Taste of

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

• Garlic • Lovage (lustrk) • Onions • Marjoram • Cracklings • Thyme • Vinegar • Parsley • Horseradish • Tarragon • Cured bacon • Juniper berries Food Safety and Product Quality Control • Protected designation of origin

• Protected geographical indication

• Traditional specialty guarantee

Protected Slovenian Mineral Waters • Juliana • Donat mg • Edina • Tempel • Tiha • Radenska • Jamnica • Kaplja • Dana • Primaqua • Costella

At Lake

Your Host, Sylvia Slovenia is the 2 nd 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 Villages Toplar in area, Gorenjska Types of cows in Slovenia

• 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 • 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.

• And why is the Carniolan so highly esteemed by the beekeepers? It is known for its great gathering zeal and therefore high honey production.

• 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.

• The Carniolan Bee is also known for its resistance to illnesses.

• 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 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 1 st written record), Grganja, and Klarnica • Zelen does not grow anywhere else in the world • 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 mid- November to mid- December. • 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

• Goriska brda • • 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 Dormouse Culture, medicine and cooking Tradition & Myths • Dormouse hunting is --Slovenian Dormouse part of the Slovenian Association national identity

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

• Acacia • Meadow

• Chestnut • Alpine

• Linden • Fir

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

• We regularly monitor the bacterial • Irena Rogelj, PhD, count of the milk in the automat. professor or dairy science and nutrition •“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).”

• There have been no reports of sickness since the ‘mlekomats’ are in operation . 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-the- vodnik-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 Sol čava, Logarska dolina, Savinska Alps Govc-Vršnik- Sol čava, Rinka Waterfall in the Logar Valley Favorite Guide Book

• 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 • • http://www.lei.wur.nl/NR/rdonlyres/2A3C9F9F-BAD0-4BB3-8769- 53B40EABC049/117648/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-of- Slovenia • 3. Gastronomy. Fresh and Tasty from the Sunny Side • http://www.slovenija.si/mma_bin.php?id=200903161008 1133 Na Svidenje and Goodbye for now See you in Slovenia