vanni proposes that the act took place following the introduction of tomatoes to the Italian diet back in the late 16th century. Before this time sauces tended to be thicker and more robust; with the introduction of the tomato, sauces became lighter and therefore required mopping up. Another suggestion regarding the origin of la s...
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