May 25, 2021 - As reported by Večernji list, the Polytechnic of Požega will from the next academic year offer Croatia's first enogastronomy study programme.

The first study programme in the field of biotechnical sciences is focused on the quality and health of food and beverages, primarily in the hospitality and tourism sector.

At the Polytechnic, they point out that the current development of gastronomy in Croatia must not be left to chance and that the need for the education of experts in this area is becoming increasingly important.

There are now three national gastronomy study programmes in Croatia, but this is the only study programme of enogastronomy, which means that the science and study of wine will play a significant role. But, the key difference is that this is the only STEM study programme of its kind.

"Unlike the other two study programmes, which are predominantly economic and in which marketing and communication dominate, 70 percent of our courses revolve around cooking and only 30 percent are marketing and management," explains doc.dr.sc. Berislav Andrlić, Vice Dean for Development of the Polytechnic.

Although the enrollment quota in the first year has been reduced to 30 full-time students who will study at the expense of the Ministry of Science and Education in Požega, due to the specifics of the study, students from all potential tourist areas of Croatia are expected. A smaller number of students is fitting because cooking involves professional practice with a chef, for which work in small groups is ideal, but the program content includes a number of courses related to indigenous dishes from all parts of Croatia, from Dalmatia and Istria to Slavonia.

"We believe that such a study in Požega is needed for two reasons. The first is the resources we have in the environment, and the second is the needs of the labor market. We have conducted a survey among businessmen, hotels owners, restaurants, and family farms on the Adriatic and on the continent, and more than 70 percent said that they needed such food and beverage managers, restaurant and hotel managers, i.e. people who will know how to create menus and do guest management, and at the same time know how to produce food. So, it offers a combination of both occupations, both sales, and food production, which is not the case with other programmes that are mostly based only on sales," Andrlić points out.

Upon completion of this programme, students will acquire a Bachelor's in engineer food technology, majoring in enogastronomy, which is an innovation compared to other similar faculties where they were bachelors of economics. Potential employers will be all economic entities that are primarily engaged in tourism, i.e. food production on the one hand and tourist catering on the other. With students who complete the study of enogastronomy in Požega, they will get both of these functions in one person.

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November 17, 2020 – Croatia receives another gastro recognition as the gastro portal Chef's Pencil has declared it as one of the best undiscovered gastronomic destinations in the world.

As Večernji list reports, it is a competition named "The Most Underrated Foodie Destination in the World" conducted among 250 renowned chefs and culinary experts, who singled out under-exposed gastro destinations that can stand alongside popular gastro destinations such as France and Italy.

They selected the top 10 countries that can boast of their gastronomic offer and wealth but are not widely-known as gastro destinations. Croatia took a high fourth place on this list, behind the Philippines, Vietnam, and Mexico. It is followed by Thailand, Peru, Australia, Jamaica, Portugal, and Norway.

Screenshot Chef's Pencil

"Croatia has become a really popular place to holiday over the last few years. And who can blame all those holidaymakers for reaching for pristine Adriatic waters, spectacular beaches, sublime Mediterranean climate, atmospheric Roman ruins, incredible national parks, and soaring mountains… Have I mentioned the food yet? And maybe that’s why it’s an underrated foodie destination – the country has so much going for it, the food has to fight for attention," they say from Chef's Pencil about the Croatian cuisine, noting that it's hard to pinpoint it as it varies from region to region.

"Dalmatian food is typically Mediterranean with lots of fish, veggies, and olive oil. Istrian cuisine is similar although they have their own special approach to beans and pasta here. In Zagreb there’s more of a European vibe with meat and a special attachment to cabbage, while in Slavonia its pork and more pork and lots of paprika," they explain, naming some of the best Croatian food such as sheep's cheese, cured ham, black risotto, octopus salad, brudet, sarma, and more.

Octopus salad / Copyright Romulić and Stojčić

Although Croatia is already recognized for its gastronomic excellence, offering unforgettable gastronomic experiences for all food lovers, chefs, and experts who participated in the survey believed that our country deserves additional international recognition.

"Recognitions like this give us an additional incentive to continue the development of our gastronomic scene and to continue to promote ourselves as an attractive and quality gastronomic destination, which we really are," said Croatia National Tourist Board director Kristjan Staničić.

Recall, in 2020, the Croatian National Tourist Board presented Croatian gastronomy on this renowned portal, as well as Croatian chefs and regional gastronomic specialties.

Kvarner was presented by the youngest Croatian chef with a MICHELIN star, Deni Srdoč, who shared with readers a recipe for a lamb dish "Heritage lamb". Marko Gajski, the chef of LD Terrace in Korčula, who was also awarded a MICHELIN star this year, presented the Dalmatian region through his original recipe for Komiža bread, while chef Bruno Vokal from Noel, Zagreb's first MICHELIN star restaurant, shared his original recipe for "Deconstructed štruklji". Marina Gaši, chef and owner of the family restaurant Marina in Novigrad, presented the flavors of Istria via sardine tartare. The story of Croatian gastronomy was concluded by Tomica Đukić, chef of the Osijek Hotel and official chef of the Croatian national football team, who presented the rich flavors of Slavonia with a flavored fillet of a black Slavonian pig with pumpkin and beetroot.

Rich gastronomic offer from Slavonia / Copyright Romulić and Stojčić