Taste of Slovenia - Kollander World Travel

Taste of Slovenia
June, September 2011
A real food experience led by Sylvia Onusic
PhD, in cooperation with Kollander World
Travel, USA, and Kompas Travel, Slovenia
SLOVENIA
Regions of Slovenia
Slovenian Facts
• Slovenia has over 1600 winemakers
• 2,067 organic farms- “Biodar”
• 1600 hectares of olive groves producing 400
tons of olive oil
• 8,936 hectares of orchards
• 140,000 bee colonies and beekeepers
• The oldest vine in the world, 400 yr.old
Zametovka is in Maribor
• 20 wine routes
Local and Fresh
“One of the greatest attributes of
Slovenian cuisine is its use of
local and fresh ingredients.”
Flavors of Slovenia. Food and
Wine from Central Europe’s
Hidden Gem –
--Heike Milhench
Slovenia overview:
All our food is local because we are small, and food travels only
within hours of its production and destination, yet there are
many cuisines and cultures in the various areas determined by
terrain.
Irena Rogel, PhD, professor of Dairy
Science and Nutrition, University of
Ljubljana, Slovenia
Slovenian flavorings
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Garlic
Onions
Cracklings
Vinegar
Horseradish
Cured bacon
Juniper berries
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Lovage (lustrk)
Marjoram
Thyme
Parsley
Tarragon
Food Safety and Product Quality
Control
• Protected designation
of origin
• Protected
geographical
indication
• Traditional specialty
guarantee
Protected Slovenian Mineral
Waters
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Juliana
Donat mg
Edina
Tempel
Tiha
Radenska
Jamnica
Kaplja
Dana
Primaqua
Costella
At Lake Bled
Your Host, Sylvia
Slovenia is the 2nd most forested country in Europe, only 11% of the
land is arable, and only 6 % of the people are involved in agriculture. The
average farm is 5.5 hectares.
Kremšnita
www.slovenia-tourist-guide.com
Bohinj Villages
Toplar in Lake Bohinj area, Gorenjska
Types of cows in Slovenia
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Buša: Bosnian, Illyrian
Cika: Tolmin and Bohinj types
Simmental-Switzerland
European Brown Swiss
Pinzgauer
Irena Rogelj, PhD
Cika suited to alpine terraine
Cow herder’s Ball in Bohinj
www.slovenian-alps.com
Slovenian Traditional Cheeses
• Traditional Cheeses made from raw milk
• Tolminc: there are 22 producers. Tolmin cows
go to mountain pasture in May. Aromatic
substances in the alpine grass.
• Mohant, from the Bohinj region
• Bovški and Krajski from sheep milk
• Traditional Cheese from pasteurized milk
• Nanos is a traditional cheese from pasteurized
milk. There is no artisanal production of Nanos,
only large dairies.
Cows on pasture in the Slovenian Alps
Bovec Sheep
From www.slovenia-alp.com
http://www.burger.si/MuzejiInGalerije/MuzejiRadovljiskeObcine/CebelarskiMuzej/ENGUvod.html
The Carnolian Bee- Apis mellifera
carnica
Carnolian Bee- Slovenian
Autochthonous Breed
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THE CARNIOLAN BEE (Apis mellifera carnica, Pollmann 1879)
Among the Slovenian indigenous breeds of domestic animals, the Carniolan
bee is geographically most widely distributed, for it is bred on all continents.
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And why is the Carniolan so highly esteemed by the beekeepers? It is
known for its great gathering zeal and therefore high honey production.
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As it is not aggressive, it is easier to work with than with other breeds. The
Bee's gentleness is important for those who raise bees in the vicinity of
their homes, in settlements where aggressive bees could cause much
trouble.
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The Carniolan Bee is also known for its resistance to illnesses.
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It overwinters in relatively small families, while the spring development is
very tumultuous, which is why such families can take advantage of early
pasture.
Slovenia was first teacher
• By order of Maria Theresa, Anton Janša
(1734-1773), born at Breznica in the
Gorenjska region, became the first teacher
of beekeeping in the Austro-Hungarian
Empire.
Seller of
Bee products
In the town
Honey Cake Hostess at the Lectar
Museum in Radovljica
Predjama Castle
Vineyard in the Goriska Brda Region
Štekar Homestead
Štekar products
Movia, Goriska Burda, Dobrovo
Movia Winery in Goriška Brda
Slow Food Slovenia
Tasting at Movia
Marko Širk of Bijana
Štanjel Castel
Vipava Valley
• From Nova Gorica to the Karst. Vipava is at the center, below Mt.
Nanos, a Karst plateau from which the Vipava River springs.
• Stanjel – the beautiful Karst castle…
• Indigenous grapes are the Zelen, Pinela (1280 1st written record),
Grganja, and Klarnica
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Zelen does not grow anywhere else in the world
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Zelen contains a high % of hydroxy-cinnamonic acids- anti•
oxidants
• Klarnica –you can only taste this wine at Bogdan Makovec in Brje or
Arkade Tourist farm in Crnice (www.arkade-cigoj.com)
Slow Food at Cejkotova domočija
Struklje
Boris Lisjak
Flickr.com
Boris in his vineyards
Teran
Prosciutto “Pršut” curing
Lippizaners
The Coast- Slovene Istria
• Grape- most important is Refošk
• Wines: Malvasia, Refošk, Yellow Muskat
• Close to the sea on different soil and sun
• Winery- Santomas in Smarje
Piran Sea Salt
Piran Salt Pans still traditionally
farmed
Piran Bay
Irena Fonda with her Sea Bass
Olive oil – Idrija olive oil known
since Greek times
• Istrska belica is indigenous
to the area
• Blossoms from late May to
early June, self fertilizing,
the fruit ripens from midNovember to midDecember.
• The fruit is called “drupes.”
• The main antioxidants in
Slovene olive oil are
biophenols. The
antioxidants protect the oil
from oxidation.
• Fat soluble vitamins A, E
and K
Primorska wine growing region
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Goriska brda
Vipava valley
Karst
Slovenian istria
• Mediterranean and alpine climates create a
unique climate for viticulture
• Primorska has the highest number of indigenous
wine grape varieties in Slovenia
Malvazia- typical wine of the
Coast- Istria
To the Castle Sneznik from Ljubljana
Osternica
Method of drying hay in the Notranjska region
Castle Sneznik-Snow Mountain
The Slovenian Dormouse- Pohl
– an important part of Slovenian
traditional cuisine
• Native to Europe
• Fur used to make the
traditional hat of
Notranjska
• Lard used for
medicine and cooking
• Dormouse hunting is
part of the Slovenian
national identity
Dormouse Culture,
Tradition & Myths
--Slovenian Dormouse
Association
Dormouse Stew
The dormouse was also used for lard and
salted for winter.
Father Christmas, “Dedek Mraz”
and Martin Krpan, the Slovenian
Paul Bunyan
both wearing a hat
made from the
Slovenian
Dormouse
Kinnds of Honey gathered in Slovenia according to
source of pollen
• Meadow
• Alpine
• Fir
• Acacia
• Chestnut
• Linden
The Symbol of Ljubljana
Trznica in Ljubljana Market under the
Castle
In the towns, people relied on the farmers markets
Krakovo Salad Woman with “ciza”
today
going to the market in the center of
town
New Mlekomats popping up all over !
Research about the Mlekomat
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We regularly monitor the bacterial
count of the milk in the automat.
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“first data are quite good but of
course variable; for example the
total bacterial count varies from as
low as 3000 cfu/ml (cfu=colony
forming units) to 280.000 cfu/ml
(according to our law the raw milk
is hygienically acceptable when it
contains less than 100.000
cfu/ml).”
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There have been no reports of
sickness since the ‘mlekomats’
are in operation.
• Irena Rogelj, PhD,
professor or dairy science
and nutrition
Innovation- traditional foods in a new format…
Janez Bogataj, PhD
Summer Fruits and Mushrooms
More photos of the open air
Farmers Market in Ljubljana
• http://www.confessionsofatraveljunkie.com
/blog/2009/4/14/farmers-market-on-thevodnik-square-in-ljubljana.html
Biodynamic Apiculture
Beet root syrup
Anton Fabjan and Professor Bozic
Fabjan’s Bee House
Cika, indigenous Slovenian cow, on mountain pastures
Preskar Alpine Dairy Farm
The Preskar Alpine dairy farm is only preserved example of a typical oval Velika
planina hut in Slovenia. It is covered by characteristic shingle roof without any
windows or chimneys. The interior is separated into two parts - the herdsman's
room in the middle is encircled by a cattle pen.
Kmetija Pustotnik
The “Taste Slovenia” Culinary Center at Dvor Jezeršek
Cheese filled Struklje
Miha at Dvor
Jeserzek with
kranjska klobasa
. Slovenian kranjske klobasa has a distinctive flavor that comes from its seasoning of
rosemary, thyme, and garlic. Klobasa and Kisod Zelje (sausage with sauerkraut) makes
for a filling lunch or dinner. Served here with horseradish.
Potica
• A festive bread made
from yeast raised
dough which can be
filled with poppyseed,
tarragon, or other, but
it is usually filled with
walnuts.
Struklje
Walnut with buckwheat, and
Tarragon
Slovenian Health Spas
Thermal pools at Dolenjska toplica
Govc Vršnik Farm in Solčava,
Logarska dolina, Savinska Alps
Govc-Vršnik- Solčava, Logar Valley
Rinka Waterfall in the Logar Valley
Favorite Guide Book
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The Rough Guide to Slovenia (Rough Guides) Paperback (Apr. 19, 2010) by Norm Longley
More information
• http://www.zps.si/epc.si/images/stories/Brosure/trad_food_ang.pdf
(Slovene traditional foods)
• http://www.slovenian-alps.com/en/264 (the Gorenjska region)
• http://myslovenia.webs.com/regions.htm -- nice description of regions
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• http://www.lei.wur.nl/NR/rdonlyres/2A3C9F9F-BAD0-4BB3-876953B40EABC049/117648/Producers_and_consumer_choices_regard
ing_cattle_fa.pdf
Slovenian producers and consumer choices
regarding cattle farming systems and products EU Document
)
E-Brochures
• E- Brochures Traditional foods of Slovenia
• 1. Taste Slovenia
http://issuu.com/slovenia/docs/okusiti_prospekt_eng_we
b
• 2. Cuisine of Slovenia
http://www.scribd.com/doc/15420213/Cuisine-ofSlovenia
• 3. Gastronomy. Fresh and Tasty from the Sunny Side
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http://www.slovenija.si/mma_bin.php?id=200903161008
1133
Na Svidenje and Goodbye for
now
See you in Slovenia