Training on Mapping GCH


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Within the framework of the Slow Food Central Europe Project: culture, heritage, identity and food, on Monday 28 May in the Hotel Adria in Dubrovnik a day-log training on identifying and mapping the gastro-cultural heritage of food of the Dubrovnik region was held.


The project, whose project leader is Slow food, and project partners are the City of Venice, University of Gastronomic Sciences in Pollenzo (Italy), the Tourist Board of the South Moravian Region, Slow Food Brno (the Check Republic), the City of Krakow, Department for Promotion and Tourism (Poland), the City of Kecskemet (Hungary), the City of Dubrovnik Development Agency DURA and Association Kinookus, has been established on the basis of the Slow Food concept of «new gastronomy», a multidisciplinary approach to food that recognises the strong connections between the palate, planet and people.

One of the aims of the project is to create a transferable model for the evaluation of traditional food and to establish a new alliance of five cities holding valuable historic heritage of the Central Europe, all for the benefit of the local authorities, civil society, institutions, small companies in the food sector, service activities and creative sector and citizenship in general.

The main aim of the held training is to train the active participants in the local food system to be able to identify intangible food heritage in the perspective that combines economic, ecological and social sustainability.

In her opening speech the Director of the City Development Agency DURA, Ana-Marija Pilato, emphasized the importance of this project for the sustainable development of the city and suburban areas and the compliance of its fundamental philosophy with the vision of Dubrovnik that the new city authority has been promoting under the slogan Respect the City.

The project leader, Ivo Kara-Pešić, introduced the participants into the training by offering them to taste «mantala», what served to raise their awareness, through their own impressions, sensations and memories evoked by the taste and aroma of this famous dessert of the Dubrovnik gastronomy, about the importance of emotional memory regarding traditional dishes and their rooted presence in the customs and festivities of the local community. What followed was a detailed presentation of the legal framework for the preservation of intangible food heritage in the Republic of Croatia and ethno-anthropologic approach of the University of Gastronomic Sciences in Pollenzo, with a special overview of all its phases and tools: from the scientific-theoretical research of different sources to field work, the selection of storytellers and making of video interviews serving to collect their life stories and testimonies. The participants were particularly interested in the specificities of the local historical and agro-cultural context in comparison to other partner cities and in the criteria when selecting the people to interview.

Within the framework of this project one more training will be organised in October 2018 for all those interested in it.

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