Diversity & Green Gastronomy - Three Culinary Styles from Slovenia
|Date:||21. 05. 2020 at 14:00|
|Lecturers:||Ksenja Mahorčič, Jakob Jerala, Jure Tomič|
As Slovenia becomes the first European country to declare an official end to its coronavirus pandemic, you’re invited to join three of the country’s top chefs to discuss this uniquely diverse culinary landscape.
Jure Tomič (Ošterija Debeluh) – Thermal – Pannonioan region
Jakob Jerala (Vila Planinka) – Alpine region
Ksenja Mahorčič (Gostila Mahorčič) – Mediterranean and Karst region
- Learn how restaurants will manage reopening as Slovenia becomes first EU country to declare an end to its coronavirus pandemic.
- The chefs will provide an insight into the world of unique Slovenian flavours, including how bear prosciutto can be included as part of an award-winning menu.
- Find out what it takes to make world champion pasta, as well as tips on delicious desserts from Slovenia’s Confectioner of the Year and insights from the chef at leading boutique hotel Vila Planinka.
- Uncover the unique gastronomic landscape that has led to Slovenia having been named European Region of Gastronomy 2021.