Tuesday , August 16 2022

Farm with sea view and ice cream from Refoška #video



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Tourist farm Štok extends into sunny Marezig, with beautiful sea views. She has always been home to David Clara's mother and her parents, and David's father, Elio, has come there from a viticulture farm in Croatia.

The farm grows about 8,000 vines. Some grapes are still being bought, producing about 20,000 liters of wine a year. Of these, 80 percent are Rephosco, about 18 percent – Malvasia, and two percent – Yellow sweet Muscat.




This year's harvest will be good if the weather conditions are the same as before.


This year's harvest will be good if the weather conditions are the same as before.
Photo: Anna Kovacs




Tourist ecological farm Čemas Vinica Žilje Bela Country Kolpa "data =" 95x95 "src =" http://siol.net/media/img/5c/94/f96afd354c7e79cdd6e9-touristic- farmer CEMAS- Vinitsa-Zilje-white landscape-kolpa.jpeg



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The Farm near Kolpas Dressed Homemade and Culinary Delights by Bela Krajna #video




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About 200 olives produce their own oil

About 200 olive trees grow on their soil, they themselves produce olive oil, especially for their own needs, because they consume it very much in the restaurant. They also have fruit trees, namely cherries, apricots and plums, producing marmalades, juices and plums, as well as plum liqueurs.

In the individually landscaped garden, cared for by David Marcello's grandfather, they produce almost all the vegetables they need in the restaurant. They also produce wheat and bake fresh bread from their flour. They do not buy anything for use in a restaurant in the store. The refined ice cream is also made from refreshing drinks.




Farm GreGurMan Cimerman "class =" article_related - image "data-size =" 95x95 "src =" http://siol.net/media/img/36/08/890ce5e2079654acb6b3-kmetija-gregurman-cimerman.jpeg



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The farm that has decided for its own beer and wine for its own beer




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The restaurant consumes a lot of its own olive oil.


The restaurant consumes a lot of its own olive oil.
Photo: Anna Kovacs

Elio developed the farm gradually and very slowly in its present form

Father Elio comes from a large viticulture farm where he had about 20,000 vines with which he had grown from a small one. He was the biggest of seven children.




Marezige have great potential as they have a wine fountain, visitors are even more.


Marezige have great potential as they have a wine fountain, visitors are even more.
Photo: Anna Kovacs

Elia also planted her vine on her husband's farm fifteen years ago. Gradually it developed and with the purchase of land a piece of piece slowly spreading the manor. He was an author, so he could only do this when he was not at work. Whatever he deserves, he invests. Many of them, including construction work, were completely cleaned on the farm. The part that is now a restaurant has once been a stable of cows and has gradually changed space.

"Only the documentation for all at this time is worth so much that I can buy two shopping places in Koper I was wondering if I would go in or not I thought people would still go from city to country that I would risk, be what it will be, and today I do not regret it, "said Elio.

Today he is proud of the farm and is slowly looking for solutions to reduce the scale of his work. He is pleased that the son is also interested in the development of the farm, giving him a free road to the restaurant and his own projects.




Farm Potokar Matej Potokar "class =" article_related - image "data-size =" 95x95 "src =" http://siol.net/media/img/08/79/f9357f032102aa63468b-kmetija-pokokar-matej-potokar.jpeg



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The farm, which almost a decade each morning, milk milk # video




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"Everything I do, I work with pleasure," says Elio.
Photo: Anna Kovacs

For today's income, I would no longer go to work

The driver's service left Elio and stayed home because today he would not have done the same job for the money he would win.

"I would not go to work as much as I pay today, then I realized why I worked and I worked really for 24 years When I was home I said I never planted anymore I planted 8,000 vines before" now I'm 15, I have a cellar , now a tourist farm, if the young people work here, it's great, if they do not, I'll let you go. Perhaps your wife is going to work because she will also retire in the second year. I do not need what is right now, "said Elio, adding that he worked from heating to ceramics, and his friends helped him in difficult and demanding work.

Today, too, this has changed, and I can hardly help anyone. It is also convinced that young people today would not have the opportunity to build their own home.




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One of the most photographed farms without tourism could not survive #video




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Video: How to refresh ice cream on the farm




The location of the vineyards is excellent for reorientation.


The location of the vineyards is excellent for reorientation.
Photo: Anna Kovacs

This year's harvest will also be good

"We have a lot of luck, the same Marezig is also known for redirection, and our position is among the best, as the vines spread all over the hill." Marizigu lying so that we have plenty of sunshine throughout the day so that we can achieve good results in grapes, which is very good to ripen, and therefore the quality of the wine is very good, "said David Lacosteletz, who enjoys this year's harvest, because if the grapes come to life as it is so far, that says very good. Droughts, apparently, will not have this year, they are most afraid that the harvest will shake off the hail that happens to them for about two years.

David puts reflex in a bowl in a glass, immerses it and watches it. As he says, the word comes from the word rex fuscus, which means king of the dark.




Family farm Sedmak shepherd dogs tortillas dog Pivka "class =" article_related - image "data-size =" 95x95 "src =" http://siol.net/media/img/a2/bd/7c6f4ca88e774c0ca255-druzinska-kmetija-sedmak - pastirski-IOS torch dog-pivka.jpeg



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A family farm that has always lived between bears and wolves #video




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About 80 percent of the refocus is produced on the farm.


About 80 percent of the refocus is produced on the farm.
Photo: Anna Kovacs

"This is very good for the blood because it regulates blood pressure.Three wines are of the highest quality, they are produced by the classic method.This means that the grapes are rubbed by hand and carried home.Where we grind it and then put it in the bath where the maceration occurs, when the stomach is in contact with the must, it takes five to eight days for refocus, and for malvasia – 12 hours, "he explains.

"We can not be caught among the vines because the grass will drink all the water The summers are strong, it is very hot Since we have been treated, the soil does not evaporate the water and so the vine works better, which is also visible in the harvest" David explains we go through the cultivated areas among the vines. Processing Eliu takes a long time.

When harvesting, they call on workers to collect them as quickly as possible. Usually they take everything for two or two weeks. Everything is handled at home, the wine works alone.




Excursion Farm Pr. Lavrič Vače Geoss "src =" http://siol.net/media/img/4c/65/422877f11f4281445120-izletniska-kmetija- pr- Lavric-VAČE-geoss.jpeg



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Where the restaurant is today, it was sometimes a cow stable. Above it there are also overnight stays.


Where the restaurant is today, it was sometimes a cow stable. Above it there are also overnight stays.
Photo: Anna Kovacs

The wine drinking culture has changed completely

More wine is sold bottled than in the restaurant. "Drinking more than a year ago, wine drinking culture has grown a lot – people like wine that is trying to enjoy it rather than enjoy it." They drink maybe two to three deciliters after lunch and that's all, "David tells me.

The tradition of beverages, the culture of beverages is the greatest tradition, says Elio. At that time you seemed to put it on the table, even ten liters, he wrote.




Organic Farm Krsinar "class =" article_related - image "data-size =" 95x95 "src =" http://siol.net/media/img/1d/ed/aab821749d0cdbd96afd-ekoloska-ucna-kmetija-krsinar.jpeg



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He had a show on the farm now for his lecture on farmers who "do not pay anything" for them #video




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"If you do good and good, today no one will look at money," says Elio, who is very happy today to sell wine to his cellar.
Photo: Anna Kovacs

"But then we made a lot of wine but we did not make any profit We will never forget how suddenly everything turned and people ordered a lot of water on each bottle It was already like I was carrying more water on the tables than wine so I was worried how will continue because I only had water at the tables, but I did not win anything, "recalls Elio.

It took some time until the drink began to drink again. Prices rose and harmonized, they drank less, not as before. It's better now.

"If you are doing quality and good, today no one will look at the money, he will be pleased with you and will come back." Sometimes there was a lot of insensitivity, which was very bad for the young people who they want to achieve something, but they are hampered, especially in the last five or six years, that has also changed for the better, "said Elio, who believes that today's life is better and more relaxed than that.




Ecological Farm Valentan Vodole Malečnik Wine Wine "class =" article_related - image "data-size =" 95x95 "src =" http://siol.net/media/img/19/70/5d8f163ac9f9fbea7937-color-quality-valentan- algae -Malecnik-wine-vinograd.jpeg



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For the past 26 years, the farm has also hosted eight, which continued ten days in November.


For the past 26 years, the farm has also hosted eight, which continued ten days in November.
Photo: Anna Kovacs

The farm wants to organize accommodation, swimming pool, terrace for even more guests

David is a challenge on the farm. She wants to develop tourist activity even more because she sees very high potential on the farm. They will also build accommodation facilities and outdoors will create a terrace for extra guests at the restaurant and swimming pool, from which a splendid view of Koper will be a great place. As David says, they would have everything already built, but for two years waiting for all the necessary permissions from the municipality.




Ajda Farm Peter Bernarda Cafuta Haloze "class =" article_related - image "data-size =" 95x95 "src =" http://siol.net/media/img/5a/7c/fa9ef76a3f00958325f6-kmetija-ajda-peter-bernarda - cafuta-haloze.jpeg



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They wanted to change their lives and bought an old farm in Halozh #video




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Video: It means a lot to me that I can express myself

"My goal is to have between 20 and 30 beds for everyone who would come to relax and enjoy good cuisine, but also have a pool where people can enjoy good wine. Good cuisine attracts guests. All of our dishes are Irish dishes with a touch of modernity, recipes are all ours. Some are traditional, but dishes are made in a modern way because what people cook 50 or 60 years ago are not used to eating today, "said David.






"The farm has great potential," said David, who has many plans for that.
Photo: Anna Kovacs




Farm Omerzu Manca Ivan Kozjansko sivka nut Brezice "src =" http://siol.net/media/img/e6/17/64660afafe84ac71320e-kmetija-omerzu-manca - Ivan-Kozjanska-lavender-nut-brezice.jpeg



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"The problem with today's restaurants is that they have an unpleasant set of dishes"

As David says, their recipes can not be found anywhere in the world, because they have developed completely new ones for themselves. Like innovation, dishes are unique, and individual recipes are developed for two months. As he says, he has also worked in many restaurants where the tastes were otherwise good, but that's the key to them, and they are only devoted to the development of flavors.




One of their specialties is ice cream Refoškov.


One of their specialties is ice cream Refoškov.
Photo: Anna Kovacs

"We have a narrow selection of dishes. The problem with today's restaurants is that they have an excessive range of dishes. They also have over 40 dishes, which is very difficult to store in and therefore is not fresh and quality drops. years more to wake up, but still have the most traditional dishes in the offer, "says David.




Bake home pies.


Bake home pies.
Photo: Anna Kovacs

They are preparing for the weekend on Wednesdays and Thursdays. When making recipes, they have made sure that all meals are made in such a way as to be maintained and always be fresh by using home-made ingredients. As David says, it is better for larger groups to subscribe, but for two there is always room.




Cuts are also very popular among the eighth.


Cuts are also very popular among the eighth.
Photo: Anna Kovacs

Most guests are still from Slovenia

"Ljubljana and its surroundings, Maribor and Styria, Dolenska, have a lot of guests, and there are many Italians, but there are mostly Slovenes, and most foreigners come to them during their holidays, but during the summer months, demand is slowing down and they mostly work in evening crowds "Explained David's structure.




All recipes for delicacies have been developed by themselves.


All recipes for delicacies have been developed by themselves.
Photo: Anna Kovacs

Guests can learn about the restaurant by some of the owners who rent rooms nearby. "We are very cooperative, so the guest, if he sleeps well and is good with us, will come back, we are trying to do it," he explains, adding that many people find them for the website.

The restaurant has employees, and David also helps. His first education is a gastronomic-tourist technique, after which he graduates economics.

"Every day is a business day, and every year I have a 10-day vacation when I go to sea abroad, that's all," says David.




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When they pick up police uniform, they still have jobs at the #video farm




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Video: You know a lot of people in the hospitality industry

"If you want to have eight today, the requests are like having a restaurant"

The eighth is an open day for the farm. It comes from times when farmers could sell their surpluses without taxes, but this is no longer the case today.

Video: There is a big difference between the previous and today's eight

They make it on the Štok farm ten days in November to cover both ends of the week, and then offer classic meals.




Today, the focus is on the kitchen, which is accompanied only by good wine, and wine is not the focus of attention.


Today, the focus is on the kitchen, which is accompanied only by good wine, and wine is not the focus of attention.
Photo: Anna Kovacs

The eight have changed a lot. There were no restaurants yet. They started driving the car from the garage, then there were benches. Also, the demands that you can have eight now, David says. His parents arranged all the permits so that they could continue to prepare it, which is a great bite. According to David, according to him, judging from an economist's point of view, today the fact that there will be only eighteen will not be paid off.

As David notes, today people eat more than eating and are at the heart of the culinary delicacy. Their farm will be the 26th consecutive year, the first being when David was born.

"Ако днес искате да имате осем, това е начинът, по който бихте имали ресторант, условията и изискванията са същите. Ние уредихме това и продължихме традицията си. Преди години беше така, че виното беше в центъра на трапезата, достатъчно, днес хората дори не смеят да пият толкова много. Те идват организирани, довеждат се с такси или микробус или са донесени от приятели ", каза Дейвид.

Видео: На клиентите трябва да се предложи най-доброто

„Всичко, което правя, работя с„ густо ““

Днес той е най-доволен, че може да продава виното си в мазето и не е нужно да се разхожда. "За мен е голяма чест да приемам клиенти в избата и да им продавам виното, защото ако имаш нещо добро, то се продава само. Това е същността на всичко. През декември аз ще се пенсионирам и това, което имам, е достатъчно, Не ми трябва нищо повече “, казва тя.




Всички са подпомогнати във фермата, баща Елио, майка Клара и баба на Давид с техните деликатеси, а дядо Марсело отглежда добрини в градината си.


Всички са подпомогнати във фермата, баща Елио, майка Клара и баба на Давид с техните деликатеси, а дядо Марсело отглежда добрини в градината си.
Снимка: Ана Ковач

„Работя с„ густото “, казва той. Докато може, той иска да работи, защото му се наслаждава, всичко, което прави, работи с удоволствие. "Аз също се наслаждавам, ако обикалям. В живота е, че е твърде много, е твърде много. Не всичко е свързано с работа, освен това е много да имаш какво да ядеш, където ходиш, релаксираш. Ходя примерно всяка година но ние не планираме да правим това предварително, защото не мога да се адаптирам към работа във фермата ", каза Елио, който тази година загуби работата си заради лошото време през май.

Неговото ръководство за живота е, че трябва да ставате рано, ако искате да постигнете нещо. Както той казва, ако спите над половин ден, никога няма да постигнете нищо и в края на деня никога няма да имате време за себе си. Ранният ъпгрейд ви кара да напредвате, сигурен е той.

Видео: Всичко, което правите, трябва да работите с удоволствие

Обърнете внимание на впечатленията от туристическа ферма Štok



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С благини в туристическото стопанство Štok продължаваме седмичната секция, където ще представяме словенски фермери, техните стопанства, начина на живот и усилията, които те инвестират в работата си всяка седмица.

Убедени сме, че знаете и положителната история на една от прекрасните словенски ферми, затова ви каним да ни изпратите предложения за ферма, която смятате, че трябва да се обърне повече внимание. Ако познавате някой, който се радва да ни посети, или ако имате ферма, ние ви каним да ни изпратите вашите предложения на имейл [email protected] и да запишете фермата в темата на съобщението. Благодаря, че ни последвахте.

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