The workshop "Cod: From Norway to Istria" marked the start of the autumn cycle of culinary workshops by the Educational Gastronomy Centre of Istria. The event was held on Gortanov brijeg in Pazin, with the participation of Mario Mihelj, the Baccala della Mamma brand, and Norwegian producers of dried cod.
The workshops are designed for the professional development of staff in the hospitality, hotel and tourism sectors, and the Centre operates within the framework of the Agency for Rural Development of Istria (Agencija za ruralni razvoj Istre). To date, through 282 educational-cooking workshops, it has hosted more than 3,000 participants from Croatia and abroad, as well as 58 domestic and international mentors. Igor Merlić, director of the Agency for Rural Development of Istria, stated that they have been running workshops they are proud of for ten years, highlighting that gastronomy is the second reason for visiting Istria. Karmen Gašparini, a member of the Management Board of the Chamber of Crafts of Istria County, emphasised that they co-finance 50 per cent of the price of participation in the workshops for their members. Sara Blašković, a member of the Supervisory Board of the Agency for Rural Development of Istria, also attended the event.
The first workshop brought together people who know the different stages of the cod's journey: from selecting the fish and natural drying on the Lofoten Islands, through processing in Istria, to creative preparation in a professional kitchen. Olaf Johan Pedersen, a representative of Norwegian producers, explained the specialities of the Tørrfisk fra Lofoten product, which carries a European protected geographical indication. Baccala della Mamma presented the link between the Norwegian raw material and the Istrian tradition of preparing cod mantecato. Aleksandar Stefanov, director of the company "Milena" d.o.o., the Baccala della Mamma brand, said he was pleased that the Norwegians had recognised their production, allowing them to sell their products under their certificate. He also explained that the cod season in Istria begins with the grape harvest, continues with the olive harvest when they notice an increase in sales and production, then comes St Martin's Day and sales continue to rise towards Christmas, which is their peak season. Almost 30 per cent of their annual production falls during the Christmas holiday period.
Mario Mihelj approached the culinary part by exploring techniques, textures and flavour combinations that open up new possibilities for cod on the menu. He prepared cabbage rolls stuffed with cod mantecato and boiled cod, lentils with cod, with pieces of young cabbage and a small spoonful of mantecato and olive oil, and brought a greeting from the kitchen: a small crispy praline with cod cream and a spicy jam of cherry tomatoes, ginger and cinnamon.
Ten more workshops are scheduled until the end of November. Blanka Sinčić Pulić focused on creative food presentation for holiday homes, households and family farms on 2 November. Davor Arnautović, chef at Vila Muhr restaurant in Bohinj, presented his approach to creative cooking on 3 November. Nika Čavlović, a pastry chef at Zagreb's ManO2 restaurant, will demonstrate the possibilities of modern restaurant pastry on 9 November. Mario Mihelj returns on 10 November with Istrian goat's cheese, around which he will design a full menu, from starter to dessert. Robert Perić will lead a workshop on marmalades and confitures and their application in sweet and savoury dishes on 11 November, and will present the agrodolce technique on 18 November. Franko Milotić and Matija Bogdan will compare two generational and culinary approaches to Istrian kid goat on 12 November. Annamaria Kolić will introduce the creative possibilities of the Istrian konoba kitchen on 16 November. Stiven Vunić, chef and owner of Zijavica in Mošćenička Draga, will connect truffles with the autumn catch on 25 November. David Skoko will conclude the programme with a workshop titled "Squid Without Borders" on 27 November.
