Experience the region of Goriška

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Mercy Day
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1 Experience the region of Goriška

2 D RDiversity. That is the first word that comes to mind when quickly describing the municipality of Nova Gorica: a young, urban centre with close ties to the old village of Solkan, the Trnovsko-Banjška plain with the Vipava valley, and the Karst, which rises to its heights from the southern outskirts. The stunning natural environment, as well as the culture of a settlement at the crossroads of several nations, has created a sort of creative unrest, reflected in all areas of human production and ingenuity. It has left its mark on the city, still bounding with youthful vigour, while in the farmland in the hills it inspires winemakers, orchard owners, olive growers, livestock raisers, woodsmen, and arable farmers to an excellence which is complemented by the range of delicacies on offer at the agritourism farms, inns, and restaurants.

RESTAURANTS: Hotel Sabotin Cesta IX. korpusa 35, 5250 Solkan t: +386 5 336 50 00 hotel.sabotin@hit.si www.hotelsabotin.

4 RESTAURANTS: Hotel Sabotin Cesta IX. korpusa 35, 5250 Solkan t: hotel.sabotin@hit.si Kavarna in restavracija Pecivo Delpinova ulica 16, 5000 Nova Gorica t: kavarna@pecivo.si Restavracija Alba Park, Casinò & Hotel (Nova Gorica) Delpinova 5, 5000 Nova Gorica t: marketing.park@hit.si; booking@hit.si Restavracija Calypso Perla, Casinò & Hotel (Nova Gorica) Kidričeva 7, 5000 Nova Gorica t: , marketing.perla@hit.si; booking@hit.si Restavracija DAM Vinka Vodopivca 24, 5000 Nova Gorica t: , info@restavracija-dam.si Restavracija Grad Kromberk Mateja Bagar s.p. Grajska cesta 1, Kromberk, 5000 Nova Gorica t: , restavracija@gradkromberk.si Restavracija Gurman Ul. Gradnikove brigade 51, 5000 Nova Gorica t: mesaric.gurman@gmail.com Restavracija in vinoteka Mama Ajševica 33, 5000 Nova Gorica t: info@restavracija-mama.si Restavracija Mediterraneo Perla, Casinò & Hotel (Nova Gorica) Kidričeva 7, 5000 Nova Gorica t: marketing.perla@hit.si; booking@hit.si Restavracija Oceanis Perla, Casinò & Hotel (Nova Gorica) Kidričeva 7, 5000 Nova Gorica t: marketing.perla@hit.si; booking@hit.si Restavracija Pikol Tadej Gašparin s.p. Vipavska cesta 94, 5000 Nova Gorica t: info@pikol.si Restavracija Presta d.o.o. Bazoviška 1, 5000 Nova Gorica t: kuhinja@prestagorica.si Restavracija s prenočišči»primula«soška cesta 40, 5250 Solkan t: info@primula.si Restavracija Tiffany Park, Casinò & Hotel (Nova Gorica) Delpinova 5, 5000 Nova Gorica t: marketing.park@hit.si; booking@hit.si Rusjan kavarna restavracija Delpinova 18b, 5000 Nova Gorica t: (restavracija), (kavarna), (naročila tort) inforusjan@gmail.com

Salad with Chicory from Goriška When hoar frost covers the fields with white gossamer, the farmers dig up their chicory, transferring it, roots and all, to a dark and slightly warm place, waiting for

5 Salad with Chicory from Goriška When hoar frost covers the fields with white gossamer, the farmers dig up their chicory, transferring it, roots and all, to a dark and slightly warm place, waiting for its transformation to begin. The old leaves will eventually die off and the roots will grow little heads of red chicory the sweetest and most brilliant of the winter vegetables, very much resembling a rose. Preparation: Dry-toast the pine nuts lightly in a pan without adding oil. Crush the toasted pine nuts using a pestle and mortar, together with Piran salt and add a tablespoon of extra virgin olive oil. Crumble the cheese and drizzle with lemon juice. Combine with the mixture from the pestle and mortar, season with pepper and stir well. Use this as the dressing for the chicory. Beans, chickpeas, warm crackling, poached eggs etc. make good additions to the salad as well. Ingredients: 4 heads of chicory from Goriška, a handful of pine nuts, 100 g cheese, 1 lemon, 1 tbsp. extra virgin olive oil, salt, pepper.

Visiting a wine cellar is always a special experience. When vintners open the door to their cask rooms, they are opening up the door to their souls as well.

6 Visiting a wine cellar is always a special experience. When vintners open the door to their cask rooms, they are opening up the door to their souls as well. The passion with which he tells the story of a particular vineyard s location, of the particulars of each and every harvest, the winemaking techniques, and the characteristics of each vintage warms us before toasting with our first glass. TThe region is most well-known for its wine. For centuries, even millennia, the time here has been measured as relentlessly by the everyday tasks of the vineyard or wine cellar as by the turning of the calendar s pages. A whole list of things must be done ahead of the harvest, which takes its place along with the feast of St. Martin as the biggest holiday of the year for each and every vintner. The vineyards are a part of the fertile Vipava valley, itself belonging to the larger winemaking region of Primorska. Most of the vines grow on terraced land, giving the hills and valleys the well-groomed, picturesque look of an agricultural area. The soil is made up of Eocene flysch, called sovdan by the locals, and sandstone. This is the best possible mixture for grape vines; producing fruit for wine of exceptional quality. The climate also provides the perfect conditions for growing a wide range of white and red grapes. Several types of world-renowned Chardonnays, Pinots, and Merlots have found a second home here, but the feather in the locals cap is the lovingly preserved autochthonous varieties of Zelen, Pinela, and Klarnica.

FARM AND WINE TOURISM: Batič Šempas 130, 5261 Šempas t: +386 5 308 86 76 info@batic.si, www.batic.si Kmetija Barkola Draga 2, 5294 Dornberk t: +386 40 300 693, 031 852 067 kmetijabarkola@gmail.

8 FARM AND WINE TOURISM: Batič Šempas 130, 5261 Šempas t: info@batic.si, Kmetija Barkola Draga 2, 5294 Dornberk t: , kmetijabarkola@gmail.com Kmetija Bizjak Tomaž in Radivoj Branik 169 (Steske), 5295 Branik t: , vinabizjak@siol.net Rikotova kmetija Zalošče 15a, 5294 Dornberk t: vinarikot@gmail.com Vina Colja Steske 11, 5295 Branik t: , info@vinacolja.si Vina Černe Loke 17, 5000 Nova Gorica t: , vinocerne@gmail.com Vina»Zgonik«, Branik Branik 16, 5295 Branik t: damir.zgonik@siol.net Vinarstvo Jejčič Spodnja Branica 12, 5295 Branik t: , vino.jejcic@gmail.com Vinogradništvo in vinarstvo JNK Šempas 57c, 5261 Šempas t: , info@jnk.si, Vinoteka Solum Bevkov trg 6, 5000 Nova Gorica t: vinotekasolum@siol.net Vinska klet Lepa Vida Osek 4b, 5261 Šempas t: (Irena) irena@lepavida.si Since 2011, wine connoisseurs and experts have been choosing the mayor s vintage in Nova Gorica, which has become a popular and valuable protocol gift. This silent ambassador of the Nova Gorica municipality is poured into specially decorated half-litre bottles in the shape of a rose, the symbol of Nova Gorica. Vina Dornberg d.o.o. Zalošče 29d, 5294 Dornberk t: , info@vinadornberg.si Vina Vodopivec Zalošče 2, 5294 Dornberk t: , vina.vodopivec@gmail.com Zaloščan vina De Adami d.o.o. Zalošče 6a, 5294 Dornberk t: anton.slejko@siol.net Zeliščni center Grgarske Ravne 30, 5251 Grgar t: info@planota.si

Herb Frittata Once spring burgeons forth, it takes no more than a short walk across the fields to take your pick of edible shoots for making a frtalja (black bryony, asparagus, plantain, hops,

9 Herb Frittata Once spring burgeons forth, it takes no more than a short walk across the fields to take your pick of edible shoots for making a frtalja (black bryony, asparagus, plantain, hops, lovage, yarrow, dandelion, nettle, fennel, bramble, mint, campion etc.). Throw in some garden herbs (chives, lemon balm, tarragon) and prepare a lovely dish bursting with health. Preparation: Wash and chop the shoots and herbs. Add flour to the eggs and whisk until smooth. Add the chopped vegetables and a few thick slices of home-made salami or some small pieces of prosciutto. In a skillet, heat the knob of butter or alternatively a tablespoon of extra virgin olive oil. When the fat is hot, pour in the mixture and cook at a low temperature. When the frittata is done on one side, turn it and leave it to cook on the other side as well. Ingredients: 100 g to 200 g spring shoots and herbs, 4 eggs, 2 tbsp. flour, one cup of milk and some water, salt, a knob of butter or 1 tbsp. of extra virgin olive oil, home-made salami or prosciutto from Vipava.

P Pinela is a grape that produces a delicate bouquet of exceptionally fresh notes.

also hits the spot during the winter slaughter season. The locals in the Vipava valley call wine barrels buč.

The smaller ones are named according to their capacity, thus petak, šestak, or sedmak mean fiver, sixer, and sevener respectively.

10 P Pinela is a grape that produces a delicate bouquet of exceptionally fresh notes. Humble vintners, who make ends meet with a low yield per hectare, enjoy this pleasant wine with its balance of alcohol and acid, as it goes perfectly with both spring and summertime dishes, though it also hits the spot during the winter slaughter season. The locals in the Vipava valley call wine barrels buč. The biggest type is called lodrica, or barigla by some, holding 10 or more hectolitres of wine. The smaller ones are named according to their capacity, thus petak, šestak, or sedmak mean fiver, sixer, and sevener respectively. Wine is decanted using a wooden brentač, but the terms vary from village to village, or even house to house. Innkeepers, who arrived by horse and carriage to pick up their barrels, requested a wicker chianti fiasco full of wine, which they used to show their regular customers what the wine was like when riding back to their restaurant and to attract a large crowd to their inn. TThe legend of Klarnica holds that in the 16th century a woman named Klara weaved a vine through her trellis to prevent men from staring at her. This gave rise to the variety s other name, mejina, meaning the boundary. It is currently the crown jewel of Slovenian winemakers: something special that is worth seeking out. ZZelen s rich medley of aromas places this green-hued variety at the very summit of indigenous aromatic wines. Sometimes it is as soft as a prairie flower and fresh fruit, other times as convincing as Mediterranean herbs and spices. It goes best with white meat in a rich sauce.

T GThe fields, gardens, and orchards in the region were famous even back in the time of the Austro-Hungarian Empire, when the farmers around the confluence of the Soča and the Vipava rivers supplied

12 T GThe fields, gardens, and orchards in the region were famous even back in the time of the Austro-Hungarian Empire, when the farmers around the confluence of the Soča and the Vipava rivers supplied the markets of the monarchy with the first vegetables, peas, cherries, and potatoes. Among the more valuable crops included asparagus and in winter months the precious forced or bleached Treviso chicory, whose special growing and preparation techniques were mastered by local farmers in the second half of the 19th century.

INNS: Domačija Čebron, Gostilna Rahela Preserje 59, 5295 Branik t: +386 5 305 70 80 dean.sp@siol.net www.cebron.eu Gostilna»Kekec«Kekčeva pot 4, 5000 Nova Gorica t: +386 5 300 56 75 www.primula.

14 INNS: Domačija Čebron, Gostilna Rahela Preserje 59, 5295 Branik t: dean.sp@siol.net Gostilna»Kekec«Kekčeva pot 4, 5000 Nova Gorica t: Gostilna Metulj Cankarjeva 60, 5000 Nova Gorica t: info@gostilna-metulj.si Gostilna pri hrastu Kromberška ulica 2, 5000 Nova Gorica t: , info@gostilna-prihrastu.si Gostilna»Pri Olgi«Darja Kuštrin s.p. Vitovlje 73a, 5261 Šempas t: franko.kustrin@siol.net Gostilna Pri Treh Mostovih Prvačina 15, 5297 Prvačina t: basa.m@siol.net Polenta was often served for lunch and dinner, and fried on the stove it was even eaten for breakfast. This popular dish has a festival dedicated to it in Ozeljan, a culinary event which showcases the power of flavours. Gostilna s prenočišči»winkler«lokve 36, 5252 Trnovo pri Gorici t: gostilna.winkler@siol.net Gostišče Oddih Skalniška cesta 10, 5250 Solkan t: info@gostisce-oddih.com Gostišče Šterk Ajševica 13, 5000 Nova Gorica t: , gostisce.sterk@siol.net Okrepčevalnica-muzej na Sabotinu in muzej na prostem Podsabotin b.š., 5211 Kojsko t: bogdan.potokar@siol.net Oštarija Furlan Branik 79 a, 5295 Branik t: gostilna.furlan@siol.net Ošterija Žogica Soška 52, 5250 Solkan t: info@zogica.com ŠEŠE IX. korpus 5, 5250 Solkan t: Špageterija in picerija Rusa Hiša Vipavska cesta 3, 5000 Nova Gorica t: rusahisa@siol.net

Venison Stew During the heat of summer, many folk prefer to escape the hot valleys by retreating into the cool forests, where clearings are the perfect spot for picking raspberries.

15 Venison Stew During the heat of summer, many folk prefer to escape the hot valleys by retreating into the cool forests, where clearings are the perfect spot for picking raspberries. But before returning to the valleys, nobody should miss out on partaking of this hearty venison stew. Game has always been a holiday dish, even more so in the countryside. Preparation: Cut the onion into rings and sauté in lard. Add paprika, some caraway seeds and garlic. Then add the cubed venison (any cut from the front end of the animal is fine), sauté and stew for an hour and a half, adding liquid as required. When the liquid has been absorbed, add the tomato puree and let it stew. Then add the flour, some water and the wine and continue to cook. Serve with buckwheat polenta. Ingredients: 1.5 kg venison, 3 onions, 50 g lard, mild paprika, a clove of garlic, tablespoon tomato puree, half a glass of red wine, caraway, salt and pepper.

18 The paths which wind their way through the vineyards invite visitors on foot and on bikes the whole year round. They are most beautiful in late autumn, when the odd forgotten grape, sweeter than any other, can be found hidden behind the leaves, which are exploding in a dance of the warmest colours. T SThe Mediterranean climate supports olive, fig and persimmon orchards, and the famous Vipava cherries, apricots, peaches, and pears. Chestnuts grow at higher elevations, the forest is full of surprise, including a wonderful selection of mushrooms, and the trained eye can pick out a broad range of wild herbs in the fields and meadows. Animal husbandry also remains an important activity, letting agritourism establishments showcase their salamis, prosciuttos, pancetta, and other delicious cured meat specialties. The long list of local products and gifts from nature inspire home cooks and top chefs alike, who cultivate the rich culinary traditions of Gorica and its inhabitants.

20 FARM AND WINE TOURISM: Domačija Lisjak 1956 Zalošče 40, 5294 Dornberk t: Ekološka turistična kmetija Toncevi Pedrovo 9, 5295 Branik t: Delicious štruklji, rolls stuffed and boiled, wrapped tightly in a cloth, are great as a side dish, main course, or even dessert. The various fillings, from cottage cheese and fruit, to vegetables, meat, and herbs, make for hundreds of varieties of this popular dish. Kmetija Pr`Pr`fesorjevih Tadej Pavlica Vodnikova ulica 42, 5294 Dornberk t: , tadej.pavlica@siol.net Izletniška kmetija Tavčar Kostanjeviška 3, Pristava, 5000 Nova Gorica t: vlasta.cescut@gmail.com Izletniška kmetija z nastanitvijo Srčan Gregorič Prvačina Prvačina 140, 5297 Prvačina t: euro.impex@siol.net Kmetija Baša Gregorčičeva ul. 45, 5294 Dornberk t: danilo.basa@siol.net Kmetija in turizem Malovščevo Milan Garbari Vitovlje 68, 5261 Šempas t: , t: info@malovscevo.si Kmetija Slavček Potok pri Dornberku 29, 5294 Dornberk t: kmetijaslavcek@gmail.com Kraljič izletniška kmetija z nastanitvijo, Čotar Ivo Tabor 1a, 5294 Dornberk t: , , kmetijakraljic@gmail.com Osmica Vrban Šmihel 28a, 5261 Šempas t: david.vrban@vdcng.si SAKSIDA Zalošče 12 a, 5294 Dornberk t: info@vinasaksida.com Turistična kmetija s prenočišči Gregorič Zalošče 30g, 5294 Dornberk t: , marjan.gregoric1@gmail.com Turistična kmetija s prenočišči Kmetija Košuta Vitovlje 37, 5261 Šempas t: , info@kmetija-kosuta.si Turistična kmetija Pri Rjavčevih Šempas 158, 5261 Šempas t: , rjavcevi@gmail.com Turistična kmetija Vižintin Ada in Andrej Zalošče 42, 5294 Dornberk t: , ,

Boiled Walnut Rolled Dumplin g The season which ushers in nature s most vibrant display of extravagant colours is also the season which heralds the ripening of walnuts.

21 Boiled Walnut Rolled Dumplin g The season which ushers in nature s most vibrant display of extravagant colours is also the season which heralds the ripening of walnuts. Just like a pirate who has hidden his loot in a treasure trove, nature has concealed its walnuts within a hard shell but once cracked, they can be savoured in myriad ways. In the region of Goriška, boiled walnut rolled dumplings made from yeast dough are particular favourites. Preparation: Knead the dough and leave it in a warm place to rise. Soak the raisins in rum. Put the ground walnuts in a bowl and cover with boiling milk. Add the sugar, vanilla, coffee and lemon zest. After the dough has risen, roll it out thinly, spread the filling onto the dough and sprinkle evenly with the drained raisins and dot with pieces of butter. Form the dough into a roll and wrap it carefully in a lightly floured cloth; bind the ends together with kitchen string. Leave to rise for a short while and boil it in salted boiling water. Cover the pot and keep it covered for the first 10 minutes. After that, turn the dough roll and leave to boil for another ten minutes. Serve warm and cut in slices. Drizzle with sizzling butter and sprinkle with granulated sugar. Ingredients: The yeast dough: 500 g flour, 2 tbsp. sugar, 2 eggs, 50 g butter, 250 ml milk, 20 g yeast. Filling: 400 g ground walnuts, 1 large handful of raisins, 150 g sugar, 300 ml milk, 1 tsp. ground coffee, 2 packs of vanilla sugar, lemon zest, 50 ml rum, 50 g butter.

22 White, rosé, red, and even orange. Amber. Young or mature. Still or sparkling. Dry or sweet. The choice of wines goes on and on. Fresh, dry, still wines are most abundant, but the region s vintners also offer a range of sparkling wines, they mature the wines for a long time, dry the grapes for the very best wines, or cook the white wine in the dregs, following the ancient tradition, which is today called maceration. V Each and every visitor will find something to whet their appetite. E Those who prefer the comforts of good old-fashioned grandma s cooking will feel right at home at the agritourism farms and village inns, while those whose mouth waters at the thought of bolder, more creative tastes will find a table at one of the many restaurants in the area. Trust your waiter or sommelier to lead you through the extensive wine list to find that perfect glass or bottle to accompany your meal.

24 Branica BOVEC AVČE KANAL KANALSKI VRH Lašček DESKLE GRGARSKE RAVNE BATE Zaškol BATE Sleme Kuk BANJŠICE Smrdikovec Zagorelec B A N J Š I C E Volnik LOKOVEC V Koprivnik A S K N O L I D ČEPOVAN LAZINA G O V C I Soča Vodice Bezgov hrib Č E P O Škol LOKVE BRDA ITALIJA ITALIA NOVA GORICA GORICA GORIZIA BENETKE VENEZIA MILAN MILANO Sabotin ŠEMPETER PRI GORICI Soča ROŽNA DOLINA Sveta Gora SOLKAN Panovec Škabrijel GRGAR KROMBERK AJŠEVICA RAVNICA LOKE Lijak NEMCI VOGLARJI VOGLARSKA PLANOTA Kobilnik TRNOVO Kuk Skozno ŠMIHEL OZELJAN VITOVLJE ŠEMPAS T R OSEK N O V S Črni vrh Kopitnik Vitovski hrib K I G O Z D Poldanovec PARADANA TRST TRIESTE Vrtojbica VRTOJBA BILJE BUKOVICA VOLČJA DRAGA Lijak VOGRSKO Vogršček Vipava RENČE V I P A V S K A D O L I N A GRADIŠČE PRVAČINA DORNBERK ZALOŠČE SAKSID TABOR POTOK STESKE Vipava PRESERJE LJUBLJANA AJDOVŠČINA Šumka PEDROVO BRANIK SEŽANA SPODNJA BRANICA

26 T The hospitality industry around Gorica has a long tradition of treating its guests and the local population like royalty. Its roots are in the carriage driver inns, where homemade food like stews, tripe, goulash, and roasts with polenta took centre stage, as well as the more cosmopolitan restaurants, famous for their seafood and fresh-water fish as well as for their choice cuts of meat served in rich sauces and their delicious desserts. Wild game, both venison as well as small fowl, used to be a special part of the cuisine reserved for the nobility, the only ones to have hunting rights. The mixing of Germans, Friulians, Italians, Jews, Slovenians, and other cultures in the Gorica region is reflected in dishes such as vegetable minestrone, cod in sauce, jota with sauerkraut or fermented turnips, pasta dishes, prosciutto baked in bread with horseradish, fried breaded chicken, grilled meats and vegetables, pan-fried mashed potatoes, potato dumplings stuffed with plums, apple strudels, marbled walnut cakes the famous Slovenian potica (gubanca) fried pastries (flancati), and much more. The Šempas Wine Festival is an opportunity for all lovers of wine to get to know the winegrowers and their delicious vintages. Interested visitors can also take part in workshops dedicated to the union of viniculture and gastronomy.

28 Villach Beljak A Graz Gradec H Udine Videm SLOVENIA I Gorizia Gorica Nova Gorica Ljubljana Zagreb Trieste Trst CRO Editing: Turistična zveza TIC Nova Gorica Art director and coordinator: Dejana Baša Text: Toni Gomišček Translation: Lingula jezikovni center d.o.o. Photography: Marijan Močivnik, Nea Culpa Design: Rogač RMV Print: A-media d.o.o. Print run: 3000, 2015 TURISTIČNA ZVEZA Turistično informacijski center Nova Gorica Nova Gorica tourist board Tourist information center Nova Gorica Delpinova ulica 18 b, SI-5000 Nova Gorica, Slovenia t: +386 (0) , f: +386 (0) , tzticng@siol.net

Grape tendrils. i n e. / C u i s i n

Grape tendrils. i n e. / C u i s i n Karst Grape tendrils W i n e / C u i s i n e / P e p o e l Brda Nova Goric a Vipava Valley Just like our trails, grape tendrils wind between the Brda region, Vipava Valley and the Karst region and interweave