December 23, 2018 – The fourth and final Gastroadvent candles for 2018 were lit on Sunday, December 23, 2018, at Konoba-Pizzeria Galija in Split. This time, the candles were lit by radio station journalists and representatives of tourist boards and Split-Dalmatia County.
This year’s Gastroadvent aims to highlight the importance of consuming garlic and water and their role in the prevention and treatment of many diseases. The two ingredients are an indispensable ingredient of our traditional recipes and found in many of our dishes – and even in pastries!
Garlic, on the other hand, is a plant known for its robust flavor – and it helps to know that it carries top quality culinary and medical properties. The main ingredient in garlic is allicin, which possesses miraculous antibacterial, antiviral, anti-inflammatory, anti-parasitic and antioxidant properties. Just some of the benefits of garlic are that it stimulates circulation and acts as anti-hypertensive, anti-atherosclerotic, and anti-cholesterol, and thus promotes the formation of H2S in the body. Garlic has anti-malarial activity, especially for the digestive system and regulation of the intestinal flora – and its sulfur compounds protect against stress and act as an antioxidant!
The medicinal properties of garlic come in direct contact with the soil where it grows, and because the area around Split is rich in thermal springs, garlic, as well as other vegetables are considered extremely healthy. Thermal waters soak in the soil, making it unique for vegetation while its volatile components improve the air quality at the same time. Sulfuric thermal waters are used in therapy for dermatology, respiratory problems, and especially in chronic rheumatism and neuralgia. Sulfuric thermal water is also helpful in chronic fatigue and anti-stress programs.
For the fourth and final Gastroadvent meeting at Split’s cult pizzeria Galija, visitors enjoyed a strudel of Bakalar with toasted garlic, white pizza with garlic, savory fritule with mayonnaise and garlic, cow skuta cheese with a garlic dressing and homemade dried fig marmalade, ravioli with salmon and shrimp in a white garlic sauce, tuna, roast beef, and a white cake with black garlic.
In addition to the dishes designed for this occasion, specialty wines were selected by Emil Novak, who presented wines that blend with white garlic, including Maraština, Perišin, Pošip, PerišinOpol, Matela Plavac Mali, Matela Crljenak, and Putalj.
The final event even featured pirates from Omiš!
The Gastroadvent manifestation this year included Konoba Lučac tavern, Movi, Pizzeria Galija, Bokerija, Bakra-Steak & Pizza Bar, Zora Bila, Marvi Hotel, Hotel Vestibul, Hotel Park, ZOI, Brasserie on 7, and Apetit.
To learn more about Gastroadvent, follow TCN’s dedicated page.