The varied program of the Good Food Festival also continued on the second day, which was a blend of tradition and modernity. From the workshops in Deša and in the Tourist Information Centre (TIC) at Pile, led by members of the Deša Association, gastro expert Jadranka Ničetić, Cordon Bleu confectioner Lucija Tomašić and certified vegan chef and healthy eating expert Tereza Poljanić, to dinner with Chef Ivan Pažanin, all the events of that were held on this day were exceptionally well attended.
This is an indication of how heritage continues to be preserved, and that there also interest in the innovative and never before seen. Old and new go together – and so it was on the plates of the second day of the Good Food Festival!
At the Deša Association, hrostule were made, a dessert that has been prepared in Dubrovnik since the olden days during times of traditional festivals, celebrations and holidays, and cooks often made them for the festivities of Carnival and the Festivity of Saint Blaise. The program continued in the spirit of Dubrovnik tradition with a workshop on preparing the forgotten Dubrovnik cake Manđarica, which was held by gastronomy expert Jadranka Ničetić and Cordon Bleu confectioner Lucija Tomašić. This old cake inspired great interest among the attendees who followed the workshop with interest, asked questions and carefully took down the recipe, preventing this cake from being forgotten in the past.
Certified vegan chef and healthy eating expert Tereza Poljanić once again drew numerous visitors to the TIC at Pile with her healthy food, and this time they learned about fermentation. Tereza explained why for her this is ˝super-food˝. There is hope that this young and versatile chef with Dubrovnik roots will once again return to the city and enrich this region with her culinary knowledge!
The highlight of the program of the second festival day was Dinner with Chef Ivan Pažanin, which was held in the completely filled restaurant Porat. The famous Split chef described and explained every dish to those in attendance, presenting the story and soul of each creation. His culinary style is based on the main ingredient, and this dinner was prepared from the best of the Adriatic ingredients. The creative courses were accompanied by top quality wines from the Korta Katarina Winery and the pleasant sounds of the guitar of the classically trained musician Pero Škobelj, who performed many popular songs from Oliver to Sinatra. All of this contributed to an evening that was a true opportunity for enjoyment.
Remember, every day of the Good Food Festival, until the end, the Healthy Food and Homemade Goods Fair will take place at Pile, the Days of Slavonian Cuisine will be held at the Mimoza Restaurant, and every day Afternoon Tea at the Hilton Hotel and the ˝Sights & Bites˝ Gastro Tour will be held. We must not forget the special festival dessert promotions, In vino veritas wine tastings and special festival menus for 100 kuna in 28 Dubrovnik restaurants, either. These are great opportunities that should be taken advantage of over the next two days!
