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Muzejska Pot 3, 1241 Kamnik, Slovenia
+386 (0)1 8317 662
info@muzejkamnik.siDŠ: 92474519
MŠ: 5095417000
TRR: SI56 0110 0600 0057 156Opening hours MM:K
Opening hours for visitors:
Tuesday-Saturday: 10.00 – 18.00,
Sunday, Monday and holidays: closedMuseum – Zaprice Castle and Miha Maleš Gallery are from 5.5. until 8.9. 2024 also open on Sundays from 10 a.m. to 2 p.m.
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Medobčinski muzej Kamnik
News
WE ANNOUNCE: new exhibitions in the month of November - JAKOB SAVINŠEK – 100 and MYSTERIOUS WAYS OF HELMETS
JAKOB SAVINŠEK – ONE HUNDRED YEARS Miha Maleš Gallery, Wednesday, November 9, 2022, at 6 p.m Few people know that the Slovenian sculptor Jakob Savinšek (1922-1961) was born in Kamnik. In 2022, we will celebrate the 100th anniversary of his birth. Savinšek's extensive legacy consists ...
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A few more interesting things about the ancient Roman world
During bacchanalia (celebrations in honour of the god Bacchus or riotous revelry), men lay down, while women generally sat on chairs.
Traces of ancient Roman cuisine can still be found in our country, and even more so in Dalmatia.
The Romans prepared food in a room they called "culina", ...
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Time for Roman recipes
Summer and holidays are ideal for experimentation. We are attaching some recipes of dishes prepared by the ancient Romans. Good appetite!
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Apicius culinary tips
A few tips still useful today from the Roman chef APICIUS GAVIUS MARCUS How to make white wine from red wine Put the bean flour or the white of three eggs in the bottle and shake it as long as possible. The next day the wine will be white. The ash of the white grape vine has the same ...
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Apicius culinary tips
A few tips still useful today from the Roman chef APICIUS GAVIUS MARCUS How to make white wine from red wine Put the bean flour or the white of three eggs in the bottle and shake it as long as possible. The next day the wine will be white. The ash of the white grape vine has the same ...
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Roman diches and accessories
Amphoras are an indispensable transport container. Without them, there would be no sauces, oils, or even wine in ancient cuisine. Cereals and water were also stored in them. In the kitchen, pots, tripods, pans, mortars and cookers are indispensable. Large storage containers (dolium) were used to ...
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Garum
Garum – is a fermented fish sauce that was used as a condiment in the kitchens of Phoenicia, ancient Greece, Rome, Carthage and later Byzantium (liquamen is a similar preparation) Ingredients: 0.25 l of grape juice, 2 teaspoons of salted sardine paste, oregano Preparation: boil the juice ...
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A hint of the Mediterranean - Roman cuisine
When Rome became the navel of the world, the Roman way of life and diet became more and more common in the conquered territories. The majority of the population lived in the countryside. They cultivated the land, grew crops, vines, raised livestock, took care of olive groves, forests etc. Wine and ...
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Czechs and Moravians in Kamnik
You know that Kamnik's folk song: Zika, Fikar, Nerima, Panek, Rihtar, Kučera, these are "Pemci" tra - la - la... Here, the term "Pemci" can be explained most easily with the words of Jan Lego, a well-known Czech cultural figure who lived in Kamnik in the 1860s and 1870s and wrote to ...
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Notice to visitors of the Maister House
We would like to inform you that the Birth House of Rudolf Maister will be closed on Friday, May 13 and Saturday, May 14, 2022. Thank you for your understanding.
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