We remain faithful to our local traditional cuisine. Yet, we also offer the best nutritional solutions for the modern-day person. Semolinas and meals are a newly discovered wealth of past generations. In the rapid tempo of our modern lives, we simplify their preparation by pre-processing them with steam (instantization), bringing the nutritional wealth of our grandmothers to your table.
Semolina can be used in many ways. It can also be prepared for our youngest, and is also well-suited for the preparation of side dishes, main courses and desserts.
| Energy value | 1448 kJ / 346 kcal |
| Fats | 1,0 g |
| - of this saturated fat | 0,2 g |
| Carbohydrates | 73 g |
| - of these sugars | 0,1 g |
| Dietary fiber | 2,5 g |
| Protein | 11 g |
| Salt | ˂0,01 g |
Polenta is a traditional Slovene dish. It can be prepared in various ways. Polenta is one of those side dishes that goes excellently with almost any dish. You can serve it with milk, goulash or roasted vegetables – it will always enrich the flavour of the dish.
| Energy value | 1468 kJ / 346 kcal |
| Fats | 1,6 g |
| - of this saturated fat | 0,3 g |
| Carbohydrates | 72 g |
| - of these sugars | 1,0 g |
| Dietary fiber | 4,8 g |
| Protein | 8,8 g |
| Salt | <0,01 g |
Polenta is a traditional Slovene dish. It used to be the main meal in most farming households. At the time, it used to be prepared in cauldrons made of copper and in the evening, the smell of freshly cooked polenta filled the house. It used to be eaten with minced lard and curdled milk or fried in butter for breakfast. Polenta remains a popular dish today, spicing up daily and festive menus. Its taste remains the same, but today, it can be prepared quickly and simply. It can be served only with butter or yoghurt, topped with meat or vegetable sauces or as a side dish with meat. Already cooked polenta can be fried, served sprinkled with parmesan or topped with milk.
| Energy value | 1468 kJ / 346 kcal |
| Fats | 1,6 g |
| - of this saturated fat | 0,3 g |
| Carbohydrates | 72 g |
| - of these sugars | 1,0 g |
| Dietary fiber | 4,8 g |
| Protein | 8,8 g |
| Salt | ˂0,01 g |
Maize and buckwheat: Recognisable Slovene flavours. Maize meal from the flint-like maize grown in the Vipava valley has been enriched with buckwheat and combined into a full flavour of tradition. Buckwheat makes the flavour richer, while, at the same time, adding more temperament to the ordinary polenta. It can be prepared as an independent dish, with only milk, yoghurt or other side dishes added.
• Quick preparation – 3 minutes. • Pre-cooked in steam. • Source of fibre. • Polenta of our grandmothers from buckwheat and maize
| Energy value | 1430 kJ / 342 kcal |
| Fats | 1,5 g |
| - of this saturated fat | 0,3 g |
| Carbohydrates | 72 g |
| - of these sugars | 0,7 g |
| Dietary fiber | 4,0 g |
| Protein | 9,0 g |
| Salt | <0,01 g |
Semolina is used to prepare white wheat polenta which can serve as a side dish to meat or vegetable sauces. If boiled in milk, hasty pudding is obtained which is excellent sprinkled with chocolate powder. It can also be used for preparing spoon dumplings as an addition to soups.
| Energy value | 1448 kJ /346 kcal |
| Fats | 1,0 g |
| - of this saturated fat | 0,2 g |
| Carbohydrates | 73 g |
| - of these sugars | 0,1 g |
| Dietary fiber | 2,5 g |
| Protein | 11 g |
| Salt | ˂0,01 g |