Technical Details:
Issue Date:17 November 2020
Designer: Edi Berk
Illustrator Photo: Tomo Jeseničnik
Printer: Agencija za komercijalnu djelatnost d.o.o., Zagreb, Croatia
Process: Offset
Colours: 4 Colours
About Slovenian Gastronomy
The brand concludes the series in which we presented selected culinary characteristics in all 24 gastronomic regions of Slovenia. Both dishes on the stamp characterize the Slovenian part of Istria. Fish in šavor is a way of marinating fish or (na) šavor. Smaller blue fish, such as sardines, anchovies, menolas, trills and others, are particularly suitable for this form of preparation. The dish belongs to the old Venetian dishes and was originally a naval fishing dish. Due to the longer stay at sea, the fish were fried and marinated in vinegar and onions, which extended their edibility. The dish is supposedly first mentioned around 1300. Some authors hypothetically consider it to be even older.
Istrian štruklji are just one of the local and regional versions of štruklji, which are known in all Slovenian gastronomic regions as in other Slovenian regions and gastronomic regions as sweet or savory dishes with different fillings. They were also a festive dish in Slovenian Istria. They were obligatory on sagras (celebration of the anniversary of the local church patron saint) and belts (celebration of the consecration of the church), they were also cooked at confirmations, communions and weddings. They mostly cooked štruklji from rolled dough and with fillings from cracklings, spinach, cheese, cottage cheese, apples, walnuts, prosciutto, potatoes and with the addition of herbs and spices. Among the developmentally elderly is also a filling for strudels made of melted butter, breadcrumbs, grated cheese, sugar (formerly honey), raisins and ground almonds or walnuts. Some housewives have further seasoned this filling with mint, sage, thyme and marjoram. They coated the dough with the filling, which had previously been smeared with butter and scrambled egg yolk.
