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. http://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. https://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 email@example.com 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 https://www.instagram.com/brunchforbunch/
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 https://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 https://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 https://4d.rtvslo.si/arhiv/spetek/174479922
900 exhibitors from more than 100 countries of the world presented themselves at the magnificent Terra Madre congress in Turin. Tatjana Butul baked bread with rye, buckwheat and wheat flour.
Food for Change this year was the theme of the Terra Madre and Salone del Gusto, one of the largest and most important international events in the world, dedicated to the food culture and respect for those who are cultivating it, as well as the exceptional tourist promotion of the participating countries.
View and try to imagine what was there the best. The event organized by the Slow Food movement https://www.slowfood.com/ is being prepared every two years already since 2004. We presented ourselves this time for the fifth time.
Sweet Istria. For ten years, it has spinned since the idea of the project Sladka Istra has grown up at the table in Loggia, on the Tito Square in Koper. The idea of showing the Istrian desserts to the locals and the world, to look after the old recipes, to put them on a tray or a plate and put them on degustation. At the same time, it is compared with other sweet treats from Slovenia and the world.
Yes, we sat at the table, now deceased Alberto Pucer, Tamara Kozlovič, Tatjana and Mitja Butul and Robert Titan. And in ten years it has grown from the idea to the biggest Slovenian event in the name of sweetness. We are all along. At first, Tatjana Butul prepared, ten years ago, a special “Lavender cake”. In the following years, lavender was used for a number of times as ingredient of winning desserts. We continued with present the genuine desserts, with workshops, tips, ideas. About Sweet Istria we are talking to people at all our trips abroad and inviting them to experience Koper and the Koper countryside.
At the 10th anniversary of Sweet Istria, Koper flooded. At 140 stalls was full of sweetness, all interesting Koper squares were revived. Tatjana’s workshop was the first day. Interesting, instructive, colorfull, wonderful and delicious.
Above all, it is high objective. It is important that she again transferred her knowledge to the children and thrilled them. Because we have to transfer the Istrian tradition.
At the end of the summer, in the Slovenian capital – Ljubljana, a series of social and culinary events “Kucha Chasti” started. The first edition, was introduced by our Črt Butul https://butul.net/crt/, which is also known for its charity. Together with Kucha’s representatives, he made surplus culinary delights from food surplus. The guests donated a meal to the socially endangered people with each purchased meal, and they succeeded at the first event, which was visited above all expectations. They collected nearly 150 free meals (exactly 144), distributed to those who can not afford it. Honestly, noble. Congratulations. https://youtu.be/KoAMdPiPMro
People 1/3 of all food produced in the world are discarded, and this is largely unimpaired, edible food. It may be a surplus of farmers’ produce or a by-product of production of some kind of raw material for which the industry is not yet in a solution. Foods that are before the expiration of a deadline or such that is just ripe for ingestion, but are classified by the trade as overwhelming. Maybe it’s just not enough aesthetic for the shelves.
That’s why we joined the # Kucha Chasti project. “This is a socio-culinary concept that we have worked together with our brothers to spit from the humanitarian society Food for Life (HZŽ), whose mission is to feed the world’s population fairly. The goal is to reach 200 divided meals a day in one year. to succeed! ” they wrote on http://ffl.si/kucha-casti/
Event in december http://ffl.si/kucha-chasti-3/