December 5, 2021 - The second Split Gastroadvent candle was lit on Sunday by portal journalists and representatives of Split-Dalmatia County. The event is traditionally organized by famous dietician and nutritionist Olja Martinić. This Sunday's Advent candle was lit for peace and love, with prosciutto creations by famed chef Hrvoje Zirojević.
Gastroadvent is a unique event that has promoted the Mediterranean diet for decades through a fusion of nutrition, gastronomy, and tourism. Thanks to the engagement and participation of dedicated journalists, who continue to bring light to Split, the event persistently shares scientific knowledge woven into gastronomic skills, the numerous health benefits of the Mediterranean diet, and the preparation of dishes from unique ingredients.
The theme of this year's Gastroadvent is "Mediterranean nutrition is sustainable, achievable, and responsible." In its original form, the stated principle is the basis of action and, as such, should remain the foundation of behavior. The Mediterranean Sea connects all the countries founded on the Mediterranean diet. For the Mediterranean diet to be sustainable, we must responsibly dispose of our waste and use resources rationally.
The most delicious prosciutto is produced in the Mediterranean region. Resources are used rationally, especially the sea and the bura wind, to obtain a dried ham product. The first recorded mention of prosciutto dates back to 100 BC and is preserved in the Italian city of Parma. And they, just like us, have kept the tradition of producing prosciutto all these years.
But this is more than just a 2,000-year-long tradition. In addition to gastronomic quality, it is important to know the nutritional facts of prosciutto.
Namely, 100 g of prosciutto contains:
Calories: 280 kcal
Carbohydrates: 0.3 g
Fat: 18.3 g
Protein: 25.9 g
Vitamins
Vitamin B1 (thiamine) - 82% RDA
Vitamin B2 (riboflavin) - 16% RDA
Vitamin B3 (Niacin) - 37% RDA
Vitamin B6 (pyridoxine) - 81% RDA
Vitamin B12 (cobalamin) - 27% RDA
Vitamin B9 (folate) - 6% RDA
Vitamin E (tocopherol) - 2% RDA
Minerals
Calcium - 1% RDA
Copper - 3% RDA
Iron - 6% RDA
Magnesium - 5% RDA
Manganese - 1% RDA
Potassium - 27% RDA
Phosphorus - 26% RDA
Selenium - 20% RDA
Zinc - 23% RDA
Prosciutto is relatively rich in nutrients, and their relationship is synergistic. It is essential to emphasize that prosciutto and pork products primarily contain oleic acid, which is necessary for all those who take care of quality fatty acids. We can rightly say that prosciutto and related products, in the diversity of the Mediterranean diet, have guaranteed the sustainability of health for generations.
The sumptuous gastronomic table with dishes, prepared and served following current epidemiological measures, was the work of Caffe-restaurant Dvor under the baton of a distinguished chef, Hrvoje Zirojević, paired with Pošip and Crljenak wines from Kairos winery.
This Sunday's menu included goose liver wrapped in prosciutto with brioche, prosciutto pesto, prosciutto and bacon with pickled vegetables and herbs, prosciutto and sauerkraut strudel, white cod with bacon chips, cod stew with bean paste and prosciutto pesto, saltimbocca, pljukanci with prosciutto, truffles, and mushrooms, and cream of pumpkin soup with prosciutto chips.
Split-Dalmatia County and the Split-Dalmatia County Tourist Board are avid supporters of Gastroadvent in Split, thus promoting the Mediterranean diet and local producers, entrepreneurs, and tourism workers.
The Split Tourist Board has worked hard to position the destination, harnessing a natural combination of history, gastronomy, and modernity, all to protect the components of the Mediterranean diet. The City of Split is determined to support projects that benefit its residents and demands guests after authentic experiences and new technological opportunities.
The Croatian Chamber of Commerce has advocated for years to encourage the representation of domestic products, and since 1997 has implemented the national project "Let's Buy Croatian." The project aims to increase the consumption of local products and thus support the economy. This project is of particular importance, emphasized by the director Joze Tomaš, and confirmed by the cooperation with Gastroadvent.
JU RERA S.D., as part of the MD.net project to establish innovative food products, has cooperated with primary and secondary schools in Split-Dalmatia County and stakeholders involved in producing or marketing Mediterranean food products and promoting the Mediterranean way of life. The MD.net project focuses on development opportunities and problem-solving related to popularizing the Mediterranean diet. The Mediterranean diet is a part of the Mediterranean identity inscribed in the UNESCO list of intangible cultural heritage. The project aims to strengthen research in this area following the UNESCO Convention on Mediterranean Nutrition, raise the quality of nutrition and life in 9 project partner countries, and promote the Mediterranean diet, which is recognized as the gold standard of proper nutrition with far-reaching health benefits.
Apart from the desire to involve as many people as possible and bring them closer to the importance of the Mediterranean diet in everyday life, as well as its impact on their health, the other goal of the project is to establish a standard in the Med Diet Declaration logo to classify Mediterranean areas. The ultimate goal of awarding the Declaration is to position Split-Dalmatia County as a desirable Mediterranean culinary region.
Special partners of this year's Gastroadvent are Scala d.o.o. and Kairos winery. The "Mediterranean Food 2021" event host is Scala d.o.o. from Split in cooperation with the Olja Nutrition Counseling Center.
The designer of this year's Gastroadvent wreath is artist Tonka Alujević, who depicted the Advent wreath from a lifebuoy as "a maritime object that serves to save a man who, for various reasons, is helpless in the sea and is in mortal danger." And that is precisely the health and political position we are in at the moment.
Split Gastroadvent is held every Advent Sunday at a new location, honoring a different group of journalists with new culinary creations at each event.
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