"Visiting osmize is a centuries-old tradition in which these homesteads open their doors to the public for a fleeting period each year. Guests order their food and wine at a till inside where a simply tiled bar, often set into local stone, might boast family photos, halogen lights and a chalkboard menu before heading outside to feast at long Oktoberfest-style tables and benches."
"On the Italian side of the border, we just serve cold food, Jacob Zidarich tells us, as he places down plates of pickled courgette, house-cured salumi, local cow's milk cheese and a homemade sausage with mustard and grated horseradish. But in Slovenia, you find cooked food. I am sitting with my partner on the hot terrace at Zidarich's family home, looking out over a glittering Adriatic."
Osmize are smallholdings on the Karst Plateau that produce wine and open to the public for a brief annual period. Visitors order food and wine at an interior till and then eat at long communal outdoor tables. Typical offerings range from pickled vegetables, house-cured salumi and local cow's milk cheese to homemade sausages, with a contrast between cold-plate service on the Italian side and cooked dishes in nearby Slovenia. Local vitovska white wine often accompanies the food. The term osmiza derives from Slovenian osem, meaning eight, referring to an eight-day historic selling right.
Read at www.theguardian.com
Unable to calculate read time
Collection
[
|
...
]