{"id":11135,"date":"2025-02-18T13:40:28","date_gmt":"2025-02-18T12:40:28","guid":{"rendered":"http:\/\/zavod-parnas.org\/w\/?p=11135"},"modified":"2026-10-15T10:35:21","modified_gmt":"2026-10-15T08:35:21","slug":"pletenica-in-poprtnik","status":"publish","type":"post","link":"https:\/\/zavod-parnas.org\/w\/pletenica-in-poprtnik\/","title":{"rendered":"Za odrasle: Delavnica peke POPRTNIKA"},"content":{"rendered":"\n

Ustvarjalna kulinari\u010dna delavnica DELAVNICA PEKE POPRTNIKA – traja 3 ure po predhodno dogovorjenem modelu: udele\u017eenci prinesejo s seboj \u017ee namerjen material in pripomo\u010dke, na delavnici zamesijo testo in oblikujejo poprtnike, ki jih potem spe\u010dejo doma. <\/p>\n\n\n\n

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Delavnico vodita nosilki izro\u010dila priprave poprtnika<\/strong>.<\/p>\n\n\n\n

Nada Lunder <\/strong>je prava mojstrica peke poprtnika. Doma je iz Dobrepolja in njeni poprtniki so poznani po zelo drobnih, skoraj filigransko izdelanih okraskih ter receptu, ki (\u010de se ga dr\u017eimo) praviloma vedno uspe. <\/p>\n\n\n\n

Metka Stari\u010d<\/strong> je nosilka izro\u010dila priprave poprtnika, ki aktivno deluje v skupini iz Velikola\u0161kih krajev in Dobrepolja, obenem pa preko Zavoda Parnas povezuje celotno dedi\u0161\u010dinsko skupnost poprtnika v Sloveniji in na Hrva\u0161kem.<\/p>\n\n\n\n

Kako izgleda delavnica?<\/strong><\/p>\n\n\n\n

Udele\u017eenci delavnice ob pomo\u010di Nade Lunder in Metke Stari\u010d iz prine\u0161enih sestavin in v lastnih posodah na delavnici zamesijo svoje testo, si ogledajo izdelavo okraskov nato in oblikujejo vsak svoj poprtnik po lastnih \u017eeljah in navdihu. Spisek materiala in pripomo\u010dkov vam posredujemo ob prijavi. Z va\u0161imi prispevki pokrivamo stro\u0161ke priprave delavnice ter ostale aktivnosti Festivala bo\u017ei\u010dnega kruha.<\/p>\n\n\n\n

Za izvedbo delavnice potrebujemo ve\u010dji prostor z mizami in stoli, kjer ima vsak udele\u017eenec svoje delovno mesto in prostor za odlaganje. Potreben je dostop do vode (umivanje rok, sanitarije). Uporabo primerno ogretega prostora za delavnico zagotovi organizator dogodka. \u010ce lahko delamo v \u0161olski kuhinji ali prostoru s priro\u010dno kuhinjo \/ pe\u010dico, lahko skupen poprtnik na delavnici tudi spe\u010demo in degustiramo, sicer pa enega pe\u010denega za degustacijo prinesemo s seboj.
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Cena: 15 EUR na osebo (8-15 oseb) + prevoz do va\u0161e lokacije in nazaj (0,43 eur\/km)
2 izvajalki
Termin in lokacija: po predhodnem dogovoru<\/p>\n\n\n\n

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Po\u0161lji povpra\u0161evanje<\/a><\/div>\n<\/div>\n\n\n\n

Priprava poprtnikov je evidentirana kot nesnovna dedi\u0161\u010dina Slovenije.<\/h2>\n\n\n\n

\u0160tevilne razli\u010dice imena za poprtnik po Sloveniji dokazujejo, da se je poprtnik peklo skoraj po vseh koncih Slovenije (razen Prekmurja in Primorske). V Sloveniji je evidentiranih 15 skupin gospodinj, ki kot nosilke dedi\u0161\u010dine priprave poprtnika to dedi\u0161\u010dino \u0161e vedno \u017eivimo, izvajamo delavnice drug za drugega, razstave in druge aktivnosti – vsako leto nas pove\u017ee Festival bo\u017eio\u010dnega kruha v mesecu decembru. <\/p>\n\n\n\n

Z delavnicami peke poprtnika po drugih krajih pa na povabilo obujamo to prelepo tradicijo tudi tam, kjer se je \u017ee skoraj povsem izgubila. Sem in tja nam uspe iz pozabe obuditi tudi na\u010dine kra\u0161enja poprtnika tudi tam, kjer ga nih\u010de ve\u010d ne pe\u010de. <\/p>\n\n\n\n

Ve\u010d o na\u0161i skupnosti pripravi poprtnika …<\/a><\/p>\n\n\n\n

Na Gorenjskem<\/strong> je peka bo\u017ei\u010dnega kruha oz. poprtnika ve\u010dinoma \u017ee povsod od\u0161la v pozabo. Na Jezerskem so mu rekli “tabolj\u0161 kruh. Tu je peka poprtnika \u017eiva vsaj \u0161e pri eni hi\u0161i, kot dokazuje slika. Za bo\u017ei\u010d hlebec belega kruha kot obredni kruh polo\u017eijo pod prt, dodajo hi\u0161ni ro\u017eni venec in posodo z \u017eegnano vodo, s katero kropijo vse tri svete ve\u010dere. Na klop ob mizo postavijo sejavnico z \u017eitom, da bo dovolj hrane, tako za ljudi kot za \u017eivino. V sejavnici je \u0161e kravji zvonec – da bi se \u017eivina sre\u010dno pasla, saj se njihove krave dojilje vse poletje pasejo na planini. Pod mizo dajo \u0161e \u017eehtar z vodo, da bo dovolj mleka. Kruh pokusi tudi \u017eivina. Ne dajejo pa pod prt ve\u010d treh hlebcev, kot neko\u010d, ampak le \u0161e po enega. (Vir: S. \u0160.)<\/p>\n\n\n\n

<\/p>\n\n\n\n

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Foto: S. \u0160.<\/figcaption><\/figure>\n\n\n\n

<\/p>\n","protected":false},"excerpt":{"rendered":"

Ustvarjalna kulinari\u010dna delavnica DELAVNICA PEKE POPRTNIKA – traja 3 ure po predhodno dogovorjenem modelu: udele\u017eenci prinesejo s seboj \u017ee namerjen […]<\/p>\n","protected":false},"author":2,"featured_media":10842,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[28],"tags":[],"class_list":["post-11135","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kulinaricna-dediscina"],"_links":{"self":[{"href":"https:\/\/zavod-parnas.org\/w\/wp-json\/wp\/v2\/posts\/11135","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/zavod-parnas.org\/w\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/zavod-parnas.org\/w\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/zavod-parnas.org\/w\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/zavod-parnas.org\/w\/wp-json\/wp\/v2\/comments?post=11135"}],"version-history":[{"count":12,"href":"https:\/\/zavod-parnas.org\/w\/wp-json\/wp\/v2\/posts\/11135\/revisions"}],"predecessor-version":[{"id":13154,"href":"https:\/\/zavod-parnas.org\/w\/wp-json\/wp\/v2\/posts\/11135\/revisions\/13154"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/zavod-parnas.org\/w\/wp-json\/wp\/v2\/media\/10842"}],"wp:attachment":[{"href":"https:\/\/zavod-parnas.org\/w\/wp-json\/wp\/v2\/media?parent=11135"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/zavod-parnas.org\/w\/wp-json\/wp\/v2\/categories?post=11135"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/zavod-parnas.org\/w\/wp-json\/wp\/v2\/tags?post=11135"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}