It is also nice to try Slovenian wines in Sri Lanka. At the Mount Lavinia Hotel you can find Slovenian wines on a wine list, which we consider to be a great success as well as to find among the ingredients of this hotel also products #butulselection, such as our extra virgin olive oil.
Category: Blog (page 1 of 4)
BrunchForBunch je urbani brat Domačije Butul, ki deluje kot platforma za povezovanja kulinarike, umetnosti in dobrega počutja. Zaradi prepričanja, da si vsak posameznik zasluži tudi nekaj morskega zraka na leto v za dobro počutje, bomo letošnjo spomladansko, poletno in zgodnje-jesensko sezono začinili s ponudbo “Brunch for Bunch na Domačiji Butul”.
Projekt je nastal v ljubljanski rezidenci Domačije Butul novembra 2018 in bo dobršen del spomladanske, poletne in zgodnje jesenske sezone 2019 zasidran v vasici Manžan pri Kopru. Sprostitveno-delavni dnevi na domačiji bodo vključevali kulinarične delavnice napredne sredozemske kuhinje, prenočišča v naravi, savna terapije, razvajanja v masažni kadi, prenočišča z lokalnim in sezonskim zajtrkom, možnost prenočišča v velikih luksuznih šotorih, večerje pripravljene po Slow Food principih, delavnice nabiranja divjih rastlin, obiranje oljk, aktvino pomoč na kmetiji, vodeni turistični ogled podeželskih skritih biserov v naravi in na vasi, lov na tartufe.
15.00-19.00 Prihod na Domačijo
20.00 4-hodna večerja pripravljena iz lokalnih in sezonskih sestavin iz Domačije Butul
9:00-11:00 Sveža čistilna malica z naravnimi produkti Butul Selection pod krošnjami oljk Domačije Butul z ogledom zeliščnega vrta in enega od sezonskih opravil (delo v čebelnjaku, obiranje oljk, obrezovanje drevja, košnja, urejanje vrta, čiščenje zelišč, obiranje grozdja, stekleničenje, konzerviranje produktov Butul selection)
12:00 Delavnica “Kako, zakaj in kje so nekoč morsko hrano konzervirali ter kako lahko s tem pripomoremo k zmanjšanju količine odpadne hrane?” s praktičnim prikazom konzerviranja ter apliciranja na domačo uporabo ter popoldanska topla malica “Marenda kot na njivi”, ko bomo jedli in pili kot kmetje na istrskih njivah nekoč, z razlago ter moderno interpretacijo malic na njivi.
16:00 Ogled vinske kleti ter degustacija naravnih vin, kjer so uporabljeni naravni postopki vinifikacije ter zorenja vina. Delavnica s slepo degustacijo maceriranih istrskih vin.
19:00 #BrunchForBunchGreNaMorje pet hodni jedilnik “Je, kar Je – Jé, kar Je – Je, kar Jé”, kjer bomo v praksi preizkusili pripravo in postrežbo jedi iz nekonvencionalnih kosov mesa, odvečne zelenjave, tradicionalno konzervirane ter trajnostno pripravljene hrane.
21:00 Prenočišče na Domačiji Butul v sobah, apartmajih, v večposteljnih sobah, luksuznem šotoru ali v šotorih šotorišča na posesti Domačije Butul.
8:00 “Istrski BrunchForBunch za zajtrk” z lokalnimi in sezonskimi produkti na terasi Domačije Butul
9:30 Lov na tartufe ter akcija “en tartuf za kilogram smeti”, kjer bomo ob lovu na tartufe tudi pobirali smeti nevestnih obiskovalcev gozda.
11:00 BrunchForBunch piknik z odprtim ognjem in delavnico priprave jedi za peko na odprtem ognju
13:00+ Sprostitev v masažni kadi, uporaba savne, plavanje v morju na skritih kotičkih slovenske obale, možnost organiziranja nadaljne poti po Sloveniji.
V PAKET JE VKLJUČENO
2 krat nočitev s polpenzionom za 4 osebe,
delavnica napredne sredozemske kuhinje,
Namestitev v dvoposteljni sobi z balkonom,
lokalni in sezonski zajtrk,
4-hodni večerji pripravljeni po Slow Food principih,
Delavnica (nabiranja divjih rastlin, oljk, tartufov),
Spoznavanje z delom na domačiji in aktivna pomoč,
Vodeni turistični ogled podeželja in narave Istre,
Brezplačno: ležalniki, brisače, masažna kad, savna, parkirišče, WIFI,
Doplačilo: pralnica perila, fotokopiranje.
Rezervacije so mogoče na elektronskem naslovu firstname.lastname@example.org.
V sporočilu prosimo navedite:
- Ime priimek
- Mobilna številka
- Število paketov oziroma oseb
- Željen datum obiska
Rezervacijo vam potrdimo v najkrajšem možnem času.
An active culinary experience on the Istrian farm stay Butul
BrunchForBunch is the urban brother of Farmstay Butul, which acts as a platform for connecting culinary, artistic and well-being experiences. Due to the belief that every individual deserves some sea air per year in order to feel well, we will season this spring, summer and early autumn season with the Brunch for Bunch offer at the Farmstay Butul.
The project originated in the Ljubljana residence of the Farmstay Butul in November 2018 and will be anchored in the village of Manžan near Koper in the spring, summer and early autumn of 2019. Relaxation-working days at the farmhouse will include culinary workshops of advanced Mediterranean cuisine, accommodation in nature, wellness retreat in sauna and jacuzzi, accommodation with local and seasonal breakfast, possibility of lodging in large luxury tents, dinners prepared according to Slow Food principles, workshops for gathering wild plants, picking olives, helping on the farm with daily tasks, guided tour of the countryside hidden pearls in nature and in the village, hunting for truffles.
15.00-19.00 Arrival to Farmstay Butul
20.00 4-course dinner prepared from local and seasonal ingredients grown at Farmstay Butul
9: 00-11:00 Fresh cleansing snack with natural products from Butul Selection, under the olive trees with a visit to the herbal garden. Presenting and demonstrating and one of the seasonal tasks (work in the apiary, harvesting of olives, pruning trees, mowing, gardening, cleaning herbs, picking grapes, bottling, preserving Butul selection products). Later you will actively assist at one of the seasonal tasks.
12:00 Workshop “How, why and where was the seafood once conserved and how can we contribute to reducing the amount of waste food?” With a practical demonstration of preservation and application to home use. Afternoon hot meal “Marenda kot na njivi”, when we Eat and drink as farmers in Istrian fields once, with an explanation and a modern interpretation of raspberries in the field.
16:00 Visiting in the wine cellar and tasting of natural wines, where the natural processes of vinification and ripening of wine are used an explained. Workshop with a blind tasting of macerated Istrian wines.
19:00 It’s time for #BrunchForBunch five-course tasting menu called “It is, what it is”, where we will prepare and serve dishes from unconventional pieces of meat, vegetable “leftovers”, traditionally preserved and sustainably prepared food.
21:00 Accommodation at the Farmstay Butul in private rooms, apartments, multi-bed rooms, luxury tents or tent camps on the property of the Farmstay Butul.
8:00 “Istrian BrunchForBunch breakfast” with local and seasonal products on the terrace of the Farmstay Butul
9:30 Hunting on truffle and competition “one truffle for a kilogram of garbage”, where we will collect garbage from the forest by hunting truffles.
11:00 BrunchForBunch open-fire picnic and an open-fire baking dishes workshop
13:00+ Relaxation massage in the jacuzzi, use of the sauna and swimming in the sea on hidden corners of the Slovenian coast.
PACKAGE IS INCLUDING
2 overnight stays with half board for 4 people,
workshop of advanced Mediterranean cuisine,
accommodation in a double room with a balcony,
local and seasonal breakfast,
4-course dinners prepared according to Slow Food principles,
workshop (gathering wild plants, olives, truffles),
getting to know about work on a farm stay and active help,
guided tour of the countryside and the nature of Istria,
free of charge: deckchairs, towels, jacuzzi, sauna, parking, WIFI,
extra cost: laundry, photocopying.
Reservations can be made by e-mail email@example.com.
Please include in the message:
– First Name Last Name
– Mobile number
– Number of packages or persons
– Desired date of visit
We will confirm your reservation in the shortest possible time.
Brunch for bunch is a new gastronomical project in Slovenia and one of the first in the world. We support and cooperate.
“Brunch for Bunch is a project, which started as a platform of creativity with the focus on food and wine pairing with music and other art. We started in a private apartment in Ljubljana, where we built up a real, reservation only restaurant, with a single table, a small but bold selection of natural wines (SLO, AU, ITALY, …), with our local products from Farm stay Butul (marmalades, cheese, pickles, meat, fish, …), locally roasted fair trade coffee (Buna), local DJs (Phi, Synaptic, Kvalitat,…), other local artists and of course a trained chef (Črt Butul).”
I like to describe Slovenia when I roam abroad as a country where we produce excellent wines. Wines that fall among the best in the world, certainly with an exceptional, perhaps the largest spectrum of colours. By mentioning that we have at least five colours of wine, they are surprised. When they hear it, they smile on, but when they look at them in a glasses and then enjoy, they’re fascinated. Red, white and rose know everyone when I mention orange or amber and then the black colour of Refosco, they are surprised. On the mention of the sixth colour, the natural colour of the grey Pinot noir is added, also. I wrote my opinion.………
This year’s Terra madre day dedicated for members of the Slow Food convivium Primorska with the theme “Maceration of white wines”. Maceration is a tradition. Blind tasting of good white macerated wines was interesting, instructive, talkative, fun and full of new ideas.
One of the proposals is also the registration of the “Maceration of white wines in Primorska” in the UNESCO Representative List of Intangible Cultural Heritage of Humanity. //www.nesnovnadediscina.si/
The maceration of white wines in Istria and Karst, as well as extensively throughout the Primorska region, where vines grow, is a tradition that extends centuries ago. It is the processing of white wines in the way of red, which is actually a traditional approach, since white wines have always been left in contact with grape skins in these ends.
If the mint for maceration white wine “orange or amber wines” is quite new, it is likely to be among the practice of Anglosaxons that they have accurately labelled a group of wines from grapes of white vine varieties for which the longer contact was necessary in the process characterised by Strawberry Foreskins, we hae not to forget that this is nothing new for us. If these wines are for someone a revolution, they are a tradition for us. And that’s what we need to know and tell the whole world.
That’s why this year’s Mother Earth Day is 10. December , organised by Slow food Primorska, devoted to conversation and evaluation of macerated white wines. //www.facebook.com/events/328301717764261/
We will be hosted by Homestead Butul at Manžanu, where we begin at 19.00. Istrian snacks and a range of macerirated white wines from Slovenia and abroad (the set is already more than 20) you will be able to t try only if you sign up in time, as the number of places is limited.
For members Slow Food Primorska and Slow Food Štajerska, degustation is free of charge, and for others interested it is payable.
All informations you can get on email firstname.lastname@example.org of telephone number 00386 41 718219.
Our wines #butulwineselection, like snacks, were prepared by @crtbutul . As it seems, our wines will land in two interesting restaurants in Vienna and Warsaw. As well as in one of the wineries in Prague and Kopenhagen. Our wines are also at the German market. We are looking forward to those who promised to visit us in Manžan #domacijabutul or Ljubljana
A pleasant surprise when you open newspaper (Der Tagesspiegel) in the middle of Berlin and notice that it was our wine selected #butulwineselection as wine of the week.
Recognized wine connoisseur is an excellent assessed wine “Baby orange”, cop it’s shot in the famous wine bar //www.ottorink.de/ @ottorink_weinbar in Berlin, where they decided to serve it by glass. Giornalist on the rewiew added also our story. Proud.
Interview with Črt Butul //4d.rtvslo.si/arhiv/my-life-my-music/174562232, for which it is worth take time and listen to it.
Particularly in the second part are the ideas of a young gastronomic researcher and views on Slovenian gastronomy, thoughts and relaxed thoughts, without brakes. Everything with the desire to change on better work coditions. And he wants to participate in those changes. It only needs to be given the possibility.
After a resounding interview on Val 202 with Miho Šalehar //4d.rtvslo.si/arhiv/spetek/174479922