V Krajinskem parku Sečoveljske soline – Fontanigge se je v četrtek, 17. avgusta 2023, izteklo še eno srečanje v sklopu projekta LA CUCINA DELLE SALINE/SOLINARSKA KULINARIKA. Tokrat je dišalo po kruhu iz krušne peči, začinjenim s tradicionalnimi istrskimi pesmimi in glasbo glasbene skupine Fuze Muze in J’ MMMa ter otroško zabavo na umetniških delavnicah.
Fulvia Zudič, predsednica SI Giuseppe Tartini Piran
Etnografska skupina Solinarska družina pod vodstvom Giorgine Rebol
Veronika Bjelica, Pomorski muzej Sergej Mašera Piran
Matjaž Kljun, Zavod za kulturno dediščino Slovenije
Sonce je počasi izgubljalo moč. Po vročih objemih, ki jih je ves dan pošiljalo na kopno, je le še utrujeno stegovalo svoje žarke tja dol, na mirno gladino morja, ujetega v kavedinih solin. V enem izmed njih je ravno zasedal zbor galebov, ki je soglasno določil – le dva sta bila proti in bojkotirala odločitev, tako da sta gledala v nasprotno smer -, iz katere smeri je zapihal veter. Vajeti je prevzel maestral in ljudje, ki so se skrivali v senci ob eni izmed prenovljenih solinarskih hišic, v kateri danes domuje Muzej solinarstva, so lahko končno laže zadihali. Iz dimnika nad pečjo se je vil dim, ki je pošiljal sporočilo, da se v njej nekaj peče, in vonj, opojen in prijeten vonj je dokončno premagal potrpljenje prisotnih, ki so pogledovali proti peku in se spraševali, kdaj bo odprl tisto loputo in iz peči potegnil čisto pravi solinarski kruh.
Kruh, kot so ga včasih pekli v solinah, sta pripravila gospa Anita Dessardo in vnuk Domen, ki je tistega vročega avgustovskega večera, na zadnjem dogodku letošnjega projekta Solinarska kulinarika v starejših Sečoveljskih solinah, ki se jim izvorno reče Fontanigge, prevzel tudi vlogo peka, Giorgina Rebol iz Solinarske družine pa je spregovorila o preteklosti. Zveni romantično, kajne? No, mogoče takrat, v preteklosti, res ni bilo tako romantično kot v spominih, a zagotovo so otroški smeh, medsebojna pomoč in skupni trenutki v družinskem krogu naredili bivanje v solinah prijetno. In ko je Giorgina začela pripovedovati, so še ptice utihnile, kot da bi vedele, da bo v svojih spominih izbrskala tudi njih. Veliko več jih je bilo takrat, ko je bilo v solinah živahno, ko so spremljale delo solinarjev in solidarno spoštovale njihov urnik, tako da so v času »popoldanske sieste« tudi one počivale.
Solinarsko delo je bilo naporno, zato je bilo treba jesti veliko polente in kruha. Tega so po Giorgininih besedah pekli enkrat na teden.
»Vsaka četrta, peta hiša je imela svojo peč. Kruha je moralo biti dovolj za ves teden, kar pomeni, da so pri peki uporabili vsaj deset, pa do dvajset kilogramov moke,« je dejala.
Ženske so bile tako pridne, da so same pripravljale tudi »el levado« (kvas), testo pa so mesile v lesenih posodah; v »albolu« (nečki) ali »panarolu« (mentrgi, nekakšni mizi s pokrovom) in ga nato pustile vzhajati v »concolih« (pladnjih, ki so imeli izdolbene jamice).
»Kljub pridnosti se je včasih zgodilo, da se je kruh, ki so ga ženske razvrstile na mizo, razlikoval že po videzu. Da bi se izognili »barufam«, do katerih je prihajalo, ker je vsaka hotela najboljšega zase, je pek predlagal, da se jih označi,« je pojasnila Giorgina.
Moški so izdelali žige, ki so imeli vrezane ali kovane začetnice družine oziroma posebne znake, tako da so štruce, »pan a quattro corneti« (kruh na štiri roglje ali hlebček) »paniotte« in druge oblike kruhkov, preden so ti romali v peč, označili.
Medtem ko se je kruh počasi pekel, so številni obiskovalci prisluhnili ljudskim istrskim skladbam, ki jih je zaigrala in zapela skupina Fuze Muze e J’MMMa, otroci pa so se lahko udeležili delavnice, na kateri so oblikovali čisto svoje kruhke.
Projekt Solinarska kulinarika poteka že četrto leto, z njim pa po besedah predsednice Skupnosti Italijanov Fulvie Zudič želijo ohranjati spomin na trdo delo, ki so ga opravljali njihovi očetje, strici, dedje, predniki …
»… in predstaviti soline tudi tistim, ki niso imeli sreče, da bi jih videli in občudovali v boljših časih,« je Zudič, tako kot pred njo Matjaž Kljun iz Zavoda za varstvo kulturne dediščine, opozorila na pomanjkljivo skrb, ki je je deležen ta edini primerek solin, kakršne so bile v preteklosti.
Mrak se je že pritihotapil, ko je Domen le odprl loputo in osvobodil v nežne rjave odtenke obarvane kruhke. Poleg njih so se na mizi znašli še domač paradižnik, belo grozdje, oljke in jajca. V solinah so pač jedli tisto, kar je bilo takrat pri roki, se je spominjala gospa Anita, ki je kot majhna punčka prihajala k očetu v soline kar peš, iz Lucije. Kot je dejala, je tista ura, kolikor je hodila, hitro minila, saj je bila v družbi prijateljic, ki so prav tako nosile malico očetu, ki je pridno delal v solinah.
Tiste nedelje so bile nekaj posebnega. Družina je danpreživela skupaj. Otroci so zelo radi zahajali v soline. Tudi najmlajše obiskovalce dogodka v sklopu projekta Solinarska kulinarika, ki ga skupaj pripravljajo Samoupravna skupnost italijanske narodnosti Piran, Skupnost Italijanov Giuseppe Tartini Piran, Pomorski muzej Sergej Mašera Piran, Zavod za varstvo kulturne dediščine Slovenije, Krajinski park Sečoveljske soline, Društvo mladih italijanske narodne skupnosti in Društvo Škver, so navdušile. Še sreča, saj bodo morda prav oni bolje skrbeli zanje in bodo enkrat spet takšne, kot se jih spominjajo Anita, Giorgina, Fulvia, Nives in vsi ostali, ki so otroštvo preživljali v labirintu kanalov, kjer je nastajalo dragoceno belo zlato.
Avtor: Nataša Fajon
Foto: Fulvia Zudič
Foto: Tina Braico @Giovani della CNI
Foto: Nataša Fajon
Video:
Video Tine Braico – Društvo mladih italijanske narodne skupnosti
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