{"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":"2025-07-30T10:20:01","modified_gmt":"2025-07-30T08:20:01","slug":"pletenica-in-poprtnik","status":"publish","type":"post","link":"https:\/\/zavod-parnas.org\/w\/pletenica-in-poprtnik\/","title":{"rendered":"Ustvarjalna delavnica: Pletenica in poprtnik"},"content":{"rendered":"\n

Ustvarjalna kulinari\u010dna delavnica PLETENICA IN POPRTNIK – traja 3 ure po predhodno dogovorjenem modelu: udele\u017eenci prinesejo s seboj potrebni material in pripomo\u010dke, izdelke pa spe\u010dejo doma. (S prispevkom udele\u017eencev pokrijemo stro\u0161ke predpriprav in izvedbe delavnice).<\/em><\/p>\n\n\n\n

\u010ce bi se radi nau\u010dili peke poprtnika in da ne bi \u010dakalie na december, smo tokrat zdru\u017eili kar dva prazni\u010dna kruha oz. izdelka – poprtnik in pletenico, ki jo lahko pe\u010dete skozi vse leto, velja pa tudi za tradicionalni prazni\u010dni kruh velike no\u010di. <\/p>\n\n\n\n

Parnasova prostovoljka Nada Lunder je mojstrica tako za poprtnik kot za pletenico. Udele\u017eenci na delavnici zamesijo svoje testo in oblikujejo oba izdelka. Poleg navadne kite se na delavnici nau\u010dimo plesti \u0161e pletenice na pet in \u0161tiri trakove, pa izdelovati ro\u017eice iz belega testa ter raznovrstne okraske za na poprtnik.<\/p>\n\n\n\n

Za izvedbo delavnice potrebujemo ve\u010dji prostor z mizami in stoli, kjer vsak udele\u017eenec dobi svoje delovno mesto. Potreben je dostop do vode (umivanje rok, sanitarije). Uporabo primerno ogretega prostora nam za delavnico zagotovi organizator.
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Cena: 15 EUR na osebo (8-15 oseb)
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 in priprava pletenic sta evidentirani kot nesnovna dedi\u0161\u010dina Slovenije<\/h2>\n\n\n\n

Na Gorenjskem 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

Ve\u010d o pripravi poprtnika …<\/a><\/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 PLETENICA IN POPRTNIK – traja 3 ure po predhodno dogovorjenem modelu: udele\u017eenci prinesejo s seboj potrebni material […]<\/p>\n","protected":false},"author":2,"featured_media":11147,"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":5,"href":"https:\/\/zavod-parnas.org\/w\/wp-json\/wp\/v2\/posts\/11135\/revisions"}],"predecessor-version":[{"id":11861,"href":"https:\/\/zavod-parnas.org\/w\/wp-json\/wp\/v2\/posts\/11135\/revisions\/11861"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/zavod-parnas.org\/w\/wp-json\/wp\/v2\/media\/11147"}],"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}]}}