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In the past, when farmers cultivated the land, every grain was precious and every grain had its purpose. People lived in harmony with nature and the rhythm of the seasons dictated the rhythm of their lives. Limited resources and meagre means taught them the wisdom to make the most of what they had. Baking bread was a weekly ritual and the leftover dough, a precious gift for the hands that kneaded it, was transformed in Vrbovec into the now iconic local dish – Vrbovec pera. This dish mainly uses the leftover dough that was not enough to make another loaf or did not fit the shape.
The dough is filled with a filling that usually contains cheese, cream and eggs. Every family can have Its variation recipes, adapted according to the availability of ingredients and personal preferences. Because of this, the dish is more than just a meal, but a symbol of solidarity and resourcefulness, reflecting the love of the people of Vrbovci for their country and family. They see the fruits of their labor in every bite, so out of necessity and respect for nature they create dishes that become heirlooms, thus preserving the stories and customs of a region for future generations.
The best food to eat in August
Over time, Vrbovečka pera developed into a delicacy that is not only prepared from leftovers, but also served on special occasions and celebrations. It has become a symbol of local cuisine and traditions. Event Organizer”What did our ancestors eat?This decades-old tradition has given further impetus to the preservation and promotion of the dish. The festival, which takes place on the last weekend of August every year, gives local chefs and cooks the opportunity to showcase their dishes from Pereira, which further strengthens its status as an important part of cultural heritage.
This year, from August 23rd to 25th, in Vrbovec we are expecting many stalls selling old traditional dishes from the Vrbovec region, carefully prepared by our women’s associations and restaurateurs. Vrbovečka pera, a protected product with the EU guarantee mark of traditional specialities, is the queen of the festival and an indispensable and most popular delicacy. Nevertheless, this year’s festival emphasizes the use of other raw materials from local OPGs from the Vrbovec region, emphasizing sustainability and the involvement of local producers. Bacon and sausages became the main food at this year’s fair. PIK Vrbovec, which has been following us from the beginning, once again became the general sponsor of the festival.
Citywide participation
A number of cooking workshops are also being planned, in which, besides members of the Women’s Association, some of the most renowned Croatian chefs, e.g. Melchior Basic, Mario Mandalic I Tomislav Spicek.
The festival provides a platform for food producers and artisans with typical traditional products from mainland Croatia and beyond through OPG, handicrafts and home crafts fairs. Great emphasis is placed on showcasing the cultural heritage of the Vrbove region. The Women’s Association, as the guardian of gastronomic heritage and customs, carries on the tradition of preparing old-fashioned dishes with homemade ingredients from local producers.
In addition to delicious food, the festival offers a rich cultural, artistic and entertainment program, numerous seminars, exhibitions, quizzes, competitions and sports events. In many places, visitors will be able to taste more than a hundred local dishes and desserts prepared by local caterers, women’s associations, hunters, firefighters, fishermen and many others. Vrbovec winemakers will ensure that visitors experience “what our ancestors drank”.
One point is dedicated to vegetarians, which shows that the festival organizers have thought about all visitors. The good atmosphere will be created by numerous musical performers, including some of the most famous pop singers: Vojko V I In Geshe On Friday, Petar Grasso Saturday Zeljko Bebek On Sunday.
While we wait for the new release for this very special holiday, below we bring you the recipe for this cult pen.
Ingredients Needed:
Dough
300 g plain flour
2 dl milk
16 g yeast
8 grams of sugar
16g lard
8 grams of salt
For filling
400g fresh cheese
140 g sour cream
7 grams salt
12g corn flour
1 egg + 1 egg white
If you want a sweeter version, add 16 grams of sugar
For dressing
50g sour cream
1 egg (yolk)
Preparation of fermentation mixture
Mix sugar and fresh yeast with a spoonful of smooth flour, add to preheated milk and leave to rise in a warm place.
Dough Preparation
Combine the smooth flour, salt, fat and yeast mixture and leave to rise in a warm place until doubled in volume.
Preparation of fillings
In a separate bowl, mix the cheese, cream, eggs (and egg whites for topping), salt and corn kernels (or wheat semolina or rice) into a homogeneous filling. Large chunks of cheese remain in the mixture.
Dressing preparation
In another bowl, mix egg yolks and cream into a smooth mixture.
Preparation before baking
Knead the dough and roll it out to a thickness of 1 cm and a diameter of about 45 cm. Use your fingers to level the edges of the dough (about 4-5 cm) to a thickness of about half the thickness of the dough in the middle. Spread the filling evenly on the surface of the dough, up to the thin edges, and fold the edges over the filling to avoid wrinkles. The filling is unevenly covered with the dressing. Vrbovečka pena is ready for baking.
Vrbovečka pera is baked when the filling is golden and shiny with characteristic round brown spots from brown fat. The dough should also be cooked hot. It is ideal if the dough and the filling are the same thickness when cut and the filling does not separate from the dough.
Sponsored content created in partnership with Native Ad Studio Hanza Medije and TZ Vrbovec.
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