Only the most skilled housewives know how to cook authentic Bohinj ”žganci” (spoonbread) and pear water (”krhljevka”). The women of Bohinj will prepare superb catering for you and your guests.
BOHINJSKO OFFER
- Pear water (“krhljevka”)
- Local Bohinj corn dish
- Bohinj syrup (various flavours)
- Brunch – When a local goes on a trip…
- Corn desert with marmelade
- Sweet buns with marmelade
- House-made bread
- Little cakes with carrots
- Little cakes with dried pears
- Bean soup
GUIDED EXPERIENCE
Through its activities, The Bohinj Rural Women’s Association preserves and passes on knowledge relating to Bohinj’s cuisine, rural life and local heritage. At the same time, its members are constantly building on their knowledge, forging links and exchanging experiences, even beyond their local community.
One such initiative is the international project Povežimo podeželske žene – Let’s Connect Rural Women, as part of which members took part in various group mobility schemes, specialist seminars and training courses in several European countries:
- In Tuscany, they learnt about examples of good practice in the field of preserving cultural and culinary heritage and fostering community spirit. They gained new knowledge and ideas which they can incorporate into their work and the association’s activities.
- In Calabria, they focused on the local culinary and cultural heritage and ways of preserving and showcasing it. They learnt about practices that bring the local community together, traditional skills and rural development.
- In Vilnius, they took part in a professional seminar and exchanged knowledge, experiences and examples of good practice with participants from various European contexts. Particular emphasis was placed on new approaches and methods for working with adults.
- In Split, they enhanced their knowledge of working with adults, learnt about new approaches and exchanged experiences with other participants. They linked the insights they gained to the activities and needs of their association.
- In Gargano, as part of the job-shadowing activities, they observed the work of the host organisation and gained a more detailed understanding of its working methods, knowledge transfer and engagement with the local community.
THE KNOWLEDGE AND EXPERIENCE THEY BRING TO THEIR WORK
International training programmes and mobility schemes enable members to complement their traditional knowledge with modern approaches, new ideas and experiences from various European contexts. They apply the knowledge they have gained to the association’s activities, to the local community and to the promotion of Bohinj’s culinary and rural heritage.
