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Artesanía para hacer pasteles de miel

Artesanía para hacer pasteles de miel

La masa del pastel de miel es fácil de hacer y se puede mantener fresca y deliciosa durante mucho tiempo, sin echarse a perder (ni cruda ni horneada) con los días. La artesanía de la torta de miel apareció en Eslovaquia en el siglo XVI, con Bratislava como centro del movimiento. Después se expandió a otras ciudades eslovacas en los siglos XVII y XVIII. En la segunda mitad del siglo XIX, esta artesanía comenzó a declinar, especialmente debido al desarrollo de la confitería general. Recientemente, de nuevo cada vez más mujeres se dedican a hornear y decorar pasteles de miel, ofreciendo sus productos en ferias, peregrinaciones y fiestas.
El vídeo captura el proceso de la producción de la torta de miel, desde la preparación y elaboración de la masa, su horneado y decoración. Maria Balacinova produce pasteles de miel desde hace más de 25 años. Primero, se prepara una masa y se trabaja durante unos 15 minutos. La masa terminada se deja reposar en el refrigerador durante 4 días. Después, se afloja la masa y se cortan diferentes formas de ella. Posteriormente, se hornea en el horno. Una vez frías, las tortas de miel al horno se frotan con glaseado espeso. El aspecto final se consigue con la decoración. Los pasteles de miel no solo son hermosos, sino también deliciosos. ¡Buen apetito!

  Country:  La masa del pastel de miel es fácil de hacer y se puede mantener fresca y deliciosa durante mucho tiempo, sin echarse a perder (ni cruda ni horneada)


Creazione del formaggio tradizionale rumeno: urda

Creazione del formaggio tradizionale rumeno: urda

Molti ovili in Romania continuano a produrre formaggio in maniera tradizionale. 

Il formaggio viene preparato al mattino, dopo la mungitura mattutina. La mungitura termina alle 6:30 di mattina. Il latte viene filtrato per rimuore le impurità. 

La produzione di formaggio tradizionale inizia con l'accendere un fuoco per riscaldare il latte della sera con cui viene poi mischiato quello della mattina, dopo si aaggiungono tre-quattro cucchiai di caglio e si lascia che gli enzimi facciano il loro lavoro. Dopo che la cagliata viene separata dal siero, il formaggio viene trasferito in un recipiente per scolare il formaggio (chiamato hârzob in rumeno) prima di rimanere a sgocciolare in un setaccio per formaggio per due giorni. Dopo due giorni, viene posto in un supporto per formaggio, dove viene fatto riposare ancora per un altro giorno. Quando si essicca, il formaggio diventa di un vivace colore giallo. 


  Country:  Romania/Ardeal


Disegno di Tintin di Hergé

Disegno di Tintin di Hergé

Un cartoon è un'illustrazione, possibilmente animata, tipicamente in stile non-realistico o semi-realistico.

Il video mostra il famoso vignettista belga Hergé, mentre disegna il suo personaggio più famoso: Tintin. Il cartoon di Tintin è diventato famoso in tutto il mondo per le sue avventure ed è considerato uno dei più importanti del XX secolo. 

La serie usa le tecniche di animazione tradizionale e resta fedele ai libri originali, a tal punto da trasporre alcune vignette del fumetto originale direttamento sullo schermo.


  Country:  Belgium


Easter eggs – handmade painting technique

Easter eggs – handmade painting technique

In Bucovina region practiced egg painting is a tradition inherited from ancestors.

First the eggs are boiled and when are warm, they are painted with beeswax.

 The wax is kept in low heat, preferably in a tin container to keep the wax liquid.

  It follows the painting (incondeierea) of the eggs with traditional Romanian motifs.

Easter egg painting is an ancient tradition with pre-Christian origin.
Painted eggs symbolize the arrival of spring and the rebirth of nature.
In the Romanian folk tradition, Easter eggs are considered a symbol of regeneration and purification.

  Country:  Romania/Bucovina


Easter eggs – handmade painting technique

Easter eggs – handmade painting technique

In Bucovina region practiced egg painting is a tradition inherited from ancestors.

First the eggs are boiled and when are warm, they are painted with beeswax.

 The wax is kept in low heat, preferably in a tin container to keep the wax liquid.

  It follows the painting (incondeierea) of the eggs with traditional Romanian motifs.

Easter egg painting is an ancient tradition with pre-Christian origin.
Painted eggs symbolize the arrival of spring and the rebirth of nature.
In the Romanian folk tradition, Easter eggs are considered a symbol of regeneration and purification.

  Country:  Romania/Bucovina


Easter eggs – handmade painting technique

Easter eggs – handmade painting technique

In Bucovina region practiced egg painting is a tradition inherited from ancestors.

First the eggs are boiled and when are warm, they are painted with beeswax.

 The wax is kept in low heat, preferably in a tin container to keep the wax liquid.

  It follows the painting (incondeierea) of the eggs with traditional Romanian motifs.

Easter egg painting is an ancient tradition with pre-Christian origin.
Painted eggs symbolize the arrival of spring and the rebirth of nature.
In the Romanian folk tradition, Easter eggs are considered a symbol of regeneration and purification.

  Country:  Romania/Bucovina


Easter eggs – handmade painting technique

Easter eggs – handmade painting technique

In Bucovina region practiced egg painting is a tradition inherited from ancestors.

First the eggs are boiled and when are warm, they are painted with beeswax.

 The wax is kept in low heat, preferably in a tin container to keep the wax liquid.

  It follows the painting (incondeierea) of the eggs with traditional Romanian motifs.

Easter egg painting is an ancient tradition with pre-Christian origin.
Painted eggs symbolize the arrival of spring and the rebirth of nature.
In the Romanian folk tradition, Easter eggs are considered a symbol of regeneration and purification.

  Country:  Romania/Bucovina


Easter eggs – handmade painting technique

Easter eggs – handmade painting technique

In Bucovina region practiced egg painting is a tradition inherited from ancestors.

First the eggs are boiled and when are warm, they are painted with beeswax.

 The wax is kept in low heat, preferably in a tin container to keep the wax liquid.

  It follows the painting (incondeierea) of the eggs with traditional Romanian motifs.

Easter egg painting is an ancient tradition with pre-Christian origin.
Painted eggs symbolize the arrival of spring and the rebirth of nature.
In the Romanian folk tradition, Easter eggs are considered a symbol of regeneration and purification.

  Country:  Romania/Bucovina


Easter eggs – handmade painting technique

Easter eggs – handmade painting technique

In Bucovina region practiced egg painting is a tradition inherited from ancestors.

First the eggs are boiled and when are warm, they are painted with beeswax.

 The wax is kept in low heat, preferably in a tin container to keep the wax liquid.

  It follows the painting (incondeierea) of the eggs with traditional Romanian motifs.

Easter egg painting is an ancient tradition with pre-Christian origin.
Painted eggs symbolize the arrival of spring and the rebirth of nature.
In the Romanian folk tradition, Easter eggs are considered a symbol of regeneration and purification.

  Country:  Romania/Bucovina


Harvest and grinding of the sugarcane technique - Motril's Ron

Harvest and grinding of the sugarcane technique - Motril's Ron

- The item represented in the image is a bottle of Motril's rum. 
- The technique used to produce this rum consists of processing sugarcanes. First of all there is the harvest and grinding of the source material to obtain sugar juice from the sugarcane. Initially this process was considered as a derivated product of sugarcane industry. The juice is then purified, filtered and heated using the so called “crystallization technique”, by which the sugar is crystallised. The result is a dark syrup called “melaza”. After all these stages the product goes under a fermentation period of 24-30 hours. Finally the ageing period starts.
- The material used is mainly sugarcane, together with the tools needed for this process. 
- The area of origin of this rum is Andalusia, and in particular the city of Granada.


The video below presents the production of this rum and some of the stages to obtain it.

  Country:  Andalusia, Spain


Harvest and grinding of the sugarcane technique - Motril's Ron

Harvest and grinding of the sugarcane technique - Motril's Ron

- The item represented in the image is a bottle of Motril's rum. 
- The technique used to produce this rum consists of processing sugarcanes. First of all there is the harvest and grinding of the source material to obtain sugar juice from the sugarcane. Initially this process was considered as a derivated product of sugarcane industry. The juice is then purified, filtered and heated using the so called “crystallization technique”, by which the sugar is crystallised. The result is a dark syrup called “melaza”. After all these stages the product goes under a fermentation period of 24-30 hours. Finally the ageing period starts.
- The material used is mainly sugarcane, together with the tools needed for this process. 
- The area of origin of this rum is Andalusia, and in particular the city of Granada.


The video below presents the production of this rum and some of the stages to obtain it.

  Country:  Andalusia, Spain


Harvest and grinding of the sugarcane technique - Motril's Ron

Harvest and grinding of the sugarcane technique - Motril's Ron

- The item represented in the image is a bottle of Motril's rum. 
- The technique used to produce this rum consists of processing sugarcanes. First of all there is the harvest and grinding of the source material to obtain sugar juice from the sugarcane. Initially this process was considered as a derivated product of sugarcane industry. The juice is then purified, filtered and heated using the so called “crystallization technique”, by which the sugar is crystallised. The result is a dark syrup called “melaza”. After all these stages the product goes under a fermentation period of 24-30 hours. Finally the ageing period starts.
- The material used is mainly sugarcane, together with the tools needed for this process. 
- The area of origin of this rum is Andalusia, and in particular the city of Granada.


The video below presents the production of this rum and some of the stages to obtain it.

  Country:  Andalusia, Spain


Harvest and grinding of the sugarcane technique - Motril's Ron

Harvest and grinding of the sugarcane technique - Motril's Ron

- The item represented in the image is a bottle of Motril's rum. 
- The technique used to produce this rum consists of processing sugarcanes. First of all there is the harvest and grinding of the source material to obtain sugar juice from the sugarcane. Initially this process was considered as a derivated product of sugarcane industry. The juice is then purified, filtered and heated using the so called “crystallization technique”, by which the sugar is crystallised. The result is a dark syrup called “melaza”. After all these stages the product goes under a fermentation period of 24-30 hours. Finally the ageing period starts.
- The material used is mainly sugarcane, together with the tools needed for this process. 
- The area of origin of this rum is Andalusia, and in particular the city of Granada.


The video below presents the production of this rum and some of the stages to obtain it.

  Country:  Andalusia, Spain


Harvest and grinding of the sugarcane technique - Motril's Ron

Harvest and grinding of the sugarcane technique - Motril's Ron

- The item represented in the image is a bottle of Motril's rum. 
- The technique used to produce this rum consists of processing sugarcanes. First of all there is the harvest and grinding of the source material to obtain sugar juice from the sugarcane. Initially this process was considered as a derivated product of sugarcane industry. The juice is then purified, filtered and heated using the so called “crystallization technique”, by which the sugar is crystallised. The result is a dark syrup called “melaza”. After all these stages the product goes under a fermentation period of 24-30 hours. Finally the ageing period starts.
- The material used is mainly sugarcane, together with the tools needed for this process. 
- The area of origin of this rum is Andalusia, and in particular the city of Granada.


The video below presents the production of this rum and some of the stages to obtain it.

  Country:  Andalusia, Spain


Harvest and grinding of the sugarcane technique - Motril's Ron

Harvest and grinding of the sugarcane technique - Motril's Ron

- The item represented in the image is a bottle of Motril's rum. 
- The technique used to produce this rum consists of processing sugarcanes. First of all there is the harvest and grinding of the source material to obtain sugar juice from the sugarcane. Initially this process was considered as a derivated product of sugarcane industry. The juice is then purified, filtered and heated using the so called “crystallization technique”, by which the sugar is crystallised. The result is a dark syrup called “melaza”. After all these stages the product goes under a fermentation period of 24-30 hours. Finally the ageing period starts.
- The material used is mainly sugarcane, together with the tools needed for this process. 
- The area of origin of this rum is Andalusia, and in particular the city of Granada.


The video below presents the production of this rum and some of the stages to obtain it.

  Country:  Andalusia, Spain


Hergé Drawing Tintin

Hergé Drawing Tintin

A cartoon is a type of illustration, possibly animated, typically in a non-realistic or semi-realistic style.

The video shows the famous Belgian cartoonist Hergé, drawing his most known character: Tintin. The cartoon has become famous all over the world for its adventures and it is considered one of the most important cartoon of the 20th century. The series used traditional animation techniques and adhered closely to the original books, going so far as to transpose some frames from the original books directly to screen. 

  Country:  Belgium


Hergé Drawing Tintin

Hergé Drawing Tintin

A cartoon is a type of illustration, possibly animated, typically in a non-realistic or semi-realistic style.

The video shows the famous Belgian cartoonist Hergé, drawing his most known character: Tintin. The cartoon has become famous all over the world for its adventures and it is considered one of the most important cartoon of the 20th century. The series used traditional animation techniques and adhered closely to the original books, going so far as to transpose some frames from the original books directly to screen. 

  Country:  Belgium


Hergé Drawing Tintin

Hergé Drawing Tintin

A cartoon is a type of illustration, possibly animated, typically in a non-realistic or semi-realistic style.

The video shows the famous Belgian cartoonist Hergé, drawing his most known character: Tintin. The cartoon has become famous all over the world for its adventures and it is considered one of the most important cartoon of the 20th century. The series used traditional animation techniques and adhered closely to the original books, going so far as to transpose some frames from the original books directly to screen. 

  Country:  Belgium


Hergé Drawing Tintin

Hergé Drawing Tintin

A cartoon is a type of illustration, possibly animated, typically in a non-realistic or semi-realistic style.

The video shows the famous Belgian cartoonist Hergé, drawing his most known character: Tintin. The cartoon has become famous all over the world for its adventures and it is considered one of the most important cartoon of the 20th century. The series used traditional animation techniques and adhered closely to the original books, going so far as to transpose some frames from the original books directly to screen. 

  Country:  Belgium


Hergé Drawing Tintin

Hergé Drawing Tintin

A cartoon is a type of illustration, possibly animated, typically in a non-realistic or semi-realistic style.

The video shows the famous Belgian cartoonist Hergé, drawing his most known character: Tintin. The cartoon has become famous all over the world for its adventures and it is considered one of the most important cartoon of the 20th century. The series used traditional animation techniques and adhered closely to the original books, going so far as to transpose some frames from the original books directly to screen. 

  Country:  Belgium


Hergé Drawing Tintin

Hergé Drawing Tintin

A cartoon is a type of illustration, possibly animated, typically in a non-realistic or semi-realistic style.

The video shows the famous Belgian cartoonist Hergé, drawing his most known character: Tintin. The cartoon has become famous all over the world for its adventures and it is considered one of the most important cartoon of the 20th century. The series used traditional animation techniques and adhered closely to the original books, going so far as to transpose some frames from the original books directly to screen. 

  Country:  Belgium


Honey-cake making craft

Honey-cake making craft

Honey-cake dough is easy to form and can be kept fresh and delicious for a long time, it does not spoil neither raw nor baked over time. The honey-cake craft appeared in Slovakia in the 16th century, with Bratislava being the center of it. It expanded to other Slovakian towns in the 17th and 18th centuries. In the second half of the 19th century, this craft began to decline, especially due to development of the general confectionery craft. Recently, more and more women are engaged in baking and decorating honey-cakes. They offer their products at fairs, pilgrimages or feasts.

The video captures the course of the honey-cake production from the preparation and processing of the dough through its baking and decorating. Maria Balacinova produces honey-cakes for over 25 years. Initially, a dough is prepared, its treatment time is about 15 minutes. The finished dough is resting in the refrigerator for 4 days. The dough is loosened, and different shapes are cut out of it. Subsequently, the dough is baked in the oven. Baked honey-cakes are rubbed with thick frosting after cooling. The final look is achieved by decoration. Honey-cakes are not only beautiful, but also delicious. Bon appetite!

  Country:  originally Bratislava, later cities throughout the Slovakia


Honey-cake making craft

Honey-cake making craft

Honey-cake dough is easy to form and can be kept fresh and delicious for a long time, it does not spoil neither raw nor baked over time. The honey-cake craft appeared in Slovakia in the 16th century, with Bratislava being the center of it. It expanded to other Slovakian towns in the 17th and 18th centuries. In the second half of the 19th century, this craft began to decline, especially due to development of the general confectionery craft. Recently, more and more women are engaged in baking and decorating honey-cakes. They offer their products at fairs, pilgrimages or feasts.

The video captures the course of the honey-cake production from the preparation and processing of the dough through its baking and decorating. Maria Balacinova produces honey-cakes for over 25 years. Initially, a dough is prepared, its treatment time is about 15 minutes. The finished dough is resting in the refrigerator for 4 days. The dough is loosened, and different shapes are cut out of it. Subsequently, the dough is baked in the oven. Baked honey-cakes are rubbed with thick frosting after cooling. The final look is achieved by decoration. Honey-cakes are not only beautiful, but also delicious. Bon appetite!

  Country:  originally Bratislava, later cities throughout the Slovakia


Honey-cake making craft

Honey-cake making craft

Honey-cake dough is easy to form and can be kept fresh and delicious for a long time, it does not spoil neither raw nor baked over time. The honey-cake craft appeared in Slovakia in the 16th century, with Bratislava being the center of it. It expanded to other Slovakian towns in the 17th and 18th centuries. In the second half of the 19th century, this craft began to decline, especially due to development of the general confectionery craft. Recently, more and more women are engaged in baking and decorating honey-cakes. They offer their products at fairs, pilgrimages or feasts.

The video captures the course of the honey-cake production from the preparation and processing of the dough through its baking and decorating. Maria Balacinova produces honey-cakes for over 25 years. Initially, a dough is prepared, its treatment time is about 15 minutes. The finished dough is resting in the refrigerator for 4 days. The dough is loosened, and different shapes are cut out of it. Subsequently, the dough is baked in the oven. Baked honey-cakes are rubbed with thick frosting after cooling. The final look is achieved by decoration. Honey-cakes are not only beautiful, but also delicious. Bon appetite!

  Country:  originally Bratislava, later cities throughout the Slovakia


Honey-cake making craft

Honey-cake making craft

Honey-cake dough is easy to form and can be kept fresh and delicious for a long time, it does not spoil neither raw nor baked over time. The honey-cake craft appeared in Slovakia in the 16th century, with Bratislava being the center of it. It expanded to other Slovakian towns in the 17th and 18th centuries. In the second half of the 19th century, this craft began to decline, especially due to development of the general confectionery craft. Recently, more and more women are engaged in baking and decorating honey-cakes. They offer their products at fairs, pilgrimages or feasts.

The video captures the course of the honey-cake production from the preparation and processing of the dough through its baking and decorating. Maria Balacinova produces honey-cakes for over 25 years. Initially, a dough is prepared, its treatment time is about 15 minutes. The finished dough is resting in the refrigerator for 4 days. The dough is loosened, and different shapes are cut out of it. Subsequently, the dough is baked in the oven. Baked honey-cakes are rubbed with thick frosting after cooling. The final look is achieved by decoration. Honey-cakes are not only beautiful, but also delicious. Bon appetite!

  Country:  originally Bratislava, later cities throughout the Slovakia


Honey-cake making craft

Honey-cake making craft

Honey-cake dough is easy to form and can be kept fresh and delicious for a long time, it does not spoil neither raw nor baked over time. The honey-cake craft appeared in Slovakia in the 16th century, with Bratislava being the center of it. It expanded to other Slovakian towns in the 17th and 18th centuries. In the second half of the 19th century, this craft began to decline, especially due to development of the general confectionery craft. Recently, more and more women are engaged in baking and decorating honey-cakes. They offer their products at fairs, pilgrimages or feasts.

The video captures the course of the honey-cake production from the preparation and processing of the dough through its baking and decorating. Maria Balacinova produces honey-cakes for over 25 years. Initially, a dough is prepared, its treatment time is about 15 minutes. The finished dough is resting in the refrigerator for 4 days. The dough is loosened, and different shapes are cut out of it. Subsequently, the dough is baked in the oven. Baked honey-cakes are rubbed with thick frosting after cooling. The final look is achieved by decoration. Honey-cakes are not only beautiful, but also delicious. Bon appetite!

  Country:  originally Bratislava, later cities throughout the Slovakia


Honey-cake making craft

Honey-cake making craft

Honey-cake dough is easy to form and can be kept fresh and delicious for a long time, it does not spoil neither raw nor baked over time. The honey-cake craft appeared in Slovakia in the 16th century, with Bratislava being the center of it. It expanded to other Slovakian towns in the 17th and 18th centuries. In the second half of the 19th century, this craft began to decline, especially due to development of the general confectionery craft. Recently, more and more women are engaged in baking and decorating honey-cakes. They offer their products at fairs, pilgrimages or feasts.

The video captures the course of the honey-cake production from the preparation and processing of the dough through its baking and decorating. Maria Balacinova produces honey-cakes for over 25 years. Initially, a dough is prepared, its treatment time is about 15 minutes. The finished dough is resting in the refrigerator for 4 days. The dough is loosened, and different shapes are cut out of it. Subsequently, the dough is baked in the oven. Baked honey-cakes are rubbed with thick frosting after cooling. The final look is achieved by decoration. Honey-cakes are not only beautiful, but also delicious. Bon appetite!

  Country:  originally Bratislava, later cities throughout the Slovakia


Huevo de Pascua decorado con paja

Huevo de Pascua decorado con paja

La tradición de decorar los huevos en la época de Pascua sigue muy viva en Eslovaquia. El huevo era un símbolo del renacimiento de la naturaleza, renovando la vida y la primavera. El Lunes de Pascua, las niñas daban huevos decorados a los niños como recompensa por ser azotados o salpicados de agua. Las técnicas de decoración tradicionales son el batik, la decoración con cera, el rayado y la envoltura con alambres. Los huevos conservan la gran variedad de ornamentos tradicionales decorados con colores muy vivos.
La base del producto es el huevo de color, que está decoradocon colores de anilina mediante una pajita cortada. El huevo debe secarse bien durante unos dos días. La paja debe remojarse en agua tibia durante una hora. La paja, que también puede ser de color, se corta en diferentes anchuras de tiras. Las tiras más largas dividen el huevo, y las diversas formas se cortan de las piezas más cortas y se pegan al huevo. El pegamento se aplica con un pasador de corte unido a un lápiz, ya sea en el dedo o directamente en la paja. Se crean así diferentes y originales patrones en el huevo.

  Country:  originally cities in Western Slovakia, later in the whole Slovakia


Knot tying

Knot tying

A knot is an intentional complication in cordage which may be useful or decorative. Practical knots may be classified as hitches, bends, splices, or knots. Knots are used in navigation, mountaineering, decoration and other arts. A knot in the strictest sense serves as a stopper or knob at the end of a rope to keep that end from slipping through a grommet or eye. 

Technique: From ancient times knots have always been used in very different ways (simple knots, bows, hanging knots, terry knots, scuff knots, etc.) and applications. Basically, knots have a fundamentally practical utility especially in hazardous environments such as mountain, sea, etc. The rope technique distinguishes three main applications for knots: tying some ends together, tying an object to a fix place and mooring, linking two objects together. Strength, security slipping, and capsizing are the main properties of knots. 

Materials: ropes, laces and cables made of natural fibres or synthetical materials could be used for knot tying. Noble materials such as linen, cotton, gold and silver cord are also used for decorative tying purposes.

  Country:  All countries, coastal / mountainous regions


Knot tying

Knot tying

A knot is an intentional complication in cordage which may be useful or decorative. Practical knots may be classified as hitches, bends, splices, or knots. Knots are used in navigation, mountaineering, decoration and other arts. A knot in the strictest sense serves as a stopper or knob at the end of a rope to keep that end from slipping through a grommet or eye. 

Technique: From ancient times knots have always been used in very different ways (simple knots, bows, hanging knots, terry knots, scuff knots, etc.) and applications. Basically, knots have a fundamentally practical utility especially in hazardous environments such as mountain, sea, etc. The rope technique distinguishes three main applications for knots: tying some ends together, tying an object to a fix place and mooring, linking two objects together. Strength, security slipping, and capsizing are the main properties of knots. 

Materials: ropes, laces and cables made of natural fibres or synthetical materials could be used for knot tying. Noble materials such as linen, cotton, gold and silver cord are also used for decorative tying purposes.

  Country:  All countries, coastal / mountainous regions


Knot tying

Knot tying

A knot is an intentional complication in cordage which may be useful or decorative. Practical knots may be classified as hitches, bends, splices, or knots. Knots are used in navigation, mountaineering, decoration and other arts. A knot in the strictest sense serves as a stopper or knob at the end of a rope to keep that end from slipping through a grommet or eye. 

Technique: From ancient times knots have always been used in very different ways (simple knots, bows, hanging knots, terry knots, scuff knots, etc.) and applications. Basically, knots have a fundamentally practical utility especially in hazardous environments such as mountain, sea, etc. The rope technique distinguishes three main applications for knots: tying some ends together, tying an object to a fix place and mooring, linking two objects together. Strength, security slipping, and capsizing are the main properties of knots. 

Materials: ropes, laces and cables made of natural fibres or synthetical materials could be used for knot tying. Noble materials such as linen, cotton, gold and silver cord are also used for decorative tying purposes.

  Country:  All countries, coastal / mountainous regions


Knot tying

Knot tying

A knot is an intentional complication in cordage which may be useful or decorative. Practical knots may be classified as hitches, bends, splices, or knots. Knots are used in navigation, mountaineering, decoration and other arts. A knot in the strictest sense serves as a stopper or knob at the end of a rope to keep that end from slipping through a grommet or eye. 

Technique: From ancient times knots have always been used in very different ways (simple knots, bows, hanging knots, terry knots, scuff knots, etc.) and applications. Basically, knots have a fundamentally practical utility especially in hazardous environments such as mountain, sea, etc. The rope technique distinguishes three main applications for knots: tying some ends together, tying an object to a fix place and mooring, linking two objects together. Strength, security slipping, and capsizing are the main properties of knots. 

Materials: ropes, laces and cables made of natural fibres or synthetical materials could be used for knot tying. Noble materials such as linen, cotton, gold and silver cord are also used for decorative tying purposes.

  Country:  All countries, coastal / mountainous regions


Knot tying

Knot tying

A knot is an intentional complication in cordage which may be useful or decorative. Practical knots may be classified as hitches, bends, splices, or knots. Knots are used in navigation, mountaineering, decoration and other arts. A knot in the strictest sense serves as a stopper or knob at the end of a rope to keep that end from slipping through a grommet or eye. 

Technique: From ancient times knots have always been used in very different ways (simple knots, bows, hanging knots, terry knots, scuff knots, etc.) and applications. Basically, knots have a fundamentally practical utility especially in hazardous environments such as mountain, sea, etc. The rope technique distinguishes three main applications for knots: tying some ends together, tying an object to a fix place and mooring, linking two objects together. Strength, security slipping, and capsizing are the main properties of knots. 

Materials: ropes, laces and cables made of natural fibres or synthetical materials could be used for knot tying. Noble materials such as linen, cotton, gold and silver cord are also used for decorative tying purposes.

  Country:  All countries, coastal / mountainous regions


Knot tying

Knot tying

A knot is an intentional complication in cordage which may be useful or decorative. Practical knots may be classified as hitches, bends, splices, or knots. Knots are used in navigation, mountaineering, decoration and other arts. A knot in the strictest sense serves as a stopper or knob at the end of a rope to keep that end from slipping through a grommet or eye. 

Technique: From ancient times knots have always been used in very different ways (simple knots, bows, hanging knots, terry knots, scuff knots, etc.) and applications. Basically, knots have a fundamentally practical utility especially in hazardous environments such as mountain, sea, etc. The rope technique distinguishes three main applications for knots: tying some ends together, tying an object to a fix place and mooring, linking two objects together. Strength, security slipping, and capsizing are the main properties of knots. 

Materials: ropes, laces and cables made of natural fibres or synthetical materials could be used for knot tying. Noble materials such as linen, cotton, gold and silver cord are also used for decorative tying purposes.

  Country:  All countries, coastal / mountainous regions


Manufacturing of “Pupi Siciliani” – Sicilian puppets, by Francesco Salamanca

Manufacturing of “Pupi Siciliani” – Sicilian puppets, by Francesco Salamanca

Francesco Salamanca and his wife open the door of their workshop to show how Sicilian puppets are done: the puppets are made of wood and dressed of homemade tailored costumes. Every puppet is the result of a process of woodworking and decorated with painting.


  Country:  Sicily, Italy


Manufacturing of “Pupi Siciliani” – Sicilian puppets, by Francesco Salamanca

Manufacturing of “Pupi Siciliani” – Sicilian puppets, by Francesco Salamanca

Francesco Salamanca and his wife open the door of their workshop to show how Sicilian puppets are done: the puppets are made of wood and dressed of homemade tailored costumes. Every puppet is the result of a process of woodworking and decorated with painting.


  Country:  Sicily, Italy


Manufacturing of “Pupi Siciliani” – Sicilian puppets, by Francesco Salamanca

Manufacturing of “Pupi Siciliani” – Sicilian puppets, by Francesco Salamanca

Francesco Salamanca and his wife open the door of their workshop to show how Sicilian puppets are done: the puppets are made of wood and dressed of homemade tailored costumes. Every puppet is the result of a process of woodworking and decorated with painting.


  Country:  Sicily, Italy


Manufacturing of “Pupi Siciliani” – Sicilian puppets, by Francesco Salamanca

Manufacturing of “Pupi Siciliani” – Sicilian puppets, by Francesco Salamanca

Francesco Salamanca and his wife open the door of their workshop to show how Sicilian puppets are done: the puppets are made of wood and dressed of homemade tailored costumes. Every puppet is the result of a process of woodworking and decorated with painting.


  Country:  Sicily, Italy


Manufacturing of “Pupi Siciliani” – Sicilian puppets, by Francesco Salamanca

Manufacturing of “Pupi Siciliani” – Sicilian puppets, by Francesco Salamanca

Francesco Salamanca and his wife open the door of their workshop to show how Sicilian puppets are done: the puppets are made of wood and dressed of homemade tailored costumes. Every puppet is the result of a process of woodworking and decorated with painting.


  Country:  Sicily, Italy


Manufacturing of “Pupi Siciliani” – Sicilian puppets, by Francesco Salamanca

Manufacturing of “Pupi Siciliani” – Sicilian puppets, by Francesco Salamanca

Francesco Salamanca and his wife open the door of their workshop to show how Sicilian puppets are done: the puppets are made of wood and dressed of homemade tailored costumes. Every puppet is the result of a process of woodworking and decorated with painting.


  Country:  Sicily, Italy


Nudos

Nudos

Un nudo es una complicación intencional en un cordón, por razones útils o decorativas. Los nudos prácticos pueden clasificarse como enganches, pliegues, empalmes o nudos. Los nudos se utilizan en la navegación, el montañismo, la decoración y otras artes. Un nudo, en el sentido más estricto, sirve como un tope o puño al final de una cuerda para evitar que ese extremo se deslice a través de un ojal u ojo.
Técnica: Desde tiempos antiguos, los nudos siempre se han utilizado de maneras y aplicaciones  muy diferentes (nudos simples, arcos, nudos colgantes, nudos de felpa, nudos de rayón, etc.). Básicamente, los nudos tienen una utilidad fundamentalmente práctica, especialmente en entornos peligrosos como la montaña, el mar, etc. La técnica de cuerda distingue tres aplicaciones principales para los nudos: atar algunos extremos, atar un objeto a un lugar fijo, y amarrar o unir dos objetos. Las principales propiedades de los nudos son, hacer fuerza, zozobrar y generar deslizamientos de seguridad.
Materiales: cuerdas, cordones y cables hechos de fibras naturales o materiales sintéticos. Los materiales nobles como el lino, el algodón, el oro y el cordón plateado también se utilizan con fines decorativos.

  Country:  Todos los países, regiones costeras y montañosas


Oscypek - traditional smoked cheese from Podhale

Oscypek - traditional smoked cheese from Podhale

Oscypek is a decorative traditional spindle shaped smoked sheep's cheese from the Podhale region. Two things are needed to create the regional speciality: a special breed of sheep called Polish Mountain Sheep, a shepherd, a small mountain hut with a hearth, a shepherd’s apprentice and a pastureland. For centuries, the tradition of making oscypek by hand has been passed down from generation to generation. This seasonal cheese is produced from May to September during sheep milking season (sometimes small amounts of milk from a special breed of cow - the Polish Red Cow is added). The first mentions of the cheese, found in the documentation of a small village called Ochotnica are from the beginning of the 15th century. The first recorded recipe is from 1748.

  Country:  Poland, Podhale


Oscypek - traditional smoked cheese from Podhale

Oscypek - traditional smoked cheese from Podhale

Oscypek is a decorative traditional spindle shaped smoked sheep's cheese from the Podhale region. Two things are needed to create the regional speciality: a special breed of sheep called Polish Mountain Sheep, a shepherd, a small mountain hut with a hearth, a shepherd’s apprentice and a pastureland. For centuries, the tradition of making oscypek by hand has been passed down from generation to generation. This seasonal cheese is produced from May to September during sheep milking season (sometimes small amounts of milk from a special breed of cow - the Polish Red Cow is added). The first mentions of the cheese, found in the documentation of a small village called Ochotnica are from the beginning of the 15th century. The first recorded recipe is from 1748.

  Country:  Poland, Podhale


Oscypek - traditional smoked cheese from Podhale

Oscypek - traditional smoked cheese from Podhale

Oscypek is a decorative traditional spindle shaped smoked sheep's cheese from the Podhale region. Two things are needed to create the regional speciality: a special breed of sheep called Polish Mountain Sheep, a shepherd, a small mountain hut with a hearth, a shepherd’s apprentice and a pastureland. For centuries, the tradition of making oscypek by hand has been passed down from generation to generation. This seasonal cheese is produced from May to September during sheep milking season (sometimes small amounts of milk from a special breed of cow - the Polish Red Cow is added). The first mentions of the cheese, found in the documentation of a small village called Ochotnica are from the beginning of the 15th century. The first recorded recipe is from 1748.

  Country:  Poland, Podhale


Oscypek - traditional smoked cheese from Podhale

Oscypek - traditional smoked cheese from Podhale

Oscypek is a decorative traditional spindle shaped smoked sheep's cheese from the Podhale region. Two things are needed to create the regional speciality: a special breed of sheep called Polish Mountain Sheep, a shepherd, a small mountain hut with a hearth, a shepherd’s apprentice and a pastureland. For centuries, the tradition of making oscypek by hand has been passed down from generation to generation. This seasonal cheese is produced from May to September during sheep milking season (sometimes small amounts of milk from a special breed of cow - the Polish Red Cow is added). The first mentions of the cheese, found in the documentation of a small village called Ochotnica are from the beginning of the 15th century. The first recorded recipe is from 1748.

  Country:  Poland, Podhale


Oscypek - traditional smoked cheese from Podhale

Oscypek - traditional smoked cheese from Podhale

Oscypek is a decorative traditional spindle shaped smoked sheep's cheese from the Podhale region. Two things are needed to create the regional speciality: a special breed of sheep called Polish Mountain Sheep, a shepherd, a small mountain hut with a hearth, a shepherd’s apprentice and a pastureland. For centuries, the tradition of making oscypek by hand has been passed down from generation to generation. This seasonal cheese is produced from May to September during sheep milking season (sometimes small amounts of milk from a special breed of cow - the Polish Red Cow is added). The first mentions of the cheese, found in the documentation of a small village called Ochotnica are from the beginning of the 15th century. The first recorded recipe is from 1748.

  Country:  Poland, Podhale


Oscypek - traditional smoked cheese from Podhale

Oscypek - traditional smoked cheese from Podhale

Oscypek is a decorative traditional spindle shaped smoked sheep's cheese from the Podhale region. Two things are needed to create the regional speciality: a special breed of sheep called Polish Mountain Sheep, a shepherd, a small mountain hut with a hearth, a shepherd’s apprentice and a pastureland. For centuries, the tradition of making oscypek by hand has been passed down from generation to generation. This seasonal cheese is produced from May to September during sheep milking season (sometimes small amounts of milk from a special breed of cow - the Polish Red Cow is added). The first mentions of the cheese, found in the documentation of a small village called Ochotnica are from the beginning of the 15th century. The first recorded recipe is from 1748.

  Country:  Poland, Podhale


Oscypek: formaggio affumicato tradizionale da Podhale

Oscypek: formaggio affumicato tradizionale da Podhale

Oscypek è un ornamentale formaggio di pecora affumicato di forma allungata tradizionale della regione Podhale (Polonia).
Due cose sono necessarie per creare la specialità regionale: una speciale razza di pecore chiamata Pecore delle Montagne Polacche, un pastore, un piccolo rifugio di montagna con un focolare, un apprendista del pastore e un pascolo. Per secoli, la tradizione di fare l' "oscypek" a mano si è tramandata di generazione in generazione. Questo formaggio stagionale viene prodotto da Maggio a Settembre durante la stagione di mungitura delle pecore (a volte vengono aggiunte piccole quantità di latte di una particolare razza di mucca - la Vacca Rossa Polacca). La prima menzione del formaggio, trovata nei documenti di un piccolo paese chiamato Ochotnica, risale all'inizio del XV secolo. 
La prima ricetta registrata risale al 1748.

  Country:  Poland, Podhale


Produzione dei "Pupi Siciliani", la marionette siciliane, ad opera di Francesco Salamanca

Produzione dei "Pupi Siciliani", la marionette siciliane, ad opera di Francesco Salamanca

I pupi siciliani sono i protagonisti di un particolare tipo di teatro di marionette affermatosi in Italia meridionale, in particolare in Sicilia a cavallo tra Ottocento e Novecento. Si distinguono dalle marionette classiche per la peculiare meccanica di manovra e per il repertorio, costituito in gran parte da narrazioni cavalleresche derivate da romanzi e poemi del ciclo carolingio. 

Francesco Salamanca e sua moglie hanno aperto le porte della loro bottega per mostrare come i Pupi siciliani vengono fabbricati: le marionette sono fatte in legno e vestite con costumi cuciti a mano. Ogni Pupo viene ottenuto lavorando il legno e decorandolo con pitture.


  Country:  Sicily, Italy


Romanian traditional cheese making - urda

Romanian traditional cheese making - urda

Many sheepfolds in Romania  continue to produce cheese in a traditional manner. 

The cheese is made in the morning, after the morning milking. Milking is finished by 6.30 AM. The milk is strained to remove any impurities. Traditional cheese making starts off with lighting a fire to warm the evening milk and then to mix it with the morning milk, then is adding three-four spoons of rennet and let the enzymes do the work.

After the curds are separated from the whey, the cheese is transferred onto a cheese drainer (hârzob) before it is hung to drain into a cheese strainer for 2 days. After 2 days, it is placed  on a cheese stand, where it rests one more day. It gets a nice yellow color as it dries.

  Country:  Romania/Ardeal


Romanian traditional cheese making - urda

Romanian traditional cheese making - urda

Many sheepfolds in Romania  continue to produce cheese in a traditional manner. 

The cheese is made in the morning, after the morning milking. Milking is finished by 6.30 AM. The milk is strained to remove any impurities. Traditional cheese making starts off with lighting a fire to warm the evening milk and then to mix it with the morning milk, then is adding three-four spoons of rennet and let the enzymes do the work.

After the curds are separated from the whey, the cheese is transferred onto a cheese drainer (hârzob) before it is hung to drain into a cheese strainer for 2 days. After 2 days, it is placed  on a cheese stand, where it rests one more day. It gets a nice yellow color as it dries.

  Country:  Romania/Ardeal


Romanian traditional cheese making - urda

Romanian traditional cheese making - urda

Many sheepfolds in Romania  continue to produce cheese in a traditional manner. 

The cheese is made in the morning, after the morning milking. Milking is finished by 6.30 AM. The milk is strained to remove any impurities. Traditional cheese making starts off with lighting a fire to warm the evening milk and then to mix it with the morning milk, then is adding three-four spoons of rennet and let the enzymes do the work.

After the curds are separated from the whey, the cheese is transferred onto a cheese drainer (hârzob) before it is hung to drain into a cheese strainer for 2 days. After 2 days, it is placed  on a cheese stand, where it rests one more day. It gets a nice yellow color as it dries.

  Country:  Romania/Ardeal


Romanian traditional cheese making - urda

Romanian traditional cheese making - urda

Many sheepfolds in Romania  continue to produce cheese in a traditional manner. 

The cheese is made in the morning, after the morning milking. Milking is finished by 6.30 AM. The milk is strained to remove any impurities. Traditional cheese making starts off with lighting a fire to warm the evening milk and then to mix it with the morning milk, then is adding three-four spoons of rennet and let the enzymes do the work.

After the curds are separated from the whey, the cheese is transferred onto a cheese drainer (hârzob) before it is hung to drain into a cheese strainer for 2 days. After 2 days, it is placed  on a cheese stand, where it rests one more day. It gets a nice yellow color as it dries.

  Country:  Romania/Ardeal


Romanian traditional cheese making - urda

Romanian traditional cheese making - urda

Many sheepfolds in Romania  continue to produce cheese in a traditional manner. 

The cheese is made in the morning, after the morning milking. Milking is finished by 6.30 AM. The milk is strained to remove any impurities. Traditional cheese making starts off with lighting a fire to warm the evening milk and then to mix it with the morning milk, then is adding three-four spoons of rennet and let the enzymes do the work.

After the curds are separated from the whey, the cheese is transferred onto a cheese drainer (hârzob) before it is hung to drain into a cheese strainer for 2 days. After 2 days, it is placed  on a cheese stand, where it rests one more day. It gets a nice yellow color as it dries.

  Country:  Romania/Ardeal


Romanian traditional cheese making - urda

Romanian traditional cheese making - urda

Many sheepfolds in Romania  continue to produce cheese in a traditional manner. 

The cheese is made in the morning, after the morning milking. Milking is finished by 6.30 AM. The milk is strained to remove any impurities. Traditional cheese making starts off with lighting a fire to warm the evening milk and then to mix it with the morning milk, then is adding three-four spoons of rennet and let the enzymes do the work.

After the curds are separated from the whey, the cheese is transferred onto a cheese drainer (hârzob) before it is hung to drain into a cheese strainer for 2 days. After 2 days, it is placed  on a cheese stand, where it rests one more day. It gets a nice yellow color as it dries.

  Country:  Romania/Ardeal


Rooflight of Maison Losseau

Rooflight of Maison Losseau

The video shows an artisan in charge of renovating the ancient rooflight of the Maison Losseau

  Country:  Belgium


Rooflight of Maison Losseau

Rooflight of Maison Losseau

The video shows an artisan in charge of renovating the ancient rooflight of the Maison Losseau

  Country:  Belgium


Rooflight of Maison Losseau

Rooflight of Maison Losseau

The video shows an artisan in charge of renovating the ancient rooflight of the Maison Losseau

  Country:  Belgium


Rooflight of Maison Losseau

Rooflight of Maison Losseau

The video shows an artisan in charge of renovating the ancient rooflight of the Maison Losseau

  Country:  Belgium


Rooflight of Maison Losseau

Rooflight of Maison Losseau

The video shows an artisan in charge of renovating the ancient rooflight of the Maison Losseau

  Country:  Belgium


Rooflight of Maison Losseau

Rooflight of Maison Losseau

The video shows an artisan in charge of renovating the ancient rooflight of the Maison Losseau

  Country:  Belgium


Rooflight of Maison Losseau

Rooflight of Maison Losseau

The video shows an artisan in charge of renovating the ancient rooflight of the Maison Losseau

  Country:  Belgium


Straw decorated Easter egg

Straw decorated Easter egg

The tradition of decorating eggs at Easter time is still very much alive in Slovakia. The egg was a symbol of nature’s rebirth, renewing life, spring, etc. On Easter Monday, girls would give boys decorated eggs as a reward for being whipped or splashed with water. The traditional decorating techniques are batik, wax decoration, scratching and encasing with wire. They preserve the large variety of traditional ornaments. Easter eggs are one of the most vividly colorful products from current folk art production.

The basis is the colored egg that is decorated with a cut straw. The blew egg could be colored with aniline colors. The egg should be dried well for about two days. The straw should be soaked in warm water for an hour. It could be also colored. The straw is cut into different widths of strips. Longer strips divide the egg. The various shapes are cut from the shorter pieces and stuck to the egg. The glue is applied with a cut-off pin, attached to the pencil either on the finger or directly on the straw. Different patterns are created on the egg in this way.

  Country:  originally cities in Western Slovakia, later in the whole Slovakia


Straw decorated Easter egg

Straw decorated Easter egg

The tradition of decorating eggs at Easter time is still very much alive in Slovakia. The egg was a symbol of nature’s rebirth, renewing life, spring, etc. On Easter Monday, girls would give boys decorated eggs as a reward for being whipped or splashed with water. The traditional decorating techniques are batik, wax decoration, scratching and encasing with wire. They preserve the large variety of traditional ornaments. Easter eggs are one of the most vividly colorful products from current folk art production.

The basis is the colored egg that is decorated with a cut straw. The blew egg could be colored with aniline colors. The egg should be dried well for about two days. The straw should be soaked in warm water for an hour. It could be also colored. The straw is cut into different widths of strips. Longer strips divide the egg. The various shapes are cut from the shorter pieces and stuck to the egg. The glue is applied with a cut-off pin, attached to the pencil either on the finger or directly on the straw. Different patterns are created on the egg in this way.

  Country:  originally cities in Western Slovakia, later in the whole Slovakia


Straw decorated Easter egg