à ½ganci is a traditional dish made from buckwheat, cornmeal, or wheat flour. It is considered a national dish of Slovenia, particularly in its buckwheat form known as ajdovi à ¾ganci.
Regional variations of the dish are also found in Northern Croatia, especially in Zagorje, MeÃÂimurje, and Turopolje, where it is considered part of local rural cuisine rather than a national staple.
à ½ganci is often compared to polenta, although it differs in texture and preparation.
The dish is made from buckwheat flour in Slovenia () and cornmeal in Croatia (), cooking oil and salt, which is cooked for fifteen minutes on a low boil. Softer à ¾ganci is called Styrian style in Slovenia. à ½ganci can be served with milk (à ¾ganci z mlekom/à ¾ganci s mlijekom), honey, lard and cracklings, or runny yogurt. A savory version is served with meat as part of a main dish.
à ½ganci was a typical everyday meal of the central and Alpine parts of Slovenia. Its popularity and common use is implied in the following witticism from the 19th century: "à ½ganci are the pedestal of Carniola." This attitude implies its crucial meaning for the survival of the population. Freshly boiled à ¾ganci could be served as breakfast or lunch, or warmed-up or toasted for dinner or breakfast the following day. Belsazar Hacquet (1739âÂÂ1815) mentions that à ¾ganci was served with sauerkraut in Upper Carniola. The oldest preparation method explains the word à ¾ganci. The word à ¾ganci is derived from the Slovenian verb à ¾gati 'to burn, to toast'.