They are in Tivat 17. and on October 18, workshops held as part of the CUHaCHA project intended for representatives of local restaurants and service providers in the field of gastronomy. The aim of the theoretical workshop was to point out the importance of preserving the quality and recognition of traditional dishes and to train workshop participants in how to present food to visitors in the best way. The theoretical workshop covered five topics: introduction to culinary heritage, staple foods, local and regional cuisine, ways of presenting food, and preserving the quality and distinctiveness of traditional dishes.
In the continuation of the education, a two-day culinary workshop was held with the aim of presenting the methods and techniques of cooking and preparing traditional dishes. The participants were shown ten modules on cooking methods and techniques related to the preparation of traditional dishes, that is, they were trained to prepare ten recipes that are in the culinary heritage monograph, which is currently being prepared. The workshops were led by chef Slobodan Radmanović, who has many years of experience in running professional kitchens in the country and abroad, and the workshops were supervised by the co-author of the monograph, and the author of most of the recipes from the monograph, journalist and researcher, Mašo Čekić. His many years of experience in preparing local recipes and transferring the acquired knowledge to a wider audience through his books, which always contain a handful of recipes, along with enchanting stories from the past, were significant for the participants of this training. Also, support was provided by Damir Moškov, whose experience in the field of digital marketing and gastronomy strengthened the training in the modernization segment of this field. Culinary workshops were held in the kitchen of the Mladost Mixed Secondary School.
The basic theme of the project “EnhanCing Sustainable ToUrism Development through Culinary HeritAge – CUHaCHA” is traditional food that has played a major role in the tradition and folklore of the countries of the program area for a thousand years, representing a basic part of their cultural heritage. Food and culture are of particular importance in this area where tradition, cultural heritage, gastronomy and catering are inextricably intertwined. Local cuisine and local products can stimulate innovation and promotion and advance development at the regional and global level. Besides everything, they can improve the tourist offer even more.
The leading partner of the project is the Agency for Rural Development of Zadar County – AGRRA (HR), and the other partners in the implementation of the project, in addition to the Municipality of Tivat, are the Ministry of Education, Science, Culture and Sports of Herzegovina – Neretva County – Canton (BiH) and Zadar County (HR) ). The project implementation period is from August 15, 2020 to December 31, 2022. The total project budget is €710,946.94, while the amount intended for the Municipality of Tivat is €173,823.60.
The project “EnhanCing Sustainable Tourism Development through Culinary HeritAge – CUHaCHA” is implemented within the second call of the Interreg IPA cross-border cooperation program between Croatia, Bosnia and Herzegovina and Montenegro in 2014. – 2020, and was approved as part of the program priority measure: Contribution to the development of tourism and preservation of cultural and natural heritage.
