Karanac Village to Zagreb
What a cheese it was!
Can there be too much bread??? (If you're a Totaro this would be a ridiculous question)
What an incredibly delicious breakfast - with our fresh white cheeses, fried bread, homemade jams, eggs, fresh fruit just picked from the nearby trees, and more...
Goda rolls out and fries the puffy dough,
while Rindy gets set to divide and deliver both cheeses to each table.
Next assignment on the schedule is pottery with Daniel (great teacher, but shaky students). We thoroughly enjoy his humor, and at the end of class he awarded a bronze, silver and gold medal to the best potters. (Needless to say, I was NOT one of them).
Gold Medal Potter - Heather
Daniel made each of us a unique drinking cup for completing our class:)
Time for more food and drink. We get the Cobanac (Slavonian shepherd stew) going before we meander over to Szabo Karanac Winery to learn about the regional wines. Andrea, of of 2 daughters whose family owns
the winery, guides us through the wine tastings. These vines have been cultivated in Croatia's Slavonian region for more than a millennia, with its white wines, especially the grasevina, being the most popular. After our wine tasting we return to Baranjska kuca to enjoy our cobanac. It was simply delicious!
Mike and Rick help chop about a dozen onions for the Cobanac.
Then the chef adds in the meats and about 10 large spoons of paprika to the stew.
Rindy is swinging by to enjoy the smells.
Group shot before our departure to Zagreb.
When lunch is finished, we get back on the road to Zagreb, Croatia's modern capital.
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