Culinary workshop “An innovative approach in rural tourism -Traditional food in a new and authentic way” for participants from the cross-border regions “Drina-Tara” and “Drina-Sava”, 13-16 November 2017 in Kosjeric, Serbia

The Standing Working Group for Regional Rural Development (SWG) in SEE, within the project “Rural development through integrated forest and water resources management in Southeast Europe: Rural perspectives: qualification, reintegration and (self) employment”, financed by the German International Cooperation (GIZ), organized a 3-day culinary workshop entitled “An innovative approach in rural tourism -Traditional food in a new and authentic way” for participants from the cross-border regions “Drina-Tara” and “Drina-Sava”. The workshop was held in the period 13-16 November 2017 at the tourism household “Gostoljublje” in Kosjeric, Serbia.

Nineteen representatives of stakeholders from Serbia, Bosnia and Herzegovina and Montenegro, guided by the experience and practice of the Tourist households “Gostoljublje” and the housewives from the Mountain Maljen, representatives of the Serbian Chefs Federation, nutritionist and gourmet, had the opportunity to improve their knowledge, cooking and food preparation skills through the lectures with the practical presentations on the following subjects:

  • -Economy in food preparation and placement of rural households (examples of good practice);
  • -Demands and needs of guests in rural tourism;
  • -Standards in modern food preparation: kitchen hygiene and staff;
  • -Food pathways, storage, separation and food safety;
  • -Ten recipes for a meal;
  • -Traditional dishes in a modern way;

-Sweet secrets – preparation of traditional treats in a modern way.

“During this four-day workshop I learned some new ways on how to prepare traditional food, something that can certainly be included in the offer of our household” stated Tatjana Savic, representative from the agricultural household “Nana”.

Malina Stanojevic from the NGO” Spasimo selo” from Priboj pointed out that the workshop was very well organized through examples of good practices and practical work.

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