Authentic Flavours
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AUTHENTIC FLAVOURS Culinary Delights of the Green Karst eng A good meal for a good day! Welcome, dear traveller, in the land of the Green Karst! Welcome in the land of unspoilt nature with all its vivacious surface and subterranean waters, which make its appearance ever- changing and its character untameable. Take your time and get a feel for the primeval nature of this land through every single of its dishes. Forests, pastures and other natural features combined with a climate with very cold winters are the key ingredients of easily identifiable flavours and aromas of the culinary melting pot that is the area of the Green Karst. The plates are laden with all sorts of game from the shelter of spacious forests and authentic beef and lamb from intact pastures. Fresh meat, in particular pork and sausages, is traditionally combined with vegetables previously stored to be used in the wintertime. These vegetables know how to put up a fierce fight against the enduring winters of this region and it thus comes as no surprise that they are also used independently in stews prepared in all sorts of different ways. Discover a variegated geography of flavours – from kohlrabi cooked in the Notranjska Region to potatoes cooked with sauerkraut in the Pivka region and in the Brkini hills. The end of a meal is a perfect moment for aromatic flavours of the fruit, which local people know how to make into flavoursome spirits and juices, as well as sweet treats prepared according to our grandmothers’ proven recipes. Dear traveller, the cuisine of the Green Karst is about to welcome you with open pots. As an appetizer, we suggest you have a look at the pages of this booklet and for the main course visit one of the selected tourist farms and other establishments offering food and drinks. Granary in Žerovnica Villagers used it for the The evergreen heroes of the old-school cuisine Cabbage, kohlrabi and potatoes - storage of wheat grain and flour, as well as to dry indispensable ingredients of many side dishes and one-course meals that are and store dry-cured meat products and fat. served throughout the year, but in particular in the wintertime. 3 Taste of the Wild OVEN-roASTED TroUT Place a fresh, scaled and gutted fish on a greased baking tray, add pieces More than half of the Green Karst area is covered in Time your visit for the Dormouse Hunting of onion, potatoes, carrots and any forests, and the whole of it is intertwined with rivers, Night, an event organized every October other vegetables. Add spices, such streams, as well as intermittent and artificial lakes. This as thyme, marjoram, sage, coarsely in the vicinity of Snežnik Castle for the chopped garlic, parsley – and put is an untamed wilderness world that has been whetting start of the dormouse hunting season. it all into the pre-heated oven. Ten people’s Fate appetite un altro since passo the e prendete early days. parte minutes before the end, add cherry alla tradizionale Notte dei ghiri che ogni anno tomatoes, so they get warmed up The menusin ottobre, of restaurants all’inizio della and caccia some ai ghiri, ha nicely, but keep their shape and touristluogo farms nelle now vicinanze regularly del feature castello di Snežnik. colour. Serve the fish on a plate Nehmen Sie im Herbst an der traditionellen different sorts of game - from deer, together with the vegetables. Siebenschläfer-Nacht „polharija“ teil, wild boar and bear, to small deer and die jedes Jahr im Oktober a selection of freshwater fishes. And zu Jagdbeginn auf die Siebenschläfer in there is even more of what the generous Naredite še korak dlje in se udeležite der Nähe des Schlosses Snežnik stattindet. nature has to offer: an abundance of Polharske noči, ki jo vsako leto oktobra mushrooms, berries, medicinal fruits ob pričetku lova na polhe and herbs, as well as Karst juniper berries. priredijo v bližini gradu Snežnik. For a bite of fantasy make your way to one of the chosen farms or inns, where you will be able to see that cold cuts can be a main dish just as well. Per alcuni bocconi di fantasia, visitate una delle fattorie o trattorie scelte e vi convincerete che un aettatto può fare anche da secondo. Besuchen Sie einen ausgewählten Bauernhof oder ein Gasthaus und Sie werden davon überzeugt sein, dass ein Aufschnitt RED DEER FILLET WITH auch ein Hauptgericht sein kann. CHANTERELLES Cut a nicely seasoned red deer Za nekaj grižljajev domišljije fillet into finger-thick pieces and lightly press them down with your A special chapter for lovers of meat and obiščite izbrano kmetijo ali gostilno in se prepričajte, da je narezek hands. Cut the chanterelles into freshly prepared dishes from home-made lour. lahko tudi glavna jed. nicely sized pieces. Quickly sauté some slices of dry-cured ham on butter and set Unthem capitolo aside on a a sè per gli amanti della plate. Sauté thecarne meat on e both di piatti sides, freschi preparati add chanterellescon and farina stir-fry itdi all produzione casereccia. quickly. Add some salt and some good-quality cognac or juniper Welcome to the kingdom of mushrooms A great variety of fishes in the Green Karst In touch with nature Etwas Besonders für alle Freunde brandy and flambé it. Keep tossing Mushroom in soups and side dishes are In the old days people around Cerknica Lake used to dry Extensive forests and grassland offer an von Fleisch und frisch gemachten the pan until all of the alcohol has used either fresh or have been dried and pikes, bleaks, carps and tenches to preserve them for the abundance of herbs and fruits, which are Speisen aus hausgemachtem Mehl! burnt off. Serve with polenta. preserved to be used during the wintertime. wintertime, whereas today the great majority of fish is an essential part of traditional medicine. eaten fresh, most of it being trouts bred at fish farms. Autumn to late spring is the time for Posebno poglavje za ljubitelje mesa in dishes with added cracklings, bacon sveže pripravljenih jedi iz domače moke. 4 or sausages that are not only food for 5 the stomach, but for the soul as well. Dall’autunno ino alla tarda primavera è il periodo giusto per i piatti con l’aggiunta di ciccioli, pancetta o salsiccia che da sempre riscaldono l’anima! Vom Herbst bis ins späte Frühjahr ist es Zeit für Speisen, Speck die mit oder hinzugefügten Wurst immer Grammeln, wieder die Seele erwärmen! Od jeseni pa vse do pozne pomladi je čas za jedi, ki z dodanimi ocvirki, slanino ali klobaso You can make your sweetest dream come vedno znova ogrejejo dušo! true - there is no shortage of opportunities! Potrete realizzare anche i sogni più dolci, le occasioni non mancheranno! Verwirklichen Sie Ihre allersüßesten Träume, dafür gibt es Gelegenheiten mehr als genug! Uresničite si še tako sladke sanje, priložnosti je več kot dovolj! Top o spending time in good company with some ine drinks - but remember: all things in moderation! Quando vi sentite bene in compagnia, festeggiate con buone bibite. Con moderazione e usando il buon senso! Krönen Sie Ihr Beinden in guter Gesellschaft mit edlen Tropfen. Massvoll und vernünftig! Počutje v dobri družbi okronajte z žlahtno kapljico. Po meri in pameti! Time your visit for the Dormouse Hunting Night, an event organized every October in the vicinity of Snežnik Castle for the start of the dormouse hunting season. Fate un altro passo e prendete parte alla tradizionale Notte dei ghiri che ogni anno in ottobre, all’inizio della caccia ai ghiri, ha luogo nelle vicinanze del castello di Snežnik. Nehmen Sie im Herbst an der traditionellen Siebenschläfer-Nacht „polharija“ teil, die jedes Jahr im Oktober zu Jagdbeginn auf die Siebenschläfer in Harsh winters of the Notranjska Region remain the Naredite še korak dlje in se udeležite der Nähe des Schlosses Snežnik stattindet. Cut and Serve! perfect backdrop for pork and sausages even today – Polharske noči, ki jo vsako leto oktobra ob pričetku lova na polhe meat does not go off because of the cold, it soaks up the Even today, every self-respecting pantry is full of priredijo v bližini gradu Snežnik. salt nicely and it gets air-dried or smoke-dried in no time. For a bite of fantasy make your way sausages, dry-cured hams, meat-stuffed pig or beef And as for cheese-making, after decades of not being to one of the chosen farms or inns, stomachs, bacon and other air-dried meat products. very popular, cheese is again becoming a regular part where you will be able to see that cold And whenever dried meat is served, any host is well of the menus featuring home-made food, including fine cuts can be a main dish just as well. aware that the cold cuts without cheese are just like Per cheesealcuni bocconi made of di cow fantasia, and sheep visitate milk, as well as proper sauerkraut without cracklings – without it there is unahome-made delle fattorie cottage o trattorie cheese. scelte A elarge number of meat something missing. viand convincerete dairy products che originate un aettatto in unspoilt pastures and are for può this farereason anche a speciality da secondo. that people value very highly! Besuchen Sie einen ausgewählten Bauernhof oder ein Gasthaus und Sie werden davon überzeugt sein, dass ein Aufschnitt auch ein Hauptgericht sein kann. Za nekaj grižljajev domišljije A special chapter for lovers of meat and obiščite izbrano kmetijo ali gostilno in se prepričajte, da je narezek freshly prepared dishes from home-made lour. lahko tudi glavna jed.