From peasant's to imperior's dishes
Taste local, taste Kamnik
Kamnik, a town with rich history, which is reflected in traditional and typical local dishes. Taste Kamnik is a project that collects traditional local dishes, which represent the area as whole and at the same time showcase their diversity - also when it comes to social diversity of the area.
Tuhinj stuffing was prepared only for important holidays, which is still often the case today – nowadays, it is often prepared only for Easter. The basic ingredients are ham or smoked meat, white bread, eggs, onion, cream and various spices. Another popular dish from Tuhinj Valley is bread made from half-white flour and baked in a wood oven. Despite the changes in production methods, bread managed to keep its distinctive character. Sometimes, a woman who gave birth got a basket of white bread, as a blessing.
Princely Venison Goulash (Firštov divjačinski golaž) reminds us of the hunting tradition in Kamniška Bistrica Valley and pinpoints the importance of venison in the local cuisine. In the past, hunting was reserved for ruling classes. The princely venison goulash is associated with the hunting expedition of Archduke Charles II. In 1564, he and his entourage ate at the stone table near Predaselj Gorge – a writing on the table reminds us of that. Later on, the table was named the Prince’s Table (firštova miza, firšt derives from a German word Fürst denoting a prince, a ruler). It attracted several important visitors. Due to the touch of nobility, the dish that got the same name.
The recipe for the chamois soup originates in Kamniška Bistrica Valley, known as the hunting ground for the aristocrats as well as simple inhabitants from the valley - farmers, loggers, cotters and artisans. And precisely the chamois soup was often cooked on the open fire by both social groups: by the lords and by the poorest in the society. Today, you can taste it at the Pri planinskem orlu Guesthouse.