Tuesday 22 October 2013

Legenda fest - an Ethnohistorical event in Vrsno

At the end of August we took part in an annual event in the village of Vrsno pri Kobaridu, Slovenia. Legenda fest took place only for the second time in a row, but with the enthusiasm the whole little village put into the event, there was much to admire.



As it is obvious from the post's title the festival focuses on ethnology and history of the region. Since the local area is still pretty much rural, most of the old crafts and traditions are still alive in one form or another. To make sure those are not forgotten and to revive a few others, the local tourist association has set up this great event.


As a birthplace of a famous Slovenian poet Simon Gregorčič, Vrsno has always been a place of culture. Locals have always had a special affection for patriotic, cultural, poetic and similar ideas.



This was also reflected through their devotion to this event and their focus on well-being of every visitor. We really felt welcome.



It seemed like everyone of the 125 villagers (source: SI-STAT) living there today participated in the event. There was a different workshop set up on every corner. Some focused on traditional local cuisine, others on old local crafts and there were even a few workshops suitable for children.



For a visitor coming from an urban area this was a great opportunity to get a taste of a countryside vibe of the times long gone. Everyone participating in the event was dressed up in typical authentic costumes and used authentic, mostly home made tools from the past.



A visitor could witness how cheese and other local dishes were prepared in the time before electricity was introduced to the area. There was an opportunity to taste most of those things on the spot. On the above photo is an example of such a simple dish - roasted potatoes with cottage cheese.
Everything could be washed down with a generous sample of local schnapps at a small improvised distillery set up near the central village square.



One particular yard in front of a random house was almost impossible to pass without making at least a short stop. Smell of freshly roasted coffee was inviting visitors to take a closer look. You guessed it - it was a demonstration of coffee preparation - the good old-fashioned way. Roasting, grinding and cooking were all done using actual equipment used in the time of our great-grandparents. It tasted at least as good as it smelled.



A special kind of an attraction was a demonstration of hay delivery to the village with the use of a steel cable. Since a large proportion of hay is dried higher on the mountain slopes, this was an ingenious idea for transporting large quantities of it directly to the village where it was stored and fed to cattle during long white winters.



There were also other interesting things on display - like for instance sheep shearing. Also the complete process of wool production was demonstrated.



The afternoon was over all too fast. The event was still in full swing when we unfortunately had to hit the road. Hopefully we shall return on another occasion and sample some more of the genuine local hospitality.


If you find yourself in the Posočje area at the end of August I can easily recommend a visit of this event. A genuine experience is guaranteed!


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Wednesday 16 October 2013

Kozjak waterfall

Kozjak waterfall is just one of Slovenia's many waterfalls. It is located in the western part of the country, near the town of Kobarid.



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Friday 11 October 2013

A taste of Tolminc cheese

During our last visit to river Soča valley in Slovenia we also climbed to the top of mount Krn (you can read more about that in our previous post). We started our hike at Planina Kuhinja near villages Krn and Vrsno pri Kobaridu, where we had a chance to taste some of their excellent milk products (Tolminc cheese, fresh cottage cheese and whey).



Everything we tasted was delicious but Tolminc cheese was the definite winner in my opinion. This top quality cheese is made from raw cow’s milk according to local traditional methods. It is also registered as Protected Designation of Origin. It tastes sweet and spicy.


Production procedure of this cheese is strictly regulated and should result in a final product with a specific set of characteristics.



To be sold under the name of Tolminc cheese (Sir Tolminc ZOP), cheese wheels have to weigh between 3.5 and 5 kilos, have a diameter between 23 and 27 centimetres and should be 8 to 9 centimetres high. Inside should be lentil or pea size eyes - that is what those holes are called. Cheese has to be produced out of fresh milk, that was milked from a local breed of brown coloured cows. Cows need to be fed grass and hay from the local area. During production milk also has to be heated to exact temperatures.



Cheese made at Planina Kuhinja has been awarded various prizes for excellency for many years in a row. With such reputation and relatively small production, they do not have any problems selling everything they produce. In fact, their cheese is so popular, they are barely able to age it beyond the 2 months.



Since I had a chance to try their cheese of different ages I have to say I liked the 6 months old the best. It does tend to get spicier and harder with every month it ages, but that is just what I like.



It is worth noting that when grazing season is over, cheese supply also runs out pretty quickly. Every year they drive down cattle from mountain pastures in autumn when temperatures drop and those shepherd's huts stay deserted through winter months.



So if you are thinking about stopping by and have a taste of their products, you should do it during summer or autumn months.



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