Bread ambassador who still bakes and farms at 104

« If the bread falls to the ground, pick up and kiss him, » is a saying that many grandmothers passed on to their offspring and tried to implant the love for this good. At least in the coming days, Slovenians will probably talk more often than bread about baking potica, but many would not exchange bread for anything in the world for such a good potica. The smell of fresh bread is one of the most beautiful scents in the world.

Into Ravah at Cerkno They dedicated a whole event on Sunday bread. They named it a holiday of homemade bread; On it, 26 natives and locals competed for the title of best Kruhopek. They brought 30 bread loaves to the evaluation, which were reviewed and evaluated by the expert commission – led by Brane Tushar. Apparently the idea of ​​organizing a holiday dedicated to bread occurred by chance, when they thought in the village when and in what way someone baked bread and how it was or failed.

« Everyone is baking bread at home, but there were no exchange of knowledge and experience, so it seemed good to connect the Kruhopecs, » he said Damian Bogataj from Raven at Cerkno. Not only with each other, but also on the professional side – a connoisseur of bread, dr. Boris Kovač Namely, he presented to visitors some small secrets of great bakery masters, which should be taken into account in the home baker.

That this one is not quite simple, one of the competitors stressed – ten men brought bread to the evaluation – Žarko Rejcwhich is extremely skilled in baking pizzas in a bread oven, and baking bread requires a slightly different approach or some small experience. As with any thing, it is also with Kruhopek so that the master does an exercise.

“It should be determined when to burn that the furnace is warmed when the bread was just rising. For pizza, it is good that the stove is as hot as possible because the pizza is baked earlier. For bread, which is baking for an hour, however, the thing is more delicate, « said Rejc. He failed to take the victory this year, but will again have the opportunity next year. Everyone who brought their home goodness to the evaluation received practical awards, as well as the best awards.

Ambassador of homemade bread

The most striking and moving moment of the holiday of homemade bread was certainly the awarding of the award to 104-year-old Ivan Bevk, who still bakes bread, farms on his land at home and is able to be a bright example to all, young and old. Will be celebrated in May 105. Birthday. He was proclaimed in Ravne on Sunday as an ambassador of bread, and he was – rightly – very pleased.

Bronze classes have received Mateja Prezelj and Marjan Trpinbut silver Mojca Drole and Dora pirih. The highest recognition for the best bread is received Rado Lapanja. His story of how or why he even started baking bread is really interesting.

Lapanja is one of the caretakers Mountain huts on Porezno. The bread, as he said at the event, started the stove by accident. They ran out of bread in the cottage, so he called home his wife, who gave him instructions on how to get baked. From there to the title of the best was just a step.

In Ravne near Cerkno, even an event was dedicated to bread on Sunday. Photo: Bojan Tavčar

Well, there were actually quite a few, because, again, the exercise is done by the master. In addition to the aforementioned, the organizers presented four special awards. Praise for Best Homemade Cereal Bread has received Zala Lampicpraise for the most beautiful loaf went into the hands Vide Prezeljwhile recognition for the best bread in competition (only) men received Luka Pirih.

About 100 people attended the event, especially locals, as there was no major proclamation before the event itself. The organizers are more than not touching the terrain this year, and in the future they intend to upgrade the event and attract more visitors from other places.

The bread was evaluated by the commission. Photo: Bojan Tavčar

Home bread feast will be organized next year, as promised; Their plans are high -flying. Try to connect the region or the whole country, organize a professional symposium on bread, examine the tradition of milling, maybe even encourage people to start sowing grain.

« The old knowledge is a little alive, so they have to be handed over to the younger generations by time, » said Damijan Bogataj. We hold our fists that they have been encouraged by the success of the premiere of the home bread and that – perhaps with the support of the municipal administration – they will be able to implement their plans. That if we have already started with a bread river, let’s end with it, « eat the bread. »