The Croatian National Tourist Board (HTZ), in cooperation with the Croatian Chamber of Crafts and the Croatian Chamber of Commerce, will organise the Croatia 365 Gourmet educational workshop which will be held on November 20 at the Hotel Turist in Varaždin. The workshop will present the latest trends in the food and wine segment as well as in marketing. Some of the participants are Michelin-starred chefs, reports Večernji List on November 19, 2018.
“I am very excited about the fact that Varaždin will be among the host towns of these workshops. Promotion of tourism in the continental part of Croatia is one of the main goals of the Croatian National Tourist Board, and this workshop is just one of many activities that we are carrying out in order to improve the quality in important segments such as food and wine tourism. This is also a great opportunity for all tourist workers and gourmets to get to know the tips and trick from some of the world’s top chefs,” said HTZ director Kristjan Staničić, adding that similar workshops had been successfully held in towns such as Zagreb, Opatija, Vukovar and others.
As part of the workshop, the participants will have an opportunity to attend a lecture on “Seafood, algae and their pairing”, held by chef Giuseppe Mancino, who holds two Michelin stars for the Il Picollo Principe restaurant in Viareggio. Mancini’s lecture will include show cooking based on seafood and algae. “My cuisine is a blend of creativity and the classical approach. We try to rework typical dishes without changing traditional flavours,” Mancino said.
The lecture on “La Capinera as a treasure of the Sicilian cuisine rebuilt with intelligent and innovative creativity” will be given by chef Pietro D’Agostino, the holder of one Michelin star from the La Capinera restaurant in Taormina. His lecture will include a theoretical part about restaurant operations, as well as a practical part.
A lecture on “The impressive dessert for beautiful memories” will be given by Bruno Pastorelli, the pastry chef at Assiette Champenoise in Reims. His lecture will also include the preparation of some of his signature recipes. Chef Bruno is a real pastry genius and is the founder of the famous ELDA pastry school in Spain.
Maurizio Dante Filippi will present the lecture “Sommellerie: a passage through the senses for the pleasure of guests”, which will focus on the effective communication of wine history, as well as on the ways how to present the tastes of Croatian wines to guests who are unfamiliar with the wine varieties and regions of Croatia.
The programme will include a lecture on marketing by Gabriel Vasquez. Vasquez will discuss the possibilities for branding a specific area or destination through food. “Local and regional food provide additional value to the destination and thus contribute to the competitiveness of the geographic area,” said Vasquez.
The same workshop is taking place today at the Kompas hotel in Dubrovnik. It has brought together more than 80 participants.
For more on Croatia’s cuisine, click here.
