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General information

Information in local language
Vinorodni Okolis Goriska Brda

Pomladi češnje, jeseni vina

Danes na teh izjemnih vinogradnih tleh na terasah s sortnimi cepljenkami uspevajo chardonnayi in sauvignoni, beli in sivi pinoti pa različni caberneti. Kraljica briških belih vin je zagotovo avtohtona rebula, ki daje pitno in osvežujoče vino. Ob bok se ji postavljata pikolit z eleganco sadnega okusa in furlanski tokaj s prijetno polnim okusom po mandeljnih. Med rdečimi vini je razširjen merlot, ki osvaja z zmerno kislino in rubinasto barvo.    

GASTRONOMSKE POSEBNOSTI

Kruh križnik - Vrsta prazničnega velikonočnega kruha iz zahodnih Brd iz boljšega testa za potico in z dodatkom v žganju ali vinu namočenih suhih fi g, lešnikov, medu in cimeta. Ime je dobil po zarezanem križu na vrhu hlebca.

Briške češnje - Češnje so poleg drugega sadja in vinske trte ena odtemeljnih značilnosti naravnih bogastev Goriških brd. Pridelava češenj ima bogato tradicijo, saj so Brici zalagali z njimi tudi oddaljena velika mesta in letoviščarska središča.

Polenta - Čeprav polenta ni izvirna jed Goriških brd in tudi drugih območij na mediteranskem delu Slovenije, še danes pomembno sooblikuje vsakdanjo prehrano kot glavna jed in še bolj kot topla ali hladna priloga k številnim mesnim in zelenjavnim jedem.

Frtalje ali cvrče - Jajčne omlete, imenovane tudi “cvrče” z najrazličnejšimi svežimi zelišči, dišavnicami, tudi pršutom in klobasami, dokazujejo lokalno kuharsko ustvarjalnost, povezano z darovi naravnega okolja.

Toči - So izraz za najrazličnejše mesne omake, golaže, v katere se pomaka(“toča”) polento ali kruh.To je vsakdanja jed za zajtrk ali večerjo in prava zakladnica za kuharske improvizatorje.

Krodegini, šankanele, markandele - Trije značilni izdelki ob kolinah: krodegini ali kožarice, šankanele ali krvavice in markandele ali klobase iz svinjske drobovine.

Fuje - Z rezinami pršuta oviti svaljkiiz kruha, namočenega v pršutovi juhi in z dodatki moke, jajc, drobnjaka in čebule. Jed imenujejo tudi “fulje ali punjave”.

Šfojada - Potica iz listnatega testa z različnimi nadevi (npr. orehi, pinjole, rozine).

Štruklji »wljkava« - Pečeni štruklji iz nekvašenega testa, nadevani z narezanimi pocvrtimi klobasami ali salamami, oljkami in začimbami. Ime za te štruklje izvira iz narečnega poimenovanja za oljke –“wljke”, ki so sestavina nadeva.

Pištunj - Gosta pirejasta jed izkrompirja, stročjega fižola in buč, zabeljena z ocvirki ali slanino. Primerna kot samostojnajed ali prikuha.

Hubanca - Polžasto zavita potica z nadevom iz orehov in rozin.

Kuhnje - S tem narečnim izrazom označujejo v Goriških brdih celo vrsto najrazličnejših okusnih mesno-zelenjavnih in testeninskih enolončnic, ki ji sicer poznamo pod izrazom mineštre.

GASTRONOMIC SPECIALTIES
Križnik bread - A kind of festive Easter bread from western Brda, made with superior quality ‚potica‘ dough and with the addition of dried figs, steeped in schnapps or wine, hazelnuts, honey and cinnamon. It takes its name from the cross (‚križ‘) cut into the top of the loaf.
Brda cherries - In addition to other fruits and vines, cherries are one of the key characteristics of the natural wealth of Brda. Cherry production has a rich tradition here, as Brda people have supplied them to large towns and tourist resorts.
Polenta - Although polenta is not an original dish of Goriška Brda, nor other parts of Mediterranean Slovenia, it remains an important component of the staple diet as a main course, and, even more so, as a warm or cold side dish with various meat and vegetable dishes.
Frtalje or cvrče - These omelettes, also called ‘cvrče’, include various fresh herbs, prosciutto and sausages. They demonstrate the local culinary creativity connected with crops harvested in the local natural environment.
Toči - Toči is an expression referring to the most diverse meat sauces and goulashes, into which people dipped (‘točati‘) polenta or bread. It is a staple diet for breakfast or dinner and a real treasury of culinary improvisation.
Krodegini, šankanele and markandele - Three characteristic products of pig slaughtering on a farm - krodegini or kožarice, šankanele or blood sausages and markandele or pork intestine sausages.
Fuje - Rolls of bread, pre-soaked in a prosciutto soup and with flour, eggs, chives and onion added, wrapped into slices of prosciutto. The dish is also known as fulje‘ or punjáve‘.
Šfojada - A ‚potica‘ made of puff pastry and stuffed with diverse fillings such as walnuts, pine nuts and raisins.
Štruklji “wljkava” - Baked ‚štruklji‘ made with unleavened dough, stuffed with sliced fried sausage or salami, olives and spices. The name of these ‚štruklji‘ comes from the local dialect name for olives (‚wljke‘), which are an ingredient of the filling.
Pištunj - A thick puréed dish made of potatoes, green beans and pumpkin, dressed with cracklings or bacon. It can be served on its own or as a side dish.
Hubanca - A spirally wrapped‚ potica‘ with a walnut and raisin filling.
Kuhnje - The dialect expression ‚kuhnja‘ is used in Goriška Brda for a whole range of the most diverse tasty meat, vegetable and pasta stews that are otherwise known as mineštra‘ (minestrone).