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Gastronomy - Turkey

Gastronomy - Turkey

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Datum izida:11/17/2006 10:29:00 AM
Oblikovanje:Matjaž Učakar
Motiv:Turkey
Tisk:Cetis, d. d., Celje
Izvedba:4-colour offset
Papir:Chancellor 102 g/m2
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Zobčanje:Comb
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Gastronomy - Turkey

<b>Haloški Ftič, Kvaseníca</b><p>Slovenia's culinary and gastronomic image is also formed by the Haloze district — the southernmost hilly landscape of northeastern Slovenia with exceptional wine growing conditions, producing excellent wines. And where there is good wine, there is also good food. The northeastern part of Slovenia is the &quot;homeland&quot; of a remarkable variety of round cakes (&quot;pogače&quot;), the Haloze's most popular one being a yeast cake known as the &quot;kvaseníca&quot; (&quot;kvas&quot; = yeast) or &quot;haloška gibanica&quot;. The leavened dough is rolled or stretched to round shape and topped with cottage cheese, sour cream and eggs. The baked &quot;kvaseníca&quot; was often served when some particularly large work was performed in the vineyards or fields, or on festive occasions. Today it is a regional dish appearing on the menus of local inns or tourist farms.&quot;Haloški ftič&quot; (meaning literally the Haloze bird) is roasted turkey (or turkey hen). This is a truly festive dish of the Haloze district, where turkey replaced the traditional roasted goose or duck served during St Martin's celebration (11 November). Delicious oven roasted turkeys were in some places stuffed with chestnuts or apples. Moreover, in the Haloze hills, St Martin's Day or &quot;Martinovanje&quot; was not just the celebration of the transformation of must into young wine. Some farmers also celebrated &quot;domlatke&quot;, which were parties organized for all threshers and other workers who took part in the works on the fields and during the harvest. The more bountiful the harvest, the more abundant the treat with the party, singing and dancing was.