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The Kajkavian Singing Festival Krapina is one of the oldest Croatian music festivals. It was held for the first time in 1966 and since then it has been the end of the Kajkavian Culture Week every year in Krapina. Since the mid-1970s, the Festival has been organized by the Krapina Society for Kajkavian Cultural Creativity. The festival of Kajkavian songs of Krapina was founded in 1965 on the initiative of the then Mayor of Mija "Miško" Pavić at the time. He was enthusiastically assisted in the realization of his idea by Croatian artists, cultural professionals and enthusiasts.

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Zagorski štrukli are the most famous dish of Croatian Zagorje, they have long since conveyed the voice of their irresistibility across the borders of Croatia, and have become a trademark of the gastronomic offer of the capital.

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Recipe

For approx. 15 pcs
Dough:
500 g of smooth flour
50 ml of oil
250 ml of lukewarm water
1 teaspoon salt
-or more when needed
Stuffing:
500 g of fresh cow's cheese
3 eggs
About 150 g of melted butter
Salt, and optionally some sugar.
To finish:
300 ml of sweet cream

Dough procedure:
Put flour, salt, oil in a row. Add lukewarm water and knead a medium-hard, smooth paste until it begins to separate from the pan. Remove the dough, shape a ball, knead it on a table and place it on a poured plate. Roll the whole dough ball, cover with plastic wrap and allow to rest for 30-45 min at room temperature.
Stuffing procedure:
Separate egg yolk from egg whites. Mix all ingredients well. Mix the egg whites and mix them lightly with the rest of the mixture.
Further procedure:
Put a tablecloth on the table. Put dough in the middle of the table and roll it evenly first. Make sure it is not glued to the tablecloth or roller. Allow it to rest for about 10 minutes to release the gluten, then spread the thin dough in your hands in all directions. Sprinkle the spreaded dough with melted butter. Grease the stuffing 1/3 of the dough length. Trim the thick edges of the dough around the table.  Form the dumplings with your palms and cut  of the marked pads using a saucer or a pastry card. It is important to cut with a blunt object to glue the ends as close as possible. Boil the pads in boiling water for about 5 minutes, then fold in a buttered saucepan, cover with sour cream and place in an already preheated oven for about 20 minutes at 180 ° C. Štrukli must have a nice golden brown cover.

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The most famous traditional Zagorje song.
The tear song for the Zagorje hills is one of the most beautiful Zagorje songs, some say - the anthem of Croatian Zagorje. It was first sung by Vice Vukov, then by Zvonko Špišić. And she arrived at the Festival in Krapina. The poet girl was Ana Besenic.

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V jutro dišeče gda bregi su spali
a mesec još zajti ni štel.
Potiho sem otprl rasklimanu lesu
i pinklec na pleča sem del.

Stara je mati išla za menom,
nemo vu zemlu gledeč.

Ni mogla znati kaj zbirem vu duši
I zakaj od včera nis rekel ni reč.
Preveč smo toga povedat si šteli
A se smo pozabili več.

Gda smo vre prešli kraj najzadnje hiže
vu suzah najemput sem bil.
Kaj ne bi to vidla stara mi mati
z rukami lice sem skril.

Sud oko mene su disale rože
i bil je rascveteni maj.

A ja nis ni jemput pogledal za sobom,
Od tuge nis mogel pozdraviti kraj,
Samo sem bregima dragim obečal
Da vrnul se bum nazaj.
Samo sem bregima dragim obečal
Da vrnul se bum nazaj.

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Wiki-dveri VII: Oš Pavao Belas: Tramplan

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The Tramplan dance originates in Djakovo, and the record dates from 1865. Dancers they dance in pairs in a circle and in a line. One dancer moves with her left foot back and the other with her right forward. In returning to the starting position, one dancer moves with her left foot forward and the other with her right back. Then they fit in a circle and turn their right shoulder around their axis. Then they step on the line and dance  four steps in advance and four steps backwards. We are members of KUD "Janusevec" and we have been engaged in folk dance for 5 years.

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Recipe

5-6 pcs larger carrots
3-4 pieces of red onion
4-5 pieces of fresh peppers
5-6 pcs of fresh tomatoes
500 gr medium size mushrooms
1 pc garlic
2-3 tablespoons of homemade fat
1kg of young potatoes
1 kg of pork neck
1 kg of pork chops
500 gr chicken white meat
3 pairs of homemade half-dried sausages
spices Vegeta, pepper, laurel, wine - to taste
angry pepperoni (who likes angry)

Preparation

1. Season the meat with Vegeta and pepper and finely chopped garlic, and pour some oil and wine onto the steaks and leave  for several hours.
2. Wash vegetables, peel and chop, onions, carrots, rolls of tomato, pepper in halves, cut the mushrooms in 4 pieces and cook briefly - not cook to the end, but to a half, then strain
3. Insert the fat into the well-heated boiler, so when it is dissolved, slowly add the pieces of meat, so that the first meat is roasted until it is browned, then the meat is placed around the top, and the vegetables and bay leaf are inserted into the fat.
4. First, until the onion is glassy, ​​then stir in the glass until steady, add a little water afterwards, then insert the carrots, and then pepper for 5-6 minutes, so when the onions, carrots and peppers soften, add the tomatoes.
5. Put mushrooms and half-cooked potatoes
6. When the potatoes are finished, the meat is again "whisked" and safted, then removed into a serving bowl.

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Ceremonial women's folk costume of the brdovečkog region

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Ceremonial women's folk costume of the brdovečkog region

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The main parts of the women's costume were a rubača or celača, kikla (dress) and fertun (apron). Kikla covered the body from the neck to the half of the leaf and had long trapezoidal sleeves that narrowed towards the fist. The waist is clamped with a hand embroidered red belt and a fertun is placed in the front. The embellishments were on the collar, shoulders, ends of the sleeves along the wrist, and on the chest and bottom of the back of the dress. The decoration on the fertun was arranged in the lower part or the entire surface of the material. The color may have been different, but black was the dominant color with the addition of red, green or pink threads.  Women wore boots or boots. Married women covered their heads with scarves of different colors and small patterns, woolen or silky, and most often wore so-called. an English cotton scarf in red with floral patterns. On festive occasions, they wore crowns (bead necklaces). In the winter, women would wear a knitwear - a machine-knit large wool square scarf with fringes that they would fold into a triangle over their shoulders.