Provider: - Institution: - Data provided by Europeana Collections- Publika na pogovoru v Sodnem stolpu- All metadata published by Europeana are available free of restriction under the Creative ...Commons CC0 1.0 Universal Public Domain Dedication. However, Europeana requests that you actively acknowledge and give attribution to all metadata sources including Europeana
Provider: - Institution: - Data provided by Europeana Collections- Nagovor direktorice Mariborske knjižnice Dragice Turjak- All metadata published by Europeana are available free of restriction under ...the Creative Commons CC0 1.0 Universal Public Domain Dedication. However, Europeana requests that you actively acknowledge and give attribution to all metadata sources including Europeana
Provider: - Institution: - Data provided by Europeana Collections- Nagrade za prve tri nagrajene recepte- All metadata published by Europeana are available free of restriction under the Creative ...Commons CC0 1.0 Universal Public Domain Dedication. However, Europeana requests that you actively acknowledge and give attribution to all metadata sources including Europeana
Provider: - Institution: - Data provided by Europeana Collections- Gostja pogovora Milena Antonić- All metadata published by Europeana are available free of restriction under the Creative Commons CC0 ...1.0 Universal Public Domain Dedication. However, Europeana requests that you actively acknowledge and give attribution to all metadata sources including Europeana
Provider: - Institution: - Data provided by Europeana Collections- Ocvirkovka po receptu, prispelem na natečaj- All metadata published by Europeana are available free of restriction under the ...Creative Commons CC0 1.0 Universal Public Domain Dedication. However, Europeana requests that you actively acknowledge and give attribution to all metadata sources including Europeana
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Kobarid slovi tudi po štrukljih. Pravi mojstri v pripravi te jedi so domači gostinci, turistično društvo pa skrbi, da se vonj po štrukljih širi daleč naokoli. Kako ne, ko pa so pristni štruklji na kobariškem dobili celo svoj dan; izjave Marica Mrak, priprava štrukljev, mesenje testa, gnetenje, polnjenje, Lidija Manfreda, Marica Matevc, kuhanje, serviranje, Robert Kavčič, Restavracija Kotlar, štruklji in napis Lidija Koren, drežniški štruklji, kobariški, krnski štruklji, Vojko Hobič, predsednik Turističnega društva Kobarid, idrski štruklji.- Information:- Kobarid: demonstration of how to make Kobarid štruklji. Cooking, statements by cooks and tourist workers and pictures of various štruklji.- Original language summary:
Kobarid: predstavitev priprave kobariških štrukljev; kuhanje, izjave kuharjev in turističnih delavcev, različni štruklji.- All metadata published by Europeana are available free of restriction under the Creative Commons CC0 1.0 Universal Public Domain Dedication. However, Europeana requests that you actively acknowledge and give attribution to all metadata sources including Europeana
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Solata s šampinjoni.- Salad with button mushrooms.- All metadata published by Europeana are available ...free of restriction under the Creative Commons CC0 1.0 Universal Public Domain Dedication. However, Europeana requests that you actively acknowledge and give attribution to all metadata sources including Europeana
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Včeraj smo dobili naj kranjsko klobaso - pravzaprav kar tri. V hiši kulinarike v Sori pri Medvodah je namreč potekalo že 5. državno tekmovanje za ta laskavi naslov. Strokovna komisija je za najboljši izbrala dve - iz mesarije Arvaji in Pomurke, ljubitelji pa so za najboljšo izbrali klobaso mesarstva Podobnik. Kranjsko klobaso lahko najdemo skoraj v vsaki trgovini, a kot boste videli, ni vsaka tista prava kranjska klobasa, ki je od lani pri nas tudi geografsko zaščitena.- Information:- The village of Sora pri Medvodah: the best "Kranjska Sausage". A selection of cold meats. Statements by Marlena Skvarča, the head of the board of experts, Dr. Janez Bogataj and Franc Jezeršek from Hiša kulinarike Jezeršek.- Original language summary:
Sora pri Medvodah: naj kranjska klobasa; izbor mesnine, izjave Marlena Skvarča, predsednica strokovne komisije, dr. Janez Bogataj, etnolog, Franc Jezeršek, Hiša kulinarike Jezeršek.- All metadata published by Europeana are available free of restriction under the Creative Commons CC0 1.0 Universal Public Domain Dedication. However, Europeana requests that you actively acknowledge and give attribution to all metadata sources including Europeana
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Tudi prekmurska gibanica evropsko zaščiteno živilo; priprava za peko v gostilni Rajh v Bakovcih; gibanica na krožniku, certifikat, izjave Metka Jerebic, glavna kuharica v gostilni Rajh, Tanja Pintarič, gostilna Rajh, Janko Kodila, Društvo za promocijo in zaščito prekmurskih dobrot.- Information:- Bakovci: after Idria žlikrofi and olive oil from Slovene Istria, Prekmurska gibanica (Prekmurian layered cake) has obtained the EU Protected Geographical Status.- Original language summary:
Bakovci: po idrijskih žlikrofih in olivnem olju iz slovenske Istre, je evropsko zaščiteno živilo postala tudi prekmurska gibanica.- All metadata published by Europeana are available free of restriction under the Creative Commons CC0 1.0 Universal Public Domain Dedication. However, Europeana requests that you actively acknowledge and give attribution to all metadata sources including Europeana
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Danes je božič, zato o praznični sladici, ki ob prazničnih dneh ne sme manjkati, ali vsaj ne bi smela manjkati na nobeni slovenski mizi. Obiskali smo Darinko Brožič, ki po mnenju strokovne komisije z Razstave dobrote slovenskih kuhinj, peče najboljšo orehovo potico pri nas.- Information:- Ilirska Bistrica: Darinka Božič's Christmas walnut potica. A statement by Dr. Stanislav Renčelj, writer of the book on typical dishes from the Notranjska region and other traditions.- Original language summary:
Ilirska Bistrica: božična – praznična orehova potica Darinke Brožič; izjava dr. Stanislav Renčelj, avtor Knjige o notranjski kulinariki in drugih rečeh.- All metadata published by Europeana are available free of restriction under the Creative Commons CC0 1.0 Universal Public Domain Dedication. However, Europeana requests that you actively acknowledge and give attribution to all metadata sources including Europeana
