{"id":2211,"date":"2018-10-09T21:45:33","date_gmt":"2018-10-09T19:45:33","guid":{"rendered":"https:\/\/www.spacapan.si\/en\/?p=2211"},"modified":"2018-10-24T11:59:04","modified_gmt":"2018-10-24T09:59:04","slug":"st-martins-day","status":"publish","type":"post","link":"https:\/\/www.spacapan.si\/en\/blog\/2018\/10\/09\/st-martins-day\/","title":{"rendered":"ST. MARTIN\u2019S DAY"},"content":{"rendered":"

St.<\/span> Martin\u2019s day or<\/span> Feast of St.<\/span> Martin is <\/span>a<\/span> Slovene tradition<\/span>al holiday<\/span> that celebrates the <\/span>turning of must into wine.<\/span> Up until<\/span> t<\/span>hat day must is considered to be <\/span>impure<\/span>, when blessed<\/span>,<\/span> it turns into true<\/span>\u201c<\/span>pure<\/span>\u201d<\/span> wine<\/span>. This year, we invite you to spend the <\/span>celebration of wine<\/span>, as <\/span>called in popular tradition,<\/span>in \u0160<\/span>pacapan\u2019s company.<\/span><\/strong><\/p>\n

Martin feast will be spent in<\/span> good<\/span> company<\/span> of<\/span> Martin menu, prepared exclusively for this occasion<\/span>. It<\/span> combines the best homemade ingredients, special chemistry of our <\/span>kitchen<\/span> crew<\/span>, <\/span>and <\/span>excellent wine.<\/span><\/p>\n

Martin menu<\/h4>\n

NIBBLES
\nWelcoming snack with breadsticks and leavened bread made from different types of homemade stone-ground flour
\n* * *
\nBEEF CARPACCIO
\nCarpaccio made from young beef from Karst region, seasonal vegetables, fresh Zidari\u010d cow cheese, caviar made from \u0160pacapan ribolla vinegar, dried polenta, and juniper mayonnaise
\n* * *
\n\u0160ELINKA (celery soup)
\nCelery, stalk celery, carrots, cigar with krodiga (pig skin sausage) made from kr\u0161kopolje pig, three-colored puree and clear celery soup
\n* * *
\nVISIT OF THE CELLAR AND TRADITIONAL BAPTISM OF YOUNG WINE
\nVisit of the cellar, traditional baptism of young wine, presentation of our products
\n* * *
\nRAVIOLI
\nReduced whey with scorched cauliflower, Karst venison ravioli, dried egg yolk, and cornel jam
\n* * *
\nDUCKLING
\nRoast duck, homemade mlinci (pasta tatters) with cracknels and sarma (cabbage roll) with pancetta
\n* * *
\nSTRUDEL
\nStrudel (apple pie) \u00e0 la \u0160pacapan<\/p>\n

We\u2019ll experience t<\/span>he unique <\/span>highlight of <\/span>St. Martin\u2019s day <\/span>in <\/span>the <\/span>Miro cellar <\/span>where Ago is going to <\/span>describe <\/span>how <\/span>good wine<\/span> is <\/span>made and many other home<\/span>made<\/span> products. <\/span>The visit of<\/span> the cellar w<\/span>ill <\/span>have a<\/span> fitting <\/span>end<\/span> f<\/span>or <\/span>St.<\/span> Martin\u2019s day \u2013 <\/span>baptism of wine.<\/span> After baptism of must<\/span>, which will symbolically <\/span>render it<\/span> a true young wine, <\/span>that we will then use for a tasting. Then we will return to <\/span>the <\/span>up<\/span>stairs area<\/span> where we will finish our culinary journey <\/span>created by St.<\/span> Martin and <\/span>\u0160pacapan<\/span> House team.<\/span><\/p>\n

As<\/span> the number of <\/span>available tables is limited, we invite you to make a reservatio<\/span>n<\/span> today, <\/span>after all, <\/span>you can experience the<\/span> St. Martin\u2019s day <\/span>only from 9 to 18 November, at 12.00 and 7.00PM. <\/span>You can reserve your table by calling us on<\/span> +386 (0)30 226 390<\/span><\/a>, <\/span>writing <\/span>us <\/span>on <\/span>info@spacapan.si<\/span><\/a>or filling out the <\/span>form below:<\/span><\/p>\n

Table reservation<\/p>\n

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<\/span> Arrival date<\/p>\n