There are foods that span a range of diverse cultures – like noodles. The exact origins of pasta is debated, but today thin pieces of rolled flour and water are enjoyed across Asia, Europe and North America.
It tastes good, one of those addictive comfort foods, and takes on the taste of any country, from bowls of brothy ramen to plates of spaghetti covered with thick tomato sauce and Parmesan.
One Slovak version of noodles is called slíže (sli-se, s pronounced like in Asia). They are also called rezance (re-zan-tse). If there is a difference between slíže and rezance, the Slovaks I asked couldn’t come to a consensus. For me, one big difference is that these noodles are often eaten sweet, with poppy seed, nuts, or tvaroh (farmers cheese), with lots of melted butter and honey or icing sugar. Click to continue reading