Privacy settingsI allow the Slovenian Tourist Board (STO) to record and store anonymised data about my activity on www.tasteslovenia.si, which are used by the STO to provide a better user experience for visitors to the portal in the future. I also confirm that I have been acquainted with my rights related to the personal data provided.
Manager of personal data:
Slovenian Tourist Board, Dimičeva ulica 13, Ljubljana
Phone: +386 1 5898 550
E-mail: info@slovenia.info
I allow the Slovenian Tourist Board to record and store the displays of my received messages and clicks to links in the received messages with the purpose of providing me with the most high-quality and the most interesting contents for my purposes (profiling). I also confirm that I have been acquainted with my rights related to the provided personal data. Because the Slovenian Tourist Board is trying to send contents that are as high-quality as possible and as interesting to recipients as possible, it would like to measure the responses to its sent announcements. To provide better and better-focused notifications and to adjust future messages, it automatically processes, analyses, and profiles personal data, and the users’ level of interest in the announcements provided is assessed.
Manager of personal data:
Slovenian Tourist Board, Dimičeva ulica 13, Ljubljana
Phone no.: +386 1 5898 550
E-mail: info@slovenia.info
I allow the Slovenian Tourist Board to record and store the displays of my received messages and clicks to links in the received messages with the purpose of providing me with advertising contents in which I have previously expressed interest (re-marketing). I also confirm that I have been acquainted with my rights related to the provided personal data. Because the Slovenian Tourist Board is trying to show advertising contents that are as high-quality as possible and as interesting to recipients as possible, it would like to use advertisements to once again notify you concerning topics in which you have previously expressed interest. These settings apply to advertisements that are shown through the services of the company Facebook, including Facebook and Instagram, and also through online applications. If you do not agree with the recording and storing of received messages and clicks on links in the received messages with the purpose of displaying advertising contents on topics in which you have previously expressed interest (re-marketing), the same number of advertisements will still be shown, but you might not find them as interesting.
Manager of personal data:
Slovenian Tourist Board, Dimičeva ulica 13, Ljubljana
Phone no.: +386 1 5898 550
E-mail: info@slovenia.info
Universality in cooking and a special attitude to aromas are the traits of a chef with a distinctly artistic soul.
Klavdij Pirih decided on his career in the fourth grade of elementary school. However, to this day he does not know why.
He thinks that his artistic streak pushing its way out was to ‘blame’. Cooks are artists in a certain way, much like painters or musicians: “If you are an artist by soul, you automatically choose a job related to this. I don’t have an ear for music and I can’t draw, so I soon discovered cooking.” He experiences food, flavours, and aromas in a very sensory way, which can be tasted in his dishes.
He likes simple vegetable stews because you can eat them every day.
Its scent always makes him happy.
Chef Klavdij has a special attitude to aromas. They have a considerable impact on him, as they remind him of past events and give him ideas for new dishes and combinations. Ideas are not born in the kitchen, but rather in a place where a person can relax. “Aroma is closely connected with colour. If you take colour away from an ingredient, it loses its aroma. For this reason, I always try to keep it as natural as possible, not to overheat it or process it, and not to exceed its capacity.”
“When I create new dishes, I’m rarely wrong. I know flavours to the point where I don’t have to try everything in advance. For me, aromas are like paintings.”
A new dish is not created overnight. It stems from an existing dish. “You can combine new ingredients or plate them anew. Seasons also play an important role. People like lighter dishes in the summer and filling dishes featuring meat in the winter when we are more melancholic. A completely new dish is hardly ever created, and that’s when you have to stand out from the crowd. If you are self-critical and not satisfied with everything, it can take time. If you are fair to your guests, you must be more self-critical than they are critical of you. You must use your full potential and not be satisfied with the first try. This is a process. At first, there is desire, an idea, which matures for some time. Because you nurture, shape, and create it for a longer period, you can appreciate it more.
Klavdij is a very universal cook, as his cooking knowledge is profound. “I like making desserts, as you can whip up a good atmosphere on a plate much more than with other courses. A challenge I’m always happy to tackle is also vegetarian dishes, as they require more cooking knowledge.” He even used to create sculptures from butter. For example, a 70-centimetre-high cave girl, for which he used 40 kilograms of butter. Klavdij says that he can use this to express himself differently.
He believes that cooking is learning: “If you are mentored by a good or even a top chef, it’s much easier to learn. If you are self-taught, it takes longer. Cooking is work and compliance – that you are willing to learn. Anyone who is open-minded can pick up something from everyone.” A good cook must have plenty of creativity and persistence to keep up the pace: “If you don’t like this job, you won’t do it. You have to like it for the working hours alone.”
But the cooking antics inside and outside of the kitchen are fun. Like the one when he and another cook each made their own dough – Klavdij for žlikrofi and his colleague for krhki flancati. Both types of dough were kept in the same fridge. Klavdij took his dough and made žlikrofi. A guest, who was his acquaintance, asked him: “Klavdij, did you put rum in žlikrofi?” He firmly claimed that he didn’t and he even joked about the guest in the kitchen, saying that she probably had one glass of rum too many before lunch. Then his colleague began making flancati and found that Klavdij made žlikrofi from his dough.
Photo: Kendov dvorec archive
MICHELIN GUIDE 2022
Idrija cuisine that will not leave you feeling indifferent
Read moreReceive information on gastronomic attractions, news, achievements and opportunities to your e-mailbox.
.svg)
.svg)
.svg)
.svg)
.svg)
