Slovakia has the highest number of castles per capita in the world, some of the country’s major attractions include; Devin Castle, the UFO Bridge, the Caves of Slovak Karst, Blue Church, Spis Castle, Orava Castle, and lots more.
Slovakia is a young country still forming its identity, however, the people of the country greatly have a sense of pride for their origins and how far they have come over the years.
Slovakians attach great importance to family and the family unit as the beacon of society. They have a keen sense of responsibility to their families and this shows in every facet of their lives. Slovakians also value relationships, feelings, and people in general, and everything is kind of centered on this. This has become a bit of a backbone for young Slovakians as they can always rely on family and friends.
Slovak people are considered to be success-oriented and incredibly driven by many foreigners, in fact, they rub off on visitors who eventually carry this drive into their respective endeavors.
Since they do not have a long independence history, they want to prove to the world that they are as good and valuable as any other country. They also value hard work and dedication as major tenets of success.
In November, instead of Halloween, Slovaks gather at cemeteries to light up candles at the graves of their departed loved ones on a day that is dubbed “The day of the Saints”, the ceremony is a religious festivity celebrated all across the country.
Slovak food shows a lot of provincial variety, yet for the most part depends on soups, stewed and bubbled vegetables, stewed natural products, smoked meats (particularly frankfurters), cooked meats, slops, and dairy dishes. Sheep cheddar with little dumplings, bryndzové halušky, is among the most conventional Slovak dishes.
Customarily in laborer family units, five suppers would be taken: promptly toward the beginning of the day after rising (raňajky), a nibble at around ten A.M. (desiata), the principle dinner of the day around early afternoon (obed), another nibble around four P.M. (olovrant), and dinner at night after tasks (večera).
Tea with sugar is the most mainstream hot drink. Bread is presented with each dinner, and hot soup is an installation as the principal course at the primary early afternoon supper, with meat dishes generally served around then also.
The night feast is normally light and may incorporate bread, cheddar, and vegetables. Lager, wine, squeezes, and carbonated water or enhanced soft drinks are presented with most suppers. The principle refined drink is plum liquor (slivovica), and borovička (gin) is very mainstream.
" Its a place to be" - Martin from Canada
