As the name suggests, strudelj is the Slovenian version of strudel, which is especially popular in the Vipava area. Since fruit is always at hand in the valley, sweet strudelj is one of the favorite desserts of the locals. Cherry strudelj is the most popular variety, but there are also other varieties prepared with apricots, peaches, pears, plums, and apples.

In late autumn, dainty eaters will surely be delighted by the exceptional persimmon strudelj.

Vipavski pršut is a traditional cured meat product originating from the Vipava Valley. The selected pig thighs have no trotters, and the skin is intact in order to preserve the natural distribution of fat and meat. They are seasoned with sea salt and hung to dry for several months under suitable weather conditions in the region.

Once cured, this bone-in prosciutto should weigh over 6 kilos. When sliced, the color is deep ruby red, the aroma is rich and full, typical of dry-aged meat, and the texture is dry, supple, and melting in the mouth. Vipavski pršut has a deep saltiness and lower moisture content than many other prosciuttos. 

Fižolova mineštra is a traditional dish originating from Vipava. This simple bean stew is made with a combination of beans, pasta, onions, garlic, parsley, celery, bay leaves, paprika powder, olive oil, and tomatoes. One part of beans is blended or puréed, and the other part is cooked as it is with the rest of the ingredients which are simmered until the stew starts boiling.

The pasta is added near the end of cooking along with paprika powder and tomato sauce. Once done, fižolova mineštra is served in deep plates with fresh bread on the side.

Known as the 'Slovenian cheese that tastes like the wind', Nanoški sir is a type of hard cheese made of cow milk from the animals pastured on slopes of the Nanos mountain. It takes about two months for the Nanos cheese to ripen, after which it acquires its pleasantly salty to slightly spicy taste, and quite an intense scent.

As the cheese ages, its aroma and piquant flavor become even stronger. Easily distinguished by its peach colored rind, Nanos cheese comes in wheels weighing from 8 to 11 kilos. Also, the milk used for the production of Nanoški sir has to be obtained exclusively from Brown Swiss cows, which are pastured within the designated area of Nanos, Vipava Valley and the Karst plateau. 

Vipavska jota is a traditional thick soup or stew originating from the Vipava area. It's usually made with a combination of beans, potatoes, sauerkraut, lard, garlic, flour, bay leaves, salt, and pepper. The sauerkraut is boiled in salted water and mixed with slightly mashed cooked potatoes and half of the beans.

The other half of the beans is mashed and added to the soup with garlic sautéed in lard and bay leaves. The sauerkraut mixture is added to the soup, it's seasoned to taste, and then simmered for a few more minutes. If desired, cured pork is added to the soup in order to improve the flavors. 

Gluhi štruklji or snideno testo is a Slovenian specialty originating from the Vipava area. The dumplings are made with a combination of flour, leavening agent, full-fat milk, eggs, oil, salt, sugar, butter, breadcrumbs, and ground walnuts.

The dough is shaped into loaves, boiled, then cut into thin slices. After they have been cut, gluhi štruklji are mixed with sautéed breadcrumbs and sprinkled with sugar and ground walnuts. The name gluhi štruklji (deaf štruklji) refers to the fact that the dumplings have no filling.

Sladka repa or sweet turnip is a sweet Slovenian dish made with a combination of turnips, lard, sugar, and flour. The dish is especially popular in the Vipava region. In order to prepare it, the turnips should be cut into small cubes and boiled in water until tender.

Sugar is sautéed on lard in a pan, and then the flour and cooked turnips are added to the sautéed sugar. The combination is seasoned with salt and pepper, and the dish is ready for serving.