Marin Banović, a chef from Biograd na Moru, took part in the 14th international festival 'Taste the Mediterranean'. The event was held in the settlement of Mali Lošinj, with the support of the Zadar County Tourist Board. The event serves as a platform for promoting authentic local cuisine, highlighting the rich cultural heritage and the quality of local produce.
As part of the programme, Banović participated in professional workshops. A workshop for students of the Secondary School of Hospitality was particularly highlighted. During the workshop, a more complex dish was prepared, such as sea bass fillet stuffed with shrimp in a lemon sauce, served with a side of sarma. A traditional Biograd water cake was also prepared. This approach highlights the importance of preserving tradition through modern techniques, as well as the need for the professional development of younger generations.
By participating in the workshop, students gained valuable experience working in a professional environment. They were introduced to the work of renowned domestic and international chefs and different approaches to contemporary Mediterranean cuisine. The workshop allowed students to acquire practical skills under expert guidance.
In addition to the workshops, the participation included a ceremonial part at the opening of the festival. The event began in the fish market in Mali Lošinj, where dishes inspired by local ingredients were prepared. At the panel discussion 'The Role of the Chef Today and in the Future of Gastronomy', topics such as education, the preservation of cultural heritage, and the responsible use of local ingredients were discussed.
Festival participants had the opportunity to exchange views on the future of gastronomy and its role in preserving cultural identity. The event promoted local producers, thereby creating additional value for all participants. This event promotes the development of sustainable tourism, highlighting the importance of preserving local specificities and promoting authentic local products.
The tourist board continues to promote authentic values, linking gastronomy, tourism, and education. This step lays the foundation for the development of sustainable and comprehensive tourism offers, promoting the development of a skilled workforce and cultural heritage as a key element of the tourism offer. This approach ensures the long-term sustainability and preservation of local specificities, creating a sustainable and high-quality tourism offer that simultaneously promotes local products and cultural heritage.
