Drniš Prosciutto

To be in Drniš and to try Drniš smoked ham is a must. Drniš is known for its famous Drniš prosciutto. What distinguishes is from other similar products is its special quality coming out of micro-climate conditions of Drniša area and northern wind „bura“.

Drniški-pršut-plakat

Pig breeding occurred in Drniš around 1500 BC. First reliable information of prosciutto production in this area was written in Statutes of Town of Šibenik in 14th century. A story tells that Drniš prosciutto was served on coronation banquet of Queen Elisabeth II in 1952. On the occasion of the Golden Jubilee of Elizabeth II and celebration marking the 50th anniversary of the accession of Queen to the throne, Drniš prosciutto was presented as a gift from delegation of Town of Drniš. The Mayor had received Her Majesty’s Letter of gratitude, and the letter is being kept in Drniš museum. Drniš prosciutto has become market brand in 1969, when it reached large production quantities. In 2012. Drniš prosciutto was certified by Croatian Ministry of Agriculture as a product of Protected Geographical Indication.

clanovi_velika

This culinary delicacy is made in a way that you firstly salt two back pork legs, then they are put in a press, and finally they are dried using smoke and local winds (bura and jugo). In the traditional production process it lasts up to 18 months before a smoked ham is ready to be tasted.Until the Croatian Independence War, the government firm “Mesopromet” was supplying the market with Drniš smoked hams. However, today this is being done by the association of Drniš smoked ham producers (Udruga proizvođača drniškog pršuta), as well as by small, private producers.Ever since, Drniš smoked ham has been unique.

prst2

It was so special and so valued that it was always kept for special occasions and big parties and celebrations. Just like today, people from Drniš area offered their guests with their top-quality and the best product, since this was the way to show their hospitality and say welcome to their guests. It is impossible to describe with words the richness in taste and smell that our Drniš smoked ham offers. The only thing one should do is to enjoy this culinary delicacy just like we do. And then, we are sure, you will be able to completely understand its true meaning!

Krk Prosciutto

In the island of Krk’s turbulent past, all foreigners coming to the island noticed its advantages and its wealth which they tried to use to the best of their advantage. Regarding the island’s wealth and its single parts, it is best told by the epithets the island is known by. The Romans called the city of Krk “the most brilliant city of Krk inhabitants” and Venetian commissioners called it the “happy and golden island”. Legend has it that lamb from the island of Krk was served during Nero’s famous banquets in Rome.

konoba-tri-maruni

Krk’s prosciutto, which is protected by a Geographical indication, can be found in numerous restaurants. It is mild and light, with its taste being reminiscent of butter.The traditional way of producing Krk’s prosciutto is mentioned at the beginning of the twentieth century, in local educational and economic newspaper “Pučki prijatelj”, and the old recipe for pork ham processing was also found in one of the notebooks with recipes that was preserved by monks .

Krcki-Prsut

The recipe was a family heirloom. Franciscans in a monastery on small island Košljun reported that the family Žužić from a small town Vrh, near the town of Krk have brought by one prosciutto every year when the pigs on the family farm didn’t get sick.

stari-toc-selce

Krk’s prosciutto producer in it’s all-praised product has created an interesting blend of two “prosciutto’s school”. While the Dalmatian prosciutto is generally treated with skin and smoked, and the Istrian is dried and processed without skin, Krk’s prosciutto is combination of these two different ways. What makes it special, unlike Dalmatians prosciutto isn’t smoked, but must be dried on bura, and the fact that, unlike Istrans, is cultivated in skin.

Istrian Prosciutto

In the tradition of the Istrian gastronomy the prosciutto (pršut) is the top and the measure for all the exquisiteness. It is cut by long, delicate and careful incisions, so a joke says – like playing a violin. Fete or cuts of prosciutto are first smaller, to become ever bigger, the colour turns ever redder, the smell is more and more intense. There is a usage in Istria: as much longer and bigger cut, and not too thin is a must.

GO02867923_0

Istrian prosciutto is highly regarded by gourmands worldwide due in large part to our strict adherence to a long tradition of respectful production – from the careful way pigs are raised, to the elaborate treatment of the meat, to its curing with a unique blend of spices that give the ham its distinctive fragrance. Since Istrian prosciutto is produced without nitrites, nitrates or smoke, it is considered one of the most healthful cured meats in all of the Mediterranean.

Methods for removing the skin, using the ”kasela” (wooden form), creating a rub with salt, pepper, laurel, rosemary and sometimes garlic, and drying the ham in the bura (cold, north-eastern wind) remain closely guarded secrets unique to each farmer. Normally dried for one year, slices of young Istrian ham are heated in olive oil and finished with a splash of malvasia. At Easter, part of the shoulder-joint or ‘’špaleta’’ is boiled while the other part is slowly roasted on a rotisserie. In Istrian tradition, one meal each day typically includes pork.

prsutistarski-06

When, for instance, somebody praises salted sardines, he would say: ‘’It’s like the prosciutto. If there is a delicious smoked bacon, it is praised in the following way: ‘’It Is better than the prosciutto. For a rosy cheeks girl one would say: ‘’She is red like a prosciutto. Although not good looking from the outside (peppery and moldy), it is perceived and recognized as an absolute beauty: the istrian use to compare it with a – violin. This regal status is deserved thanks to its taste, smell, color, to the right softness, likewise the freshness and, even though those elements are very refined, the real gourmets are always able to precisely recognize them. The quality and the substance are hidden in the sweetness, softness and the fragrance. The ham is a real status symbol of the istrian cuisine. In the past it was also used to pay the doctor, the lawyer, the veterinary, or in conclusion – for every eventuality. It was rarely eaten at everyday house meals, exception made for festivities, weddings and arrival of guests.

ISAP2007Tinjan-080

In the istrian inner land’s households, people used to farm just one pig at a time (not dozens like elsewhere, and in that areas the pigs were never brought to pasture), which reached unusual size and weight. The pig was supposed to feed the whole family with meat, and especially with the lard, all year long. Believe it or not, that pig had regularly cooked meals based on a mixture of various vegetables, together with chaff or meal flour and every kind of stuff found in the house. The pumpkin and the beet were planted exclusively for the pig, and various herbs were also collected in springtime. During the last months before the slaughtering, the pig was intensively fattened with maize, to further augment its weight. That is also the reason for the first recognizing mark of the istrian ham – it is enormously big. And for that reason, it is particularly succulent. The slaughtering of the pig was a day long ritual, a reason for family gathering and for festivity.

istra2

Special experts were able to shape the ham, then to salt it just a little bit, to drain it slightly off, and after few days to put in apposite wooden cases, where the hams were pressed by stone slabs (of proper weight, neither too light nor too heavy) so to let the excessive blood drain off, and the meat turn solid and compact.After one week, depending on the weather conditions, preferably with bura (north-east wind), cold and clear, the hams would be taken out the case.Then those would be properly smeared all over with a mixture of bay-salt and pepper, together with pieces of desiccated leaves of rosemary and laurel.

dsis2312848_0.JPG.crop_display
Special attention would be paid to the uniformity of compounds throughout the surface of the ham, and greater quantities would be thrust in most risky places, especially around the bone of the joint sticking out of the meat, where an undesirable guest could easily sneak in (a fly, for instance, to deposit its eggs, which maggots could cause the entire meat to go bad).

At that stage the hams are brought to the loft, with the windows wide open (despite the wintertime), to dry at the bura, which is a north eastern, dry and cold wind, typical for istrian winters and a blessing for the hams.The drying of the hams at the bura is one amongst the two most important prerequisite for a top product. If the weather should ‘’turn’’ to jugo, (sirocco or ostro) the second most frequent wind of our peninsula, warm and humid, coming from the south, that would be a real threat for the hams. In that case, the hams would be moved into the lišjera, a little hovel in the yard or an apposite room inside the house, where there’s normally a fireplace in the corner (in which previously were prepared meals for the pig). A little fire would be lighted, so the smoke protects and dries the hams. But, that must be in a mild form, so the hams won’t turn into – smoked ham. The istrian hams in any case shouldn’t smell of smoke. In case the weather changed again, the hams were hastily returned to the loft.

032_100_istra02

As the spring comes, likewise the first warm days, his majesty moves to the cellar. The cellar is normally a step or two lower than the yard, has a stone pavement, consequently without insulation, it faces to the north, has a small window or not at all, so it’s lightless.
The temperature maintains a constant, ideal freshness between 14 and 16 Celsius degrees. All the mentioned is crucial for the creation of the noble mold that shall allow a perfect maturing of the ham. The hams are hanged by wooden beams, and in the same cellar are kept the wine barrels.Here the hams get the decisive qualitative metamorphosis of taste and smell. Besides the bura, this is the most important, if not decisive condition for a delicacy called – istrian ham.

Furthermore, patience, attention, but also regular controls are needed. Every twenty days the host is going to pierce the ham with a short wooden stick, and carefully smell it. That ritual should be seen; the face of the host expresses all the emotions in discovering the quality of the product. The host shall immediately stuff that little hole with pepper. Unfortunately, the worst may happen, namely the worminess. To prevent that, some households have net wooden cages so the fly won’t reach the ham. If that adversity is detected in time, it is enough to remove the wormy part, so the pepper and the salt are once more smeared over the healthy meat. Now the problem is just aesthetical, so the ham couldn’t be sold. That better, it’ll be eaten by the inmates.

The right moment. When to cut or, in other words, to begin eating the ham? The later the better; by no means before august, consequently at the end of summer. The ham is cut a means of a special long thin cutting edge knife, designed exclusively for cutting the ham.
It is cut by long, delicate and careful incisions, so a joke says – like playing a violin. Fete or cuts of ham, are first smaller, to become ever bigger, the color turns ever redder, the smell is more and more intense. Sporadic white threads of fat are just signs of additional quality. There is a usage in Istria: as much longer and bigger cut, and not too thin is a must. It is hand eaten and has to literally melt in the mouth, right after two or three bites. Bigger exemplars of ham could be cut at the end of the year, for Christmas of New Year’s eve and, if properly kept, also the next summer.

Croatian prosciutto story

If you visit any Croatian coastal home, you will most probably e welcomed by a plate of cheese and pršut – favourite Croatian delicacy, home-cured ham served in thin, melt-in-the-mouth slices. Pršut is mainly produced in inland Istria and Dalmatia, where it’s common for families to own a handful of pigs.

The unlucky porkers are slaughtered in late autumn, and the hind legs from which pršut is made are laboriously washed, salted and flattened under rocks. They are then hung outside the house to be dried out by the bura, a cold, dry wind that sweeps down to the coast from inland Croatia. After that, the ham is hung indoors to mature, ready to be eaten the following summer.

Croatia73

Pršut from Dalmatia is usually smoked at some stage during the maturing period, while that from Istria is left as it is, producing a significant difference in flavour between the two regions’ produce. As you might suggest, the rivalry of Istrian and Dalmatian pršut has been going on for quite some time now. Dalmatian and Istrian regions are both costal areas of Croatia each with slightly different climate conditions that are crucial in pršut production.

Famous Croatian cold north wind called “bura” is a key element in making the best tasting pršut every year. It is a wind that helps properly dry and preserve all of the juicy goodness of pršut.Although “bura” can sometimes stir up the seas enabling ships to leave the harbor and make local resident’s hands to dry everyone agrees with the divine purpose of the wind in pršut processing.

1706b33fef7712ba31cca5e36abb2536_XL

When it comes to serving of pršut the most important part is cutting.It must be cut by hand and served chilled. In most cases it is a delightful appetizer combined with hard cheese, drizzled with olive oil and garnished with black olives, capers and tomatoes. It can be folded or rolled on a plate depending on personal preference but no matter the shape, pršut doesn’t stay on the table for too long. It is served almost on all special occasions like anniversaries and birthdays and of course on holydays like Christmas where it is an absolute ruler of the menu if you don’t count cakes. Some chefs love to explore the diversity of pršut and make edgy combinations for the bravest. Pršut has been paired with figs, asparagus, honey and even scampi. Yes, the last one is not false, we promise.

All of these combinations re-invent the role pršut plays in Croatian gastronomy and make pršut what it is – an original authentic Croatian product. Perhaps the best way to enjoy it is to visit “konoba”, indigenous restaurants along the coast. This jummy food served in such a domestic environment accompanied with klapa singing gives a life-long impression.

Honey days in Pazin

Pazin, 26.-27. February

11th international exhibition and conference
The case with the choice of beekeeper that is honeymaker is the same as with a café and your favourite coffee brand. You choose once and never change. In her time, Empress Maria Theresa proclaimed beekeeping a protected craft. “…In order to popularize beekeeping among our people, it is exempt from any tax or toll for all times…”, stands in the Patent on beekeeping from 1775.

MMI2887311

Locust tree honey – the best cure for stress; meadow honey – it is difficult to count up all its benefits, but it will do wonders for elderly people and give them new strength; chestnut honey with its bitterness defies the saying ‘sweet as honey’ but is a great remedy for digestive difficulties and other disorders… Honey is healthy! This is a statement no one will even dare to deny. How healthy it really is, that is something we are yet to find out. But with great certainty and with no reason to prove it we can say for sure that honey has a wonderful taste, it is a special sweetener and is equally good today as it was when man reached for it into the beehive for the very first time (how did he even get this idea?). Istrian honey is of outstanding quality, but there isn’t much of it, just as much as there is vegetation. In order to harvest as much honey as possible, beekeepers carry their hives to places even a few hundred kilometres away. This is one of the integral parts of beekeeping.

MMI2416219

In Istria it all begins in April when beekeepers harvest fruit honey and dandelion honey which is extracted until May. Then the hives and beekeepers, like real nomads, move in search of locust trees that yield high quality and delicious honey. At the same time bees are diligently collecting sage nectar. The next activity takes place in June when hives are transferred to areas rich in chestnut trees, which has become a very uncertain and modest source of honey. At this period there is no activity of bees in Istria, so the search for flower blossoms for the nectar takes beekeepers to areas of Gorski kotar, Kordun and Lika. This best speaks of the beekeepers’ nomadic way of life and their readiness to cover several hundred kilometres every seven days to reach the faraway hives just for a few kilograms of sweet honey. In mid-September the bees return home. Then they mostly sip the nectar from heather and other plants blossoming at that time. For those who don’t know much about honey making and its terminology, honey extraction is the process of removing honey from the honeycomb. So, after the last honey extraction in the year, beekeepers prepare their bees for the winter, leaving enough honey for them to survive – about fifteen kilograms in each hive.

Info:
Udruga pčelara Lipa
GSM. +385 099 8016787
info@lipa-pazin.hr

Historical and Religious Significance of Honey

Honey use and production has a long and varied history.In many cultures, honey has associations that go beyond its use as a food. Honey is frequently used as a talisman and symbol of sweetness.

Honey collection is an ancient activity. Humans apparently began hunting for honey at least 8,000 years ago, as evidenced by a cave painting in Valencia, Spain. The painting is a Mesolithic rock painting, showing two honey-hunters collecting honey and honeycomb from a wild bee nest. The figures are depicted carrying baskets or gourds, and using a ladder or series of ropes to reach the wild nest. The greater honeyguide bird guides humans to wild bee hives and this behavior may have evolved with early hominids.

ao_06_2012_pict_032

So far, the oldest remains of honey have been found in the country of Georgia. Archaeologists have found honey remains on the inner surface of clay vessels unearthed in an ancient tomb, dating back some 4,700–5,500 years.In ancient Georgia, honey was packed for people’s journeys into the afterlife, and more than one type, too – along for the trip were linden, berry, and a meadow-flower variety.

In ancient Egypt, honey was used to sweeten cakes and biscuits, and was used in many other dishes. Ancient Egyptian and Middle Eastern peoples also used honey for embalming the dead, honey which is apparently still eatable.The fertility god of Egypt, Min, was offered honey. In ancient Greece, honey was produced from the Archaic to the Hellenistic period. In 594 BC, beekeeping around Athens was so widespread that Solon passed a law about it: “He who sets up hives of bees must put them 300 feet (91 metres) away from those already installed by another”.Greek archaeological excavations of pottery located ancient hives.According to Columella, Greek beekeepers of the Hellenistic period did not hesitate to move their hives over rather long distances in order to maximise production, taking advantage of the different vegetative cycles in different regions. In the absence of sugar, honey was an integral sweetening ingredient in Greek and Roman cuisine. During Roman times, honey was part of many recipes and it is mentioned in the work of many authors, such as Virgil, Pliny, Cicero and others.

honey_pabasa_egypt

The spiritual and therapeutic use of honey in ancient India is documented in both the Vedas and the Ayurveda texts, which were both composed at least 4,000 years ago. The art of beekeeping in ancient China has existed since time immemorial and appears to be untraceable to its origin. In the book Golden Rules of Business Success written by Fan Li (or Tao Zhu Gong) during the Spring and Autumn Period, some parts mention the art of beekeeping and the importance of the quality of the wooden box for beekeeping that can affect the quality of its honey. Honey was also cultivated in ancient Mesoamerica. The Maya used honey from the stingless bee for culinary purposes, and continue to do so today. The Maya also regard the bee as sacred (see Mayan stingless bees of Central America). Some cultures believed honey had many practical health uses. It was used as an ointment for rashes and burns, and to help soothe sore throats when no other practices were available.

In ancient Greek religion, the food of Zeus and the twelve Gods of Olympus was honey in the form of nectar and ambrosia. In Hinduism, honey (Madhu) is one of the five elixirs of immortality (Panchamrita). In temples, honey is poured over the deities in a ritual called Madhu abhisheka. The Vedas and other ancient literature mention the use of honey as a great medicinal and health food.

In Jewish tradition, honey is a symbol for the new year, Rosh Hashanah. At the traditional meal for that holiday, apple slices are dipped in honey and eaten to bring a sweet new year. Some Rosh Hashanah greetings show honey and an apple, symbolizing the feast. In some congregations, small straws of honey are given out to usher in the new year. The Hebrew Bible contains many references to honey. In the Book of Judges, Samson found a swarm of bees and honey in the carcass of a lion (14:8). In Old Testament law, offerings were made in the temple to God. The Book of Leviticus says that “Every grain offering you bring to the Lord must be made without yeast, for you are not to burn any yeast or honey in a food offering presented to the Lord” (2:11). In the Books of Samuel Jonathan is forced into a confrontation with his father King Saul after eating honey in violation of a rash oath Saul made (14:24–47).

07-sweeter

Proverbs 16:24 in the JPS Tanakh 1917 version says “Pleasant words are as a honeycomb, Sweet to the soul, and health to the bones.” Book of Exodus famously describes the Promised Land as a “land flowing with milk and honey” (33:3). However, most Biblical commentators write that the original Hebrew in the Bible (דבש devash) refers to the sweet syrup produced from the juice of dates (silan). In 2005 an apiary dating from the 10th century B.C. was found in Tel Rehov, Israel that contained 100 hives and is estimated to produce half a ton of honey annually. Pure honey is considered kosher even though it is produced by a flying insect, a nonkosher creature; other products of nonkosher animals are not kosher.

598px-Buddha_with_monkey

In Buddhism, honey plays an important role in the festival of Madhu Purnima, celebrated in India and Bangladesh. The day commemorates Buddha’s making peace among his disciples by retreating into the wilderness. The legend has it that while he was there, a monkey brought him honey to eat. On Madhu Purnima, Buddhists remember this act by giving honey to monks. The monkey’s gift is frequently depicted in Buddhist art. In the Christian New Testament, Matthew 3:4, John the Baptist is said to have lived for a long period of time in the wilderness on a diet consisting of locusts and wild honey. In Islam, there is an entire chapter (Surah) in the Qur’an called an-Nahl (the Bee). According to his teachings (hadith), Muhammad strongly recommended honey for healing purposes.

the-bee-and-its-skill

The Qur’an promotes honey as a nutritious and healthy food. Below is the English translation of those specific verses:
And thy Lord taught the Bee to build its cells in hills, on trees, and in (men’s) habitations; Then to eat of all the produce (of the earth), and find with skill the spacious paths of its Lord: there issues from within their bodies a drink of varying colours, wherein is healing for men: verily in this is a Sign for those who give thought [Al-Quran 16:68–69].

Traditional use of honey in Istrian cuisine

In Istria, the food has always been approached to with great respect, almost ritually. The food was prepared with a lot of imagination, effort and love. Meals were, especially in the inner part of Istrian peninsula, was simple, without going overboard with accessories and spices. While the coastal part was famous for preparing fish and seafood, in villages in central Istria minestrone, polenta, gnocchi, beans and sauerkraut was cooked. Although the Istrian housewives always more appreciated traditional continental cuisine, in comparison they have used a lot more olive oil, vinegar and wild plants.

med-6

However, honey was required ingredient of Istrian cuisine in the old days. As elsewhere in the world in ancient times honey was of great importance, and mead favorite drink. But with the advent of sugar, honey lost its role as a superior spice and flavor enhancer. Due to the very limited grazing in Istria, honey was not abundant, with the exception of medica drink, whose ingredients and the preparation does not differ significantly from their continental versions (gvirc).

sre

Many people don’t know that traditional Istrian wine soup was made in the past with honey! The most important benefits of honey in this recipe is that replaces sugar, bind ingredients and enhances flavour. Honey is sweeter than sugar, so you have to use a smaller dose (tablespoon of honey changes tablespoon and a half of sugar). As usual in classic culinary Istrian soup recommend is acacia honey, because it is the easiest, with at least pollen grains, and does not dominate other flavours. Besides its lovely, sweet taste it fantastic blends with pronounced acidity and astringency of Teran wine or bitterness of olive oil, and together give a harmonious, almost velvety feeling.

Istrian soup is a perfect combination of the two most famous and most renowned Istrian gems in the new old attire (as the wine and olive oil joined honey, as the third jewel in the crown of this unique product).

Medica – honey drink from Croatia

Medenica, medica, or medena rakija – mead, or honey liqueur is by definition an alcoholic beverage whose the base is brandy (usually grape brandy) which adds a certain amount of honey from different plant origin. Some is from ignorance called “mead” which is wrong, because the mead is wine with the addition of honey. Cold technology mixing between retains its natural properties. Depending on the type, quality and quantity of honey at the base of the pelvis colour varies from light yellow (acacia) to dark brown (chestnut). If the brandy-based fruit (plums, apples, apricots …) or medicinal plants, are used it will influence its taste, which depends also on other additives (propolis, lemon peel, coriander).

domaca-medovaca1

Medica is a traditional drink in Istria, but is known elsewhere in the world since the time of ancient Rome. In moderate use, it has antibiotic and antiviral effect, improves circulation and digestion, awakens the appetite, and is an excellent aperitif and digestif. Serve warm or moderately cold (near freezing point or in a chilled glass). It should be kept in a room where there are no other sources of foreign odours, the best in glass bottles. The longer it stays, the better. Unlike other alcoholic beverages, medica gives vigour, joy and calm without stunning, weakness and unhealthy excitement. After the medica does not ends with headache, nausea, nor suppresses the happiness,  it is not addictive and leaves a clean conscience. For all these qualities it is a favorite among the Croatian people, so many hosts will offer their guests a welcome with medica, and it is almost inevitable souvenir of tourists who visit Istria.

700-umesto-1-400-dinara-za-rakiju-medovacu-ili-medovacu-sa-sumskim-vocem-medovaca-autenticna-prava-da-ne-boli-glava-145-4

Common to all recipes is that the alcohol content in medica is between 16 and 25% (less than 30% and up), and 1 liter of brandy, for getting the right flavour and colourm  should be accompanied with 1 to 1.5 kg of honey.

Licitar and Medenjak – cultural edible heritage from Northern Croatia

LICITAR

05ef324e03a85cdfec9baf94994387e7_header

The tradition of making gingerbread began back in the Middle Ages, in the 16th and 17th centuries when cakes where made in richly ornamented wooden moulds in numerous European monasteries. In the eastern Alpine regions, this manner of making cakes soon evolved into a craft, which gradually expanded into other regions of central Europe, when it also arrived in Pannonian Croatia.

nada_15kalupzamaslacmuzizl

Here the masters of the mead making craft make products of honey dough (gingerbread, honey cakes), wax (candles, wax votive gifts) and prepare drinks such as ‘gvirc’ and mead. Since the very beginning of these crafts, these products have been sold at fairs and church feasts, and thanks to the gingerbread cookies, the stands selling mead and gingerbread products have always had a picturesque and special ambient. Today the number of mead products is particularly rich in Marija Bistrica, Croatia’s largest sanctuary to the Virgin Mary. Nicely packaged licitars are suitable for gift giving and for sending to the furthest parts of the world, and are now available in Zagreb shops selling gifts, souvenirs and handicrafts.

licitari

The gingerbread moulds are the most precious utensils of the gingerbread maker. They are handmade of copper, and with their unique shape, they give the sweet dough the soul which have made the licitar cookies so recognizable. Therefore, their owners have jealously kept them in the family, passing them down from generation to generation.
How to make licitar? Licitar is a sweet cake. It is made of dough which was once sweetened with honey, though now sugar is used as a much less expensive ingredient. However, your heart will taste its sweetness before your taste buds will. Therefore, with the ingredients before you and the gingerbread mould, and with a good eye and skilled hands, a pinch of the sunny hills and plains of Zagreb County and a few grains of the mystical ambient of the family heart need to be worked into the dough.

The following ingredients are required to make licitar:

For the dough: For the glaze: For the decoration:

1 kg sugar
600 ml water
30 g gingerbread yeast (ammonium bicarbonate)
2 kg all-purpose flour
1 kg gelatine
3 L water
edible colouring
gelatine
sugar syrup
potato flour
edible colour

Recipe

Mix together dough ingredients, and let stand about eight hours. Knead the dough again and roll out on table with rolling pin. Cut the gingerbread with the gingerbread moulds and place on greased and floured baking pan. Preheat oven to 300ºC and bake gingerbread several minutes. After baking, remove excess flour from the gingerbread and leave to dry for several days. Soak gelatine in water, mix well and cook in double-boiler until thick. Add colour. Dip the smaller licitar shapes into the glaze, remove them and hang them to dry (at least one day). Add glaze to larger licitar shapes using a pastry brush. To decorate the licitar, combine the ingredients and fill a pastry bag and add the desired nozzle. When the decorations are dry, the licitar is finished.

MEDENJAK

medenjaci_60494017

Medenjak is a traditional Christmas cookie, made of flour, honey, cinnamon, fat and eggs. The dough is formed into balls which are then baked. Over it  squashed nuts (walnuts, almonds, hazelnuts) or sugar can be spread. This is the simplest description of gingerbread.

Medenjaci-sa-i-bez-punjenja-1-575x262

Honey and cinnamon are healthy and interesting food that is used in making gingerbread. In addition to help with many diseases, it is interesting to mention they help in weight loss. Every morning, half an hour before breakfast on an empty stomach, and at night before going to bed, if you eat regularly a spoonful of honey with a little cinnamon, it reduces the weight. Also drinking of this mixture does not allow the fat to accumulate in the body even though the person has a high calorie diet.

fedfaae8c4fc15bff1cd7bde6950680b

Christmas without gingerbread is like Christmas without snow. Therefore, we suggest a simple and quick recipe.
300 g of honey
2 tablespoons cinnamon
250 g margarine
550g wholemeal flour
1 egg
1 baking powder
50 g almonds
Preparation:
Warm the honey, cinnamon and margarine with 1 tablespoon of water. Stir until all ingredients are melted and until a uniform mixture (do not boil, just melt!). Allow the mixture to cool to room temperature. Stir in the cooled mixture over the egg, flour and baking powder. Knead briefly and wrap the dough in plastic wrap and place in refrigerator 30 minutes. On a lightly floured surface dough to a thickness 4:00 to 5:00 millimeters and cut out biscuits using molds. Put them on a plate lined with baking paper and bake for 5-6 minutes at 200 ° C.

Choco&Wine Fest

Brtonigla, 20.2.2016.

Passionate chocolate lovers always on the quest for more in the sweet world of chocolate tastes and flavours are invited to the fourth Choco & Wine fest in Brtonigla, revealing the new trends of pairing chocolate with wine to its visitors.

Choco2v

The festival will be held on Saturday, 20st February 2016, from noon until 7 pm within the premises of the future Museum of Wine and Rural Production as well as in the area around the building.

Choco1v

On that day, you will be able to enjoy a menu that will, in a special way, blend chocolate and wine with the traditional products from Brtonigla, such as cheese, honey, olive oil and the special bread from 4 soils.

Choco3v

The Brtonigla Adventure Trekk, a sports program organized by the Trickeri Association from Pazin, attracting over 250 participants from Croatia, Italy and Slovenia every year, will be held in the framework of the festival.

Trekk02v
Contact Brtonigla Tourist Board Phone: +385 52 774 307