Communities and Festivals
The gable end of the building houses 60 hives for honey production, and additional hives at each side to provide air to rise from the hives to surround a person on the couch in the room above the hive. The building has large ground floor rooms and bedrooms and a balcony above, thus making it into an apitherapy centre.
The visit provided many special opportunities for informal learning that could not have been acquired by any means other than interaction with the local community experienced within their cultural and natural environment. The project was based in a school house in the hamlet of Rîmeţ which sits at about 1000 metres above spectacular rural scenery that is only accessible by rough track roads. Rîmeţ is in a wonderful natural setting, surrounded by prolific flower meadows that are unspoiled by any chemical fertilisers. There is a fantastic matrix of wild plants that attract a wide variety of butterflies and insects which it turn allows birdlife to flourish there. There are some simple tracks and paths that thread their way through the landscape and would provide some potential for Eco tourism ( eg walking or bird watching holidays),
I was part of a five person group from the Strathearn area of Scotland, which took part in what was to be the first of six exchange visits planned for 2014/2015. Our programme in Romania centred on visiting the village of Rimet in Alba County, Transylvania, to observe and take part in the local village festival. We were to be joined by a similar group from the village of Ivanci in Slovenia. Di Mcnab
Apis Mellifera Carnica – the Gentle Bee I went to Slovenia with no preconceptions, I set out on the trip with a very open mind. I didn’t know if there were any particular foodstuffs that were traditional to the region except gingerbread. Of course, it is world famous for its extremely gentle bees, the Carniolan honey bee (Apis mellifera carnica), but that was that. These two items go hand-in-hand anyway, because to make a good gingerbread, you need good honey. So Slovenia, bring it on – tantalise my taste buds, titivate my senses of sight and smell. Give me a sensory tour of your food products. I was not to be disappointed. Our first morning in Ivanci was a meet-and-greet session starting at the village fire station. Here, we were offered Prleška Tűnka which is chopped pork, preserved in lard, spread on rye bread and topped with sliced spring onions. After a sizeable breakfast, I was not particularly keen to partake at such an early stage of the day, but with eyes bigger than my stomach, I soon overcame this reluctance. It was delicious. Not at all greasy, which was what I was expecting, and it went very well with […]