A culinary treat for food and wine lovers in Zagreb this weekend.
Croatian Food and Wine Festival, which will be held from 13 to 15 November at Arena Zagreb sports hall, will bring us as many as 32 culinary workshops of local and foreign chefs, bloggers, culinary experts and enthusiasts who enjoy delicious and original dishes, reports Poslovni.hr on November 10, 2015.
During the three days of the festival, visitors will have the opportunity to attend more than 30 free workshops and taste original dishes made by workshop presenters. On two different stages, workshop presenters will demonstrate the latest culinary trends and introduce many culinary tips and techniques. Culinary workshops are designed in such a way that each visitor can find something which will be of interest to them – from superb cuisine, traditional indigenous dishes to exotic cuisine and preparation of healthy and raw food dishes. Fans of various desserts and cakes will be delighted by a special Cake&Bake program organized by top pastry chefs.
Croatian Food and Wine Festival will also present two restaurants which have this year attracted very positive attention of food connoisseurs – Mundoaka Streetfood restaurant from Zagreb represented by Marko Palfi, and Paradigma restaurant from Split represented by chef Ante Udovičić.
Marko Palfi from Mundoaka, on the occasion of the forthcoming opening of a branch in Čakovec, has been inspired by the traditional cuisine of Međimurje. On the second day of the festival, at 4.30 pm on Saturday, he will prepare a sophisticated but a simple dish – chicken parfait and goose liver with brioche made with natural yeast.
Paradigma restaurant from Split is known for modern and inventive interpretations of Mediterranean cuisine, and this winter has presented a unique culinary concept – a visiting pop up restaurant in Zagreb. Chef Ante Udovičić will at 3.45 pm on Sunday present a culinary workshop during which he will demonstrate a very special risotto recipe and an optimal technique of preparing risotto which is recognized by top chefs.
