{"id":10519,"date":"2024-04-05T20:34:27","date_gmt":"2024-04-05T18:34:27","guid":{"rendered":"https:\/\/discimus-lab.com\/stars-above-soca\/"},"modified":"2024-04-05T20:34:27","modified_gmt":"2024-04-05T18:34:27","slug":"stars-above-soca","status":"publish","type":"post","link":"https:\/\/discimus-lab.com\/en\/stars-above-soca\/","title":{"rendered":"Stars above So\u010da"},"content":{"rendered":"

A day of research at HI\u0160A FRANKO in Kobarid, – where, according to legend, Ernest Hemingway wrote his novel “A Farewell to Arms” and where Ana Ro\u0161 Stojan<\/a>,has been writing a new culinary chapter in Slovenia with 3 Michelin stars since 2023.
\nMit Einblicken in ihre K\u00fcche, und mit Gespr\u00e4chen mit Head-Chef Yvonne Simon. Mit einer Pr\u00e4sentation von frischen Produkten und von ausgefeilter K\u00fcchentechnik von Sous-Chef Jure Ram\u0161ak. Mit Informationen zu Geschichte und Arbeitsalltag durch Executiv Assistant Manca Istinic<\/a>. With a look into the wine cellar, organised by Anja Skrbinek\/Beverage Manager and sommelier Lukasz Mielnicki. And with a guided tour of the house and garden by Service Manager Tilen Juri\u010d, who also introduces the tradition of cheese making at HI\u0160A FRANKO.
\nA project day as part of the “Youth writes” projecte with Frankfurter Allgemeine Zeitung<\/a>\/FAZ, with student journalists Viktoria Navodnik, Urh \u0160trakl (Celje) and Tin \u0160o\u0161ki\u010d (Maribor). Under the patronage of the Municipality of Celje \/ Mestna Ob\u010dina Celje<\/a>; Concept\/Coordination and Photos \u00a9: INSTITUT DISCIMUS LAB<\/a>, GeMo H\u00fchner.<\/span><\/span><\/p>\n

\"\"<\/p>\n","protected":false},"excerpt":{"rendered":"

A day of research at HI\u0160A FRANKO in Kobarid, – where, according to legend, Ernest Hemingway wrote his novel “A Farewell to Arms” and where Ana Ro\u0161 Stojan,has been writing a new culinary chapter in Slovenia with 3 Michelin stars since 2023. Mit Einblicken in ihre K\u00fcche, und mit Gespr\u00e4chen mit Head-Chef Yvonne Simon. Mit […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[198],"tags":[],"class_list":["post-10519","post","type-post","status-publish","format-standard","hentry","category-news"],"yoast_head":"\nHI\u0160A FRANKO<\/title>\n<meta name=\"description\" content=\"A day of research at HI\u0160A FRANKO in Kobarid, - where Ana Ro\u0161 Stojan, with 3 Michelin stars since 2023, is writing a new culinary chapter in Slovenia.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/discimus-lab.com\/sterne-ueber-der-soca\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"HI\u0160A FRANKO\" \/>\n<meta property=\"og:description\" content=\"A day of research at HI\u0160A FRANKO in Kobarid, - 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