Following the presentation at the Tourism and Catering High School in Dubrovnik the project Slow Food Central Europe: Culture, Heritage, Identity and Food was presented on 13 December 2017 in the facilities of DURA to the representatives of the Society of Friends of Dubrovnik Antiques (DPDS).

The project leaders Mia Hrnić and Ivo Kara-Pešić presented to the three-member delegation of DPDS the main goals and methodology of the project as well as close interrelation between the intangible food heritage and historic heritage of Konavle and Ston which the Society is restoring, or it has restored. A particular interest was brought about by the idea of creating an adequate content for the reconstructed facilities of the historic heritage in the Dubrovnik and Ston region. All the participants agreed that the proposed concept would be a very attractive contribution to the cultural and tourist offer, but that it would be necessary to involve as many stakeholders as possible in order to implement this ambitious concept. Moreover, it was concluded that the reconstruction of valuable historic heritage makes sense only if the long-term function providing added value to a monument was clearly defined in advance, in that way becoming economically self-sustainable.

On Thursday 14 December the project was presented to the Head of the Municipality of Ston, Vedran Antunica, where the Director of Dura, Ana-Marije Pilato was present too. The importance of Ston and the surrounding area for the gastronomic heritage of Dubrovnik was pointed out as well as for the overall project Slow Food Central Europa. Ivo Kara-Pešić recalled the already existing synergy of the project partners and the Society of Friends of Dubrovnik Antiques when talking about the content that should be created for the restored historic heritage in Ston and Mali Ston. The Municipality Head Mr Antunica expressed his satisfaction with the project proposal and introduced further plans regarding the restoration of the historic heritage in the Ston area. The Director Ms Pilato commended the work of the project team wishing all the best in the realization of the planned goals.

On the same day the project was also presented to the representatives of the Association of Caterers of Dubrovnik. The project leader Ivo Kara-Pešić put a special emphasis on the importance the restaurants and chefs have in the preservation and dissemination of the local gastronomic culture. The Slow Food project Chefs’ Alliance was also presented as well as the application of the principle of good, clean and fair food in the catering industry. Several issues the caterers have been facing with when trying to base their offer on the local production and gastro tradition resulted from a long and lively discussion after the presentation. It has been decided that in the following moths a working group will be established comprising the representatives of ten restaurants where some of the project activities will be held and dishes containing the products of the local presidium of Pelješac varenik offered, and Slow Food philosophy promoted.