Explore and Enjoy

Explore Savinja Valley Region and Krapina-Zagorje and Enjoy County Hungary Key: Austria International airport Castle ruins Sport airport Archaeological site Savinja Valley Region Krapina- Notable church Cave Zagorje County Italy Ljubljana Notable monastery Power plant Slovenia Zagreb Castle, manor Mine Croatia Scale 2 Savinja Valley Region and Krapina-Zagorje County Savinja Krapina- Valley Region Zagorje County No. of farms: 10956 9029 Area of cultivated agricultural land (ha): 65654 19113 Area of vineyards (ha): 974 755 No. of organic farms: 594 23 No. of tourist farms: 132 23 No. of farms offering dairy and meat products: 66 60 No. of farms featuring traditional bread baking, vegetable/crop processing 137 or fruit processing: 3 The Klemenšek farm and Kamnik-Savinja Alps viewed from a panoramic road above the Logar Valley The entry to the Logar Valley landscape park Ploughed in October, a field at Buče in Kozjanski The view from the Bolfan Vinski gives a sweeping view of this glacially formed park is ready to be sown with wheat. Vrh winery reaches all the way to valley, embraced by coniferous woods and Mt Ivanščica (1061 m alt.). the peaks of the Kamnik-Savinja Alps. Tradition Enhanced by Modern Practices The landscape between the Savinja Just as the landscape is varied, so are the crops of the family farms which are a common feature of both the Savinja region in Alps and Croatian Zagorje is varied and Slovenia and the Krapina-Zagorje County in Croatia. Here, farming dynamic, with the scenery changing is characterised by commitment to the land, family tradition and every few kilometres: from the steep harmony with nature, and on the other hand by openness to current know-how, innovation and a forward-looking mindset. north faces of the mountains to the green Many farms have found their niche in producing good, healthy slopes with meadows and woods; from food and tourism. They welcome visitors, offering the best of flatlands with fastidiously cultivated what they produce with great respect for tradition, nature and fellow people. The treats on offer take visitors to a world of fields and small villages to gentle hills traditional values, old stories, farming skills, resourcefulness and with well-tended vineyards and orchards. adaptation to nature. 4 Zagorje – fairy tale at hand Wine-grower Mladen Micak doing Mladen Micak’s vineyard gives a fine view towards Marija Bistrica. green pruning in the vineyard The tourist farm of Marko Kos in Sveti Križ Začretje 5 The great pasque flower, a protected plant species on Mt Boč A view from Tinsko across hilly land around Šmarje and Rogaška Slatina, and Mt Boč (978 m alt.) Zagorje – fairy tale at hand: hilly land in the Krapina-Zagorje County A tour of the Zaboky selo agritourism in Zabok Besides the preserved cultivated landscape, the wealth of this the serfs led by Matija Gubec in 1573, which left a strong mark on area lies in its pristine nature with several protected areas. The folk literature and historic memories. The local monasteries, which landscape parks Logarska dolina, Robanov kot, Boč-Donačka gora, spread new knowledge and skills across the country, influenced the Golte, Ponikovski kras, Ribnik Vrbje with its surroundings and methods of producing and preparing food and drink, and also left Kozjanski regijski park (the latter is also a biosphere reserve under a precious legacy of herbal and medicinal learning. UNESCO's Man and the Biosphere Programme) in Slovenia side, Mineral and thermal springs were instrumental in the early de- and the Medvednica nature park in Croatia offer visitors endless velopment and boom of spa tourism. Many farms diversified into possibilities to experience nature. tourism years ago to complement their production of quality food, a Though the natural world is highly diverse and varied, the Savinja lot who have switched to organic farming and focused on preserving region and the Krapina-Zagorje County also have much in common. local crop varieties and livestock breeds. This is the foundation of They were both under the dominion of the mighty house of the the diverse, tasty and healthy food offered by the hospitable farms. Counts of Celje, one of the most influential noble families in Europe The Savinja region boasts two European Destinations of Excel- in the first half of the 15th century, and both saw a great uprising of lence under the EDEN programme: in 2009, this flattering title was 6 The River Savinja, a protected natural site of value, between Luče and Solčava Organic farmer Peter Koren from Loče checking the ripeness of the wheat Autumn ploughing in Bistrica ob Sotli A view from meadows, rich in orchids, on Vetrnik hill in Kozjanski park received by Solčavsko for developing quality tourism in protected from organically produced, fresh ingredients which go into the pot natural areas, and in 2013 by Laško where access to local tourist straight from the field, a reliable guarantee for superior culinary attractions and programmes was ensured to everybody including delights. people with various disabilities. Well-preserved nature, a rich cul- In these hospitable country homes, you will not feel like a tourist tural heritage which spans from prehistory to our age, hospitable but like a welcome guest. Proud of the results of their labour as locals and a tourist tradition – all this warrants visitors who love well as their roots, the farmers and their wives are passing their coming back again and again. ancestors' traditions to their children. They will be happy to open Making tasty dishes from simple ingredients has always been an the doors to their homes and cellars, give you a tour of their fields, art mastered by farmers wives. Nowadays, kitchens are often run by vineyards and orchards, and offer you the best products of their cooks, female as well as male, who not only possess the traditional work and love for the land. If you are willing to listen, they will also know-how inherited from their mothers and grandmothers but were share their stories, wisdoms about life and the mysteries of nature also trained in gastronomy at hospitality and hotel management they live with. schools. They enhance old recipes with modern cuisine prepared 7 A wine-grower appreciates the noble crop at harvest time. The market at Bohač’s hayrack in Nazarje is open every Saturday morning. A rich table of traditional Zagorje specialities at the tourist farm of Marko Kos A view of the Church of St Jacob in Okonina near Ljubno and the snowy slopes of Mt Raduha (2062 m alt.) 8 A tour of organic apple production at the Pšaker farm in Braslovče Welcome drink on a farm Unat’s farm in Nazarje; some farms have set up shops selling crops and products, their own and from local farms. 9 In 2014, Marija Bistrica was the venue for the Štruklijada, a cross-border culinary festival where visitors could watch how Zagorje štruklji are made. Štruklji – Wide Variety and a Heavenly Taste! Both Zagorje and Slovenia are home to the tradition of making 'štruklji'. Štruklji from Zagorje, made from phyllo dough, filled with curd cheese, sour cream and eggs, neatly rolled, topped with cream and browned in the oven, are recognized and protected as a traditional dish and an element of Croatian intangible cultural heritage. Zagorje štruklji have a wide reputation. In order to preserve their traditional preparation, a large culinary festival called Štruklijada is held each year in a different town of the Krapina-Zagorje County. The best cooks, bakers, restaurant owners and housewives come to the festival to compete in the preparation of štruklji. Visitors can watch them being made by skilful hands and, of course, sample all the treats. This event is not just about štruklji; every year, the wealth of cultural heritage is on display, from picturesque national costumes and dancing, to traditional skills and handicrafts associated with the gastronomic Every housewife has her own recipe for Zagorje štruklji, with Getting Zagorje štruklji heritage of Zagorje. little secrets of making the pastry and filling. ready for baking. 10 Zagorje štruklji Marjanca Deželak from Debro near Laško preparing štruklji with special baked cream. Štruklijada is an opportunity to sample some original Zagorje štruklji. Anica Levart from Loče near Slovenske Konjice makes štruklji from Demonstration of traditional buckwheat flour and with curd cheese and millet porridge filling. customs, dances and costumes at the Štruklijada in Marija Bistrica 11 On tourist farms in the Savinja Valley region, štruklji are among the most popular dishes. Curd cheese štruklji and žlinkrofi (similar to ravioli) make Štruklji with baked cream in soup an excellent side dish with meat dishes. Štruklji are one of the most typical Slovenian main course. Štruklji are now obviously also a po- The word 'štruklji' comes dishes, made all over the country but in many pular festive dessert, especially the sweet variety. from Austrian German – different ways. They come in more than hundred In the Laško area, štruklji are typically prepared Struckel means 'dough roll'. versions, prepared with different types of flour with special baked cream and boiled in water to make Sliced štruklji with filling and fillings, sweet and savoury, boiled and baked a tasty soup in which they are served. In the Šalek have a characteristic spiral – but always mouth-watering! In addition to the Valley, traditional delicacies include gluhi štruklji from through the middle. Even ancient wise men knew distinctive tarragon štruklji, a Slovene peculiarity, leavened dough which are in fact not proper štruklji; that this shape embodies every region has its original method of preparing rather than rolls they are dumplings from leavened one of the laws of nature štruklji and their ingredients and fillings.

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