MEĐUNARODNA KONFERENCIJA
ARSENAL, četvrtak 23. svibnja
„Održivi mediteranski prehrambeni sustavi, kulturni krajobrazi i biološka raznolikost“
u suradnji s Ekološkim Institutom Ecologica iz Zagreba, partnerom Festivala Taste the Mediterranean
ČETVRTAK 23.05.
9.15-9.30
Pozdravna riječ
Sonja Karoglan Todorović i Ingrid Badurina Danielsson
9.30-10.00
UČENICI OSNOVNE ŠKOLE HVAR,
UNESCO PASSPORT – ERASMUS projekt
10.00-10.30
IVO DUBOKOVIĆ, Duboković vina, Hvar
“Moj otok”
10.30-11.00
SONJA KAROGLAN TODOROVIĆ,Ekološki institut Ecologica, Zagreb,
„Poljoprivreda velike prirodne vrijednosti na Mediteranu“
11.00-11.30
Pauza
11.30-12.00
CINZIA SCAFFIDI, Sveučilište gastronomskih znanosti, Pollenzo, ITALIJA
„Tradicijska i tipična hrana: dvije odvojene riječi koje često idu zajedno“
12.00-12.30
BRIGIDA MAROVELLI, Trinity College Dublin, IRSKA
“Pogled unatrag za korak naprijed”: nostalgija i inovacija u sicilijanskoj tržnici
15.00-15.30
JOZE TOMAŠ, predsjednik HGK Županijska komora Split – uvodna riječ
DARKO ZNAOR, nezavisni konzultant, Zagreb
„Ekološka poljoprivreda na Mediteranu“
15.30-16.00
RICCARDO FRANCIOLINI, Rete Semi Rurali, ITALIJA
„Očuvanje biološke raznolikosti tradicionalnih mediteranskih usjeva“
16.00-16.30
ISABEL BERTOMEU, Mediterranean Diet Foundation, ŠPANJOLSKA
„Mediterranean Diet Foundation promovira najzdraviji način života“
16.30-17.00
Pauza
17.00-17.30
SANI SARDELIĆ, Gradski Muzej Korčula
„Samoniklo bilje u našem tanjuru“
17.30-18.00
ADELA DUBOKOVIĆ, LAG:: FLAG Škoji
„Jela etno eko sela i sušena riba- zanemarena tradicija kao potencijal razvoja“
18.00-18.30
VERONIKA GAMULIN, Muzej Staroga Grada
„Od barake do fabrike: tradicija soljenja ribe na Hvaru“
PETAK 24.05.
9.00-10.15
„IMAM PRAVO JESTI ZDRAVO“ doručak za djecu osnovne s ekološkim mediteranskim namirnicama i radionica s djecom
10.30-11.15
ANA ZENIĆ, dizajnerica interijera, London, VELIKA BRITANIJA
„Mediteran u klasičnim i suvremenim interijerima“ s posebnim osvrtom na ugostiteljski sektor
11.15-11.45
KUNTY MOUREAU, Belgian Food Mood, Bruxelles, BELGIJA
“Pretexte”: Vegetarijanski sir: 0% laktoze – 0% glutena – 100% užitka
11.50-12.30
MAURO CARBONE gen. man. Ente turismo Alba, Brà, Langhe, Roero, ITALIJA
„Tartufo iz Albe“ – valorizacija terroira i doživljaja lokalne gastronomije za razvoj turističke destinacije
Chefovi i gosti 2019
INTERNATIONAL CONFERENCE
ARSENAL, Thursday 23.5.
„Linking sustainable Mediterranean food systems, cultural landscapes and biodiversity“
In cooperation with Ecological Institute Ecologica, Zagreb- partner of the festival Taste the Mediterranean com
9.15-9.30
Welcome by Sonja Karoglan Todorović and Ingrid Badurina Danielsson
9.30-10.00
STUDENTS FROM ELEMENTARY SCHOOL IN HVAR,
UNESCO PASSPORT – ERASMUS Project
10.00-10.30
IVO DUBOKOVIĆ, Duboković wines, Hvar,CROATIA
“My island”
10.30-11.00
SONJA KAROGLAN TODOROVIĆ, Ecological Institute Ecologica, Zagreb, CROATIA „High natural value agriculture in Mediterranean“
11.00-11.30
Break
11.30-12.00
CINZIA SCAFFIDI, University of Gastronomic Sciences, Pollenzo, ITALY
„Traditional and typical food: two single words which often walk together“
12.00-12.30
BRIGIDA MAROVELLI, Trinity College Dublin, IRELAND
‘Looking back to move forward’: nostalgia and innovation in a Sicilian food market
15.00-15.30
JOZE TOMAŠ, president of the Croatian Chamber of Economy, Split County Chamber – introduction
DARKO ZNAOR, independent consultant, Zagreb, CROATIA „Organic farming in the Mediterranean”
15.30-16.00
RICCARDO FRANCIOLINI, Rete Semi Rurali, ITALY „Let’s save biodiversity of traditional Mediterranean crops“
16.00-16.30
ISABEL BERTOMEU, Mediterranean Diet Foundation, SPAIN „The Mediterranean Diet Foundation promoting the healthiest lifestyle“
16.30-17.00
BREAK
17.00-17.30
SANI SARDELIĆ, Town Museum Korčula
„Wild edible plants on our plate“
17.30-18.00
ADELA DUBOKOVIĆ, LAG FLAG ŠKOJI „The food of the ethno-eco village and dried fish – a neglected tradition as a d potential for development“
18.00-18.30
VERONIKA GAMULIN, Stari Grad Museum
From baraka to fabrika / On fish processing on the island of Hvar
FRIDAY 24.5.
9.00-10.15
„I HAVE THE RIGHT TO EAT GOOD ORGANIC FOOD” breakfast for elementary s school children with healthy Mediterranean products and workshop
10.30-11.15
ANA ZENIĆ, interior designer, London, UK
„Mediterranean in classic and contemporary interiors“ with special focus on hotels a n and restaurants
11.15-11.45
KUNTY MOUREAU, Belgian Food Mood, Brussels, BELGIUM
“Pretexte” : Végétal cheese: 0% lactose – 0% gluten – 100% pleasure”
11.50-12.30
MAURO CARBONE, general manager Ente turismo Alba, Brà Langhe Roero, Alba
„Tartufo from Alba“– valorisation of the terroir and the experience of local a gastronomy in the development of a tourist destination
Chefs and guests 2019
MASTERCLASSOVI CHEFOVA
TERASA RESTORANA KOD KAPETANA, četvrtak 23. i petak 24. svibnja
ČETVRTAK 23.5.
9.00-10.00
HRVOJE ZIROJEVIĆ, chef restorana Laganini, Palmižana, Hvar
Gault&Millau Croatia Chef godine 2019, 4 Gault&Millau toke
10.10-11.10
VICENTE PATINO, chef restorana Saiti, Valencia, ŠPANJOLSKA
BIB Michelin
11.20-12.20
BEE SATONGUN, chef restorana PASTE, Bangkok, TAJLAND
Najbolji ženski chef Azije 2018, Asia’s 50 Best restaurants
1 Michelin *
12.45-14.00
U ARSENALU ALEN GULEN – SINIŠA KOCEIĆ, Vinolike-Winebox, Split,
WINE TASTING španjolskih vina
15.00-16.00
SANDRA I DANE TAHIROVIĆ, chefovi restorana Zora Bila, Split,
3 Gault&Millau toke
16.10-17.10
LIONEL LEVY, chef restorana Alcyone, Marseille, FRANCUSKA
1 Michelin *, 3 Gault&Millau toke, Gourméditerranée
17.20-18.2
FABRICIO VEŽNAVER, chef restorana Pergola, Zambratija, (Istra)
Gault&Millau Croatia Veliki chef sutrašnjice 2019, 3 Gault&Millau toke
Michelin preporuka, JRE
18.30-19.30
IPPEI UEMURA, chef restorana Le Tabi, Marseille, FRANCUSKA/JAPAN
Gault&Millau France Mladi talent godine 2017, Gourméditerranée
PETAK 24.5.
9.00-10.00
MARCELLO TRENTINI, chef restorana Magorabin, Torino, ITALIJA
1 Michelin *, JRE
10.10-11.10
VESNA MILETIĆ, chef restorana Tač, Zagreb,
Gault&Millau Croatia Chef tradicijske kuhinje 2019, 3 Gault&Millau toke
BIB Michelin
11.20-12.20
BILJANA MILINA, chef konobe Mate, Korčula
Gault&Millau Croatia Chef slastičar 2019, 2 Gault&Millau toke
BIB Michelin
12.45-13.45
U ARSENALU MIRA ŠEMIĆ, Ljubljana, SLOVENIJA
Sommelier, Wine Academic, Direktorica Gault&Millau Slovenia
WINE TASTING vina Marina Cvetić/Masciarelli
15.00-16.00
IGOR JAGODIC, chef restorana Strelec, Ljubljana, SLOVENIJA
Gault&Millau Slovenia Chef godine 2019
16.10-17.10
SOKOL PRENGA, chef promotor albanske kuhinje, Tirana, ALBANIJA
Chef, master slastičar, pekar i chocolatier
Chefovi i gosti 2019
CHEFS MASTERCLASSES
TERRACE OF THE RESTAURANT KOD KAPETANA, Thursday 23rd and Friday 24th May
THURSDAY 23/05
9.00-10.00
chef HRVOJE ZIROJEVIĆ, restaurant Laganini, Palmižana (Hvar), CROATIA
Gault&Millau Croatia Chef of the year 2019, 4 Gault&Millau toques
10.10-11.10
chef VICENTE PATINO, restaurant Saiti, Valencia, SPAIN, BIB Michelin
11.20-12.20
chef BEE SATONGUN, restaurant PASTE, Bangkok, THAILAND
best female chef in Asia 2018, Asia’s 50 Best restaurants, 1 Michelin *
12.45-14.00
ARSENAL ALEN GULEN – SINIŠA KOCEIĆ, Vinolike-Winebox, Split
WINE TASTING Wines from Spain
15.00-16.00
SANDRA and DANE TAHIROVIĆ, restaurant Zora Bila, Split, CROATIA
3 Gault&Millau toques
16.10-17.10
LIONEL LEVY, restaurant Alcyone, Marseille, FRANCE
1 Michelin *, 3 Gault&Millau toques, Gourméditerranée
17.20-18.20
FABRICIO VEŽNAVER, restaurant Pergola, Zambratija, CROATIA
Gault&Millau Croatia 1great chef of tomorrow 2019, 3 Gault&Millau toques
Michelin recommendation, JRE
18.30-19.30
IPPEI UEMURA, restaurant Le Tabi, Marseille, FRANCE/JAPAN
Gault&Millau France Young talent of the year 2017, Gourméditerranée
FRIDAY 24.5.
9.00-10.00
MARCELLO TRENTINI, restaurant Magorabin, Torino, ITALY
1 Michelin *, JRE
10.10-11.10
VESNA MILETIĆ, restaurant Tač, Zagreb, CROATIA
Gault&Millau Croatia Traditional cuisine chef of the year 2019, 3 toques
11.20-12.20
BILJANA MILINA, Konoba Mate, Korčula, CROATIA
Gault&Millau Croatia Pastry chef 2019, 2 Gault&Millau toques
BIB Michelin
12.45-13.45
ARSENAL, MIRA ŠEMIĆ, Ljubljana, SLOVENIA
Sommelier, Wine Academic, Director Gault&Millau Slovenia
WINE TASTING wines Marina Cvetić/Masciarelli
15.00-16.00
IGOR JAGODIC, restaurant Strelec, Ljubljana, SLOVENIA
Gault&Millau Slovenia Chef of the year 2019
16:10-17:10
SOKOL PRENGA, Tirana, ALBANIA
Chef, master pastry chef, baker and chocolatier
Chefs and guests 2019
Vinske degustacije 2019
SRIJEDA 22. svibnja od 17.30 do 19.00 sati
Degustacija vina iz Dalmacije, vode Daniel Čečavac, WSET sommelier, vinski edukator – Wine Club Croatia i Roko Bekavac Certified at Court of Master Sommelier
- Tomić Beleca 2018 (kupaža pošip i bogdanuša)
- Stina Vugava 2018
- Vujnović Prč 2018
- Duboković Prije 6009 godina 2015 (plavac mali)
- Rizman Primus 2015 (plavac mali)
- Ahearne Wild Skins 2017
- Ahearne South Side Plavac Mali 2014
ČETVRTAK 23. svibnja od 12.45 do 14. 00 sati
Degustacija vina iz Španjolske, vode Siniša Koceić i Alen Gulan, Winebox/Vinolike – Split
- Vina Albali Verdejo Rueda 2018
- Vino Albarino Pulpo D.O. Rias Baixas 2018
- Castillo de Albai Tempranillo 2017
- Vina Albali Gran Seleccion Valdepenas 2017
- Condada de Oriza Reserva D.O. Ribera del Duero 2014
PETAK 24. svibnja od 12.45 do 14.00 sati
Degustacija vina Masciarelli iz Italije, vodi Mira Šemić, sommelier, Wine Academic- Ljubljana
- Trebbiano Castello di Semivicoli 2011
- Trebbiano Castello di Semivicoli 2015
- Trebbiano Marina Cvetic RISERVA 2017
- Trebbiano Marina Cvetic 2006
- Montepulciano Marina Cvetic RISERVA 2016
- Montepulciano Marina Cvetic 2000-2001
Potrebno je rezervirati: tastethemediterranean@gmail.com.
Wine tastings 2019
WEDNESDAY 22 May from 17.30 to 19.00
Tasting of Wines from Dalmatia led by Daniel Čečavac WSET sommelier Wine Club Croatia and Roko Bekavac Certified at Court of Master Sommelier
- Tomić Beleca 2018 (coupage pošip and bogdanuša)
- Stina Vugava 2018
- Vujnović Prč 2018
- Duboković Prije 6009 godina (plavac mali)
- Rizman Primus 2015 (plavac mali)
- Ahearne Wild Skins 2017
- Ahearne South Side Plavac Mali 2014
THURSDAY 23 May, from 12.45 to 14.00
Tasting of Wines from Spain led by Siniša Koceić and Alen Gulan, Winebox/Vinolike – Split
- Vina Albali Verdejo Rueda 2018
- Vino Albarino Pulpo D.O. Rias Baixas
- Castillo de Albai Tempranillo 2017
- Vina Albali Gran Seleccion Valdepenas 2017
- Condada de Oriza Reserva D.O. Ribera del Duero
FRIDAY 24 MAY, from 12.45 to 14.00 at the ARSENAL
Tasting of Wines Masciarellki from Italy led by Mira Šemić, sommelier, Wine Academic Ljubljana
- Trebbiano Castello di Semivicoli 2011
- Trebbiano Castello di Semivicoli 2015
- Trebbiano Marina Cvetic RISERVA 2017
- Trebbiano Marina Cvetic 2006
- Montepulciano Marina Cvetic RISERVA 2016
- Montepulciano Marina Cvetic 2000-2001
Booking is required: tastethemediterranean@gmail.com.
Restorani 2019
EKSLUZIVNE VEČERE
ČETVRTAK 23. 05.
RESTORAN DIVINO
20.30 EKSKLUZIVNA ČETVERORUČNA VEČERA
Restoran DiVino nalazi se u gradu Hvaru, na kraju hvarske luke, tamo gdje pristaju katamarani. S povišene terase elegantnog i prozračnog restorana pruža se jedinstven pogled na Paklinske otoke. Restoran DiVino idealno je mjesto za uživanje u mediteranskim specijalitetima i vrsnim vinima. Restoran je uvršten u gastronomski vodič Gault&Millau Croatia 2019 i ocijenjen sa 12/20 bodova i jednom Gault&Millau tokom.
www.divino.com.hr
Večeru pripremaju:
Chef Vicente Patino, restoran Saiti, Valencia, ŠPANJOLSKA
BIB Michelin
Chef Nataša Vukmirović, restoran DiVino, Hvar, HRVATSKA
1 Gault&Millau toka
Cijena 600 kn po osobi (5 sljedova + 5 čaša pratećih VINA)
Broj mjesta ograničen. Potrebno REZERVIRATI!
PETAK 24. 05.
18:30 POLAZAK NA PALMIŽANU (TAXI BOAT)
RESTORAN LAGANINI, PALMIŽANA
19:00 EKSKLUZIVNA ČETVERORUČNA VEČERA
Laganini Palmižana, Lounge bar & Fish house, smješten je u čarobnoj uvali Vinogradišće, na Palmižani, jednom od najljepših Paklinskih otoka. Jedan od najekskluzivnijih ribljih restorana na jadranskoj obali okružen je bogatim otočnim raslinjem i smješten na stijenama uz samo more. Laganini nudi sve ono o čemu maštate kada zamišljate idealni odmor na nekom egzotičnom mjestu. Chefa Hrvoja Zirojevića Gault&Millau Croatia 2019 nagradio je titulom Chefa godine, a restoran Laganini sa 17/20 bodova i 4 Gault&Millau toke.
www.laganini-novak.com
Večeru pripremaju:
Chef gost Bee Satongun i njezin team iz restorana Paste u Bangkoku i chef Hrvoje Zirojević i njegov team iz restorana Laganini.
Chef Bee Satongun nosi titulu Najbolji ženski chef Azije za 2018 koju je dodijelio Asia’s 50 Best Restaurants. Restoran Paste ima 1 Michelin *.
Chef Hrvoje Zirojević je Gault&Millau Croatia Chef godine 2019.
Restoran Laganini ima 4 Gault&Millau toke i jedan je od 4 najbolja restorana u Hrvatskoj po izboru Gault&Millau Croatia.
Cijena večere 850 kn (5 sljedova + 5 čaša vina + prijevoz do Palmižane).
Broj mjesta ograničen. Potrebno REZERVIRATI!
SUBOTA 25. 05.
RESTORAN KOD KAPETANA
20:30 EKSKLUZIVNA ŠESTERORUČNA VEČERA
Restoran Kod kapetana nalazi se u gradu Hvaru. Svojom bogatom ponudom ribljih i mesnih specijaliteta i prekrasnim pogledom na hvarsku rivu koji se pruža s terase, uvijek privlači mnogobrojne goste. U ponudi su vrsni hvarski specijaliteti, a vinska karta sadrži velik izbor vina iz cijele Hrvatske i svijeta.
kodkapetana.fullbusiness.com
Večeru pripremaju:
Chef Marcello Trentini, restoran Magorabin, Torino, ITALIJA
1 Michelin *, JRE
Chef Tonči Jerković, restoran Kod Kapetana, Hvar, HRVATSKA i specijalni gost chef Antun Matković Car.
Cijena večere 600 kn. (5 sljedova + 5 čaša pratećih vina)
Broj mjesta ograničen. Potrebno REZERVIRATI
Restaurants 2019
EXCLUSIVE DINNERS
THURSDAY 23.5
RESTAURANT DIVINO
20:30 EXCLUSIVE FOUR HANDS DINNER
DiVino Restaurant is located in the town of Hvar, at the end of the Hvar harbor. The view of the Paklinski Islands from the elevated terrace of the restaurant is truly remarkable. DiVino restaurant is the ideal place to enjoy Mediterranean specialties and excellent wines. The restaurant is included in the Gault & Millau Croatia 2019 gastronomic guide and is rated at 12/20 points and one Gault & Millau toque.
www.divino.com.hr
Dinner prepared by:
Chef Vicente Patino, restaurant Saiti, Valencia, SPAIN
BIB Michelin
Chef Nataša Vukmirović, restaurant DiVino, Hvar, CROATIA
1 Gault&Millau toque
Price per person : 600 HRK HRK (5 courses + 5 glasses of pairing wines)
Limited seats available. ADVANCE RESERVATION REQUIRED!
FRIDAY 24.5
18:30 DEPARTURE FOR PALMIŽANA (TAXI BOAT)
RESTAURANT LAGANINI, PALMIŽANA
19:00 EXCLUSIVE FOUR HANDS DINNER
Laganini Palmižana, Lounge bar & Fish house, is located in the magic Bay of Vinogradišće, on Palmižana, one of the most beautiful of the Pakleni Islands. Laganini is among the most exclusive fish restaurants on the Adriatic coast. Surrounded by the rich vegetation of the island and situated on a cliff near the sea, Laganini offers all that you can imagine for a perfect vacation in some exotic place. Chef Hrvoje Zirojević- Gault&Millau Croatia 2019 Chef of the year and restaurant Laganini is awarded with 17/20 points, 4 Gault&Millau toques.
www.laganini-novak.com
Dinner prepared by:
Guest chef Bee Satongun and her team from the restaurant Paste in Bangkok and chef Hrvoje Zirojević and his team from the restaurant Laganini. Chef Bee Satongun holds the title of the Best female chef in Asia 2018 awarded by Asia’s 50 Best Restaurants. Restaurant Paste is crowned with 1 Michelin *. Chef Hrvoje Zirojević is Gault&Millau Croatia Chef of the year 2019. Restaurant Laganini has 4 Gault&Millau toques and is one of the 4 best restaurant in Croatia selected by Gault&Millau Croatia.
Price per person (transport included) : 850 HRK (5 courses + 5 glasses of pairing wines + transport to Palmižana)
Limited seats available. ADVANCE RESERVATION REQUIRED!
SATURDAY 25.5
RESTAURANT “KOD KAPETANA”, HVAR
20:30 EXCLUSIVE SIX HANDS DINNER
Kod kapetana restaurant is located in the city of Hvar. Its rich offer of traditional fish and meat specialties and a beautiful view of Hvar’s harbour from the terrace attracts many satisfied guests. It offers top Hvar’s delicacies, and wine list contains great choice of Croatian and foreign wines.
kodkapetana.fullbusiness.com
Dinner prepared by:
Chef Marcello Trentini, restaurant Magorabin, Turin, ITALY
1 Michelin *, JRE
Chef Tonči Jerković, restaurant “Kod Kapetana”, Hvar, CROATIA
and special guest chef Antun Matković Car.
Price per person : 600 HRK (5 courses + 5 glasses of pairing wines)
Limited seats available. ADVANCE RESERVATION REQUIRED!
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Program šestog međunarodnog festivala Taste the Mediterranean 2019 – Grad Hvar 22.05.-25.05.2019.
Program Festivala Taste the Mediterranean 2019 održat će se na sljedećim lokacijama:
- TERASA RESTORANA KOD KAPETANA – MASTERCLASSOVI CHEFOVA 23. i 24. 05.
Masterclassovi chefova (edukacije) za profesionalne kuhare, ugostitelje i hotelijere te učenike ugostiteljskih škola.
Mjesta su ograničena. Potrebno je prijaviti se na tastethemediterranean@gmail.com
- ARSENAL – MEĐUNARODNA KONFERENCIJA 23. 05.
„Održivi mediteranski prehrambeni sustavi, kulturni krajobrazi i biološka raznolikost“ u suradnji s Ekološkim Institutom Ecologica iz Zagreba, partnerom Festivala Taste the Mediterranean
Potrebno je prijaviti se na tastethemediterranean@gmail.com
- ARSENAL – PREDAVANJA, RADIONICE, DEGUSTACIJE 22., 23. i 24. 05
Za degustacije vina potrebno se prijaviti na tastethemediterranean@gmail.com
- PJACA – MEDITERANSKA TRŽNICA 22., 23., 24. i 25. 05.
- Restoran DIVINO (Hvar) – EKSKLUZIVNA ČETVERORUČNA VEČERA Četvrtak 23.05. u 20.30 sati
Španjolski chef Vicente Patino i chef Nataša Vukmirović
Mjesta su ograničena. Potrebno REZERVIRATI
- Restoran LAGANINI (Palmižana) – EKSKLUZIVNA ČETVERORUČNA VEČERA Petak 24.05. u 18.30 sat
Tajlandska chefica Bee Satongun i chef Hrvoje Zirojević
Mjesta su ograničena. Potrebno REZERVIRATI
- Restoran KOD KAPETANA (Hvar) – EKSKLUZIVNA ČETVERORUČNA VEČERA Subota 25.05. u 20.30 sati
Talijanski chef Marcello Trentini i chef Tonči Jerković uz chefa Antuna Matkovića Cara
Mjesta su ograničena. Potrebno REZERVIRATI
1. MASTERCLASSOVI CHEFOVA
TERASA RESTORANA KOD KAPETANA, četvrtak 23. i petak 24. svibnja
ČETVRTAK 23.5.
9.00-10.00
HRVOJE ZIROJEVIĆ, chef restorana Laganini, Palmižana, Hvar
Gault&Millau Croatia Chef godine 2019, 4 Gault&Millau toke
10.10-11.10
VICENTE PATINO, chef restorana Saiti, Valencia, ŠPANJOLSKA
BIB Michelin
11.20-12.20
BEE SATONGUN, chef restorana PASTE, Bangkok, TAJLAND
Najbolji ženski chef Azije 2018, Asia’s 50 Best restaurants
1 Michelin *
12.45-14.00
U ARSENALU ALEN GULAN – SINIŠA KOCEIĆ, Vinolike-Winebox, Split,
WINE TASTING španjolskih vina
15.00-16.00
SANDRA I DANE TAHIROVIĆ, chefovi restorana Zora Bila, Split,
3 Gault&Millau toke
16.10-17.10
LIONEL LEVY, chef restorana Alcyone, Marseille, FRANCUSKA
1 Michelin *, 3 Gault&Millau toke, Gourméditerranée
17.20-18.2
FABRICIO VEŽNAVER, chef restorana Pergola, Zambratija, (Istra)
Gault&Millau Croatia Veliki chef sutrašnjice 2019, 3 Gault&Millau toke
Michelin preporuka, JRE
18.30-19.30
IPPEI UEMURA, chef restorana Le Tabi, Marseille, FRANCUSKA/JAPAN
Gault&Millau France Mladi talent godine 2017, Gourméditerranée
PETAK 24.5.
9.00-10.00
MARCELLO TRENTINI, chef restorana Magorabin, Torino, ITALIJA
1 Michelin *, JRE
10.10-11.10
VESNA MILETIĆ, chef restorana Tač, Zagreb,
Gault&Millau Croatia Chef tradicijske kuhinje 2019, 3 Gault&Millau toke
BIB Michelin
11.20-12.20
BILJANA MILINA, chef konobe Mate, Korčula
Gault&Millau Croatia Chef slastičar 2019, 2 Gault&Millau toke
BIB Michelin
12.45-13.45
U ARSENALU MIRA ŠEMIĆ, Ljubljana, SLOVENIJA
Sommelier, Wine Academic, Direktorica Gault&Millau Slovenia
WINE TASTING vina Marina Cvetić/Masciarelli
15.00-16.00
IGOR JAGODIC, chef restorana Strelec, Ljubljana, SLOVENIJA
Gault&Millau Slovenia Chef godine 2019
16.10-17.10
SOKOL PRENGA, chef promotor albanske kuhinje, Tirana, ALBANIJA
Chef, master slastičar, pekar i chocolatier
2. MEĐUNARODNA KONFERENCIJA
ARSENAL, četvrtak 23. svibnja
„Održivi mediteranski prehrambeni sustavi, kulturni krajobrazi i biološka raznolikost“
u suradnji s Ekološkim Institutom Ecologica iz Zagreba, partnerom Festivala Taste the Mediterranean
ČETVRTAK 23.05.
9.15-9.30
Pozdravna riječ
Sonja Karoglan Todorović i Ingrid Badurina Danielsson
9.30-10.00
UČENICI OSNOVNE ŠKOLE HVAR,
UNESCO PASSPORT – ERASMUS projekt
10.00-10.30
IVO DUBOKOVIĆ, Duboković vina, Hvar
“Moj otok”
10.30-11.00
SONJA KAROGLAN TODOROVIĆ,Ekološki institut Ecologica, Zagreb,
„Poljoprivreda velike prirodne vrijednosti na Mediteranu“
11.00-11.30
Pauza
11.30-12.00
CINZIA SCAFFIDI, Sveučilište gastronomskih znanosti, Pollenzo, ITALIJA
„Tradicijska i tipična hrana: dvije odvojene riječi koje često idu zajedno“
12.00-12.30
BRIGIDA MAROVELLI, Trinity College Dublin, IRSKA
“Pogled unatrag za korak naprijed”: nostalgija i inovacija u sicilijanskoj tržnici
15.00-15.30
JOZE TOMAŠ, predsjednik HGK Županijska komora Split – uvodna riječ
DARKO ZNAOR, nezavisni konzultant, Zagreb
„Ekološka poljoprivreda na Mediteranu“
15.30-16.00
RICCARDO FRANCIOLINI, Rete Semi Rurali, ITALIJA
„Očuvanje biološke raznolikosti tradicionalnih mediteranskih usjeva“
16.00-16.30
ISABEL BERTOMEU, Mediterranean Diet Foundation, ŠPANJOLSKA
„Mediterranean Diet Foundation promovira najzdraviji način života“
16.30-17.00
Pauza
17.00-17.30
SANI SARDELIĆ, Gradski Muzej Korčula
„Samoniklo bilje u našem tanjuru“
17.30-18.00
ADELA DUBOKOVIĆ, LAG:: FLAG Škoji
„Jela etno eko sela i sušena riba- zanemarena tradicija kao potencijal razvoja“
18.00-18.30
VERONIKA GAMULIN, Muzej Staroga Grada
„Od barake do fabrike: tradicija soljenja ribe na Hvaru“
PETAK 24.05.
9.00-10.15
„IMAM PRAVO JESTI ZDRAVO“ doručak za djecu osnovne s ekološkim mediteranskim namirnicama i radionica s djecom
10.30-11.15
ANA ZENIĆ, dizajnerica interijera, London, VELIKA BRITANIJA
„Mediteran u klasičnim i suvremenim interijerima“ s posebnim osvrtom na ugostiteljski sektor
11.15-11.45
KUNTY MOUREAU, Belgian Food Mood, Bruxelles, BELGIJA
“Pretexte” : Vegetarijanski sir: 0% laktoze – 0% glutena – 100% užitka
11.50-12.30
MAURO CARBONE gen. man. Ente turismo Alba, Brà, Langhe, Roero, ITALIJA
„Tartufo iz Albe“ – valorizacija terroira i doživljaja lokalne gastronomije za razvoj turističke destinacije
3. PREDAVANJA – RADIONICE – DEGUSTACIJE
ARSENAL, srijeda 22. četvrtak 23. i petak 24. svibnja
SRIJEDA 22.05.
9.00-11.00
Registracija sudionika
12.00-13.30
Svečano otvaranje Festivala
16.00-17.00
Degustacija dalmatinskog, talijanskog i španjolskog pršuta
17.30-19.00 WINE TASTING
DANIEL ČEČAVAC, WSET3 sommelier i ROKO BEKAVAC, Cert.Court of Master sommelier
Degustacija vina iz Dalmacije
Za degustaciju vina potrebno se prijaviti na tastethemediterranean@gmail.com
19.30-21.00
Chef IPPEI UEMURA, restoran Le Tabi u Marseilleu, Francuska/Japan, cooking show filetiranje tune – powered by Centaurus Gastro Hvar
Slijedi fešta uz glazbu ispred Arsenala
ČETVRTAK 23.05
12.45-14.00 WINE TASTING
ALEN GULAN – SINIŠA KOCEIĆ, Vinolike-Winebox, Split
Degustacija vina iz Španjolske
Za degustaciju vina potrebno se prijaviti na tastethemediterranean@gmail.com
PETAK 24.05
12.45-14.00
MIRA ŠEMIĆ, Ljubljana, Slovenija
Sommelier, Wine Academic, Director Gault&Millau Slovenija
Wine Tasting Vina Marina Cvetić – Masciarelli
Za degustaciju vina potrebno se prijaviti na tastethemediterranean@gmail.com
SUBOTA 25.05
IZLET U STARI GRAD I VELO GRABLJE – SAMO ZA GOSTE FESTIVALA I NOVINARE
9.30
Polazak iz Hvara – Obilazak Starogradskog polja
10:30
Razgledavanje Stari Grada
12:00
Vidikovac Levanda degustacija slanih srdela i hvarskog vina
12:45
Dolazak u Velo Grablje
Partner u programu IVO ZANINOVIĆ GRANDE, udruga PIOVER, Velo Grablje
Chef IGOR pl. ŽIVANOVIĆ, Stari Grad
„Kuhanje sa samoniklim biljem“, cooking show i degustacija
Chef LIONEL LEVY, restoran Alcyone , Marseille, Francuska
„Provansa na pijatu“ regija u središtu projekta Good France
Degustacija vina MARIJAN: Bogdanuša 2018, Pošip 2018 i Plavac Plaža 2015
16.00
Povratak u Hvar
4. MEDITERANSKA TRŽNICA
PJACA, srijeda 22., četvrtak 23., petak 24. i subota 25. svibnja
SVE DANE FESTIVALA
Mediteranska tržnica (štandovi s izlagačima autohtonih proizvoda) od 9.00-13.00 i od 17.00-20.00
EKSLUZIVNE VEČERE
ČETVRTAK 23. 05.
RESTORAN DIVINO
20.30 EKSKLUZIVNA ČETVERORUČNA VEČERA
Chef Vicente Patino, restoran Saiti, Valencia, ŠPANJOLSKA
BIB Michelin
Chef Nataša Vukmirović, restoran DiVino, Hvar, HRVATSKA
1 Gault&Millau toka
Cijena 600 kn po osobi (5 sljedova + 5 čaša pratećih VINA)
Broj mjesta ograničen. Potrebno REZERVIRATI!
PETAK 24. 05.
18:30 POLAZAK NA PALMIŽANU (TAXI BOAT)
RESTORAN LAGANINI, PALMIŽANA
19:00 EKSKLUZIVNA ČETVERORUČNA VEČERA
Večeru pripremaju chef gost Bee Satongun i njezin team iz restorana Paste u Bangkoku i chef Hrvoje Zirojević i njegov team iz restorana Laganini.
Chef Bee Satongun nosi titulu Najbolji ženski chef Azije za 2018 koju je dodijelio Asia’s 50 Best Restaurants. Restoran Paste ima 1 Michelin *.
Chef Hrvoje Zirojević je Gault&Millau Croatia Chef godine 2019.
Restoran Laganini ima 4 Gault&Millau toke i jedan je od 4 najbolja restorana u Hrvatskoj po izboru Gault&Millau Croatia.
Cijena večere 850 kn (5 sljedova + 5 čaša vina + prijevoz do Palmižane).
Broj mjesta ograničen. Potrebno REZERVIRATI!
SUBOTA 25. 05.
RESTORAN KOD KAPETANA
20:30 EKSKLUZIVNA ŠESTERORUČNA VEČERA
Chef Marcello Trentini, restoran Magorabin, Torino, ITALIJA
1 Michelin *, JRE
Chef Tonči Jerković, restoran Kod Kapetana, Hvar, HRVATSKA i specijalni gost chef Antun Matković Car.
Cijena večere 600 kn. (5 sljedova + 5 čaša pratećih vina)
Broj mjesta ograničen. Potrebno REZERVIRATI
Vozni red katamarana Split-Hvar-Split (PDF)
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Exclusive dinners 2019
THURSDAY 23/05
RESTAURANT DIVINO, Hvar
20:30 EXCLUSIVE FOUR HANDS DINNER
Chef Vicente Patino, restaurant Saiti, Valencia, SPAIN
BIB Michelin
Chef Nataša Vukmirović, restaurant DiVino, Hvar, CROATIA
1 Gault&Millau toque
MENU
„Salted cake“ of tuna and tomato
Sangria
Foie gras, brioche, fig, almond, pink pepprercorn
Vujnović Prč 2018
White asparagus, orange, bottarga, star anis
Viña Albali Verdejo Rueda 2018
Fish from the market, chard, garlic
Viña Albali Verdejo Rueda 2018
Rack of lamb, butternut squash, leek, challots, jus
Viña Albali great selection Valdepeñas 2017
Chocolate mousse, caramel, almond and carob cake
Castillo de Albai Tempranillo 2017
Price per person: 600 HRK (5 courses + 5 glasses of pairing wines)
Limited seats avilable. Reservations required.
FRIDAY 24/05
RESTAURANT LAGANINI, PALMIŽANA
18:30
DEPARTURE FOR PALMIŽANA (TAXI BOAT)
19:00 EXCLUSIVE FOUR HANDS DINNER
Dinner prepared by guest chef Bee Satongun and her team from the restaurant Paste in Bangkok and chef Hrvoje Zirojević and his team from the restaurant Laganini. Chef Bee Satongun holds the title of the Best female chef in Asia 2018 awarded by Asia’s 50 Best Restaurants. Restaurant Paste is crowned with 1 Michelin *. Chef Hrvoje Zirojević is Gault&Millau Croatia Chef of the year 2019. Restaurant Laganini has 4 Gault&Millau toques and is one of the 4 best restaurant in Croatia selected by Gault&Millau Croatia.
MENU
Watermelon and ground salmon with crispy shallots, roasted coconut and betel leaves
TOMIĆ, OPOLO NOBILE 2018
Tuna carpaccio rolls stuffed with goose liver ganache
STINA, VUGAVA 2018
Lobster, lemongrass, ginger, lime juice, flowers, young coconut & crispy fish skin
VUJNOVIĆ, PRČ 2018
Panaeng curry of roasted grain fed beef cheek, toasted peanuts and Thai sweet basil
RIZMAN, TRIBIDRAG 2016
Octopus in „prošek“ (Croatian dessert wine) with roman style gnocchi and vegetables
STINA, PLAVAC MAJSTOR 2016
Cannoli
TOMIĆ, PETAR HECTOROVICH 2016
Price per person: 850 HRK (5 courses + 5 glasses of pairing wines + transport to Palmižana)
Limited seats avilable. Reservations required.
SATURDAY 25/05
RESTAURANT “KOD KAPETANA”, HVAR
20:30 EXCLUSIVE SIX HANDS DINNER
Chef Marcello Trentini, restaurant Magorabin, Turin, ITALY
1 Michelin *, JRE
Chef Tonči Jerković, restaurant “Kod Kapetana”, Hvar, CROATIA
and special guest chef Antun Matković Car
MENU
Flavours from the sea
Beleca Tomić 2018
Risotto gamberi/lemon/truffle
Cerasuolo Gianni Masciarelli 2018
Redfish „in carpione“
Trebbiano Castello di Semivicoli 2015
„Pašticada“, a traditional Dalmatian dish with braised beef and homemade patato gnocchi
Merlot Marina Cvetic 2014
Captain’s tris
Chocolate/carob/creme caramel
Marijan Private Selection 2013
Price per person: 600 HRK (5 courses + 5 glasses of pairing wines)
Limited seats avilable. Reservations required.
Ekskluzivne večere
ČETVRTAK 23.5.
RESTORAN DIVINO, Hvar
20:30 EKSKLUZIVNA ČETVERORUČNA VEČERA
Chef Vicente Patino, restoran Saiti, Valencia, ŠPANJOLSKA
BIB Michelin
Chef Nataša Vukmirović, restoran DiVino, Hvar, HRVATSKA
1 Gault&Millau toka
MENU
„Slani kolač“ od tune i rajčica
Sangria
Foie gras, brioche, smokva,badem, roza papar
Vujnović Prč 2018
Bijele šparoge, naranča, botarga, zvjezdani anis
Viña Albali Verdejo Rueda 2018
Ulov dana, blitva, češnjak
Viña Albali Verdejo Rueda 2018
Janjeći carré, butternut buća, poriluk, ešalote, jus
Viña Albali, great selection, Valdepeñas 2017
Mousse od čokolade, karamel, badem i kolač od rogač
Castillo de Albai, Tempranillo 2017
Cijena večere 600 kn po osobi (5 sljedova + 5 čaša pratećih vina)
Broj mjesta ograničen. Potrebno rezervirati.
PETAK 24.5.
RESTORAN LAGANINI, PALMIŽANA
18:30 POLAZAK NA PALMIŽANU (TAXI BOAT)
19:00 EKSKLUZIVNA ČETVERORUČNA VEČERA
Večeru pripremaju chef gost Bee Satongun i njezin team iz restorana Paste u Bangkoku i chef Hrvoje Zirojević i njegov team iz restorana Laganini. Chef Bee Satongun nosi titulu Najbolji ženski chef Azije za 2018 koju je
dodijelio Asia’s 50 Best Restaurants. Restoran Paste ima 1 Michelin *. Chef Hrvoje Zirojević je Gault&Millau Croatia Chef godine 2019. Restoran Laganini ima 4 Gault&Millau toke i jedan je od 4 najbolja restorana u Hrvatskoj po izboru Gault&Millau Croatia.
MENU
Lubenica i kosani losos s hrskavom ljutikom, pečeni kokos i lisće betela
TOMIĆ, OPOLO NOBILE 2018
Rolice carpaccia od tune punjene ganacheom od guščje jetre
STINA, VUGAVA 2018
Jastog, limunska trava, mladi đumbir, sok limete, cvijeće, mladi kokos & hrskava riblja kožica
VUJNOVIĆ, PRČ 2018
Panaeng curry od pečenih obraza goveda hranjenog sjemenjem, tostirani kikiriki i slatki tajlandski bosiljak
RIZMAN, TRIBIDRAG 2016
Hobotnica u prošeku s rimskim njokima i povrćem
STINA, PLAVAC MAJSTOR 2016
Cannoli
TOMIĆ, PETAR HECTOROVICH 2016
Cijena večere 850 kn po osobi (5 sljedova + 5 čaša pratećih vina + prijevoz do Palmižane)
Broj mjesta ograničen. Potrebno rezervirati.
SUBOTA 25.5.
RESTORAN KOD KAPETANA, Hvar
20:30 EKSKLUZIVNA ŠESTERORUČNA VEČERA
Chef Marcello Trentini, restoran Magorabin, Torino, ITALIJA
1 Michelin *, JRE
Chef Tonči Jerković, restoran Kod Kapetana, Hvar, HRVATSKA i specijalni gost chef Antun Matković Car.
MENU
Okusi mora
Beleca 2018 Tomić
Rižoto kozice/limun/tartuf
Cerasuolo Gianni Masciarelli 2018
Škarpina na „carpione“
Trebbiano Castello di Semivicoli 2015
Pašticada s njokima
Merlot Marina Cvetic 2014
Kapetanov tris
Čokolada/rogač/rožata
Marijan Private Selection 2013
Cijena: 600 kn po osobi (5 sljedova + 5 čaša pratećih vina)
Broj mjesta ograničen. Potrebno rezervirati.
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Programme of the Sixth International Festival Taste the Mediterranean 2019 – City of Hvar, 22-25/05/2019
The Programme of the Festival Taste the Mediterranean 2019 will take place at the following locations:
- TERRACE OF THE RESTAURANT KOD KAPETANA– CHEFS MASTERCLASSES 23. & 24.5.
Chefs Masterclasses (education) for professional chefs, restaurateurs and hoteliers and students of catering schools.
Places are limited. Advance reservation required: tastethemediterranean@gmail.com
- ARSENAL – INTERNATIONAL CONFERENCE 23.5.
„Sustainable Mediterranean food systems, cultural landscapes and biodiversity“
In cooperation with Ecological Institute Ecologica, Zagreb- partner of the festival Taste the Mediterranean
Advance reservation required: tastethemediterranean@gmail.com
- ARSENAL – LECTURES, WORKSHOPS, TASTINGS 22. , 23. & 24.5
For wine tastings advanced reservation required: tastethemediterranean@gmail.com
- PJACA (Hvar’s main square) – MEDITERRANEAN MARKET 22. , 23. , 24. & 25. 5.
- Restaurant DIVINO (Hvar) – EXCLUSIVE FOUR HANDS DINNER
Thursday 23.5. at 20.30 h
Spanish chef Vicente Patino and chef Nataša Vukmirović
Limited seats available: ADVANCE RESERVATION REQUIRED!
- Restaurant LAGANINI (Palmižana) – EXCLUSIVE FOUR HANDS DINNER
Friday 24.5. at 18.30 h
Thailand chef Bee Satongun and chef Hrvoje Zirojević
Limited seats available: ADVANCE RESERVATION REQUIRED!
tastethemediterranean@gmail.com
- Restaurant KOD KAPETANA (Hvar) – EXCLUSIVE SIX HANDS DINNER
Saturday 25.5. at 20.30 h
Italian chef Marcello Trentini, chef Tonči Jerković and chef Antun Matković Car
Limited seats available: ADVANCE RESERVATION REQUIRED!
1. CHEFS MASTERCLASSES
TERRACE OF THE RESTAURANT KOD KAPETANA, Thursday 23rd and Friday 24th May
THURSDAY 23/05
9.00-10.00
chef HRVOJE ZIROJEVIĆ, restaurant Laganini, Palmižana (Hvar), CROATIA
Gault&Millau Croatia Chef of the year 2019, 4 Gault&Millau toques
10.10-11.10
chef VICENTE PATINO, restaurant Saiti, Valencia, SPAIN, BIB Michelin
11.20-12.20
chef BEE SATONGUN, restaurant PASTE, Bangkok, THAILAND
best female chef in Asia 2018, Asia’s 50 Best restaurants, 1 Michelin *
12.45-14.00
ARSENAL ALEN GULAN – SINIŠA KOCEIĆ, Vinolike-Winebox, Split
WINE TASTING Wines from Spain
15.00-16.00
SANDRA and DANE TAHIROVIĆ, restaurant Zora Bila, Split, CROATIA
3 Gault&Millau toques
16.10-17.10
LIONEL LEVY, restaurant Alcyone, Marseille, FRANCE
1 Michelin *, 3 Gault&Millau toques, Gourméditerranée
17.20-18.20
FABRICIO VEŽNAVER, restaurant Pergola, Zambratija, CROATIA
Gault&Millau Croatia 1great chef of tomorrow 2019, 3 Gault&Millau toques
Michelin recommendation, JRE
18.30-19.30
IPPEI UEMURA, restaurant Le Tabi, Marseille, FRANCE/JAPAN
Gault&Millau France Young talent of the year 2017, Gourméditerranée
FRIDAY 24.5.
9.00-10.00
MARCELLO TRENTINI, restaurant Magorabin, Torino, ITALY
1 Michelin *, JRE
10.10-11.10
VESNA MILETIĆ, restaurant Tač, Zagreb, CROATIA
Gault&Millau Croatia Traditional cuisine chef of the year 2019, 3 toques
11.20-12.20
BILJANA MILINA, Konoba Mate, Korčula, CROATIA
Gault&Millau Croatia Pastry chef 2019, 2 Gault&Millau toques
BIB Michelin
12.45-13.45
ARSENAL, MIRA ŠEMIĆ, Ljubljana, SLOVENIA
Sommelier, Wine Academic, Director Gault&Millau Slovenia
WINE TASTING wines Marina Cvetić/Masciarelli
15.00-16.00
IGOR JAGODIC, restaurant Strelec, Ljubljana, SLOVENIA
Gault&Millau Slovenia Chef of the year 2019
16:10-17:10
SOKOL PRENGA, Tirana, ALBANIA
Chef, master pastry chef, baker and chocolatier
2. INTERNATIONAL CONFERENCE
ARSENAL, Thursday 23.5.
„Linking sustainable Mediterranean food systems, cultural landscapes and biodiversity“
In cooperation with Ecological Institute Ecologica, Zagreb- partner of the festival Taste the Mediterranean com
9.15-9.30
Welcome by Sonja Karoglan Todorović and Ingrid Badurina Danielsson
9.30-10.00
STUDENTS FROM ELEMENTARY SCHOOL IN HVAR,
UNESCO PASSPORT – ERASMUS Project
10.00-10.30
IVO DUBOKOVIĆ, Duboković wines, Hvar,CROATIA
“My island”
10.30-11.00
SONJA KAROGLAN TODOROVIĆ, Ecological Institute Ecologica, Zagreb, CROATIA „High natural value agriculture in Mediterranean“
11.00-11.30
Break
11.30-12.00
CINZIA SCAFFIDI, University of Gastronomic Sciences, Pollenzo, ITALY
„Traditional and typical food: two single words which often walk together“
12.00-12.30
BRIGIDA MAROVELLI, Trinity College Dublin, IRELAND
‘Looking back to move forward’: nostalgia and innovation in a Sicilian food market
15.00-15.30
JOZE TOMAŠ, president of the Croatian Chamber of Economy, Split County Chamber – introduction
DARKO ZNAOR, independent consultant, Zagreb, CROATIA „Organic farming in the Mediterranean”
15.30-16.00
RICCARDO FRANCIOLINI, Rete Semi Rurali, ITALY „Let’s save biodiversity of traditional Mediterranean crops“
16.00-16.30
ISABEL BERTOMEU, Mediterranean Diet Foundation, SPAIN „The Mediterranean Diet Foundation promoting the healthiest lifestyle“
16.30-17.00
BREAK
17.00-17.30
SANI SARDELIĆ, Town Museum Korčula
„Wild edible plants on our plate“
17.30-18.00
ADELA DUBOKOVIĆ, LAG FLAG ŠKOJI „The food of the ethno-eco village and dried fish – a neglected tradition as a d potential for development“
18.00-18.30
VERONIKA GAMULIN, Stari Grad Museum
From baraka to fabrika / On fish processing on the island of Hvar
FRIDAY 24.5.
9.00-10.15
„I HAVE THE RIGHT TO EAT GOOD ORGANIC FOOD” breakfast for elementary s school children with healthy Mediterranean products and workshop
10.30-11.15
ANA ZENIĆ, interior designer, London, UK
„Mediterranean in classic and contemporary interiors“ with special focus on hotels a n and restaurants
11.15-11.45
KUNTY MOUREAU, Belgian Food Mood, Brussels, BELGIUM
“Pretexte” : Végétal cheese: 0% lactose – 0% gluten – 100% pleasure”
11.50-12.30
MAURO CARBONE, general manager Ente turismo Alba, Brà Langhe Roero, Alba
„Tartufo from Alba“– valorisation of the terroir and the experience of local a gastronomy in the development of a tourist destination
3. LECTURES – WORKSHOPS – DEGUSTATION ARSENAL
Wednesday 22nd, Thursday 23rd, and Friday 24th May
WEDNESDAY 22.5.
9.00-11.00
Registration of the participants
12.00-13.30
Opening ceremony
16.00-17.00
Tasting of Dalmatian, Italian and Spanish prosciutto
17.30-19.00
DANIEL ČEČAVAC WSET3 sommelier Wine Club Croatia and ROKO BEKAVAC Certified at Court of Master Sommelier
Wine tasting of the wines from Dalmatia
19.30-21.00
Chef IPPEI UEMURA, restaurant Le Tabi, Marseille, France/Japan cooking show: the art of cutting tuna fish – powered by Centaurus Gastro Hvar
Followed by a party in front of the Arsenal
THURSDAY 23.5
12.45-14.00
ALEN GULAN – SINIŠA KOCEIĆ, Vinolike- Winebox, Split W WINE TASTING Wines from Spain
For wine tasting advance registration required: tastethemediterranean@gmail.com
FRIDAY 24.5
12.45-14.00
MIRA ŠEMIĆ, Ljubljana, SLOVENIA
Sommelier, Wine Academic, Director Gault&Millau Slovenia
WINE TASTING wines Marina Cvetić/Masciarelli
For wine tasting advance registration required: tastethemediterranean@gmail.com
SATURDAY 25.5
EXCURSION TO STARI GRAD AND VELO GRABLJE – ONLY FOR THE FESTIVAL’S GUESTS AND PRESS
9.30
Departure from Hvar – Tour of the Stari Grad plain
10.30
Visit to Stari Grad
12:00
Vidikovac Levanda. tasting of salted sardines and home-made wine
12:45
Visit to the village of Velo Grablje with IVO ZANINOVIĆ GRANDE from the association „Piover“
Chef IGOR pl. ŽIVANOVIĆ, Stari Grad „Cooking with wild herbs“ cooking show and tasting
Chef LIONEL LEVY, Marseille, France „Provence on a plate – a region in the focus of the „Good France“ project“
Tasting of the wines from the MARIJAN winery:
Bogdanuša 2018, Pošip 2018 and Plavac Plaža 2015
16.00
Back to Hvar
For wine tasting advance registration required: tastethemediterranean@gmail.com
4. MEDITERRANEAN MARKET PJACA
Wednesday 22nd, Thursday 23rd, Friday 24th, Saturday 25th May
EVERY DAY
Mediterranean market (stands with exhibitors of autochthonous products)
From 9.00-13.00h and from 17.00-20.00h
Split-Hvar-Split catamaran (PDF)
EXCLUSIVE DINNERS
THURSDAY 23.5
RESTAURANT DIVINO
20:30 EXCLUSIVE FOUR HANDS DINNER
Chef Vicente Patino, restaurant Saiti, Valencia, SPAIN
BIB Michelin
Chef Nataša Vukmirović, restaurant DiVino, Hvar, CROATIA
1 Gault&Millau toque
Price per person : 600 HRK HRK (5 courses + 5 glasses of pairing wines)
Limited seats available. ADVANCE RESERVATION REQUIRED!
FRIDAY 24.5
18:30 DEPARTURE FOR PALMIŽANA (TAXI BOAT)
RESTAURANT LAGANINI, PALMIŽANA
19:00 EXCLUSIVE FOUR HANDS DINNER
Dinner prepared by guest chef Bee Satongun and her team from the restaurant Paste in Bangkok and chef Hrvoje Zirojević and his team from the restaurant Laganini. Chef Bee Satongun holds the title of the Best female chef in Asia 2018 awarded by Asia’s 50 Best Restaurants. Restaurant Paste is crowned with 1 Michelin *. Chef Hrvoje Zirojević is Gault&Millau Croatia Chef of the year 2019. Restaurant Laganini has 4 Gault&Millau toques and is one of the 4 best restaurant in Croatia selected by Gault&Millau Croatia.
Price per person (transport included) : 850 HRK (5 courses + 5 glasses of pairing wines + transport to Palmižana)
Limited seats available. ADVANCE RESERVATION REQUIRED!
SATURDAY 25.5
RESTAURANT “KOD KAPETANA”, HVAR
20:30 EXCLUSIVE SIX HANDS DINNER
Chef Marcello Trentini, restaurant Magorabin, Turin, ITALY
1 Michelin *, JRE
Chef Tonči Jerković, restaurant “Kod Kapetana”, Hvar, CROATIA
and special guest chef Antun Matković Car.
Price per person : 600 HRK (5 courses + 5 glasses of pairing wines)
Limited seats available. ADVANCE RESERVATION REQUIRED!
Split-Hvar-Split catamaran (PDF)
Izjava o privatnosti
Ovu web stranicu, www.tastethemediterranean.eu, uređuje Laniva d.o.o..
Ovom izjavom se obvezujemo da ćemo zaštititi privatnost korisnika i posjetitelja naše web stranice i sigurnost osobnih podataka koje nam pružaju putem web stranice.
Ova obavijest opisuje vrstu informacija koje možemo prikupiti od vas kada posjetite našu web stranicu i objašnjava kako upotrebljavamo te podatke i korake koje poduzimamo da bismo ih zaštitili. Obavijest također opisuje izbore koje imate u vezi s prikupljanjem i korištenjem vaših podataka prilikom posjete našoj web stranici.
Koje informacije prikupljamo o vama i kako ih koristimo?
Općenito, možete posjetiti našu web stranicu bez otkrivanja osobnih podataka o sebi. Ne prikupljamo osobne podatke o vama (kao što su vaše ime i pojedinosti o kontaktu) kada posjetite ovu web stranicu, osim ako dobrovoljno ne pošaljete podatke pomoću jednog od dostupnih obrazaca za određenu svrhu (kontakt obrazac) i time date vašu privolu na prikupljanje i korištenje vaših osobnih podataka u navedene svrhe. Svi osobni podaci koriste se isključivo u svrhe radi koje su prikupljeni i za koje je dana privola. Privolu za obradu osobnih podataka mogu dati osobe s navršenih 16 godina ili više, dok za osobe mlađe od 16 privolu može dati roditelj ili skrbnik. Prikupljene podatke nećemo ni na koji način učiniti dostupnima neovlaštenim trećim osobama, osim u zakonom propisanu svrhu. Svi podaci se brišu nakon prestanka svrhe za koju su prikupljeni, odnosno prestankom ugovornog odnosa, a najkasnije po isteku svih zakonskih obveza povezanih s čuvanjem osobnih podataka.
Vrste osobnih podataka koji se obrađuju
- Osobni podaci koji se prikupljaju temeljem kontakt obrasca: ime i prezime, e-mail.
- Osobni podaci koji se prikupljaju temeljem Vaše prijave za ekskluzivne večere i slično: ime i prezime, OIB, adresa, telefon, e-mail.
Podaci za prijavu, kolačići i web putokazi
Ova web lokacija prikuplja standardne podatke o zapisima, uključujući vašu IP adresu, vrstu preglednika i jezik, vrijeme pristupa. Kako bismo osigurali što bolje funkcioniranje web-stranice i omogućili poboljšanu navigaciju, mi ili naši davatelji koristimo kolačiće (male tekstualne datoteke koje se čuvaju u pretraživaču korisnika) ili web-putokaze (beacons-elektronske sličice koje omogućavaju praćenje broja posjetitelja koji su pristupili određenoj stranici ) za prikupljanje ukupnih podataka. Ne prikupljamo niti pohranjujemo pojedinačne kolačiće. Imamo pristup samo ukupnim podacima o kolačićima koje upotrebljavamo u funkcionalne svrhe. Dodatne informacije o načinu na koji koristimo kolačiće i druge tehnologije praćenja te kako ih kontrolirati možete naći u Uvjetima korištenja kolačića.
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Ova web stranica može koristiti aplikacije ili usluge društvenih mreža koje vam omogućuju dijeljenje sadržaja s drugim korisnicima (zajedno s aplikacijama za društvene mreže). Bilo koji osobni podatak ili druga informacija koju možete podijeliti putem aplikacija društvenih mreža može biti pročitana, prikupljena ili korištena od strane drugih korisnika aplikacija za društvene mreže nad kojima imamo malu ili uopće nemamo kontrolu. Stoga ne možemo biti odgovorni za upotrebu, zlouporabu ili zlouporabu bilo kakvih osobnih podataka ili drugih informacija koje ste podijelili putem društvenih mreža.
Pristup i ažuriranje vaših osobnih podataka
Naš korisnik u svakom trenutku ima sljedeća prava:
- pravo na pristup podacima i uvid u podatke
- pravo na informiranost o obradi osobnih podataka
- pravo na prenosivost podataka
- pravo na povlačenje privole
- pravo na podnošenje prigovora
- pravo na ispravak i promjenu osobnih podataka u slučaju ako su podaci nepotpuni ili netočni
- pravo na brisanje u slučajevima kao što su prestanak svrhe obrade, povlačenje privole ili u slučaju podnošenja prigovora
Ako želite ostvariti neko od navedenih prava, kontaktirajte nas na tastethemediterranean@gmail.com.
Sigurnost vaših osobnih podataka
Predani smo poduzimanju odgovarajućih tehničkih i organizacijskih mjera za zaštitu vaših osobnih podataka od neovlaštenog ili nezakonitog postupanja s njima i od njihovog slučajnog gubitka, uništenja ili oštećenja. Prilikom davanja vaših osobnih podataka putem naše web stranice, ove se informacije spremaju na naše sigurne servere.
Program Petog međunarodnog festivala Taste the Mediterranean 2018 – Grad Hvar 01.06.-03.06.2018.
ČETVRTAK 31. 05. 2018.
19.00 VINARIJA TOMIĆ (JELSA)
WINE TASTING uz slasne zalogaje (samo uz pozivnicu)
PETAK 1. 06. 2018.
09.00 – 12.00 PJACA
MEDITERANSKA TRŽNICA
11.00 ARSENAL (GRAD HVAR)
SLUŽBENO OTVORENJE 5. Međunarodnog Festivala TASTE THE MEDITERRANEAN
Festival će otvoriti gradonačelnik Hvara RIKARDO NOVAK
12.00 ARSENAL
COOKING SHOW slastičarka TEA MAMUT, slastičarna O’š kolač, Split, dobitnica trofeja najbolji
POP Gault&Millau Croatia 2018, HRVATSKA
13.00 ARSENAL
COOKING SHOW chef VJEKO BAŠIĆ, konoba Boba iz Murtera, 3 toke Gault&Millau
Croatia 2018, nositelj trofeja Chef godine 2018 za Hrvatsku prestižnog svjetskog vodiča
Gault&Millau, HRVATSKA
16.30 ARSENAL
Predstavljanje MD.NET Projekta – JELENA PETROV, Javna ustanova RERA S.D., Split,
HRVATSKA
17.00 – 21.00 PJACA
MEDITERANSKA TRŽNICA
17.00 ARSENAL
„OKUSI MJESTO – veza između terroira i hrane“, prezentaciju vodi SONJA KAROGLAN
TODOROVIĆ, međunarodni konzultant za ruralni razvoj, zaštitu okoliša, održivu poljoprivredu
i politiku hrane ECOLOGICA, HRVATSKA
17.30 ARSENAL
„Mozaični krajobraz i inovativna gastronomija“, prezentaciju vodi MARIJA ROGLIĆ, voditeljica
LAG-a 5, uz primjere dobre prakse, HRVATSKA
18.00 ARSENAL
COOKING SHOW chef GIULIO TERRINONI, restoran Per Me iz Rima, okrunjen jednom
Michelin * i član JRE, ITALIJA
20.00 RIVA, taxi-boat
Polazak za PALMIŽANU
20.30 PALMIŽANA, MENEGHELLO
„BOUILLABAISSE VS GREGADA“ ekskluzivna mediteranska večera u čarobnom vrtu obitelji
MENEGHELLO. Četveroručnu večeru pripremaju francuski chef LIONEL LEVY okrunjen s 3 toke
Gault&Millau i jednom Michelin*, te chef kuhinje Meneghello JERKO KRSTULIĆ,
Cijena večere (s uključenim taxi-boat prijevozom) 450 kuna po osobi.
Rezervacija večere
SUBOTA 2. 06. 2018.
09.00 – 12.00 PJACA
MEDITERANSKA TRŽNICA
10.30 ARSENAL
COOKING SHOW chefovi SANDRA i DANE, Restoran Zora Bila iz Splita, 2 toke
Gault&Millau Croatia 2018, HRVATSKA
11.30 ARSENAL
„Nutricionistički i sociokulturalni aspekti mediteranske prehrane“, prezentaciju vodi dr
SONIA MLAYAH HAMZAOUI, dr sociologije prehrane i nutricionizma, INSTITUT NATIONAL DU
PATRIMOINE (Nacionalni institut za baštinu),TUNIS
12.00 ARSENAL
„STOP FOOD WASTE“ zaustavite rasipanje hrane, atelier za mališane: KAKO KROZ IGRU
NAUČITI DA SE HRANA NE BACA“
Voditeljica MARIE-HELENE GAILDRAUD iz udruge Treizevenements, FRANCUSKA
12.30 ARSENAL
COOKING SHOW s ostacima hrane chef LIONEL LEVY, restoran Alcyone, InterContinental
Marseille, okrunjen s 3 toke Gault&Millau i jednom Michelin*, FRANCUSKA
17.00 – 21.00 PJACA
MEDITERANSKA TRŽNICA
17.00 ARSENAL
COOKING SHOW chef Vesna Miletić, restoran Tač, Zagreb, 2 toke Gault&Millau Croatia 2018,
HRVATSKA
18.00 ARSENAL
COOKING SHOW chef Ahmed RAMDANE CHERIF i chef RABHI FARID iz hotelske
grupacije El Aurassi, ALŽIR
21.00 TVRĐAVA ŠPANJOLA
PARTY za sve sudionike Festivala Taste the Mediterranean 2018
Mediteranski zalogaji, fina vina i muzika (samo uz pozivnicu)
NEDJELJA 3.06.2018.
09.00 – 12.00 PJACA
MEDITERANSKA TRŽNICA
10.30 ARSENAL
COOKING SHOW chef HRVOJE ZIROJEVIĆ, restoran Laganini, Palmižana, HRVATSKA
11.15 ARSENAL
COOKING SHOW chef COLINE FAULQUIER, restoran La Pergola iz Marseillea,Top chef i
Mladi talent Gault&Millau 2017, okrunjena s 2 toke Gault&Millau, FRANCUSKA
12.30 ARSENAL
COOKING SHOW chef FRANK RENIMEL, restoran En Marge, Aureville/Toulouse, 3 toke
Gault&Millau i 1 Michelin *, FRANCUSKA
17.00 – 21.00 PJACA
MEDITERANSKA TRŽNICA
18.00 ARSENAL
„Zaboravljeno hvarsko blago“ priču o autohtonim hvarskim proizvodima koji su se s
vemenom izgubili ispričat će nam prof ZORKA BIBIĆ, Hvar, HRVATSKA
19.00 ARSENAL
ZAVRŠNI COOKING SHOW CHEFOVA FESTIVALA TASTE THE MEDITERRANEAN
Press 2018
Press 2018
Programme of The fifth international Festival Taste the Mediterranean 2018 – City of Hvar, 01-03/06/2018
THURSDAY 31/05/2018
19.00 TOMIĆ WINERY (JELSA)
WINE TASTING with delicious bites (with the invitation only)
FRIDAY 01/06/2018
09.00 – 12.00 PJACA SQUARE
MEDITERRANEAN MARKET
11.00 ARSENAL (CITY OF HVAR)
OFFICIAL OPENING OF THE 5TH INTERNATIONAL FESTIVAL TASTE THE MEDITERRANEAN
The festival will be opened by the mayor of Hvar, MR RIKARDO NOVAK
12.00 ARSENAL
COOKING SHOW pastry chef TEA MAMUT, pastry shop O’š kolač, Split, „The best POP trophy“ by the prestigious restaurant guide Gault&Millau Croatia 2018, CROATIA
13.00 ARSENAL
COOKING SHOW chef VJEKO BAŠIĆ, restaurant KONOBA BOBA in Murter,
3 Gault&Millau Croatia 2018 toques, named “Chef of the year 2018” by the Croatian edition of the prestigious restaurant guide Gault&Millau, CROATIA
16.30 ARSENAL
Presentation of the MD.NET Project – JELENA PETROV, Public Institution RERA S.D., Split, CROATIA
17.00 – 21.00 PJACA SQUARE
MEDITERRANEAN MARKET
17.00 ARSENAL
“TASTE THE PLACE – the link between terroir and food” the presentation led by SONJA KAROGLAN TODOROVIĆ, international consultant for rural development, environmental protection, sustainable agriculture and politics of food ECOLOGICA, CROATIA
17.30 ARSENAL
“Mosaic landscape and innovative gastronomy”, the presentation led by MARIJA ROGLIĆ,
Head of the Local Action Group LAG 5, CROATIA
18.00 ARSENAL
COOKING SHOW chef GIULIO TERRINONI, Per Me restaurant in Rome, crowned with one Michelin * and a member of JRE, ITALY
20.00 HVAR PORT, taxi-boat
Departure for PALMIŽANA
20.30 PALMIŽANA, MENEGHELLO
“BOUILLABAISSE VS GREGADA” exclusive Mediterranean dinner in a magical family garden
MENEGHELLO. Four hands dinner prepared by the French chef LIONEL LEVY crowned with 3 Gault&Millau toques and one Michelin*, and the Meneghello chef JERKO KRSTULIĆ
Price of dinner (with included taxi-boat transport) 450 HRK per person
Dinner Reservation
SATURDAY 02/06/2018
09.00 – 12.00 PJACA SQUARE
MEDITERRANEAN MARKET
10.30 ARSENAL
COOKING SHOW chefs SANDRA and DANE TAHIROVIĆ, restaurant ZORA BILA in Split, 2 Gault&Millau Croatia 2018 toques, CROATIA
11.30 ARSENAL
“Nutritional and sociocultural aspects of Mediterranean diet”, presentation led by
dr. SONIA MLAYAH HAMZAOUI, doctor of sociology of food and nutrition, INSTITUT NATIONAL DU PATRIMOINE (National Heritage Institute), TUNISIA
12.00 ARSENAL
“STOP FOOD WASTE” stop wasting food, atelier for the little ones: how to teach them not to waste food through play.
The atelier led by MARIE-HELENE from the association TREIZ EVENEMENTS,
FRANCE
12.30 ARSENAL
COOKING SHOW with the leftovers, chef LIONEL LEVY, restaurant Alcyone at the InterContinental Marseille, crowned with 3 Gault&Millau toques and one Michelin*, FRANCE
17.00 – 21.00 PJACA SQUARE
MEDITERRANEAN MARKET
17.00 ARSENAL
COOKING SHOW chef Vesna Miletić, restoran Tač, Zagreb, 2 Gault&Millau Croatia 2018 toques, CROATIA
18.00 ARSENAL
COOKING SHOW chef Ahmed RAMDANE CHERIF and chef FARID RABHI from the hotel management company El Aurassi, ALGERIA
21.00 FORTRESS ŠPANJOLA
PARTY for all participants of the Festival Taste the Mediterranean 2018
Mediterranean snacks, fine wines and music (by invitation only)
SUNDAY 03/06/2018
09.00 – 12.00 PJACA SQUARE
MEDITERRANEAN MARKET
10.30 ARSENAL
COOKING SHOW chef HRVOJE ZIROJEVIĆ, restaurant Laganini, Palmižana, CROATIA
11.15 ARSENAL
COOKING SHOW chef COLINE FAULQUIER, restaurant La Pergola in Marseille.
Top chef and Gault&Millau Young Talent of the year 2017, crowned with 2 Gault&Millau toques, FRANCE
12.30 ARSENAL
COOKING SHOW chef FRANK RENIMEL, restaurant En Marge, Aureville/Toulouse, 3 Gault&Millau toques, 1 Michelin *, FRANCE
17.00 – 21.00 PJACA SQUARE
MEDITERRANEAN MARKET
18.00 ARSENAL
“The forgotten treasure of Hvar” story about the authentic local products
lost over time, presentation led by prof. ZORKA BIBIĆ, Hvar, CROATIA
19.00 ARSENAL
FINAL COOKING SHOW BY ALL THE CHEFS THAT PARTICIPATED IN THE FESTIVAL TASTE THE MEDITERRANEAN
• The program schedule is subject to changes and additions.
Press 2017
Press 2017
Debic
Program Četvrtog međunarodnog festivala Okusi Mediteran! 2017.
ČETVRTAK 01.06.2017.
ŠIBENIK
11:30 Moderato Cantabile
Službeno otvorenje 4. međunarodnog festivala Taste the Mediterranean – samo uz pozivnicu
NP KRKA
18:00-19:00 Lokacija Manastir Krka
Vođena degustacija vina, WSET sommelier Mira Šemić – mjesta su ograničena, potrebna je rezervacija
ŠIBENIK
21:00 Moderato Cantabile
Opening party Taste the Mediterranean festivala – samo uz pozivnicu
PETAK 02.06.2017.
NP KRKA
10:30 Lokacija Roški slap
Cooking show chefa Ippei Uemura
Predstavljanje tradicionalnog lokalnog jela u interpretaciji japanskog chefa s francuskom adresom, restoran Tabi no Yume, Marseille. Chef Ippei član je udruge Gourmediterranee, proglašen talentom godine 2017. prema uglednom kulinarskom vodiču Gault & Millau
ŠIBENIK
10:30-11:30 SHE Šibenik Hub For Ecology
„Ekološka poljoprivreda“- prezentaciju vodi Sonja Karoglan Todorović, međunarodni konzultant za ruralni razvoj, zaštitu okoliša, održivu poljoprivredu i politiku hrane, Ecologica
11:30-12:30 SHE Šibenik Hub For Ecology
„Ugostitelji počinju kupovati eko-proizvode“- prezentaciju vodi Jelena Petrov, viša savjetnica RERA SD
12:00-14:00 TUŠ, turističko-ugostiteljska škola
Predavanje i kulinarska demonstracija chefa Lionela Levy, okrunjenog Michelinovom zvjezdicom, InterContinental Marseille- Hotel Dieu, Francuska
„Što znači biti i kako postati WSET sommelier“, Mira Šemić, WSET sommelier Slovenija
Marende i dalmatinska mediteranska jela u šibenskim konobama i restoranima
BETINA (MURTER) Marina Betina
2o:00-24:00 Restoran Kalafat marine Betina
Ekskluzivna večera velikih dama gastronomije i jednog gospodina:
- chef Flora Mikula, Auberge Flora, Paris
- chef Vesna Miletić, restoran Tač, Zagreb
- chef Olivier Grouard – chef francuske diplomacije
SUBOTA 03.06.2017.
ŠIBENIK
10:30-11:30 Moderato Cantabile
Kunty Moureau, Belgian Food Mood predstavlja projekt GJ COOK- PLACEMATS – chef Jeremy Girvan uz kulinarsku prezentaciju
11:30-12:30 Moderato Cantabile
„Komunikacija osjetila“ – cooking show Kulinarskog instituta Kul In
Sudionici: voditelj edukacije Zdavko Perić, predavači Tomislav Primorac, Marko
Hernaut, Lovro Miklaužić, alumni: Lena Šarić – restoran Boškinac, Lucija Bilobrk –
restoran Plavi podrum, Ana Mateja Grgurević – restoran El Toro, Karlo Moretti,
restoran Nono i internacionalni polaznici.
12:45 Moderato Cantabile
„Suvremeno slastičarstvo“ chef slastičar Yoan Dessarzin, InterContinental Marseille- Hotel Dieu, France
19:00 SHE Šibenik Hub For Ecology
„Belgian Food Mood in green“, cooking show – chef Jeremy Girvan, Bruxelles
PRIMOŠTEN
19:30 Restoran Mediteran, Primošten
Michelinovi chefovi pripremaju jedinstvenu mediteransku večeru
- chef Lionel Levy, InterContinental Marseille- Hotel Dieu, Michelin *
- chef Ippei Uemura, Tabi no Yume, Marseille, mladi talent godine – Gault & Millau 2017
- chef slastičar Yoan Dessarzin, InterContinental Marseille- Hotel Dieu
- chef Pero Savanović, restoran Mediteran, Primošten, World Master chef
21:00-24:00 Azimut bar
Završni party Taste the Mediterranean festivala
Marende i dalmatinska mediteranska jela u šibenskim konobama i restoranima
NEDJELJA 04.06.2017.
NP KORNATI
Gourmet izlet brodom u NP Kornati
10:00 polazak brodom iz Murtera i obilazak NP Kornati
12:30 U čarobnom ambijentu konobe Opat dalmatinski mediteranski ručak pripremit će poznati chef Ante Božikov
17:30 povratak u Murter (vožnja brodom traje cca 1h)
Programme of The fourth international Festival Taste the Mediterranean 2017
THURSDAY 01/06/2017
ŠIBENIK
11:30 Moderato Cantabile
Official opening of the fourth international Taste the Mediterranean festival – by invitation only
KRKA National Park
18:00-19:00 Krka Monastery
Guided wine tasting by WSET sommelier Mira Šemić, Slovenia – limited number of participants, reservation needed
ŠIBENIK
21:00 Moderato Cantabile
Opening party of the Taste the Mediterranean festival – by invitation only
FRIDAY 02/06/2017
KRKA National Park
10:30 Roški slap waterfall
Cooking show by chef Ippei Uemura
Presentation of the traditional local cuisine in the interpretation of a Japanese chef with a French address, restaurant Tabi no Yume, Marseille. Chef Ippei is a memberof the Gourmediterranée association and Gault & Millau proclaimed him the young talent of the year 2017.
ŠIBENIK
10:30-11:30 SHE Šibenik Hub For Ecology
„Organic farming presentation„ by Sonja Karoglan Todorović, an international consultant for rural development, environmental protection, sustainable agriculture and food policy, Ecologica
11:30-12:30 SHE Šibenik Hub For Ecology
„Caterers are beginning to buy eco-products“ by Jelena Petrov, senior advisor from RERA SD
12:00-14:00 TUŠ – School for tourism and catering
Lecture and educational culinary demonstration by chef Lionel Levy, crowned with one Michelin *, InterContinental Marseille- Hotel Dieu, France
“What does it mean to be WSET sommelier and how to become one” by Mira Šemić, WSET Slovenia
Daily: Marende – traditional Dalmatian meal in the taverns and the restaurants of Šibenik
MURTER Island, Marina BETINA
2o:00-24:00 Restaurant Kalafat marina Betina
Exclusive dinner by two top lady chefs and a gentelman:
- chef Flora Mikula, Auberge Flora, Paris
- chef Vesna Miletić, restaurant Tač, Zagreb
- chef Olivier Grouard, French diplomacy chef
SATURDAY 03/06/2017
ŠIBENIK
10:30-11:30 Moderato Cantabile
Kunty Moureau, Belgian Food Mood presents GJ COOK- PLACEMATS- chef Jeremy Girvan culinary presentation
11:30-12:30 Moderato Cantabile
„Senses and sensibility“- Cooking show by Culinary Institute Kul In
Participants: education manager Zdravko Perić, lecturers Tomislav Primorac, Marko Hernaut, Lovro Miklaužić, alumni: Lena Šarić – restaurant Boškinac, Lucija Bilobrk – restaurant Plavi podrum, Ana Mateja Grgurević – restaurant El Toro, Karlo Moretti -restaurant Nono and international students.
12:45 Moderato Cantabile
„Modern pastry“ pastry chef Yoan Dessarzin, InterContinental Marseille- Hotel Dieu, France
19:00 SHE Šibenik Hub For Ecology
„Belgian Food Mood in green“, cooking show – chef Jeremy Girvan, Bruxelles
PRIMOŠTEN
19:30 Restaurant Mediteran, Primošten
Unique Mediterranean dinner by Michelin chefs:
- chef Lionel Levy, InterContinental Marseille- Hotel Dieu, Michelin *
- chef Ippei Uemura, Tabi no Yume, Marseille, young talent of the year 2017 by Gault & Millau
- chef slastičar Yoan Dessarzin, InterContinental Marseille- Hotel Dieu
- chef Pero Savanović, restaurant Mediteran, Primošten, World Master chef
21:00-24:00 Azimut bar
Festival’s closing Party
Daily: Marende – traditional Dalmatian meal in the taverns and the restaurants of Šibenik
SUNDAY 04/06/2017
KORNATI National Park and archipelago
Gourmet boat trip to NP Kornati
10:00 Departure by boat from Murter, tour of NP Kornati
12:30 In the enchanting ambience of the tavern Opat Dalmatian mediterranean lunch will be prepared by the famous chef Ante Božikov
17:30 Return to Murter (boat ride takes about 1 hour)
Press 2017. Rovinj
Press 2017 Rovinj
Programme 3 in 1 Rovinj 2017
From February 28th – March 2nd 2017 the city of Rovinj hosted the seventh edition of the HTI conference (Health Tourism Industry). The HTI conference 2017 was a “3 in 1” event, which gathered leading experts of the health and luxury tourism world, top chefs, scientists, food designers and artists from Europe and beyond. With the festival Taste the Mediterranean, the third partner of the conference is ILHA (International Luxury Hotel Association).
A special edition of the festival Taste the Mediterranean at the HTI conference covered topics related to the importance of the Mediterranean diet and lifestyle in the development of health tourism. In the foreground was top-notch gastronomy, culture and food design and the art of living. During two days interesting, educational and dynamic panels and interactive workshops were on the programme. The participants were eminent speakers, international scientists, artists, journalists, food producers, winemakers, and olive oil producers.
Tuesday 28.02.
11:30-12:15 prof.dr.sc. Laura Di Renzo, “Mediterranean adequacy certification for the well-being, good cooking and cultural value of traditions”, University Tor Vergata Rome, Italy
12:15-13:00 Sonja Karoglan Todorović, “How does our food impact our environment?”, Ecologica.hr, Croatia
13:00 LUNCH BREAK
14:00 Belgian Food Mood – “Flavours and food researches in Belgium”
• Iconic Flavours of Belgium by Kunty Moureau, art and design curator, founder of Belgian Food Mood, Belgium
• Pepperron® by Francois Comeliau, owner and inventor of the first seasoning mist that enhances naturally the taste of food, Belgium
• Smart Gastronomy Lab by Gaetan Richard, scientific manager of the Smart Gastronomy Lab, Belgium
15:30 COFFE BREAK
16:00 PANEL DISCUSSION – “The role of gastronomy in tourism destination management”
• Vittorio Castellani – journalist & food writer, Italy
• Željana Udovičić – Dubrovnik FestiWine PR, Croatia
• Ingrid Badurina Danielsson – Taste the Mediterranean Festival founder and General manager, Croatia
17:00 Wine tasting
• Tasting of the excellent Croatian wines led by Mira Šemić, WSET Sommelier, Slovenia
20:00 VIP dinner prepared by five Michelin starred chefs:
• Chef Xavier Boyer, restaurant Gaddi’s, hotel Peninsula Hong Kong, China, Michelin **
• Chef Fernando Arellano, restaurant Zaranda, hotel Castell Son Claret – Mallorca, Spain, Michelin **
• Chef Lionel Levy, restaurant Alcyone, hotel Dieu Intercontinental – Marseille, France, Michelin *
• Chef Filippo Saporito, restaurant La leggenda dei frati – Firenze, Italy, Michelin *
• Chef Ippei Uemura, restaurant Tabi No Yume – Marseille, France, young talent of Gault et Millau 2017
Limited number of seats.
Wednesday 01.03., Hotel Lone, Restaurant L
Innovation and modern culinary techniques combined with traditional cuisine make healthy Mediterranean food an unforgettable gourmet experience.
This was the topic of a unique masterclass by Mediterranean chefs crowned with Michelin stars, which was held on Wednesday, March 1st 2017, at the special edition of the TTM Festival in Rovinj.
Five top chefs gathered in one place. Within the workshop, each chef demonstrated its vision of the Mediterranean cuisine and special culinary techniques in the preparation of meals. Five different approaches, five different cooking schools that are an expression of their individuality, but under the umbrella of a common Mediterranean climate. France, Italy, Spain, the cradle of Mediterranean cuisine with a French from Japan, chef Ippei Uemura, who combines the Japanese technique of fish processing with the Mediterranean food.
09:00 Masterclass by Michelin starred chefs
• chef Filippo Saporito, restaurant La leggenda dei frati – Firenze, Italy, Michelin *
• chef Fernando Arellano, restaurant Zaranda, hotel Castell Son Claret – Mallorca, Spain, Michelin **
11:00 COFFE BREAK
• chef Ippei Uemura, restaurant Tabi No Yume – Marseille, France, young talent of Gault et Millau 2017
13:00 LUNCH BREAK
• chef Lionel Levy, restaurant Alcyone, hotel Dieu Intercontinental – Marseille, France, Michelin *
• chef Xavier Boyer, restaurant Gaddi’s, hotel Peninsula Hong Kong, China, Michelin **
This exclusive masterclass was intended for the training of the professional chefs and restaurateurs; the number of places was limited, so that each student was able to interact with the starry chefs.
More info:
ivana.zubovic@tastethemediterranean.eu gsm + 385 98 1666607
Official Partners:
Patronage:
Diamond Partner:
Gold Partner:
Silver Partners:
Official Carriers:
Sponsors:
My account
Program 3 u 1 Rovinj 2017
From February 28th – March 2nd 2017 the city of Rovinj hosted the seventh edition of the HTI conference (Health Tourism Industry). The HTI conference 2017 was a “3 in 1” event, which gathered leading experts of the health and luxury tourism world, top chefs, scientists, food designers and artists from Europe and beyond. With the festival Taste the Mediterranean, the third partner of the conference is ILHA (International Luxury Hotel Association).
A special edition of the festival Taste the Mediterranean at the HTI conference covered topics related to the importance of the Mediterranean diet and lifestyle in the development of health tourism. In the foreground was top-notch gastronomy, culture and food design and the art of living. During two days interesting, educational and dynamic panels and interactive workshops were on the programme. The participants were eminent speakers, international scientists, artists, journalists, food producers, winemakers, and olive oil producers.
Tuesday 28.02.
11:30-12:15 prof.dr.sc. Laura Di Renzo, “Mediterranean adequacy certification for the well-being, good cooking and cultural value of traditions”, University Tor Vergata Rome, Italy
12:15-13:00 Sonja Karoglan Todorović, “How does our food impact our environment?”, Ecologica.hr, Croatia
13:00 LUNCH BREAK
14:00 Belgian Food Mood – “Flavours and food researches in Belgium”
• Iconic Flavours of Belgium by Kunty Moureau, art and design curator, founder of Belgian Food Mood, Belgium
• Pepperron® by Francois Comeliau, owner and inventor of the first seasoning mist that enhances naturally the taste of food, Belgium
• Smart Gastronomy Lab by Gaetan Richard, scientific manager of the Smart Gastronomy Lab, Belgium
15:30 COFFE BREAK
16:00 PANEL DISCUSSION – “The role of gastronomy in tourism destination management”
• Vittorio Castellani – journalist & food writer, Italy
• Željana Udovičić – Dubrovnik FestiWine PR, Croatia
• Ingrid Badurina Danielsson – Taste the Mediterranean Festival founder and General manager, Croatia
17:00 Wine tasting
• Tasting of the excellent Croatian wines led by Mira Šemić, WSET Sommelier, Slovenia
20:00 VIP dinner prepared by five Michelin starred chefs:
• Chef Xavier Boyer, restaurant Gaddi’s, hotel Peninsula Hong Kong, China, Michelin **
• Chef Fernando Arellano, restaurant Zaranda, hotel Castell Son Claret – Mallorca, Spain, Michelin **
• Chef Lionel Levy, restaurant Alcyone, hotel Dieu Intercontinental – Marseille, France, Michelin *
• Chef Filippo Saporito, restaurant La leggenda dei frati – Firenze, Italy, Michelin *
• Chef Ippei Uemura, restaurant Tabi No Yume – Marseille, France, young talent of Gault et Millau 2017
Limited number of seats.
Wednesday 01.03., Hotel Lone, Restaurant L
Innovation and modern culinary techniques combined with traditional cuisine make healthy Mediterranean food an unforgettable gourmet experience.
This was the topic of a unique masterclass by Mediterranean chefs crowned with Michelin stars, which was held on Wednesday, March 1st 2017, at the special edition of the TTM Festival in Rovinj.
Five top chefs gathered in one place. Within the workshop, each chef demonstrated its vision of the Mediterranean cuisine and special culinary techniques in the preparation of meals. Five different approaches, five different cooking schools that are an expression of their individuality, but under the umbrella of a common Mediterranean climate. France, Italy, Spain, the cradle of Mediterranean cuisine with a French from Japan, chef Ippei Uemura, who combines the Japanese technique of fish processing with the Mediterranean food.
09:00 Masterclass by Michelin starred chefs
• chef Filippo Saporito, restaurant La leggenda dei frati – Firenze, Italy, Michelin *
• chef Fernando Arellano, restaurant Zaranda, hotel Castell Son Claret – Mallorca, Spain, Michelin **
11:00 COFFE BREAK
• chef Ippei Uemura, restaurant Tabi No Yume – Marseille, France, young talent of Gault et Millau 2017
13:00 LUNCH BREAK
• chef Lionel Levy, restaurant Alcyone, hotel Dieu Intercontinental – Marseille, France, Michelin *
• chef Xavier Boyer, restaurant Gaddi’s, hotel Peninsula Hong Kong, China, Michelin **
This exclusive masterclass was intended for the training of the professional chefs and restaurateurs; the number of places was limited, so that each student was able to interact with the starry chefs.
More info:
ivana.zubovic@tastethemediterranean.eu gsm + 385 98 1666607
Official Partners:
Patronage:
Diamond Partner:
Gold Partner:
Silver Partners:
Official Carriers:
Sponsors:
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Moj račun
Application for the exclusive Mediterranean dinner
BOUILLABAISSE VS GREGADA in the magical Meneghello garden on Palmižana!
FRIDAY, June 1st 2018, 20.30 h
Chef Lionel Levy, 3 toques Gault&Millau and Michelin *, the leader of the new Mediterranean cuisine, Alcyone restaurant, InterContinental Marseille-Hotel Dieu, and Meneghello chef Jerko Krstulović will prepare unique fourhands Mediterranean dinner, on Friday, June 1st.
Do not miss this unique gourmet experience and sail with us to Palmižana!
Dinner, included taxi-boat transport: 450 kuna per person (PDV included in the price).
The dinner on Palmižana is a part of the Taste the Mediterranean festival that takes place in Hvar 1-3 June.
Košara
Finalizacija narudžbe
Molimo vas da ispunite sve potrebne podatke za plaćanje kako bi kupovina vaše rezervacije bila uspješna.
Prijavnica za vinske radionice
Vinske radionice:
- Autohtone sorte sjeverne Dalmacije (radionica na engleskom jeziku): 150 kn
- Atipična crna Dalmacija (radionica na hrvatskom jeziku): 120 kn
- Drugačije malvazije (radionica na hrvatskom jeziku): 120 kn
Prijavnica za ekskluzivnu mediteransku večeru
BOUILLABAISSE VS GREGADA u čarobnom vrtu obitelji Meneghello na Palmižani!
PETAK, 01. lipnja 2018. 20.30 h
Chef Lionel Levy, tri toke Gault&Millau, Michelin *, predvodnik nove mediteranske kuhinje iz restorana Alcyone, InterContinental Marseille-Hotel Dieu i chef kuhinje Meneghello, Jerko Krstulović pripremat će jedinstvenu četveroručnu mediteransku večeru u petak 1.lipnja u 20.30h.
Ne propustite ovaj jedinstveni gurmanski doživljaj i zaplovite s nama put Palmižane!
Cijena večere s uključenim taxi-boat prijevozom sa Hvarske rive u 20.00h iznosi 450 kuna po osobi (PDV uračunat u cijenu).
Večera u vrtu obitelji Meneghello dio je festivala Taste the Mediterranean koji se održava u Hvaru 01.-03.06.2018.
Application for wine workshops
Wine workshops:
- Indigenous varieties of Northern Dalmatia (Workshop in English): 150 kn
- Atypical Dalmatian Reds (Workshop in Croatian): 120 kn
- Different Side of Malvasia Istriana (Workshop in Croatian): 120 kn
Press 2016
Press 2016
Press 2015
Press 2015
Video gallery
Video galerija
Festival Taste the Mediterranean
Mediteranska prehrana
Mediteranska prehrana predstavlja skup vještina, znanja, prakse i tradicije, od krajolika do stola, uključujući i usjeve, berbu, ribolov te čuvanje, preradu, pripremu i posebno konzumiranje hrane. Mediteransku prehranu karakterizira prehrambeni model koji je ostao konstantan tijekom vremena i prostora, a koji se uglavnom sastoji od maslinovog ulja, žitarica, svježeg ili sušenog voća i povrća, umjerene količine ribe, mliječnih proizvoda i mesa te mnogih začina, a tu su i vino ili razne biljne infuzije, uz poštivanje uvjerenja svake zajednice. No, Mediteranska prehrana (od grčkog diaita, ili način života) obuhvaća više od same hrane. Promiče društvenu interakciju, jer su zajednički obroci temelj društvenih običaja i narodnih svečanosti. Nastala je tako bogata baština pjesama, priča i legendi. Taj je način života ukorijenjen u teritoriju, te poštuje biološku raznolikost, osigurava očuvanje i razvoj tradicionalnih aktivnosti i obrta vezanih uz ribolov i uzgoj životinja u mediteranskim zajednicama. Žene igraju posebno važnu ulogu u prenošenju znanja, kao i poznavanju rituala, tradicionalnih plesova, svečanosti te očuvanju vještina.
Festival Taste the Mediterranean
Mediterranean diet
The Mediterranean diet constitutes a set of skills, knowledge, practices and traditions ranging from the landscape to the table, including the crops, harvesting, fishing, conservation, processing, preparation and, particularly, consumption of food. The Mediterranean diet is characterized by a nutritional model that has remained constant over time and space, consisting mainly of olive oil, cereals, fresh or dried fruit and vegetables, a moderate amount of fish, dairy and meat, and many condiments and spices, all accompanied by wine or infusions, always respecting beliefs of each community. However, the Mediterranean diet (from the Greek diaita, or way of life) encompasses more than just food. It promotes social interaction, since communal meals are the cornerstone of social customs and festive events. It has given rise to a considerable body of knowledge, songs, maxims, tales and legends. The system is rooted in respect for the territory and biodiversity, and ensures the conservation and development of traditional activities and crafts linked to fishing and farming in the Mediterranean communities… Women play a particularly vital role in the transmission of expertise, as well as knowledge of rituals, traditional gestures and celebrations, and the safeguarding of technique.
Festival Taste the Mediterranean
The seventh edition of the international Taste the Mediterranean festival will take place from 20-24/05/2020 in the city of Split.
Taste the Mediterranean festival – a unique gourmet and cultural event aims to promote the Mediterranean Diet, in particular food, culture, traditions, products and lifestyle developed during the course of the centuries along the coasts of the magic Mediterranean Sea. The Festival, attracting many visitors and tourists, is becoming the annual meeting point for international F&B professionals, chefs, producers, nutritionists, journalists, foodies from all the Mediterranean regions. It is a perfect place to taste the Mediterranean in all possible aspects. Festival Taste the Mediterranean as a cultural and gastronomic event, presents the various aspects of the Mediterranean diet through a series of workshops, exhibitions, panel discussions, unique Mediterranean dinners, culinary presentations, wine tastings and other events.
Croatia, along with Italy, Spain, Portugal, Greece, Morocco and Cyprus, was included on the UNESCO representative list of the countries whose Mediterranean diet is on the list of the world intangible cultural heritage of humanity.
Festival in numbers:
- 3 international festivals
- 1 Special Edition
- 10 participating countries
- 24 top international chefs
- 10 Michelin stars
- 25 speakers
- 11 artists
- 5000 visitors
- 60 foreign and local journalists
- 250 media releases
Festival Taste the Mediterranean is an international long-term project that aims to:
- maintain the cultural heritage of humanity
- support the small producers of quality and traditional products for regional economic development
- promote the Mediterranean cuisine by combining modern culinary techniques with tradition
- promote the Mediterranean diet as a great significance for the tourist destination
- promote sustainable development and environmental approaches
- popularize the scientific aspects of the Mediterranean diet, with an emphasis on healthy and good food
- educate the younger generation to appreciate the local, seasonal food and healthy diet
Festival Taste the Mediterranean
Sedmi međunarodni festival Taste the Mediterranean održat će se 20.-24.05.2020. u gradu Splitu.
Festival Taste the Mediterranean jedinstveni je događaj u cilju promicanja mediteranske prehrane, naročito hrane, kulture, tradicije, proizvoda i načina života koji su se razvili tijekom stoljeća duž obala ovog čarobnog mora u srcu Europe. Iz godine u godinu Festival privlači brojne posjetitelje i turiste, te postaje nezaobilazno mjesto okupljanja međunarodnih F&B stručnjaka, chefova, proizvođača, nutricionista, novinara, te zaljubljenika u mediteransku hranu. Festival je idealno mjesto za razmjenu iskustava, za stvaranje poslovnih kontakata, te predstavljanje i promoviranje destinacije.
Festival Taste the Mediterranean, kao kulturni i gurmanski događaj, predstavlja različite aspekte mediteranske prehrane kroz niz radionica, izložbi, okruglih stolova, jedinstvenih mediteranskih večera,kulinarskih prezentacija, vinskih degustacija i drugih događaja.
Hrvatska, zajedno sa Italijom, Španjolskom, Portugalom, Grčkom, Marokom i Ciprom, uvrštena je na UNESCO-ov reprezentativni popis zemalja čija se mediteranska prehrana priznaje kao nematerijalna kulturna baština čovječanstva.
O festivalu u brojkama:
- 3 međunarodna festivala
- 1 specijalno izdanje
- 10 zemalja sudionica
- 24 vrhunska međunarodna chefa
- 10 Michelinovih zvjezdica
- 25 predavača
- 11 umjetnika
- 5000 posjetitelja
- 60 stranih i domaćih novina
- 250 medijskih objava
Festival Okusi Mediteran! je međunarodni dugoročni projekt koji ima za cilj:
- održavanje kulturne baštine čovječanstva
- potporu malim proizvođačima kvalitetne i tradicionalne poljoprivrede za regionalni ekonomski razvoj
- promicanje mediteranske kuhinje, kombinirajući današnje kulinarske trendove i tehnike s tradicijom
- promicanje mediteranske prehrane kao važnog značaja za turističku destinaciju
- promicanje održivog razvoja i pristupa okolišu
- populariziranje znanstvenog aspekta mediteranske prehrane, s naglaskom na zdravu i dobru hranu
- educirati mlađe generacije da cijene lokalnu, sezonski dobru hranu i zdravu prehranu
Contact
Ingrid Badurina Danielsson, dipl. polit.
Project Director
General Manager Laniva d.o.o.
Ksaver 168, 10 000 Zagreb, Hrvatska
Gsm: +385 (0)98 228 386
E-mail: ingrid.badurina@tastethemediterranean.eu
Ivana Zubović, dipl. polit.
Assistant
gsm + 385 (0) 98 166 6607
ivana.zubovic@tastethemediterranean.eu
Taste the Mediterranean is organized by Laniva ltd.
Laniva ltd. is a marketing agency specialized in the promotion of Croatian food, wines and gastronomy as part of the Croatian culture (tradition and innovation).
The company was founded in 2005, in Zagreb, Croatia.
Our mission is to promote Croatia as a Mediterranean gourmet and eco-friendly destination for world travelers and food&wine lovers.
We provide the following services:
- organizing festivals, conferences and exhibitions
- organizing cultural events, presentations and promotions
- organizing tailor made cultural/gourmet trips
- organizing culinary team buildings
- consulting services for wine and food producers (education, branding, international promotion…)
- organizing small exclusive events and dinners
- organizing press conferences and press trips
Laniva ltd. is the founder and organizer of:
- the First international conference Taste the Mediterranean (Šibenik 2014)
- the Croatia Wine Gourmet Festival (Russia, UK, Sweden, France, Belgium, Singapore, Malaysia…)
- the Zagreb Wine Gourmet Festival (Zagreb, 2008-2013)
- the Festival 1001 delicija (Split, 2005-2008)
Home
Kontakt
Ingrid Badurina Danielsson, dipl. polit.
Project Director
General Manager Laniva d.o.o.
Ksaver 168, 10 000 Zagreb, Hrvatska
Gsm: +385 (0)98 228 386
E-mail: ingrid.badurina@tastethemediterranean.eu
Ivana Zubović, dipl. polit.
Assistant
gsm + 385 (0) 98 166 6607
ivana.zubovic@tastethemediterranean.eu
Organizator Taste the Mediterranean je Laniva d.o.o.
Laniva d.o.o. je agencija za promidžbu specijalizirana za promociju hrvatske hrane, vina i gastronomije kao dio hrvatske kulture (tradicija i inovacija).
Tvrtka je osnovana 2005., u Zagrebu, u Hrvatskoj.
Naša misija je promovirati Hrvatsku kao mediteransku gourmet i eko-friendly destinaciju za svjetske putnike i ljubitelje hrane i vina.
Pružamo sljedeće usluge:
- Organizaciju festivala, konferencija i izložbi
- Organizaciju kulturnih događaja, prezentacija i promocija
- Organizaciju putovanja kulturne / gurmanske tematike
- Organizaciju kulinarskih team buildinga
- Konzultantske usluge za proizvođače vina i hrane (obrazovanje, brending, međunarodne promocije…
- Organizaciju malih ekskluzivnih događanja i večera
- Organizaciju press konferencija i press putovanja
Laniva d.o.o. je osnivač i organizator:
- Prve međunarodne konferencije Taste the Mediterranean (Šibenik 2014)
- Croatia Wine Gourmet Festivala (Rusija, UK, Šveska, Francuska, Belgija, Singapur, Malezija…)
- Zagreb Wine Gourmet Festivala (Zagreb, 2008 – 2013)
- Festivala 1001 delicija (Split, 2005 – 2008)
Naslovnica
Private: Prijavnica za Mediteransku tržnicu
2. Kotizacija
Kotizacija za sudjelovanje na Mediteranskoj tržnici iznosi 1000,00 kuna (PDV uključen)
Kotizacija uključuje:
- Sjenicu i štand
- Unos u službeni katalog
- Unos na web stranicu Taste the Mediterranean
3. Uplata kotizacije
Molimo Vas da kotizaciju uplatite na primatelja:
LANIVA d.o.o.
Ksaver 168
10000 ZAGREB – HR
MB: 01915193
OIB: 17284418184
VAT: HR17284418184
Račun primatelja uplate:
Zagrebačka banka d.d
IBAN: HR4323600001101824730
4. Potvrda prijave
Molimo Vas da prijavnicu za sudjelovanje na Mediteranskoj tržnici festivala Okusi Mediteran! ispunite i pošaljete najkasnije do 08. svibnja 2015.
Ujedno nam pošaljite i etiketu jednog Vašeg proizvoda ili logo tvrtke u formatu i rezoluciji podobnim za objavu u katalogu.
Molimo Vas da prijavnicu pošaljete na jednu od sljedećih mail adresa:
info@tastethemediterranean.eu
ivana.zubovic@tastethemediterranean.eu
ili na fax + 385 1 4677301
Slanjem prijavnice potpisnik potvrđuje da je suglasan sa svim uvjetima prijave, kotizacije, izlaganja i prodaje na Mediteranskoj tržnici.
Prijava za Mediteransku tržnicu smatrat će se važećom tek nakon uplate kotizacije.
5. Opći uvjeti
- Mediteranska tržnica održat će se na Obali, od četvrtka 28.5. do nedjelje 31.5. cijeli dan
- Radno vrijeme je od 9.00 do 21.00. Tko želi, može imati pauzu za vrijeme ručka, ali molimo da se poštuje radno vrijeme do večernjih sati.
- Izlagačima je omogućena prodaja vlastitih proizvoda, u skladu s važećim fiskalnim propisima i zakonskim aktima Republike Hrvatske
- U slučaju da se utvrde nepravilnosti prilikom prodaje proizvoda, svu odgovornost snaša
izlagač
-Ukoliko izlagač ne plati kotizaciju najkasnije 10 dana do početka manifestacije, organizator
ima pravo otkazati mjesto izlagača na Mediteranskoj tržnici
Dodatne informacije:
info@tastethemediterranean.eu
www.tastethemediterranean.eu
Private: Prijavnica za Vinski festival 2016.
Gore navedena vinarija-tvrtka potvrđuje svoje sudjelovanje na vinskom festivalu, koji će se održati od 28. do 30. svibnja 2015. na Tvrđavi sv. Mihovila, u Šibeniku, u sklopu drugog međunarodnog festivala Okusi Mediteran!
2. Podaci o predstavljenim vinima
VINO_______________________________________________________________ BERBA__________ Bijelo Crveno Desertno Pjenušavo Rosé
SORTA GROŽĐA_________%___________________________________________ ________%___________________________________________________________
________%___________________________________________________________
Molimo Vas da zbog ograničenog broja izlagačkih mjesta prijavnicu za sudjelovanje na vinskom festivalu Okusi Mediteran! ispunite i pošaljete najkasnije do 08. svibnja 2015.
Ujedno nam pošaljite i jednu Vašu vinsku etiketu u formatu i rezoluciji podobnim za objavu u katalogu.
3. Kotizacija
Kotizacija za sudjelovanje iznosi 1000 kuna + PDV, te uključuje:
- opremljeni izložbeni stol
- unos u službeni katalog
- unos na web stranicu Festivala Okusi Mediteran!
4. Uplata kotizacije
Molimo Vas da uplatu izvršite na račun primatelja:
Laniva d.o.o., Ksaver 168, 10000 Zagreb
Matični broj: 01915193
OIB: 17284418184
VAT : HR17284418184
Zagrebačka banka d.d.
IBAN: HR4323600001101824730
SWIFT: ZABAHR2X
Molimo Vas da uplatu izvršite najkasnije do 15. 05. 2015, jer je uplata konačna potvrda Vašeg sudjelovanja na vinskom festivalu Okusi Mediteran!
U suprotnom Vam nećemo moći osigurati mjesto.
5. Potvrda prijave
Slanjem prijavnice potpisnik potvrđuje da je suglasan/na sa svim uvjetima prijave, kotizacije, izlaganja na vinskom festival u sklopu manfestacije Okusi Mediteran!
Prijava za sudjelovanje na festivalu smatrat će se važećom tek nakon uplate kotizacije.
Navedeni podaci bit će objavljeni u službenom katalogu drugog međunarodnog Festivala Taste the Mediterranean/Okusi Mediteran!
Prijavnicu poslati na jednu od ovih mail adresa:
info@tastethemediterranean.eu
mira.semic@siol.net
morana.petricevic@tastethemediterranean.eu
ili na fax: +385 1 4677301
Dodatne informacije:
mira.semic@siol.net
info@tastethemediterranean.eu
www.tastethemediterranean.eu
Private: Prijavnica za znanstveni skup
3. Prijava sažetaka
Prijava sažetaka (u elektronskom obliku do 2000 znakova) na engleskom jeziku: do 30.04.2014.
Obavijest o prihvaćanju sažetaka: do 10.05.2014.
Prijava sažetka
4. Kotizacija
Cijena kotizacije do 20.02.2014. iznosi 1.500,00 kn
Cijena kotizacije do 20.05.2014. iznosi 1.875,00 kn
Cijena kotizacije za studente do 20.05.2014. 1.125,00 kn
Kotizacija uključuje:
- prisustvovanje predavanjima, panel diskusijama i radionicama
- tiskane materijale o konferenciji (program, prezentacije)
- osvježenje u stankama
- sudjelovanje na večerama, domjencima i degustacijama koje priređuje organizator
5. Uplata
Kotizaciju uplatite na primatelja:
LANIVA d.o.o.
Ksaver 168
10000 ZAGREB – HR
Matični broj: 01915193
OIB: 17284418184
VAT: HR17284418184
Račun primatelja uplate:
Zagrebačka banka d.d.
IBAN: HR4323600001101824730
6. Potvrda prijave
Prijava za sudjelovanje smatrat će se važećom tek nakon uplate kotizacije.
7. Opći uvjeti
Broj sudionika je ograničen.
Slanjem prijave potpisnik potvrđuje da je suglasan/na sa svim uvjetima prijave, kotizacije i sudjelovanja na Konferenciji Taste the Mediterranean.
Dodatne informacije:
info@tastethemediterranean.eu
www.tastethemediterranean.eu
» Za rezervaciju hotelskog smještaja kliknite na link
Program Trećeg međunarodnog festivala Okusi Mediteran! 2016.
SRIJEDA, 25/05/2016.
GRADSKA KNJIŽNICA Juraj Šižgorić
19:00 Otvorenje izložbe VAL, umjetnice Marine Tudjine Badurine
Otvorenje izložbe „Belgian Food Mood“, kustosice Kunty Moureau, s timskim projektom „ Ecco
Freddo“.
Designers: Pierre Emmanuel Van Deputte, Hugo Fabri, Joe Weissen
Food designers: Anna Cellamare, Maria Ghetti
Uz potporu “MAD in Situ”, dizajnerske radionice za socijalne inovacije Mad u Briselu.
ČETVRTAK 26/05/2016.
MEDITERANSKI TRG, Trg Pavla Šubića
10:00 Otvaranje Mediteranskog trga, na trgu Pavla Šubića, ispred Šibensko-kninske županije. Na
Mediteranskom trgu će se predstaviti i prodavati svoje proizvode mali proizvođači sira, pršuta,
meda, djevičanskog maslinovog ulja, inćuna, meda, domaće marmelade, tradicionalnih dalmatinskih
slastica, začina, bio-kozmetike. Uz njih će biti i ugostitelji koji će posjetiteljima nuditi mediteranske
zalogaje i fina vina. Dnevni program cooking showa, radionica, prezentacija i degustacija nastavit će se u
večernjim satima zabavom uz glazbu.
10:00-11:00 Mali mediteranski chefovi – kulinarska radionica za djecu
voditeljica Ivana Orešić – novinarka i autorica putopisne kuharice
U suradnji s djecom dramske radionice „Ivana Jelić“ HNK Šibenik
11:30-12:30 Cooking show 1+1 Chef Vjeko Bašić, Konoba Boba, Murter
Chef Ante Božikov, Konoba Opat, Kornat
18:00-19:00 Cooking show 2+2 Chef Lionel Levy, restoran Intercontinental Hotel Dieu, Marseille, Francuska
Chef Emmanuel Perrodin, Francuska
Chef Issam Rhachi, Hotel Mandarin Oriental, Marrakech, Maroko
Chef Yassin Khalal, Hotel Royal Mansour, Marrakech, Maroko
20:00-24:00 Službeno otvorenje festivala uz PIDOČIJADU – fešta za proslavu 950. rođendana grada Šibenika uz zabavni program do 24:00.
Chefovi gosti festivala i učenici Turističko-ugostiteljske škole Šibenik pripremit će 200 kg pidoča za
posjetitelje festivala. Porcije pidoča prodavat će se po simboličnoj cijeni od 10 kuna, a sav prihod od
prodaje namijenjen je edukaciji najtalentiranijih učenika Turističko-ugostiteljske škole Šibenik.
WWF (Svjetska organizacija za zaštitu prirode) je partner PIDOČIJADE i ovogodišnjeg festivala
Taste the Mediterranean. WWF će na festivalu predstaviti projekt važnosti odabira održivih proizvoda
iz ribarstva Fish forward. Program pidočijade na trgu vodit će Marina Orsag, iz zagrebačkog Studija Smijeha, koja je ujedno i
ambasadorica projekta Fish Forward. Latino bend Vivaracha rasplesat će posjetitelje.
GRADSKA VIJEĆNICA, Trg Republike Hrvatske bb
18:00-20:00 Vođena vinska radionica na engleskom jeziku
Naziv radionice: Autohtone sorte sjeverne Dalmacije
Voditelji radionice: Nenad Trifunović i Ivan Salopek (Vinska čitaonica)
PETAK 27/05/2016.
MEDITERANSKI TRG, Trg Pavla Šubića
Trg radi od 9:00 do 24:00
10:00-11:30 None kuhaju – radionica za none (a i ponekog didu)
Priprema dalmatinske spize – voditeljica Ivana Orešić, novinarka i autorica putopisne
kuharice koja će predstaviti svoju knjigu recepata „My Dalmatia – tastes, savours and colors“
12:00- 13:00 Eko-mediteranska prehrana i zdravlje – predavač Željko Petrović, Direktor Centra
izvrsnosti George Mateljan u Splitu
13:00-14:00 Predavanje na temu “Ekološka poljoprivreda- poslovna prilika za mlade”, održat će Jelena Petrov, savjetnica za pripremu i provedbu projekata financiranih iz sredstava EU.
16:15- 17:30 Cooking show Jeremy Girvan “Nisko-energetsko kuhanje”
17:45.-18:45 Cooking show 1 + 1 Chef Vesna Miletić, restoran Tač, Zagreb, Hrvatska
Chef Marco Stabile, restoran Ora di Aria, Firenze, Italija
19:00-20:00 “Prije 100 godina u Šibeniku ništa nije bilo slasno ako nije bilo masno”. Predavanje o
neobičnim prehrambenim navikama Šibenčana početkom i sredinom 20. stoljeća održat će Stanko Ferić
20:30 „Mediteran u čaši“ – priprema koktela, Udruga barmena Beli
20:30-23:00 Glazbeni program
TVRĐAVA BARONE (program samo za profesionalce)
11:00 VIP otvorenje Festivala Taste the Mediterranean/Okusi Mediteran! (uz pozivnicu)
Partner ovogodišnjeg Festivala Taste the Mediterranean/Okusi Mediteran! je WWF
(Svjetska organizacija za zaštitu prirode) koja će predstaviti projekt važnosti odabira
održivih proizvoda iz ribarstva Fish forward. Svečano otvorenje festivala vodit će Marina Orsag.
12:30-17:30 Ekskluzivna edukacija za hrvatske chefove – broj polaznika ograničen, obavezna
rezervacija mjesta. Master class poznatih inozemnih chefova sudionika festivala za
hrvatske profesionalne kuhare i ugostitelje.
12:30-13:30 Master class chef Marco Stabile, Italija, 1 Michelinova zvjezdica, predsjednik JRE u Italiji
13:45-14:45 Master class chef Lionel Levy, 1 Michelinova zvjezdica, Francuska
15:00-16:00 Master class chef Issam Rhachi, Chef of the year, Maroko
16:15-17:15 Master class Chef Ippei Uemura, Japan/Francuska
GRADSKA VIJEĆNICA, Trg Republike Hrvatske bb
18:00-20:00 Vođena vinska radionica na hrvatskom jeziku
Naziv radionice: Atipična crna Dalmacija
Voditelji radionice: Nenad Trifunović i Ivan Salopek (Vinska čitaonica)
GRADSKA KNJIŽNICA Juraj Šižgorić
Povodom Festivala Okusi Mediteran! u Gradskoj knjižnici bit će postavljene 2 izložbe:
VAL, izložba keramičkih posuda zagrebačke umjetnice Marine Tudjine Badurine
Belgian Food Mood – Ecco Freddo, izložba belgijskog dizajna pod vodstvom kustosice
Kunty Moureau. Uz potporu “MAD in Situ”, dizajnerske radionice za socijalne inovacije Mad u Briselu.
11:00-12:30 Radionica „Ecco Freddo“, u sklopu izložbe belgijskog dizajna pod nazivom
“Belgian food mood”, talijanska food-dizajnerica Anna Cellamare održat će radionicu u kojoj
će predstaviti projekt Ecco Freddo za čuvanje i obradu sirove hrane (uz degustaciju).
17:00-18:30 Radionica „Ecco Freddo“, za one koji neće stići ujutro, poslijepodne će se održati
druga radionica „Ecco Freddo“, u sklopu izložbe belgijskog dizajna pod nazivom “Belgian food
mood”. Polaznici će zajedno s food-dizajnericom Annom Cellamare pripremiti i degustirati
hranu.
OTOK PRVIĆ
19:30-20:00 Okupljanje na rivi, u šibenskoj luci, gdje kreće brod za otok Prvić
20:30-23:30 Hotel Maestral, otok Prvić: na terasi Hotela Maestral, održat će se jedinstvena
mediteranska večera koju će pripremati chef kuhinje hotela, francuski chef Olivier Grouard i belgijski chef Jeremy Girvan.
24:00 Povratak brodom u Šibenik
OTOK MURTER
20:00 Konoba Boba, Murter: četveroručna večera u restoranu Boba koju će pripremiti chef Vjeko
Bašić i istarski chef Fabricio Vežnaver, član JRE iz restorana Pergola (Zambratija- Savudrija)
SUBOTA 28/05/2016.
MEDITERANSKI TRG, Trg Pavla Šubića
Trg radi od 9:00 do 24:00
11:00- 12:00 Cooking show 1 + 1 Chef Olivier Grouard, chef Francskog veleposlanstva u Ankari, Francuska/Turska
12:30-13:30 Cooking show 1 + 1 Chef Fabricio Vežnaver, restoran Pergola, Zambratija/Savudrija, Istra
Chef Ippei Uemura , resoran Tabi No Yume, Marseille, Japan/Francuska
18:30-20:30 Jedinstveni, timski cooking show – Kulinarsko natjecanje 4 šibenska tima na zadanu
temu. Svaki tim predvodit će jedan profesionalni chef. Zabavni cooking show vodit će naša poznata radijska i televizijska voditeljica i glumica Doris Pinčić.
21:00-24:00 Glazbeni program
GRADSKA VIJEĆNICA, Trg Republike Hrvatske bb
18:00-20:00 Vođena vinska radionica na hrvatskom jeziku
Naziv radionice: Netipične malvazije
Voditelji radionice: Nenad Trifunović i Ivan Salopek (Vinska čitaonica)
NACIONALNI PARK KRKA, Skradinski buk kod mlinica
12:00-13:00 Ekskluzivni Cooking show 1 + 1
Chef Lionel Levy, 1 Michelinova zvjezdica, Francuska i chef Vesna Miletić, Hrvatska, održat će
ekskluzivnu kulinarsku demonstraciju na Skradinskom buku, za posjetitelje NP Krka
TAJNA VEČER na TAJNOJ LOKACIJI
20:30 Taste the Mediterranean – good food good wine good fun
Okusi Mediteran! – dobra hrana dobro vino dobra zabava
Iznenađenje pripremaju veliki chefovi Mediterana, sudionici Festivala, svi
zajedno!
NEDJELJA 29/05/2016.
MEDITERANSKI TRG, Trg Pavla Šubića
10:30-12:30 Priču o konobi, o dalmatinskoj povijesti vina, hrane i pjesme, o hrvatskoj
kulturnoj baštini, o mediteranskom stilu života ispričat će nam Miki Bratanić
A za marendu će biti „Srdele na 5 načina“ i još puno toga…
14:00 Happy End
Private: Registration for the Mediterranean market
2. Registration fee
Registration fee for the Mediterranean market is 166 € + VAT.
Registration fee includes:
Pavilion and stand
Entry in the official catalog of the Conference
Entry to the web page of conference Taste the Mediterranean
3. Registration fee payment
Registration fee recipient:
LANIVA d.o.o.
Ksaver 168
10000 ZAGREB – HR
Matični broj: 01915193
OIB: 17284418184
VAT: HR17284418184
Račun primatelja uplate:
Zagrebačka banka d.d
IBAN: HR4323600001101824730
4. Confirmation of the registration
By sending the registration, signer confirms that he agrees with all the terms of registration, registration fee and exhibiting and selling at the Mediterranean market of the conference Taste the Mediterranean. Registration will be considered as valid after the registration fee is paid.
5. Terms and conditions
- Numbers of exhibitors is limited.
- Deadline for sending the registration form is 10.05.2014.
- If an exhibitor does not pay the registration fee until 10 days before the event, the organizer has the right to cancel the registration
- Exhibitors are allowed to sale their own products, in accordance with the applicable regulations and laws of The Republic of Croatia
- Exhibitor defrays full responsibility in case of irregularities in the sales
Additional information:
info@tastethemediterranean.eu
www.tastethemediterranean.eu
» Click on the link for the hotel reservation
Programme of The third international Festival Taste the Mediterranean 2016
WEDNESDAY 25/05/2016
CITY LIBRARY Juraj Šižgorić
19:00 Opening of the exhibition VAL (Wave), pottery by ceramist Marina Tudjina Badurina
Opening of the exhibition “Belgian Food Mood”, by curator Kunty Moureau, with the team
project “Ecco Freddo”
Designers: Pierre Emmanuel Van Deputte, Hugo Fabri, Joe Weissen
Food designers: Anna Cellamare, Maria Ghetti
With the support of “MAD in Situ”, designer’s workshop for social innovation of Mad Brussels.
THURSDAY 26/05/2016
MEDITERRANEAN SQUARE, Trg Pavla Šubića
10:00 Opening of the Mediterranean Square at the Pavla Šubića Square. The Square will
include small local producers of honey, extra virgin olive oil, cheese, bio-cosmetics, anchovies,
homemade jams, traditional Dalmatian sweets and much more. In addition, local caterers will
offer Mediterranean snacks, fine wines and cocktails. The programme of the Mediterranean
Square includes various cooking shows, workshops, presentations, tastings and a music
programme every day until 24:00.
10:00-11:00 Little Mediterranean Chefs – culinary workshop for kids led by Ivana Orešić, journalist and author
of a travel cookbook
11:30-12:30 Cooking show 1+1 Chef Vjeko Bašić, Konoba Boba, Murter
Chef Ante Božikov, Konoba Opat, Kornat
18:00-19:00 Cooking show 2+2 Chef Lionel Levy, restaurant Intercontinental Hotel Dieu, Marseille, France
Chef Emmanuel Perrodin, France
Chef Issam Rhachi, Hotel Mandarin Oriental, Marrakech, Marocco
Chef Yassin Khalal, Hotel Royal Mansour, Marrakech, Marocco
20:00-24:00 Official opening of the Festival
The night of the mussels “Pidočijada” – opening of the festival by celebrating Šibenik’s 950th birthday
with good food, good wine and good fun! Mussels are traditionally grown and authentic food of the area.
Famous chefs will prepare 200 kg of mussels at the Pavla Šubića Square in the centre of Šibenik. Visitors
will be able to buy portions of mussels for a symbolic price of 10 HRK. All the proceeds from the sale
are intended for the education of the most talented students of the “School for tourism and catering”. The
entire music programme will last until 24:00. WWF (World Wildlife Fund) is the partner of this year’s festival Taste the Mediterranean and of the
“Pidočijada”. WWF will present the project Fish Forward – sustainable food for the environment,
a project to increase consumer awareness of the global ecological and social consequences of fish
consumption. The program on the Square will be lead by Marina Orsag, from stand up comedy club in Zagreb “Studio Smijeha”, also an ambasador of the Fish Forward project. Vivaracha band will entertain the audience.
GRADSKA VIJEĆNICA / CITY HALL, Trg Republike Hrvatske
18:00-20:00 Guided wine workshop (in English)
Title of the workshop: Indigenous Varieties of Northern Dalmatia
Workshop presenters: Nenad Trifunović and Ivan Salopek (Vinska čitaonica)
FRIDAY 27/05/2016
MEDITERRANEAN SQUARE, Trg Pavla Šubića
Mediterranean Square: open 09:00 – 24:00
10:00-11:30 Mediterranean Square, Dalmatian grandmas culinary workshop led by Ivana
Orešić, journalist and author of the travel cook-book that will present her book of recipes
“My Dalmatia – Tastes, Savours and Colours”
12:00- 13:00 Eco-Mediterranean Diet and Health – lecturer Željko Petrović, Director of the George
Mateljan Centre in Split
13:00-14:00 “Organic Agriculture-Business Opportunity for Young People”, lecuture held by Jelena Petrov, consultant for the preparation and implementation of projects financed from EU funds.
16:15- 17:30 Cooking show Jeremy Girvan “Low energy food”
17:45.-18:45 Cooking show 1 + 1 Chef Vesna Miletić, restoran Tač, Zagreb, Hrvatska
Chef Marco Stabile, restoran Ora di Aria, Firenze, Italija
19:00-20:00 Šibenik’s Culinary Heritage – 100 years ago in Šibenik “Nothing was tasty, if it was not
greasy”- recipes collected by Stanko Ferić and the association “I love Šibenik”
20:30 „Mediterranean in a glass“ – preparing cocktails, Association of bartenders Beli
20:30-23:00 Music programme
BARONE FORTRESS (programme for professionals only)
11:00 VIP opening of the festival at the Barone Fortress (with invitation only)
WWF (World Wildlife Fund) is the partner of this year’s festival Taste the Mediterranean
and of the “Pidočijada”. WWF will present the project Fish Forward – sustainable food for
the environment, a project to increase consumer awareness of the global ecological and social
consequences of fish consumption. The opening ceremony will be lead by Marina Orsag.
12:30-17:30 Mediterranean cuisine – Master classes led by famous foreign chefs for Croatian
chefs and caterers
12:30-13:30 Master class by chef Marco Stabile, Italy (Michelin *) president of the JRE Italy
13:45-14:45 Master class by chef Lionel Levy (Michelin *) and chef Emmanuel Perrodin, France
15:00-16:00 Master class by chef Issam Rhachi and chef Yassin Khalal Mandarin Oriental, Marrakech, Morocco
16:15-17:15 Master class by chef Ippei Uemura, restaurant Tabi No Yume, France/Japan
GRADSKA VIJEĆNICA / CITY HALL, Trg Republike Hrvatske bb
18:00-20:00 Guided wine workshop (in Croatian)
Title of the workshop: Atypical Dalmatian Reds
Workshop presenters: Nenad Trifunović and Ivan Salopek (Vinska čitaonica)
CITY LIBRARY Juraj Šižgorić
During the Taste the Mediterranean festival two exhibitions will be set up in the city
library: VAL – the exhibition of pottery vessels by artist Marina Tudjina Badurina, Croatia
BELGIAN FOOD MOOD – the design exhibition by curator Kunty Moureau, Belgium
With the support of “MAD in Situ”, designer’s workshop for social innovation of Mad Brussels.
11:00-12:30 Ecco Freddo workshop, as part of the Belgian design exhibition “Belgian food mood” by
Kunty Moureau; the Italian designer Anna Cellamare will hold the workshop and present the
Ecco Freddo project for food preserving and processing (including degustation)
17:00-18:30 Ecco Freddo workshop, for those who cannot attend the workshop in the morning,
in the afternoon there will be another Ecco Freddo workshop, as part of the Belgian design
exhibition “Belgian Food Mood“ – the participants will prepare and taste food with the designers
THE ISLAND OF PRVIĆ
19:30-20:00 Šibenik port: Departure to the island of Prvić
20:30-23:30 Hotel Maestral, unique and unforgettable Mediterranean dinner at the island of Prvić
prepared by the chef of Hotel Maestral, French chef Olivier Grouard and Belgian chef Jeremy Girvan.
24:00 Return to Šibenik
THE ISLAND OF MURTER
20:00 Konoba Boba, exclusive “four hands” dinner in Boba restaurant prepared by chef Vjeko Bašić
from Konoba Boba and chef Fabricio Vežnaver from Restaurant Pergola (Zambratija/Savudrija, Istria)
SATURDAY 28/05/2016
MEDITERRANEAN SQUARE, Trg Pavla Šubića
Mediterranean Square: open 09:00 – 24:00
11:00- 12:00 Cooking show 1 + 1 Chef Olivier Grouard, head chef of the French Embassy in Ankara, France/Turkey
12:30-13:30 Cooking show 1 + 1 Chef Fabricio Vežnaver, Pergola, Zambratija/Savudrija, Croatia
Chef Ippei Uemura, Tabi No Yume, Marseille, Japan/France
18:30-20:30 A unique team cooking show: teams of Šibenik’s public figures will compete in cooking,
with the help of famous chefs as team leaders. The entertaining cooking show will be lead by Doris Pinčić, famous Croatian radio and TV presenter, and actress.
21:00-24:00 Music programme
GRADSKA VIJEĆNICA / CITY HALL, Trg Republike Hrvatske
18:00-20:00 Guided wine workshop (in Croatian)
Title of the workshop: Different Side of Malvasia Istriana
Workshop presenters: Nenad Trifunović and Ivan Salopek (Vinska čitaonica)
KRKA NATIONAL PARK, Skradinski buk
12:00-13:00 Exclusive Cooking Show 1+1
Chef Lionel Levy (Michelin *), France and chef Vesna Miletić will hold a culinary
demonstration at the beautiful waterfalls on Skradinski buk, in the Krka National Park
SECRET DINNER AT THE SECRET LOCATION
20:30 Taste the Mediterranean – good food, good wine, good fun
Famous chefs participants of the Taste the Mediterranean festival will prepare a surprise!!!
SUNDAY 29/05/2016
MEDITERRANEAN SQUARE, Trg Pavla Šubića
10:30-12:30 Miki Bratanić will tell us the story of “konoba”, Dalmatian wine, food and songs,
the Croatian cultural heritage and the Mediterranean way of living. For the “marenda” we will
have “Sardinas prepared in 5 ways” and much more
14:00 Happy End
Private: Registration for the scientific conference
3. Deadline and submission of papers
Submission of abstracts (in electronic form up to 2000 characters) in English: by 30.04.2014
Noti cation of acceptance: 10.05.2014
Abstract submission
4. Registration fee
Registration fee until 20.02.2014. is 200 €
Registration fee until 20.05.2014. is 250 €
Registration fee for students until 20.05.2014. is 150 €
The fee includes:
- scientific conference attendance, panel discussions and workshops
- conference material (programme, presentations)
- coffee breaks
- dinners, banquets and tastings organized by the organizer
5. Payment
Fee recipient is:
LANIVA d.o.o.
Ksaver 168
10000 ZAGREB – HR
Matični broj: 01915193
OIB: 17284418184
VAT: HR17284418184
Račun primatelja uplate:
Zagrebačka banka d.d.
IBAN: HR4323600001101824730
6. Confirmation of the registration:
Registration will be considered as valid after the registration fee is paid.
7. Terms and conditions
Number of participants is limited.
By sending the registration, signer confirms that he agrees with all the terms of registration, registration fee and participation at the conference Taste the Mediterranean.
Additional information:
info@tastethemediterranean.eu
www.tastethemediterranean.eu
» Click on the link for the hotel reservation
Private: Registration for the Wine festival 2015
Chef Bee Satongun 
Chef Sokol Prenga 
Chef Igor Jagodic 
Chef Vicente Patiño 
Chefs Sandra and Dane Tahirović 
chef Hrvoje Zirojević 
Chef Fabricio Vežnaver 
Chef Vesna Miletić 
Chef Biljana Milina 
Chef Marcello Trentini 
Chef Lionel Levy 
Chef Ippei Uemura 
Sonja Karoglan Todorović 
Dr Riccardo Franciolini 
Mira Šemić 
Brigida Marovelli 
Ana Zenić 
Isabel Bertomeu 
Adela Duboković 
Sani Sardelić 
Kunty Moureau 
Cinzia Scaffidi 
Dr Darko Znaor 
Veronika Gamulin