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Gastronomy 2019 - Set

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Technical details
  • 08.11.2019
  • Edi Berk
  • Agencija za komercijalnu djelatnost d.o.o., Zagreb, Croatia
  • Offset
  • 4 Colours
  • 48,28 x 35,50 mm
  • €1.17 x2
About Gastronomy 2019

Each of the 24 gastronomic regions of Slovenia has a number of special dishes that are not known in otherregions or that have their greatest concentration oreven their origin in the speci c region in question. The Bloke Plateau in the Notranjska region of south- western Slovenia is home to an excellent stew or hotpot whose basic ingredient is the yellow, eshy stem of the kohlrabi plant. The name of this dish iskavla, although it is also known as kavra, kolerada,mešanca, kolerava, mineštra, šara or trojka. Thepeople of the region prepare this lling and refreshingautumn, winter and spring dish in a variety of ways.Every housewife has her own tried and trusted method.The other ingredients joining the kohlrabi in the potinclude potatoes, beans, carrots, garlic and tiny porkrinds. When listing the ingredients, local folk like towaggishly comment that “there’s no good kavla unlessa pig steps in the pot!”

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