We were finally able to locate a "black kitchen" that was able to host a meal bringing together many of the folks we had previously visited on our tour of the region encompassed by the Julian Alps. A black kitchen is most akin to a smokehouse for those of us in the U.S.



I prepared a meal of heirloom beans and aromatic vegetables with klobasa and poached duck eggs topped with chives.The attendees were the two little old ladies who taught me how to make krape, and it was their gift of heirloom beans and duck eggs that took center stage. I also used the award-winning klobasa from Arval, and the sausage maker was at the table along with Tomaž Bolka of Gostilna Krištof, where I first tasted that sausage. Also in attendance were our friends the Lecters from the mountain village of Radovjlica, as well as chef Uroš Štefelin of Restavracija 1906.



As the meal was being served, we were paid a surprise viist by a mountain man character from a popular kid's show that dates back to the 1950s who proceeded to stick his fingers in my food, prompting a quick exchange of plates. Gifts were exchanged by all. Tomaž' handcrafted beer was consumed, and apple schnapps was hoisted in a toast.



Earlier in the day, I gave two interviews to Slovenian media. Late that evening, I gave a phone interview to Minnesota Public Radio

The next day calls for a trip to the mercury mines of Idrija, where I will also take a ride with some professional rally drivers who race souped-up Yugos. That will be followed by a lesson making zlikrofi, which are like tortellini, and a visit to a top Slovene chef in Nebessa. -- Lenny Russo




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Lenny Russo in Slovenia #9: Of wine, salumi and prosciutti