Top wines, canapés and carpaccio in the Slavonic way. Golden Slavonia is ready for a gourmet breakthrough

How not to steal traditional dishes into oblivion, but to present them in a modern way, what wines to pair with them so that the pleasure is maximum, and all this with respect zero waste principles, is the backbone of the educational workshops held by the famous chef Branko Ognjenović for restaurant owners, chefs and waiters in Požega-Slavonia County. 

Famous chef Branko Ognjenović showed how to serve Slavonian tradition in a modern guise, but also to offer a better selection of dishes for people with specific dietary needs in the restaurants of the Požega-Slavonia County.

This gastronomic initiative is part of the project "Golden Slavonija Eno & Gastro", which already two years carried out by the Tourist Board of Požega-Slavonska County, with the aim of enriching the catering offer of Golden Slavonia, serving tradition in a modern guise, but also a larger selection of dishes for those with specific dietary needs.

"In restaurants today, we have more and more requests for gluten- and lactose-free dishes, for vegan and vegetarian meals. I am sure that now, thanks to these workshops, restaurateurs can respond much more easily to such requests from guests, but also better present the variety of dishes with local ingredients and include them in their offers. I happily shared ideas with the winemakers about what to offer in the wine tasting rooms, without talking about classic cold cuts", says the chef Branko Ognjenović, stating  eggplant cream, bean pâté, tortillas with pumpkin seed pesto or crackling cream as some of the options. 

With his rich experience, Chef Ognjenović contributed to the latest project of the Tourist Board of Požega-Slavonska County, creating 12 recipes. Hallstatt kitchens.

As we have already written, we are working on development and implementation Hallstatt kitchens by creating dishes that are based on scientific records resulting from the research of archaeological sites from the Iron Age in the localities around Kaptol. 

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Preparatory actions in the kitchen included the study of knowledge obtained from archaeobotanical and zooarchaeological analyzes of found materials and the selection of foods that are still available today, and which are interesting and challenging enough in terms of creating an attractive and tasty menu. The food was cooked in metal cauldrons, baked on a heated stone, baked under the oven and smoked.

"The project Creating new tourist programs as part of the development of the "Experience the culture" brand aims to offer hospitality facilities in our county the opportunity to differentiate their offer in relation to the environment and to present cultural heritage in a quality way, to work on its development, protection and sustainability. All of Chef Ognjenović's dishes are based on scientific records created by researching archaeological sites from the Iron Age in the localities around Kaptol.", said the director of the Požega-Slavonia County Tourist Board Maja Jakobović. 

Cover photo: Zlatna Slavonija Eno&Gastro / Photo: Karlo Hruškar / Source: TZ PSŽ