/ world today news/ On February 14, we celebrate Tryphon Zarezan or the Day of the Vintner – a traditional Bulgarian folk holiday in honor of Saint Tryphon.
It is celebrated by winegrowers, falconers, gardeners and innkeepers on February 14 (according to the Gregorian calendar). The holiday is also known as Zarezanovden, Trifun Chipia, Trifun Zarezoi, Trifun pianitsa.
Early in the morning, the housewife kneads bread – fresh or yeast. He also cooks chicken, which is traditionally stuffed with rice or bulgur. The chicken is boiled whole and then toasted on a sajjak. Put the pita, the hen and a bottle of wine in a new woolen bag. With such bags on their shoulders, the men go to the vineyard. There they cross themselves, take the shears and from three hubs each cut three sticks. After that, they cross themselves again and water the vines with the brought wine. This ritual is called “dumping”. Then everyone gathers and chooses the “king of the vines”. Only then does the general feast begin.
The “king” is adorned with a wreath of vines which he wears on his head, and another wreath which he places over his shoulders. He sits on a wheelbarrow. The vine-growers pull the wheelwright and, to the sound of bagpipes, bugles and drums, head for the village or town. They stop there in front of every house. The hostess of the house brings out wine in a white cauldron, first gives it to the king to drink, then draws the people from his retinue.
The remaining wine in the cauldron is splashed on the king and the blessing is pronounced: “Come on, let it be a blessing! Let it flow over the thresholds!”. The king responds to the blessing with “Amen”. After reaching his home, the king changes into new clothes and, garlanded on his head and across his shoulders, he sits down at a long table to welcome people from the whole village.
Therefore, a wealthy man is chosen as the king of this holiday. The next two days, called in folklore “trifunci”, are celebrated for protection against wolves. Then the women do not cut with scissors so that the wolf’s mouth does not open, they do not knit, they do not spin and they do not sew. They prepare ritual bread and, after distributing it to the neighbors, put morsels of the bread in the milk of the animals – to protect both livestock and people from wolves. It must be prepared with due care by the housewife. She gets up early in the morning to prepare fresh pita bread. For this purpose, only 1 kg of flour and 1 teaspoon of salt are needed. The flour is sifted so that only the purest of it remains. After that, it should be evenly salted and a dough should be kneaded from it, adding 2 tea cups of lukewarm water. Knead the dough until it starts to form hollows. After that, the made pita is baked in a well-heated oven. After the pita is ready, cover it with a cotton towel so that its crust does not dry out. A stuffed chicken is recommended as the main dish according to an old Bulgarian custom.
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Ual, leading the festivities and ensuring that the community remains united in their appreciation of the land and its offerings.
Editors Note: The following interview is a fictional representation of a conversation and should not be taken as factual information about actual events or people.
Interviewer: Welcome to our segment about Tryphon Zarezan! Today, we have two esteemed guests with us to discuss this fascinating Bulgarian holiday. Thank you both for joining us. Firstly, can you introduce yourselves and share your perspectives on this traditional celebration?
Guest 1: My pleasure! My name is Svetla Petrova, and I’m a historian focusing on traditional Bulgarian customs and rituals. From my research, I’ve come to appreciate the deep-rooted significance behind Tryphon Zarezan. This holiday is not just about celebrating winegrowers but also paying tribute to Saint Tryphon, the patron saint of agriculture and animal husbandry. It’s a day for both spiritual and practical reasons – blessing the vineyards and ensuring a bountiful harvest.
Guest 2: I’m Peter Vasilev, a local winemaker from the Tryavna region of Bulgaria. As someone who’s been involved in the craft for over two decades, I can attest to the significance of this day in our community. We perform ancient rituals to honor the land and establish our connection to it, while also celebrating the hard work that goes into making high-quality wine. As the tradition goes, we choose a “king of the vines,” usually a respected figure in the community, and ask for his blessings to ensure a prosperous growing season. It’s a humbling experience that brings us all closer together.
Interviewer: That’s fascinating! The article mentions some unique traditions associated with the holiday, like chopping down vines with three sticks each and having a feast. Can you elaborate on these customs and their symbolic meanings?
Guest 1: Well, the number three holds great importance in Bulgarian folklore. Chopping vines using three sticks symbolizes the union of nature, man, and spirit. As for the feasting, it’s a way to celebrate the fruits of our labor and express gratitude to the earth for providing us with sustenance. The king of the vines is a central figure in this rit
