Novosti in nasveti

23 maj 2022

SLOVENSKA ANIMACIJA

SLOVENSKA ANIMACIJA

SLOVENSKA KULINARIKA

Slovenija leži med Italijo, Avstrijo in Madžarsko in tako prepleta kulturo prehranjevanja vseh svojih sosed, kar ustvarja edinstvene okuse. V Sloveniji je vedno potrebno imeti prostor tudi za sladico, saj so razne torte, štruklji in pite enostavno preveč okusni. V Sloveniji obstajajo tri regije, od katerih je vsaka znana po svojih vinih in vsaka vredna ogleda.

Slovenia is nestled between Italy, Austria and Hungary absorbing food culture from all its neighbours, creating a melting pot of influences and flavours. In Slovenia make sure you leave room for dessert because the cakes, tarts and strudels are simple to delicious. In Slovenia there are three regions, each known for their individual wines and each worth a visit.

IDRIJSKI ŽLIKROFI

So jed, ki izvira z Idrijskih koncev, narejena iz rezančevega testa s krompirjevim nadevom in značilno obliko klobuka. Pripravljajo jih po tradicionalnem receptu, kateri izvor sega v 19. stoletje. Idrijski žlikrofi naj bi imeli obliko Napoleonovega klobuka. To pa povezujejo z Napoleonovimi vpadi v Idrijo na začetku 19. stoletju.

Recept za žlikrofe je v Idrijo prišel s strani družin s celotne Evrope, ki so se v Idrijo prišle delat v rudnik živega srebra. To je bila jed, ki na jedilniku ni bila prisotna vsaki dan. Tako so jih na mizo postregli le ob nedeljah in praznikih tudi zaradi dolgotrajne izdelave, ki temelji na več fazah izdelave. Idrijske žlikrofe se postreže kot predjed, prilogo k mesnim jedem ali kot samostojno jed z različnimi omakami. Po nekaterih podatkih naj bi se vsako leto proizvedlo in porabilo 50 ton žlikrofov. So tudi prva slovenska jed, ki je bila zaščitena na ravni Evropske unije kot zajamčena tradicionalna posebnost.

Idrijski žlikrofi is a dish that originate from the place Idrija. They are made from noodles dough with potato filling in the characteristic shape of a hat. They are prepared according to a traditional recipe that originates back to the 19th century. Idrijski žlikrofi are said to have the shape of Napoleon's hat. This is connected with Napoleon's invasions on Idrija at the beginning of the 19th century.

The recipe for žlikrofi came to Idrija from families from all over Europe, who came to Idrija to work in a mercury mine. It was a dish that was not on the menu every day. Thus, they were served on the table only on Sundays and holidays, also due to the long-term production, which is based on several stages of production. Idrijski žlikrofi can be served as an appetizer, as a side dish to meat dishes or as a stand-alone dish with various sauces. According to some data, 50 tonnes of donuts are produced and consumed each year. They are also the first Slovenian dish to be protected at the level of the European Union as a traditional product status.

BAKALICA

Bakalica ali po domače bakalca je priljubljena jed na Slovenskem. Na jugovzhodu predvsem pečena, na zahodu pa stavijo na koštrunovo obaro. Bakalica je jagnječji ajmoht oziroma obara. Njeno ime izvira z idrijskega konca, kjer so jed poimenovali po koštrunu, ki mu na idrijskem pravijo bak. Tako se pa ljubkovalno reče mlademu ovčjemu samcu. Na idrijskem jed postrežejo z žlikrofi.

Bakalica or home-made bakalca is a popular dish in Slovenia. In the south-east of Slovenia it is mostly baked and in the west people like to eat Kostrun stew. Bakalica is a lamb ajmoht or stew. Its name originates from the place Idrija, where dish was named after koštrun, which in Idrija people call it bak. This is how a young male sheep is affectionately called. In Idrija bakalica is served with žlikrofi.

FRTALJA

Frtalja je jed, ki je značilna za primorsko kuhinjo. To je slovenska narodna jed narejena iz jajc, ki izvira iz Furlanije, razširila pa se je po celotni Primorski. Jed je podobna omletam, palačinkam in šmornu, vendar je pri frtalji ta razlika, da je bolj debela, tudi več kot 3 centimetre. Jed se pripravlja z različnimi svežimi zelišči, šparglji, čebulo, koprivo, peteršiljem, regratovimi, bezgovimi ali akacijevimi cvetovi, lahko pa tudi s pršutom, ocvirki ali klobasami. Frtalja je lahko samostojna jed, lahko pa se jo postreže tudi kot priloga. V nekaterih krajih na Primorskem je bila koromačeva frtalja obvezna jed za 1. maj, saj so bili prepričani, da frtalja odganja modrase, ki pridejo na plan v mesecu majo, ko se aktivno parijo.

Pri frtalji morajo prevladovati zelišča, moka in jajca pa so le vezivo, ki zelišča držijo skupaj. Zelišča, ki so značilna za frtaljo, so koromač, melisa, madrjalca, rimski žajbelj, poganjki divjega hmelja, peteršilj, listi mlade čebule, čemaž, trpotec, kopriva …

Frtalja is a dish typical for Primorska region. It is a Slovenian national dish made from eggs. It originates from Friuli and has spread throughout the Primorska region. The dish is similar to omelets, pancakes and šmorn, but the difference is that it is thicker, even more than 3 centimeters. The dish is prepared with a variety of fresh herbs, asparagus, onions, nettles, parsley, dandelion, elderberry or acacia flowers, but can also be made with prosciutto, cracklings or sausages. Frtalja can be a individual dish but it can also be served as a side dish. In some places in the Primorska region fennel frtalja was a obligatory dish for 1 May, as they were convinced that frtalja dispel adder that come out in the month of May, when they are actively mating.

Herbs should predominate in frtalja. Flour and eggs are just a binder that holds the herbs together. Herbs that are typical for frtalja are fennel, lemon balm, madrljaca, Roman sage, growths of wild hops, parsley, young onion leaves, ramson, plantain, nettle …

 

VIRI:

http://www.cvicek.si/o-cvicku (april 2022)

https://www.uradni-list.si/glasilo-uradni-list-rs/vsebina?urlid=20003&stevilka=132 (april 2022)

https://www.bbc.com/storyworks/travel/seeing-green/gastronomy (april 2022)

https://www.slovenia.info/uploads/publikacije/taste_slovenia/taste-slovenia.pdf (april 2022)

https://okusno.je/kuhinje/slovenska/priljubljena-primorska-jed-ki-se-je-ponekod-pripravila-za-1-maja.html (maj 2022) 

https://zlikrof.si/zgodovina-idrijskega-zlikrofa/ (maj 2022)

https://slovenia.si/this-is-slovenia/idrijski-zlikrofi/ (maj 2022)

https://www.slovenskenovice.si/novice/slovenija/zlikrofi-imajo-obliko-napoleonovega-klobuka/ (maj 2022)

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