{"id":41126,"date":"2023-10-20T15:17:26","date_gmt":"2023-10-20T13:17:26","guid":{"rendered":"http:\/\/pulskasvakodnevnica.com\/?p=41126"},"modified":"2023-10-20T15:19:29","modified_gmt":"2023-10-20T13:19:29","slug":"odrzana-radionica-izrade-tradicionalnog-barbanskog-kolaca-u-konobi-vorichi","status":"publish","type":"post","link":"http:\/\/pulskasvakodnevnica.com\/index.php\/2023\/10\/20\/odrzana-radionica-izrade-tradicionalnog-barbanskog-kolaca-u-konobi-vorichi\/","title":{"rendered":"Odr\u017eana radionica izrade tradicionalnog Barbanskog kola\u010da u konobi Vorichi"},"content":{"rendered":"\n

Povodom Dana kruha, Mirjana Prgomet \u010duvarica tradicije Barban\u0161tine, odr\u017eala je radionicu izrade Barbanskog kola\u010da kojeg \u0107e konoba Vorichi  nuditi svojim gostima. Tako\u0111er, cilj radionice bio je da se znanje prenese na mla\u0111e generacije te da se ova tradicionalna slastica o\u010duva od zaborava.<\/p>\n\n\n\n

Kola\u010d je prepoznatljiv je po na\u010dinu rezanja i oblikovanja, a iza kola\u010da stoji vrlo zanimljiva pri\u010da.<\/p>\n\n\n\n

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

Takvi tradicijski kola\u010di su se naj\u010de\u0161\u0107e nosili na svadbe. Stari svat (od strane mlado\u017eenje) i doma\u0107in (od strane mladenke) su svaki nosili na ruci obje\u0161en po jedan kola\u010d. Jedan kola\u010d se posebno napravio za mladence. Oni su zajedni\u010dki lomili taj kola\u010d. Smatralo se da \u0107e onaj kome u rukama ostane ve\u0107i komad kola\u010da, u braku biti \u201eglavni\u201c. Svaki svira\u010d u svatovima (naj\u010de\u0161\u0107e su to bili svira\u010di na ro\u017eenicama ili na mihu) je ku\u0107i, kao svoju pla\u0107u, odnio po jedan manji kola\u010d. Tako\u0111er, kola\u010d se obavezno pekao za \u201elikuf\u201c (kad se ku\u0107a stavila pod krov) kako bi se obilje\u017eio taj va\u017ean doga\u0111aj.<\/p>\n\n\n\n

U dana\u0161nje vrijeme se na Barban\u0161tini jo\u0161 uvijek mogu na\u0107i vrijedne doma\u0107ice koje znaju pripremiti takve tradicijske kola\u010de. Nije to vi\u0161e isti kola\u010d \u0161to se sastojaka ti\u010de, jer se dodaje jo\u0161 pone\u0161to da bude mek\u0161i i ukusniji, ali oblikom su potpuno jednaki. Cilj ove radionice jest da se Barbanski kola\u010d, kao sastavni dio na\u0161e kulture i tradicije jo\u0161 uvijek priprema za velike sve\u010danosti i posebne doga\u0111aje u obitelji ili dru\u0161tvenoj sredini.<\/p>\n\n\n\n

Mirjana Prgomet je ovu radionicu posvetila u \u010dast velikom prijatelju i novinaru Davoru \u0160i\u0161ovi\u0107u koji je pratio sve gastrononomske manifestacije i pisao o tradicionalnim slasticama s podru\u010dja Op\u0107ine Barban, pa tako i o Barbanskom kola\u010du te time pridonio da se ova slastica valorizira i o\u010duva od zaborava.<\/p>\n\n\n\n

Za sve koji ovu ukusnu tradicionalnu slasticu \u017eele pripremiti ku\u0107i, \u0161aljemo recept koji nam je prezentirala Mirjana Prgomet:<\/p>\n\n\n\n

Barbanski kola\u010d<\/p>\n\n\n\n

4 cijela jaja<\/p>\n\n\n\n

4 \u017eumanjka<\/p>\n\n\n\n

30 dkg \u0161e\u0107era<\/p>\n\n\n\n

2 vanilin \u0161e\u0107era<\/p>\n\n\n\n

3dcl mlijeka<\/p>\n\n\n\n

8 dkg (svje\u017eeg) kvasca<\/p>\n\n\n\n

1dcl maslinovog ulja<\/p>\n\n\n\n

10 dkg doma\u0107e masti<\/p>\n\n\n\n

2 limuna-korica<\/p>\n\n\n\n

2 naran\u010de-korica<\/p>\n\n\n\n

1dcl.ruma<\/p>\n\n\n\n

1-11\/2kg bra\u0161na<\/p>\n\n\n\n

U kvasac dodamo 1 \u017elicu \u0161e\u0107era i bra\u0161na i 1 dcl mlijeka, pustimo dizati.<\/p>\n\n\n\n

Jaja sa \u0161e\u0107erom malo izmije\u0161ano dodamo postepeno uz stalno mije\u0161anje bra\u0161no mlijeko,dignuti kvasac,masno\u0107u ,koricu limuna naran\u010de i rum.<\/p>\n\n\n\n

Bra\u0161na dodajemo toliko da dobijemo glatko \u010dvrsto(ne pretvrdo)tijesto. Pustimo kisati, premijesimo i jo\u0161 jedanput pustimo da se tijesto digne.<\/p>\n\n\n\n

Premijesimo i oblikujemo u krug prema slici, nare\u017eemo i krajeve spojimo sa cvijetom u\u010dinjenim od komada tijesta .Prema\u017eemo sa \u017eutanjkom pomije\u0161anim sa \u017elicom maslinovog ulja.<\/p>\n\n\n\n

Pe\u010demo 1 sat na 180 stupnjeva.<\/p>\n","protected":false},"excerpt":{"rendered":"

Povodom Dana kruha, Mirjana Prgomet \u010duvarica tradicije Barban\u0161tine, odr\u017eala je radionicu izrade Barbanskog kola\u010da kojeg \u0107e konoba Vorichi  nuditi svojim<\/p>\n","protected":false},"author":1,"featured_media":41127,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_mi_skip_tracking":false,"footnotes":""},"categories":[84,100,1],"tags":[],"yoast_head":"\nOdr\u017eana radionica izrade tradicionalnog Barbanskog kola\u010da u konobi Vorichi - Pulska Svakodnevnica<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"http:\/\/pulskasvakodnevnica.com\/index.php\/2023\/10\/20\/odrzana-radionica-izrade-tradicionalnog-barbanskog-kolaca-u-konobi-vorichi\/\" \/>\n<meta property=\"og:locale\" content=\"hr_HR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Odr\u017eana radionica izrade tradicionalnog Barbanskog kola\u010da u konobi Vorichi - 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