The Moldovan National Television recorded an interesting documentary about Slovenia, where the emphasis was also on the advantages of Slovene Istria and its rich Mediterranean nature and gastronomie . From 45;50 minutes onwards, our contribution. You are invited to visit https://www.youtube.com/watch?v=LPoGKksRVJM
In our region, we are known for connections with local producers, providers and those with whom we share the common philosophy of life with nature and the respectful enjoyment of the fruits that nature offers us. For our guests we prepare individual programs of experiences. Our program is now among the finalists of the “Slovenia’s hidden gems“, by the choice of the national radio Slovenia. The experience was also described by our guest from Colombia who visited us with his family. https://4d.rtvslo.si/arhiv/slovenia-s-hidden-gems/174543886
We invite you to visit us, feel our work and activity, or even cast your vote if you want our program to still be recognized http://izbor.rtvslo.si/predlogi-za-akcijo-slovenias-hidden-gems/?lang=en
We were proud to receive the Golden Olive Twig Award for our Istrska Belica Olive Oil, “Zlata oljčna vejica”
This is again proof, that only hard and dedicated work can produce top results. Thanks to all of you who stand by us and help us. That’s why our olive oil is already in many homes arround the world and also in some world-renowned restaurants. #traditionisourmission.
The Istrian white (”istrska belica”) is one of the most common old sorts of olive trees in the Slovenian Istria. Among all oils the Istrian white is the richest with natural antioxidants, growing up on the northest pat of mediterranean area.
If you will be around the Film festival in Netherland https://www.facebook.com/pg/Pollevie/photos/?tab=album&album_id=2099677306726484, you will have a possibility to taste family Butul wine selection from Manžan , brought there from Martin, the owner of http://www.pollevie.nl/
The appearance at RAW Berlin https://www.rawwine.com/ is a new chapter for us. We will introduce ourselves to our wines and our story. https://www.rawwine.com/user/2103/On Friday we have a special workshop https://www.rawwine.com/event/slovenian-natural-wine-tasting-with-domacija-butul-markthalle-neun/ on Saturday at the Marktale Neun market https://markthalleneun.de/ on Sunday 13 and on Monday, May 14 at the Raw Berlin Festival. You are invited to join us.
Quick pan fried veal liver on a marmelade with figs and lavander. Rosemary beetroot. Pesto of roasted walnuts and 2 years old cheese (Tolminc. From a region called Tolminska) with home made red wine vinegar. Pan fried shallots. Young leaves of yarrow, clover and another wild herb, that I don’t know the english name (Sanguisorba minor).
Fresh veal livers (soaked in milk for 1 night)
Whole beetroot with peel
For Walnuts & Tolminc crumble
110 g Tolminc aged 24 months
45 g Garlic
350 g Walnuts
300 g Extra virgin olive oil Butul
50 g Water
30 g Home made wine vinegar with herbs Butul
15 g Salt
2 g Black pepper
Fig marmelade with lavander Butul
Fresh wild herbs
Cook the beetroot in salty water with rosemary (cca. 45Min – 1h). Cool it down and take off the peel. Cut on cubes 1×1 cm and set aside.
For a toasted flavor, roast walnuts in a single layer at 149°C for 30 minutes.
Microplane cheese and garlic.
Process nuts in food processor to a small crumble. Don’t process too much, or you’ll make butter.
Combine all ingredients in a bowl, and gently fold with a spatula, to make pesto-kind crumble.
Heat the fig marmelade with lavander and set aside.
Pan fry 1x1cm (or as desired) veal liver cubes until medium+ rare. Season with salt an pepper just at the end, when you take the liver cubes out of the pan.
Quick pan frie some thinely sliced shallots.
On the photo you see my way of plating, but feel free to make it your way. Enjoy!
We’re back in our Food Atelier, settled very good. I went to the local market to see what’s new since we prepared a nice Slovenian week on Sri Lanka and we were out of the country. Our garden is full of surprises, too and ready to make people feel how real vegetables taste like.
Today I was realy happy to see that my favorite summer fish came in season, the Mackerel (Slo: Skuša). I adore the texture and versability of the nice meat it has. Those you see on the picture are now cured with salt and sugar and ready for a strong seafull cold starter with apple pure and wild fenel.
We always like people to make the reservations before coming to our degustations, so be the smart guest and call us at least 1-2 days before. Here you have all the contacts.