Slovak food varies slightly from region to region across the country. It has been greatly influenced by Austrian, Czech and Hungarian cuisines. Traditionally, Slovakia was a land of peasants. The food evolved from the ingredients people grew in their gardens, or from the products of the animals they raised.
The food is based on a number of staple foods that could stand the hot summers and cold winters. These included such ingredients as wheat, potatoes, milk and milk products, pork meat, sauerkraut and onion. To a lesser degree beef, poultry, lamb and goat, eggs, a few other local vegetables, fruit and wild mushrooms were traditionally eaten. Slovak food is hearty, typical of a country with strong rural roots. It is heavy on meat (especially pork), potatoes, dumplings, thick sauces and cheeses. Seasonal fruit like apples, plums, apricots, peaches, plums and cherries often accompany the main meal offered as a side dish
Most Slovaks eat breakfast very early and enjoy different types of Slovakian bread with butter, ham, cheese, boiled or fried eggs, salami, vegetables, sausages and either jam or honey to round the meal off. Some people prefer cereals of various choices or yoghurt. The main meal of the day is lunch, eaten at about mid-day. A typical lunch consists of soup and the main course. The main course is usually meat, pasta or a sweet dish. Dinner is a family affair, on the lighter side and is eaten usually after 6 PM.