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alazaro
Envíos 10057 |
 Enviado - 21 mayo 2006 : 00:45:31
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Gastronomy and wines in Slovenia
Food
The geographic position of Slovenia, as we already reffered, allows an interesting cultural exchange with several countries. That exchange of influences is also noticeable in Slovenian gastronomy, very rich and varied. There are in Slovenia around 1200 (!) typical dishes made of different types of meat, fish, vegetables, fruits, cereals, etc. and vary from one region to another.
One of the Slovenian specialities is called "Struklji" (flour "rolls" with variable stuffing, which usually includes meat, vegetables and cheese) and has about seventy different ways of being made. Other famous typical Slovenian dishes are "Klobasa", "Zavitek", "Zganci" ou "Zlikrofi", for example. Mushroom dishes are also traditional, many even exclusive of Slovenia. Air-dried ham, sausages and cheese (specially Bohinj's) are also partof the Slovenian list of gastronomic specialities.
Potica, the main traditional cake in Slovenia. But the most important part of Slovenian cooking is confectionery: the quantity and quality of cakes, cookies, pies and tarts made in Slovenia is truly impressive, not to talk about the many different types of bread made in Slovenia. "Flacanti" are among the most traditional cookies, while "Prekmurska gibanica" is the name of a very famous cake. But the most famous of all is called "Potica": if there is a Slovenian national cake, it surely is this nut cake. Many other names could be said but we chose only one more: Kremsnite, the traditional cake from Bled, the only traditional Slovenian cake we tried and, to be honest... we just loved it! :o)
Wine
Archeological research has concluded that the winegrowing is known to the inhabitants of the present-day Slovenia for around 2400 years: Celtic and Illyrian tribes brought wine culture to the region even before the Romans got there; nowadays, Slovenian wine is among the best wines in the world.
Slopes in the winegrowing region of PodravjeWith three winegrowing regions, Primorska (southweast of the country), Posavje (east/southeast) and Podravje (northeast), Slovenia produces twenty white wines and twelve red wines. Among the red wines, there is one called "Modra Portugalka", which means "Blue Portuguese". Although at first glance it seems weird that a wine which doesn't even exist in Portugal has that name, some winegrowers from Austria (where around 80% of this wine is grown) think that "Blue Portuguese" is of Portuguese origin but disappeared from our country some 150, 200 years ago.
Known and appreciated all over the world, Slovenian wine had seven "vintage" years in the 20th century (1917, 1942, 1947, 1952, 1958, 1971, 1983) and is a great tourist attraction in Slovenia, with around twenty and cellars in many different cities.
Font / fuente: http://eslovenia.tapirus.net/ingtradicoes.html#Gastronomy |
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alazaro
Envíos 10057 |
Enviado - 04 diciembre 2006 : 22:50:31
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LES VINS DE SLOVENIE
Les vignobles du Karst
La région du Karst est située dans le sud-ouest de la Slovénie à la lisière de la frontière italienne. Cette région est connue par son relief particulier connu en géologie sous le nom de karstique (calcaire). C'est une région d'eaux souterraines et de surface qui ont sculpté le relief : plateaux accidentés, dépressions, grottes, galeries et canyons donnant au pays un aspect particulier. C'est aussi le pays du vent, le fameux Bora (ou Burja) froid et sec venant d'Europe centrale. Le pays du vent, le pays des grottes (plus de 7000) pays des chevaux, c'est aussi un pays de vignobles même si l'agriculture ne trouve pas toujours ici des terrains favorables.
En 1900, la vigne n'occupait que 1 % environ des terres agricoles. Déjà sous les Romains, on évoquait la production de vin de cette région. Après les ravages du phylloxéra, la viticulture du Karst, dès les années 1900 se spécialisa.
On replanta la vigne sur cette " Terra Rossa " (argile rouge), un cépage qui porte le même nom et donne une particularité au vin ; ajoutons-y ce cépage particulier qu'est le Refösk ou Teran connu en Italie sous le nom de Refesco et en Savoie sous le nom de Mondeuse.
Ce cépage produit un vin d'un rouge sombre, profond, presque noir, d'une forte acidité mais léger en alcool (9 à 11° maxi) dont le bouquet évoque les fruits rouges.
On connaît 2 variétés de Refösk : à pédoncule rouge et à pédoncule vert, le rouge ayant été privilégié pour de multiples raisons.
On utilise encore d'autres cépages qui donnent aussi d'excellents vins.
La superficie totale du vignoble atteint 560 hectares, la production de Teran atteint 5000 hectolitres, celle des vins blancs 3000 hectolitres. Au total, rosés compris, la production atteint 150 000 hectolitres par an.
Tous sont d'excellents vins qui accompagnent fort bien des spécialités culinaires Slovènes, notamment l'extraordinaire jambon de Karst.
(http://www.aci-multimedia.net/gastronomie/terroir/vins_slovenie.htm) |
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alazaro
Envíos 10057 |
Enviado - 07 septiembre 2007 : 22:46:28
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Saveurs de Slovénie
Balade gourmande
Les forêts et les bois de Slovénie sont le royaume des champignons. Ici, on y trouve
* la cèpe - Jesenski goban - Ici, les cèpes sont aussi appelées "jurcek", un diminutif de "Jurij" ou "George". C'est le bonheur du mycologue slovène
* la pleurotte - Navadna lisi"cka
* La russule - Modrikasta golobica
* La chanterelle
* le champignon de couche - Travni"ski kukmak
* l'amanite des Césars (oronge) - Kar"zelj
* et bien d'autres merveilles
La Slovénie, de par son histoire, est un mélange savamment dosé d'influences autrichiennes, tchèques et hongroises. La cuisine ancestrale est composée de plats sans viande, tels les "zganci z mlekom", sorte de gnocchis faits à base de blé noir servis avec du lait; des "struklji", pâte proche de celle utilisée pour le strudel, mais farcie au choix avec du fromage blanc, des légumes ou de la viande, roulée et cuite dans l'eau bouillante.
On retrouve aussi les abats, que ce soit la cervelle sautée dans la poêle, les riz de veau ou le foie servi en brochettes. La cuisine en général est rehaussée de crème aigre, de paprika, de marjolaine et de genièvre.
Les spécialités sont
* stajerski kostrun - mouton rôti avec de l'oignon cru et des condiments
* svinjsko meso in klobase u tunki - porc et saucisses en sauce
* kranjske kolbase - saucisse de Kranj
* koruzna potica na opeki - gâteau de farine de maïs cuit au four
Dans les vins blancs, on retrouve les demi-secs comme le Traminec, le Laski Rizling et le Rajnski Rizling (le sauvigon de Maribor) ; les blancs secs comme le Chardonnay, Tokaj et Rebula, le Beli Pinot de Ljutomer.
Les vins rouges sont surtout des Merlots et des Cabernets.
Il ne faut pas manquer de goûter à l'alcool local, le borovicka, fait à base de genièvre.
En Slovénie, il y a beaucoup de ruches et de nombreux desserts et boissons sont sucrés au miel. Il ne faut pas manquer de déguster les mali kruher - des pains d'épices que l'on vend en plein air sur les places et qui fait partie des jours de fêtes.
(http://www.saveursdumonde.net/ency_9/europe/slovenie.htm) |
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alazaro
Envíos 10057 |
Enviado - 04 febrero 2008 : 00:30:26
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InVINO: LA SLOVÉNIE
http://www.invino.ca/Slovenia.html
Recomanem la visita a aquest lloc web, especialitzat en els vins eslovens. Hi podem aprendre moltes coses.
Recomendamos la visita a este sitio web, especializado en los vinos eslovenos. Podemos aprender muchas cosas.
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alazaro
Envíos 10057 |
Enviado - 08 julio 2009 : 20:05:44
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Tasting Slovenian Cuisine Right at the Source
By HANNAH WALLACE
The New York Times
July 5, 2009
Leave the highway from Ljubljana and wend your way west through the lush, vineyard-dotted region of southwestern Slovenia known as the Karst, and eventually you will come upon the tiny village of Tomaj and the flower-fringed courtyard of the Skerlj family farm. Walk in, take one of the guest rooms in the converted stone stables and settle in for a few days of well-prepared traditional foods and local wines, the fruits of the fields and orchards outside your window.
The Karst, a limestone plateau bordering the Friuli region of Italy, is known for its gastronomic heritage, and visitors take away vivid memories of its food: Karst prsut (pronounced per-SHOOT), prosciutto that is air dried for 14 days in the sharp burja winds; chewy wheat bread smothered with fresh horseradish or zaseka (a spread of cold smoked ground bacon and lard); risotto with just-picked asparagus and nettles; homemade gnocchi with fried pancetta; fish caught off Slovenia’s short but idyllic Adriatic coastline.
One way to experience this cuisine — with fresh, seasonal ingredients — is at a kmetija, or tourist farm.
Agricultural tourism is not new in Slovenia, which is about the size of New Jersey and just east of Italy and south of Austria. As early as the 19th century, residents of Trieste would spend summer weekends on farms in the Karst.
Farm holidays became popular again after World War II, said Renata Kosi, Slovenia’s advisor for development of rural tourism, and have recently taken off, with the number of kmetije doubling to more than 600 in the past decade , as farmers looked to supplement their incomes. The average Slovenian farm is six hectares, less than 15 acres, Ms. Kosi said, and without some extra source of funds, “you can’t survive if you only have six hectares.”
The tourist farms offer activities like horseback riding and swimming (the Skerlj farm has an inviting swimming pool and lets guests use its bicycles), and guests who are of a mind to sample the country life in earnest can sometimes pitch in baling hay or picking cherries.
Typical rooms recall those in a Swiss hut: spare but immaculate, with lots of unfinished wood. Prices are a fraction of those at a tourist hotel.
But the outstanding attraction is the food.
At the Skerljes’ on a sunny afternoon last summer, the arriving visitor’s first sight was a view of a gently sloping field blanketed on one side by cherry, peach, plum and apricot trees and on the other by row upon orderly row of asparagus, spinach, lettuce and beans. A pretty young woman in jeans — the owners’ daughter, Irena Ozbic Skerlj — led the way into a renovated farmhouse, where she poured a glass of the house wine.
Awards were displayed above the bar: a first place for linden honey in a 2005 competition; another for the family’s 2006 teran, a young red wine made from the refosk grape.
At dinner that evening, Milojka Skerlj — farmer, cook, mother of Irena — described the origins of each dish.
“It’s been raining too much lately,” she said as she served a first course, heaping portions of wild cep mushroom lasagna. “Our grapes and other fruit are in danger, but the rain is very good for the mushrooms!”
Next came green salad topped with brown beans and sautéed eggplant, finished with olive oil and sea salt from nearby salt pans. Then it was roasted veal with herbs and sides of roasted red peppers, gnocchi and a narrow slice of zucchini-flower frittata (called frtalja) with fresh herbs. The vegetables had been picked that day, the meat recently slaughtered.
As a small group of guests, Britons and Americans, chatted over the meal, the door clattered open and a handsome man wearing mud-smeared overalls entered the dining room and sat at his own table — Milojka’s husband, Izidor. The life of a Slovenian farmer is not easy: Izidor gets up at 6 a.m. to feed the pigs, cows and rabbits, then goes out to prune the vines or plow the fields. Milojka prepares meals, preserves produce and works in the vegetable garden or the orchards.
Dessert was Milojka’s homemade honey ice cream. (At breakfast the next morning, the Austrian influence was in evidence as the family served another sweet, its struklji, a swirl cake made, in this case, with walnut paste, raisins and cottage cheese.)
After dinner, Milojka led her guests into the meat-curing cellar, built into the hillside by Izidor’s ancestors 300 years ago. Dozens of pig legs and shoulders hung from the sturdy arched ceiling, and a framed, hand-written family tree dating back to the 1600s was propped up against a wall. Milojka offered shots of her homemade schnapps, made of teran, vanilla, sugar and cherries.
“I think this is a woman’s drink,” she said, laughing.
Nevertheless, the men drained their glasses, too.
AN attraction of many of Slovenia’s tourist farms is their proximity to the country’s major tourist sites. The Skerlj farm, besides being just an hour’s drive from the capital, Ljubljana, and 15 minutes from Trieste, is within biking distance of the dramatic Skocjan Caves, a Unesco World Heritage Site; the Lipica stud farm, where Lipizzaner horses have been bred, give or take a few wars, since 1580; and the tasting rooms of some of Slovenia’s best winemakers.
Read the complete article (2 pages) in http://travel.nytimes.com/2009/07/05/travel/05explorer.html?ref=dining |
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Gastronomia: ESLOVÈNIA / ESLOVENIA / SLOVENIA
