Announcement: DWE 2015
Number 15 April 2nd, 2015.
event announcements news comments
G.E.T. Ratings Dante - There is still hope! Haven’t I told you, from another barrel!
2 | G.E.T.
Editor’s word: Content News...................................................................... 4 • Ready for spring and new challenges • Gastroposao.eu • Noćnjak 2015 • From Croatia with love! • Franck Arabica with chocolate and hazelnut flavor • Kraljevina Zelina in its new attire Comment.............................................................. 12 • There is still hope Events.................................................................. 14 • DWE 2015: Saša Špiranec Winery Ratings..................................................... 16 • Hotel – winery Boškinac Column................................................................. 18 • „Have I told you, from another barrel!“ Gastronomy.......................................................... 20 • Recipe: Codfish on your table • Fresh frozen vegetables
G.E.T. Report is herald of table culture association G.E.T. and it is free of charge for all interested in treated topics. Editors: Tomislav Stplošek, Silvija Munda Preparation, Pre Press and marketing: Redaction Photo: G.E.T. Report, press, promo
Spring has began. You can see it by oeno and gastronomic scene and the events which we simply do not get to follow, not all of them. So we bring you news from Spa Olimia. In this spring time Spa is ideal for weekend-tourism and can be a great base for local wine research. We opened ceremoniously the first bottle of Kraljevina Zelina wine which has appeared in new attire i.e. label. Great design, a little bit of art, maybe a bit weird label at first, but recognizable- for sure. Now all we must do is to create a brand from Kraljevina. If for that reason various celebrities were invited to the first bottle opening, then it’s allright, but I didn’t notice their big interest for Kraljevina. People came, took pictures and left. Franck presented its new star, Arabica with hazelnut-chocolate flavor. It’s really good. Noćnjak was held, one of the most prestigious Croatian festival of olive oil. We bring you a list of the top rated, and as the best oil blend Aurum oil was selected, about which I already wrote before. I was especially delighted by kids from Ugostiteljsko-turističko učilište Zagreb (hospitality and tourism High School), so make sure to read the article „Dante“ without fail. Gastronomads are starting to engage in qualification and employment in the catering industry and all I can say is – it was about time. We also bring you a great conversation with Saša Špiranec, because DWE is geting closer and closer. We started with the presentation of the wineries that are awarded with G.E.T. stars. The story about the winery ratings in terms of tourism, which was launched a year ago, was finally sorted and it’s time for progress. My column entitled „Another barrel” is a story about some not so ancient times, and I believe that you all have had experiences similar to mine. In the gastronomic part we write about frozen foods, as well as codfish, because the days before Easter without codfish are not complete. In the end, to all who celebrated last or celebrate this Sunday, I wish a Happy and blessed Easter. Until the next issue,
Think! Drinking alcohol and other alcoholic beverages is prohibited to minors (under legal drinking age). Consumption of alcoholic beverages impairs your ability to drive a car or operate machinery, and may cause health problems.
big G.E.T. greeting! Tomislav Stiplošek G.E.T. | 3
Ready for spring and new challenges Early spring is the best time do clean and detoxificate your organism. Everyone is already familiar with the fact that sauna brings series of poisitive and gracious effects, not only to body, but also to the spirit. Sauna use helps in mood improvement and in relaxing, and besides has many health effects. This results with an improvement of our complete health picture, but also enhances beauty. Because body after the detox, looks younger, nourished and more beautiful. OLIMIA SPA with sauna treatments offer outstanding conditions with many, different sauna’s and diverse programmes during every day of the week and free advice so that you would with the correct use of sauna gain better health effects.
Why do we recommend infrared sauna? The effect of toxine elimination from the organism is three times higher than in classical sauna. Calorie consumption is also higher-excess weight and cellulite are being lost faster It helps with rheumatism, arthritis, insomnia, muscle spasm, it strengthens the cardiovascular system, it eases menopause problems It eliminates toxic substances from the skin (nicotine, alcohol, cholesterol), skin diseases, regeneration and skin cleansing, after burn scars and similar. It srenghtens the immune system and generally improves mood It has therapeutic effects in diseases such as rheumatism, arthritis and skin diseases
Infrared sauna is more popular type of sauna that instead of steam uses the warmth of infrared flares. Infrared energy infiltrates up to 5 cm in tissue depth, derives sweat, detoxificates organism, burns fat and removes cellulite, and by toxines elimination gets rid of fatigue. Positive effects of infrared sauna usage are numerous, whether it comes to relaxation or detoxication.
IR saunas are becoming increasingly popular. Lower temperature is safer for people with cardiovascular disease, which is exactly why it’s not recommended for them to use the Finnish sauna. To inhale air on temperature of 35 degrees is more comfortable than to inhale air on temperature between 80 and 110 degrees. IR sauna is precisely because of this lower temperature (between 40 ° and 60 ° C) almost for everyone and can be used daily.
More about detox and cleansing promgammes in Olimia Spa can be found at: www.terme-olimia.com 4 | G.E.T.
Gastroposao.eu A unique portal for assistance in finding a job in the sector of gastronomy Association for the promotion of value of Croatian gastronomic and oenological heritage "Gastro nomads” has successfully nominated and ended the process of negotiations within the IPA programme of Local initiative for employment promotion and moves in forming and implementation of technologically unique portal for directed employment in the catering industry sector - gastroposao.eu. The amount of the grant to be financed by the European Union amounts almost € 170,000.00.
Zoran Šimunić, project manager gastroposao.eu, county ruler Tomislav Tolušić, Robert Ripli, president of Gastro-nomads
Portal gastroposao.eu is designed as a central and meritorious place for employment assistance of cooks, waiters and other staff in the catering industry. The portal is oriented directly on those professions that suffer systematic unconcern for years, even though on the other side they are key factors of the most important and most propulsive economic sectors in Croatia - tourism. Addressing both job-seekers and employers through carefully designed system whose ultimate goal is simplification of the offer and demand of labor force, with a range of profession filter of knowledge, experiences, desires, opportunities ... and both interested parties. The project is maintained in cooperation with the Virovitica-Podravina county apropos regional offices of the HZZ and county development agency VIDRA. According to the project plan new portal should become the largest specialized employment office for catering, primarily oriented to the Croatian market, with expansion plans in the whole region. According to the words of Robert Ripli, president of the association Gastro nomads, a key obstacle for the development of tourism in Croatia is the problem of personnel. "Chefs and waiters change jobs several times during the year and are in a real sense mobile - during
the season continentals are moving to the Adriatic, while in autumn and winter season they are looking for work on the continent. On the other hand, owners of restaurants know very little about the catering professions, we have a continuous increase of the gray area of employment and with it maladjusted school system to the real market needs. The goal of the portal gastroposao.eu is to connect offers and demands in one system." - Explains Ripli. Gastroposao.eu will differ from the other, general portals, after verification of the candidates and their knowledge, as well as employers. Candidates will be able to present with the video clip. Zoran Šimunić, project manager, said that about 25% of the labor market covers the catering industry sector, and that one of the goals is within the next three years to capture and process about 10,000 potential candidates for the job. "Gastroposao.eu is not another job portal of general type of employment, for example many chefs have a formal education as something quite different and their competence in the general portals is hardly recognizable. Therefore, we have introduced numerous innovations such as verification capabilities, e-learning, distance learning and call center that will be answered by experts from gastronomy, and not IT specialists." - Šimunić explained. With this project, the association is actively involved in other projects with the county; so they recently participated in setting up the most modern student restaurant "School", and the use of instant products like soup out of the bag is avoided, yet every dish is prepared in a quality and healthy way. Through DMC County projects Gastro nomads also want to create a new gastronomic destination image and turn it into a new tourist icon.
Example of the snack from the student restaurant Škola G.E.T. | 5
Noćnjak 2015 17th Noćnjak was held from 26th to 29th March 2015, in the Hotel Medena near Trogir. Most part of the professional and scientific program was held at the hotel, and research tour of olive trees, and cultural-historical sites, in Trogir and Kaštel area. Due to an extremely bad year by crop and slightly lower quality oil, Noćnjak programme is focused on preventive action in case of natural disasters and preparation for the coming year. The novelty of this year’s Noćnjak was the exhibition and evaluation of olive products. The goal was to show and promote all the possibilities of the use of olives and olive oil in the production of various products (cream, food products, olive wood products, souvenirs, etc.).
Olive growers who have been awarded at the 2015 Noćnjak Champion for quality packaging of extra virgin olive oil variety mizzle OPG FLEGO – Pazin Champion for quality of opened extra virgin olive oil of combined varieties OPG SILVANO PUHAR – Pula Champion for the appearance of the package of olive oil OPG MAJIĆ - BRAČ PREMIUM - Supetar, otok Brač Vice champion for quality of packaging of extra virgin olive oil, combined varieties AZIENDA AGRICOLA FIOR ROSSO DI ZERIUL ADRIANA - San Dorligo della Valle Vice champion for quality of opened extra virgin olive oil, variety levantinka IVO LUČIĆ - Poljica, otok Hvar Vice champion for the appearance of the package of olive oil U.O. BUDDY – Zadar The award for best monovarietal extra virgin olive oil, variety oblica OPG MAJIĆ - BRAČ PREMIUM - Supetar, otok Brač The award for best several variety extra virgin olive oil AURUM SALVELA AGROPRODUKT d.o.o. – Pula The award for the best mild extra virgin olive oil, variety oblica OPG JOSIP ALAČ – Drvenik The award for the best medium-intensive extra virgin olive oil, variety oblica DANILO RADELIĆ – Gradac The award for the best intensive extra virgin olive oil of combined varieties FIMAS d.o.o. – Zagreb 6 | G.E.T.
Olive products awarded at Noćnjak 2015 Champion of olive products Šolta gingerbread – Danica Listeš, Stomorska, otok Šolta The best product of olive wood The base for the variety olive oils - Company for production of souvenirs „Maslina i škoji”, owner Željka Perdić, Kaštel Lukšić The best food product from olives Cottage cheese strudel with olive oil – Tereza Vidas – Puhalović, Novalja, otok Pag The best cosmetic product from olives Soap Medeni – Sympatico, Solin
From Croatia with love! Carefully guarded secret of making and decorating licitar heart (Colorfully decorated cakes made of honey dough) was passed on from generation to generation for centuries, and the history of this honey cookie dates back from the 16th century. While the golden age of Licitar was considered the 18th and 19th century, today this special and recognizable Croatian souvenir gets a new touch.
traditional Croatian souvenir and gave it a new value and a design signature, and licitar heart became very wearable souvenir, „says Đurdica Vorkapić, designer and creative director of the brand Hippy Garden.
Moved by that, renowned Croatian fashion brand Hippy Garden directed the power to direct promotion of the souvenir inspired by licitar heart, an intangible good of the Republic of Croatia recognized by the world organization UNESCO. With the desire that a recognizable and beautiful Croatian souvenir is modernized and to make it wearable, fashion brand Hippy Garden presents a range of garments through which the motive of licitar heart is pulled. Functional bags, case bags, imaginative skirts and T-shirts decorated with traditional souvenir talks about a whole new fashion story and in the most beautiful way, says: „From Croatia with love”. Hippy Garden design decorated with licitar heart was also official uniform of this year’s International tourism fair Place2go. „With the desire that Croatian souvenirs experience flourishing I inbreathed fashion soul to the licitar heart. Although many beautiful traditional souvenirs do not have useful purpose, we decided to make a big step forward by this issue. We have modernized
Photo:Šime Eškinja Model:Antonija Gogić Make-up:Marija Butković Hair:La Luna Hairstyle G.E.T. | 7
Franck Arabica with choc sweeter aroma, with milder and gentler flavor of the coffee.
Franck ground coffee for household 100% Arabica acquired plenty of admirers in the first year after a successful launch to the market. Croatian coffee lovers, who like to explore richness of aromas and flavors of coffee, are now offered a new treat by Franck – aromatized ground coffee Franck 100% Arabica flavored with chocolate and hazelnut. New member of the Franck coffee family was presented by the marketing manager Ivica Srakočić and development manager Lada Gumhalter, while Franck bartender Josip Novačić demonstrated four ways to prepare 100% Arabica flavored with hazelnut and chocolate. “Innovations are strategic orientation of Franck as a leader at Croatian coffee market, and with new 100% flavored Franck coffee we want to additionally stimulate development of market and varieties of our offer because we believe that Croatian customers will recognize, evaluate and reward that just like always. At the same time, we’re working on popularization and rise of awareness about the rituals and simple and fast various ways of brewing coffee at home that are maybe not as usual like French press method or caffettiera which due to the specificity of filtering, provides perfectly aromatic cup of coffee”, said the marketing manager of Franck Ivica Srakočić. Franck 100% Arabica hazelnut chocolate is created carefully by only using selected hazelnuts and chocolate flavors that are added only after being roasted and before coffee is ground. Unique combination of aromas is already felt at the opening of vacuum pack and it is ideal for all who prefer a bit 8 | G.E.T.
“Considering that Franck 100% Arabica is usually naturally characterized by mild chocolate aromas embalmed by hazelnut and sweet almond, we decided to boost them and create a coffee with the dessert fragrance and taste. We added hazelnut and chocolate flavor to the mix of finest Arabica’s and that’s how we got unique coffee that brings entirely new experience. The word is about a coffee of light, velvety taste with the natural sweetness, delicate fruity notes fretted by cocoa and nuts”, said the development manager in Franck Lada Gumhalter.
Advantages of vacuum packing As well as the rest of Franck top coffee, 100% Arabica with hazelnut and chocolate flavor comes to customers in a specific vacuum packaging that is brick shaped. Vacuum guarantees conservation of original aroma and coffee flavor as well as its nutritional value, so the customer can be sure that he’ll get the highest quality and aroma-full coffee in each brick. In the choice of materials for the packaging of its bricks Franck is guided by principles of environmental protection and because of that Franck uses multi-layered polymers and combined materials which are ecologically acceptable. Also, manufacturing techniques and additions which are used in the preparation of polymeric materials are carefully selected, so that at no time material would interact with the packaged content. Four ways to prepare at home As a leading manufacturer on the Croatian mar-
colate and hazelnut flavor ket, Franck is committed to culture development of coffee drinking, rituals of preparation and true enjoyment in coffee. Franck’s 100% Arabica, aromatized 100% Arabica with hazelnut-chocolate flavor, as well as premium “single origin” of ground coffee Guatemala and Costa Rica can be prepared in several ways – in the coffee pot, caffettiera, as a filter coffee or by using the French press method. Franck’s professional bartender Josip Novačić presented four ways of preparation to gathered ones.
terwards. Put the pot back to heat and gently warm it up until the foam rises. Let the beverage stand for 3-5 minutes so that the sediment would settle. Before serving stir the foam gently. If desired, add sugar and milk. Mocha coffee (in caffettiera) Depending on the size of the mocha pot, pour cold water to the marked spot (hole in the bottom part of the pot). Add coffee slightly in sifter provided for that and brew until extraction is complete. Coffee is boiled on a fermentation temperature and it’s necessary to remove mocha off the heat right after boiling to keep the coffee flavor. If desired add sugar and milk. In French press jug
“According to high quality of raw materials, each of these methods of preparation gives equally intensive taste and offers ultimate pleasure in different textures of coffee. The secret is also in the way each coffee is ground which provides equal quality of flavor extraction regardless if we prepare it in a coffee pot, caffettiera, French press or as a filter coffee. “ Josip Novačić explained. In a coffee pot
To prepare one cup of beverage we need to add 2 full tea spoons or one full soup spoon of coffee in a French press jug. Separately heat up 100ml of water until fermentation, pour over the coffee and then put the lid back on the jug. Let the beverage stand for 3-5 minutes so that the sediment would settle. Before serving, press out the beverage with the provided net. Stir and if desired add sugar and milk. Filter coffee
To prepare one cup of beverage we need to pour 100ml of cold water in a coffee pot. When the water boils remove the pot from heat and add 7grams of coffee in the water gently mixing it in all the time (about 2 full tablespoons) and stir it really well af-
To prepare one cup of beverage we need to dose 7grams of coffee in coffee maker (about 2 full tablespoons) and 125ml of water and brew until the extraction is complete. If desired add sugar and milk. Depending on desired beverage quantity adjust amount of coffee and water. G.E.T. | 9
Kraljevina Zelina in its new att Ceremonial opening of the first bottle of Kraljevina Zelina wine from vintage 2014. was held. Kraljevina Zelina, recognizable brand of wine and the Zagreb County trademark, has put on a new attire, and the entire visual identity was presented during the opening ceremony of the first bottle of the vintage 2014.
to regular gathering of winemakers from continental Croatia, Sveti Ivan Zelina is very proud of the brand of wine Kraljevina Zelina, which bears the name of our city and the fact that it is a native variety, the most widespread precisely in the Zelina area. The city supports Kraljevina as a recognizable symbol of the Holy Ivan Zelina and participates in the Clonal selection of cultivars Kraljevina which aims to single out the best clones under the control of the Faculty of Agriculture", said Mayor of Zelina Hrvoje Košćec.
The small banquet was attended by Zagreb County Prefect Stjepan Kožić, Mayor of St. Ivan Zelina, Hrvoje Košćec, Wine Queen of Zagreb County Helena Čegec and producers of Kraljevina, who are part of this wine story: OG Jarec-Kure, OPG Puhelek Purek Stjepan, OPG Branimir Žigrović, OPG Željko Kos Wines Kos and Wines Kos - Jurišić, and the guests enjoyed a performance by harpist Doris Karamatić. The importance of this event and Kraljevina Zelina as a product of Zagreb County emphasized Stjepan Kožić, during the opening of the first bottle of wine Kraljevina Zelina, vintage 2014: "Recognizing the potential of this variety, Zagreb County, 16 years ago, protected Kraljevina Zelina as its trademark. The rich tradition of production, mild climate, knowledge and education of the winemakers are precondition for making quality wines. With all these we in County can and must commend because our wines are widely recognized as quality," said Kožić inviting winemakers to apply for the current competition of Zagreb County for aid to agriculture worth more than 6.6 million kunas. "Sveti Ivan Zelina has a rich tradition of wine production, as evidenced by the fact that we are the only city in Croatia, where the tradition of wine exhibitions is nearly a century and a half old. In addition 10 | G.E.T.
Kraljevina and its new attire was presented by Željko Kos, president of the manufacturer brand of wine Kraljevina Zelina Association: "Wine Kraljevina Zelina must meet the criteria prescribed by elaborate, from chemical parameters to organoleptic and must be produced from 100% grapes of Kraljevina veriety. This variety is one of the most important and best-known varieties of this area, and a new label and a visual identity is an important step forward in its story, which we are trying to tell to the younger generations. By tasting the harvest of 2014 everybody can be convinced that it is a light, fresh and smooth wine that perfectly com-
tire
plements the food, and it is the most notable by discreet, fruity, varietal recognizable and clean scent. All these characteristics makes Kraljevina Zelina an ideal choice for refreshment in the upcoming summer period." He also stated that with the traditional continental food and Mediterranean cuisine for Kraljevina there are numerous examples of dishes to which she is an excellent companion. Visitors of local restaurants will also be able to convince themselves in that, because in Zagreb, from April 6th until April 12th there will be maintained days of Kraljevina and promotional actions. The promotion includes restaurants, wine bars and wine shops: Miva, Basement, Agava, Cheese Bar, Appetit City, Appetit Bistro, Lateral, Trilogija, Rougemarin, Baltazar, Kvatrić, Mojo bar, Pauza, Bistroteka, Vintesa, Bornstein and others.
Trademark Kraljevina Zelina was created in 1999 in cooperation of Zelina winemakers and Zagreb
County in order to preserve the indigenous varieties, spread its popularity and survival in the market. The wine is from the variety Kraljevina red, of indigenous variety of Prigorje, and thanks to its quality and distribution the most famous is that sort from Zelina area. This year, opening of the bottle was especially ceremonial because Kraljevina Zelina got a new visual identity that will further highlight the potential of this wine and bring it closer to the younger generations. The story about the long tradition of portraits of fairies and elves will also be told by labels for whose appearance are responsible designers Matea Bronić and Kristina Volf: "The design is inspired by the legends and stories of the Zelina area based on portraits of fairies and elves of Ivanjske forests and meadows which rule Kraljevina Zelina. These imaginary courtiers of nature, carried by the breeze and crowned by wildflowers that grow along the vineyards of Zelina wine-makers are carriying over fragrant intuitive world and the ease of being in harmony with nature. Technique of water color paintings was selected to portray closer the airy fairy world while the crowns are intertwined with realistic displays of wild flowers and herbs. Illustrations are a mixture of reality and imagination that merge at the time of tasting Kraljevina Zelina wine. "
Kraljevina is also being called the queen of Prigorje, and that it's status is deserved is confirmed by the fact that it is one of the few varieties that are able to withstand the invasion of major world competitors, and it was enjoyed by many dignitaries throughout the history. Bela IV. drank it, and Beethoven sent love letters to his immortal love in Zelina, and she sent him wine of Kraljevina variety. G.E.T. | 11
There is still hope As Dante has left hope for us at the end of his Divine Comedy, so I, at one dinner held at Ugostiteljsko-turističko učilište Zagreb (hospitality and tourism High School), realised there's still hope that some creative, young people will come out of the school. So... We all complain that Written by: Tomislav Stiplošek waiters and cooks learn by outdated methods, they work with bad foodstuff and all in that style. Project that was launched in this school by professor of Croatian language Tatjana Povalec and professional teacher of catering serving Slavko Ratkajec, and it lasts already three years, is connecting food and literature. It might sound a bit weird, but when you experience that, like me, you realise all ingenuity of this project, which should certainly be given more attention.
of it practically, that is - a dish. This segment is important as well because they need to think in a different way. Namely, it should be something that is written in some, usually long time ago in the past, that needs to be tailored to the requirements of today. So, you're encouraging creativity as much as possible. Fantastic! And children are hereto working with pleasure, because that's not „boring, academic“. Preparation itself is again pure creativity because there are no standards; they must prepare something original, play with foodstuff, decorations, but also colors, and all that after all must be tasty and visually nice on the plate. They must think and be creative, and that's the most important thing; it will enable them to progress in work – children may not be aware of that now, but that's why they have professors. Finally, at the dinner they have guests which they don't see at school every day, and serve the guests at the table, or coleagues in the cabinet, is a big difference.
They choose a literary work – this time it was Dante's Divine Comedy, in honor of 750. anniversary of Dante Alighieri's birth – children stage a little show lasting about fifteen minutes, and after that there's a dinner for 15-20 guests, but – the dishes that are served must be thematically related to the show and not only by it's term. Great idea because children learn literature in such a way that they have to think about what they read, because they have to make something out 12 | G.E.T.
I must say that I am thrilled with the project and it should certainly be developed and given more attention; maybe raise him to the level of competition between schools. Of course, of the literary theme.
Purgatory Squid on kale and potato creme, tomato and chickpea sauce
The show was great. They pulled the very point of Dante's thought, as casually as only children can, but with a lot of spirit and passion. Prepared meals were more than delicious, very creatively designed, and young future waiters were great. Yes, it was one wonderful experience, and all the ingenuity of this, such a simple project, I realised only after a day or two, because all of us take things in life quite lightly and often superficial, and everything has depth and a higher meaning. And yes, I think there's still hope for us too, like for these young people.
*** Heaven Panna Cotta
So, a big thanks to everyone who have collaborated with the students on this project. And here's the menu:
Dante
menu
Welcome greeting Cocktail „Minotaur“, black profiteroles and ravioli
*** Wine: Žlahtina Toljanić Hell Black shrimp soup
G.E.T. | 13
DWE 2015: Saša Špiranec Dalmatia Wine Expo is getting closer and closer and this time we spoke to Saša Špiranec, head of organization's team and famous Croatian wine expert. What's to be expected this year, read below.
companies which have a fantastic price-quality ratio and whose market is yet to be discovered. Because of that we invited and hosted f&b managers of the leading hotels and owners of prestigious restaurants to the expo at our expense so they could find new favorites of their wine maps in our offer. In the same ratio like Dalmatian, we also offer wines from all other Croatian regions, like Istria, Croatian bergs or Slavonia and this year as well famous winemakers like Tomac and Kozlović but many others will arrive with fantastic prices and interesting wines which are yet to be discovered. Foreign countries will also be represented. From Macedonia of which comes their most impoortant winery Chateau Kamnik, to France whose wines will be presented by specialist company Vinolicious from Zagreb, Croatia.
1. Which Wine Expo's turn is this and what did you prepare for us?
3. What is the reaction of visitors to the special manifestation Theater of Dalmatian varieties, and what will they be able to taste?
Sixth DWE continues the idea with the concept of development of business wine scene initiated last year when the event was moved to Split. That means that the first day of the festival is primarily focused on caterers, distributors, sommeliers, chefs, hoteliers and journalists. At 3pm the festival opens for the public, and because of that Saturday is entirely reserved for winelovers and consumers who are equally important to us because ultimately they are customers. Festival cherishes authenticated succesful form that combines the exhibition part and wine educations ( workshops, master classes, seminars), and evening hours are dedicated to gastronomy and food-wine pairing through the concept „Stars of the cuisine“.
Theater of Dalmatian varieties is conceived for winelovers. Those who wish to know more. Basically, the oenological and ampelographic wealth that Dalmatia owns is also found only in a very few regions in the world. Douro, Portugal, south of France and some of the italian regions. We realize that public is often not aware of that, so we decided to present thrity wines in one place only from Dalmatian varieties that are available at the market. For some varieties you heard about, like Trnjak or Zlatarica but you didn't have a chance to taste them, for others like Dugovrst or Babica you didn't hear about so with us you have a unique chance to meet them all. Togehter with those already known like Tribidrag, Plavac, Pošip or Babić.
2. Who will be among the exhibitors this year?
4. Tell us more about the special manifestation Perfect Match.
Before anything, we offer selection of the best Dalmatian winemakers. It's an overview of Dalmatian wine scene starting with Konavle from far south, accross Pelješac and middle Adriatic islands all the way to northern Dalmatia. Winemakers like Tomić or Zlatan otok from Hvar, Saint Hills and Korta Katarina from Pelješac will be present, but on the other hand we offer thirthy smaller and less known 14 | G.E.T.
The idea of Perfect Match is to find a perfect pair of food and wine, without prejudice and common rules of pairing, so that the participants, and they're all professionals from gastronomic scene, sommeliers and journalists, through blind tasting select the best pair. In previous years there were non-small surprises which proved that Dalmatian gastronomy
pairs with continental fresh wines perfectly. The wines that are selected for blind tasting remain secret, but publicly we can say that this year a cooking stick will be held by Andrej Barbieri, chef at the restaurant Bevanda from Opatija. 5. Which workshops would you mark off? This year we will have a workshop as a part of educational segment which will parallely taste Catalonian and Dalmatian wines, and will be lead by Spanish wine expert Miquel Hudin. We will also deal with „furešti“ in Dalmatia, varieties that are not part of Croatian indigenous assortment but thrive perfectly in our Dalmatian climate and soil conditions. Inevitably, we will present a selection of renowned Plavac's from vintage 2012. and their potentials. We're preparing more workshops which will present wine scene beyond Croatian lines because our goal is that the manifestation in the future gathers more participants from neighbouring countries.
6. Who can we expect to see in the Stars of the cuisine? Stars of the cuisine carry a mix of „old“ and new stars. Kadena, our loyal partner will present itself again through delicacies of its chef, Braco Sanjin. One of the dinners will be held in the restaurant of Hotel Radisson Blu. Zrno soli, gourmet zone with a terrace above the sea in Split marina, will welcome the guests with delicacies from their cuisine. New Star Chefs will be revealed soon.
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Hotel – winery Boškinac
2 G.E.T. stars winery
Hotel - winery Boškinac is located on the island of Pag, between Novalja and Old Novalja, on top of Novalja field. Boškinac is more than just a hotel, food and wine, that is a story whose magic is worth to discover. Hotel Each of the rooms and suites tells its own story, and connected together they represent the island in the original atmosphere. They are furnished by selected materials and furniture, their design resembles ethnographic heritage. But superb comfort is contemporary - in all the rooms there is a work space, lounge area, mini bar, safe, TV, wi-fi, air conditioning etc.
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Restaurant Carefully selected local seasonal ingredients, including Pag lamb, cheese, fish, herbs, honey and olive oil, along with creativity of the culinary team, will bring you in the harmony of taste and fragnance and tell you the story of this island. Homemade tastes accompany renowned international culinary trends, and with a glass of excellent wine, the experience is complete. Vineyards and wine cellar From vineyards that are grown for generations were created some of the best Croatian wines. Wine production has always been the outline of the family Šuljić-Boškinac lifestyle.
The basic mission of this cellar is the preservation and care of authentic variety Gegić. Taking the scion with these old vines, vineyard was raised and authentic sort was saved.
Is there a more beautiful end of a long day than the one with a glass of fine wine in your hand?
There are also red vineyard of Cabernet Sauvignon and Merlot, and two white, Chardonnay and Sauvignon grown in the vineyard. Cellar Boškinac is most famous for its blend of Cabernet Sauvignon and Merlot. They produce several labels of macerated white wines, white blend as well as some black labels and dessert wines. Power of the South, the resistance of the stone island, the smell of salt - it is all felt in the wines thanks to the will and not small efforts that vineyard seeks. The minerality of Pag soil strongly determines the wine just as at the time of Boškinac gradfather. We encourage you to convince yourself in their quality by tasting and visiting the hotel and winery Boškinac.
Info
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„Haven’t I told you, from another (Jesan ti reka, iz druge bačve! – Native Dalmatian dialect) So, my friend Miljac and me sat down and for umpteenth time retell adventures from our wine wanderings, accompanied, of course by one solid Plavac wine.
There were all kinds of happenings. Let's say not all are for public and some events, my God we really do not reWritten by: Tomislav Stiplošek member. At least not completely, because in some difficult moments different kinds of Plavac however became more dominant and then you would turn from alfa male to „a la“ male so that's why it's probably better that we don't remeber everything.
Ok, big winemakers (and by that I do not only mean amount)-they do not allow that sentence. And the sentence we're talking about, goes like this: „Haven’t I told you, from another barrel!“ You can change the accent and the dialect but the topic remains the same. Of course, it's about when you usually come to a tavern, vineyard house or similar and the proprietor, ofcourse, offers you his homemade wine, the best one in the whole world and cheap, with lot's of talk and praise for their product. When they finally pour it in your glass and you, full of hope, eagerly taste it, you understand what you're drinking is actually extremely bad. Then there are two scenarios. Actually, three.
Well, let's get back to the main topic of the story. What I am talking about in this article once was common regardless in which part of Croatia you're at and to my great regret even today we can hear it somewhere.
Scenario number one You're not a wine man. As a matter of fact, you prefer beer and this wine they offered you is not so good. But you don't know that this is not the wine as it should be, you're not sure wether to revolt or not, you pay for that one glass and go somewhere to seek for a well chilled beer. Financially, you're impaired for a small sum, but the consequences are in fact big, because now you're certain that you don't drink wine any longer. Scenario number two Nevertheless you know something about wine and understand that what you got wasn't what you 18 | G.E.T.
r barrel!“ asked for, what they offered you, but not to make a fuss about it because you're not a specialist, you pay for that one glass, who cares. The one who serves you is at bigger loss, because you will never come to his tavern again. But why do they keep doing this? Because there's just too many those like you and they go by a motto which I wrote about in one of the previous articles**ck the guest who comes back! Scenario number three You know enough about wine. Maybe you're not a trained sommelier, but you have quite a lot of cellar match in your legs, and that means a lot. And of course-you complain about that wine. You start to dress down the proprietor, he understands quickly that you know what you're talking about and then comes the saving phrase. He turns towards the youngish waiter and shouts out loud: „Kid, which barrel did you fill from? I told you from another one!“ And really, another wine is coming, significantly better than the one they served you previously.
-it passes. That is something that guests, especially foreigners, do not understand. Imagine, people think that proprietor is trying to fool them. I am not saying that they're right, I'm mentioning it to calm my conscience. As a matter of fact, I'll seek for a legal advice. Yes, that sentence, „Haven’t I told you, from another barrel!“, followed Miljac and me on many travels. Luckily, nowadays we rarely hear that sentence, but we still hear it. And for that very reason both Miljac and me keep exsclusively bootled wines at home-so that the devil wouldn't lead us to sin and that we wouldn't shout out loud to eachother: „Buddy, haven’t I told you, from another barrel!“
I know from my experience that there's always a third barrel. Well, there's the wine you really want but to get it you either need to be extremely rude or friends with proprietor. The problem is - why are there „few variants “ of barrels at all? Either all are poorly and you're about to realise that when you have no guests so you're probably going to make better ones, either all are good and everyone enjoys. And this story „Haven’t I told you, from another barrel“ means that proprietor knows exactly which wine is good and which is bad so when he sees a new guest, he gives him the bad one so if it passes G.E.T. | 19
Recipe: Codfish We can hear or read often how fish is multiply helpful and healthy food, just like we can hear that it should be found on our tables more frequently than it averagely is. That is the truth. But at this time of the year the fish still is a frequent guest in our menus. And, fortunately, not exclusively linked only to the religious holidays. Since the Middle Ages, in Europe Codefish is highly appreciated, especially dried and salted, and the tradition of preparing this fish routed also around these, Balkan permises.
Grilled (fried) codfish dumplings in sesame
The love for this exceptional Norwegian fish and domestic, mother's, kitchen, constant investment and research about the appliance of codfish in traditional kitchen, taking care of customer satisfaction, partner relationships with smaller retailers, chain stores and groups, family and professional warmth in business and creating top quality products are key elements of business of family Stefanov, which through its brand Baccalà della mamma wants to offer to every true gourmand traditional, but at the same time unique and original experience for the palate. Ingredients for 4 people: 300 g Baccalà della mamma - Codfish pate, 2 eggs, flour, breadcrumbs, seasam seeds, oil for frying . Preparation: From codfish pate make dumplings with the spoon, which you will will first roll in flour, then in beaten eggs, then in crumbs, then repeat the process - re-roll them in flour and beaten egg and in the end in sesame seeds. Codfish dumplings prepared in such a way fry in a greater quantity of boiling oil. Fry them until they get golden yellow color. Drain them, pat dry on kitchen paper towel and serve on lettuce leaves. They can be consumed both hot and cold. Recommended wine: Chardonnay
Traditional Fuži pasta with codfish pate
That's why to all those who want a traditional, but at the same time unique and original meal, we bring a few recipes from mother's kitchen of Stefanov family. 20 | G.E.T.
h on your table Ingredients for 4 people: 400 g of fuži pasta, 300g Baccalà della mamma – codfish pate, 2 spoons of soup foundation, salt Preparation: Fuži stavite kuhati u vrelu i posoljenu vodu. U zagrijanu tavu stavite Bakalar na bijelo te razrijedite s 2 žlice temeljca i dosolite po ukusu. Miješajte dok ne dobijete gusti umak. Kad su fuži kuhani al dente, procijedite ih i dodajte u tavu s umakom od bakalara na bijelo. Sve skupa pomiješajte i poslužite toplo. Put pasta Fuži to cook in boiling and salted water. In a preheated frying pan put Codfish white pate and dilute with 2 tablespoons of soup foundation and add salt by your taste. Stir until you get a thick sauce. When the pasta is cooked al dente, drain it and add to the pan with the codfish white pate sauce. Mix all together and serve warm. Recommended wine: Malvasia
Codfish sug with polenta
Ingredients for 4 people: Dry Norwegian codfish 200 g, 250 g of tomato paste, 250 g pieces of fresh tomato, 1 dl of wine, onion, piece of garlic, salt, pepper, parsley, 200 g of polenta, olive oil. Preparation: Dry codfish needs to be whoped well with a mallet or a pestle and left to soak in water for 24 hours (if necessary water should be replaced). When it becomes flexible, it needs to be put to boil for 2 hours until his flesh and bone in the middle are soft. Cooked codfish then must be cleared from bones and black skin. Water from cooking codfish is preserved and used as the foundation for pouring. Onions must be chopped and fried in olive oil until it gets gold-yellow color. Add the chopped garlic, which is also easily fried and then add boiled and cleaned codfish which is triturated by stirring, and the tomato puree, tomato pieces, wine, salt, pepper and the foundation if necessary. Everything is mixed together and left to cook for another hour with gentle mixing. At the end it is spiced by parsley. On the side cook polenta separately and serve with codfish sug. You can also use finished codfish sug Baccalà della mamma which just needs to be heated and served with polenta. Recommended wine: Teran
More recipes and informations about Baccalà della mamma products can be found on website: www. baccala-della-mamma.com
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Fresh frozen vegetables preserve nutrions longer The research conducted with the doc.Ph.D. Darija Vranešić Bender has shown that frozen vegetables preserves nutrients much longer Recently conducted research of doc.Ph.D. Darija Vranešić Bender ad her team is the first domestic research that examines the comparison of the nutritional value of frozen and fresh vegetables. The goal of the research was to compare the levels of certain vitamins such as vitamin A and C in the frozen and fresh vegetables after the usual home storage of vegetables in the refrigerator and freezer. The given results have shown that the content of nutrients is longer preserved in frozen vegetables when compared with fresh, which is kept in the refrigerator for a few days.
Research which was conducted by the expert team was done in a way that frozen vegetables were bought in stores, and fresh vegetables in the fresh fruit and vegetable store within the market. Upon completion of procurement, the food was stored in a refrigerator at 4 ° C or in the freezer at -18 ° C. Fresh vegetables are submitted for measure at the same day when they were bought, and after 4 days of storage in a refrigerator. Following results were obtained: • The content of vitamin C in the frozen green beans was 6.86 mg / 100 g, while in fresh green beans which were stored in a refrigerator for 1 day vitamin C content was 6.34 mg / 100 g, and after four days the value lowered to 6.24 mg / 100g • The content of vitamin C in the frozen broccoli was 37,8 mg / 100g, while in the fresh broccoli which was stored in a refrigerator for 1 day vitamin C content was 38.7 mg / 100 g, and after four days the value lowered to 27.3 mg / 100 g • The content of vitamin A in frozen broccoli was 412 mcg / 100g, while in the fresh broccoli which was stored in the refrigerator for 1 day vitamin A was present in an amount of 400mcg / 100 g, and after four days the value lowered to 288 mcg / 100 g • The content of folate in the frozen spinach was 24,5mcg / 100g, while in the fresh spinach which was stored in a refrigerator for 1 day folate was present in an amount of 8.5 mcg / 100 g, and after four days the value lowered to 6,6 mcg / 100 g
Ledo fruits and vegetables freezes at the time when they are richest in nutrients, and thanks to the method of rapid freezing preserves the very best in them. Conducted research was the foundation of the new Ledo campaign „Ledo keeps the best” in which is asserted that the fruits and vegetables are indispensable part of a balanced nutrition, and thanks to Ledo it is available all year round. 22 | G.E.T.
• The content of vitamin C in frozen cauliflower was 35.2 mg / 100g, while in the fresh cauliflower which was stored in a refrigerator for 1 day vitamin C was present in an amount of 29.9 mg / 100 g, and after four days the value lowered to 26,4 mg / 100 g • Folate content in frozen cauliflower was 12,8mcg / 100g, while in the fresh cauliflower which was stored in a refrigerator for 1 day folate content was 12,1mcg / 100 g, and after four days the value lowered to 4,3mcg / 100g
2nd G.E.T. wine and food tourism Conference was held on 31.03.2015. in Ludbreg
Read report from the conference in the next G.E.T. Report. G.E.T. | 23
Južna vinska toËka*
Dalmacija Wine Expo
www.dalmacijawineexpo.com
(15)
Tanin, svila, prašina
Split (lat. Spalatum) 24. i 25. travnja 2015.
Makarska (lat. Muccurum)
*
Dalmacija Wine Expo dolazi s najboljih položaja sunËane Dalmacije. Birane, autohtone ideje fermentirale su prirodnim putem i šest godina odležavale u glavama mladih vinskih zaljubljenika, kako biste vi danas mogli uživati u jednom od najboljih vinskih festivala.
01. i 02. svibnja 2015.