December 19, 2021 - Split Gastroadvent at Chops Grill featured an impressive culinary display of steak and prosciutto-inspired dishes as radio journalists were honored on Sunday. 

Radio journalists and representatives of the tourist boards and project partners lit the fourth Gastroadvent candle, decorating the wreath made this year by artist Tonka Alujević. Along with the herbs of the Mediterranean, the wreath represents a lifebuoy, which Tonka says is 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 exactly the health and political position we are in at the moment." 

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 event's philosophy is to pass on the existing advantages to fellow citizens and offer them to guests.

The Mediterranean diet is not a closed and defined list of foods or a list of dishes that guarantee the sequence of this diet model. This is evident in the way UNESCO described the Mediterranean diet in 2010 when it recognized it as an intangible cultural heritage:

“Mediterranean nutrition is a set of skills, knowledge, practices, and traditions ranging from field to table, including crops, harvest, fishing, canning, processing, preparation and, in particular, food consumption. The Mediterranean diet is characterized by a dietary model that has remained unchanged over time and space and consists mainly of olive oil, cereals, fresh vegetables and fruits, moderate amounts of fish, milk, and meat, and many spices and moderate wine consumption, respecting the habits of individual communities. 

Today, science and the protagonists are not talking about the Mediterranean diet, but about the way of the Mediterranean diet, which is not just a list of food and dishes. The mentioned term covers a much broader spectrum, so this gathering of ours shows it as well," says the Gastroadvent organizer, Olja Martinić.

Inspired by prosciutto and herbs, the culinary table was designed and prepared by the head chef of Chops Grill, Ivan Nikolic, sous chef Toma Tripalo, and Pastry Chef Filipa Jurcević. The menu featured fritters with prosciutto, bomboline, classic cold prosciutto / cheese platters with homemade fig jam and pickled vegetables, baked fruit wrapped in prosciutto served with burrata mozzarella, homemade Žrnovo macaroni with prosciutto and truffles, steak bits with prosciutto and plums, monkfish with prosciutto, and much more. 

And for dessert, chocolate cake and grandma's cake with raspberries and almonds, to name a few. 

Rizman wine accompanied the delicious dishes. The philosophy of the Rizman winery is based on a long viticultural tradition and an ecological approach in the vineyard and cellar.

"With this ecological certificate, we give legitimacy to the original and autochthonous thing we strive for. Ever since Rizman's great-grandfather, who was not driven away from the hearth by the downy mildew and who returned and replanted the vine in the Neretva Valley, we have been tirelessly telling the story of the harmony of man and nature, stone and vine.

We are telling a story about sustainability, about the great potential of autochthonous Dalmatian and Croatian varieties, about our ecological vineyards from the youngest Croatian vineyard Komarna."

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.

Split Gastroadvent is held every Advent Sunday at a new location, honoring a different group of journalists with new culinary creations at each event. 

To read more about lifestyle in Croatia, follow TCN's dedicated page.

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. 

To read more about lifestyle in Croatia, follow TCN's dedicated page.

November 28, 2021 - The 2021 Gastroadvent opened on Sunday, November 28, to once again honor media and the Mediterranean diet. The opening was held at SidiBar on the West Coast in Split, this time to celebrate print journalists and dishes created with Drniš prosciutto. 

The first Gastroadvent candle was lit on Sunday by print media journalists, digital nomads, and representatives of Split-Dalmatia County and the tourist boards. The event is traditionally organized by famous dietician and nutritionist Olja Martinić.

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, and for the Mediterranean diet to be sustainable, we must responsibly dispose of our waste and use resources rationally.

That the same is achievable is confirmed by the fact that the Mediterranean diet has been around for thousands of years, and on November 16, 2010, it was included in UNESCO's intangible protected heritage list.

Thus, in line with this year's theme, Drniški pršut d.o.o. is a special partner of Gastroadvent, specializing in the production of cured meat products from the Drniš region. Its production takes place traditionally - the meat is smoked over a hornbeam wood fire, with local oak, dried thorns, and aromatic herbs such as immortelle and spruce. Their main product is prosciutto produced during the Miljevci bura, which matures without artificial nitrite preservatives or additives.

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 experiencess 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 contribute to increasing 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 for the needs of establishing 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 additional 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.

The delectable culinary table with dishes prepared and served according to epidemiological measures was thanks to SidiBar on the West Coast Riva in Split. 

Guests indulged in canapes, crackers, and snacks with Drniš prosciutto in focus, ranging from tortilla rolls to mushroom caps stuffed with prosciutto, salmon pesto, and parmesan cream, fuži pasta with truffles and prosciutto, gnocchi with prosciutto and shrimp, raw foods, mixed prosciutto skewers, and prosciutto rolls, among many other delicious creations. A unique partner of this year's Gastroadvent in Split is Kairos Winery, and Katich wines were served at today's event. 

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." 

Split Gastroadvent is held every Advent Sunday at a new location, honoring a different group of journalists with new culinary creations at at each event. 

To read more about lifestyle in Croatia, follow TCN's dedicated page.

December 20, 2020 - The fourth Split Gastroadvent was held at seaside restaurant Kadena, with the importance of vaccines, the Mediterranean diet, and the island of Hvar in focus. 

TV journalists were honored as the candle of love was lit on the fourth Gastroadvent Sunday, with representatives of tourist boards and Split-Dalmatia County.

Olja Martinic opened the fourth Gastroadvent Sunday to emphasize the importance of vaccines.

"A vaccine has no alternative and is most important in fighting viral infections. A quality lifestyle is of great importance. The human body needs macro and micronutrients daily, so it is crucial to take them in, ensuring daily activities and a good immune response to many challenges. A moderate Mediterranean diet ensures perfect synergy and optimal intake of nutrients that we store in our body. We have plenty of fruits, vegetables, and perfect traditional recipes at our disposal," said Martinic.

Fish products are a good source of zinc (Zn), micronutrients of great importance, which has a beneficial effect on the metabolism of macronutrients and carbohydrates, and protein synthesis. The role of Zn in the protection of cells from oxidative stress and the normal function of the immune system is significant. It is essential to consume enough fish, oysters, oysters, crabs, tuna, shellfish.

As 2020 marks the jubilee 10th anniversary of recognizing the Mediterranean diet, this year's theme pays great attention to the sea. The Mediterranean Sea boasts about 2.5 million km² and connects all countries of the original Mediterranean diet.

Following this theme, this year's Gastroadvent wreath is also dedicated to the sea and its preservation. The seafoam wreath symbolically and literally simulates the sea world and is created from discarded trash and plastic. The Mediterranean diet theme inspired prominent sculptor Nives Čičin Šain to send a message artistically: “Let's preserve our sea and the life in it that feeds many with its beauty."

The Kadena restaurant chef, the highly respected Braco Sanjin, prepared a stunning selection of plates from various types of seasonal small fish provided by the Gastro Ribarnica Brac fish market. 

Mario Jeličić Purko presented Hvar Hills winery, which is owned by his family. Hvar Hills manages a 30-hectare vineyard on the southern slopes of the island of Hvar, which is also one of the largest island vineyards in the Mediterranean. They presented four wines: Bogdanuša, an indigenous white variety of the island of Hvar, Pošip as the most important Dalmatian white variety, delicate Provencal Rosé Pius, which is a blend of several varieties, and Plavac mali Maior Rizerva from 2016, which recently won bronze at the Decanter competition in London.

The fish of the Adriatic Sea was presented by partner Gastro Ribarnica Brač, which makes fish more accessible through regular campaigns, and with its professionalism, guarantee safety, availability, and originality. The Amare brand, which focuses on "love from the sea," combines hand-cleaned meat of Adriatic shrimp, which is synonymous with quality and an indispensable food for restaurants and households, as well as marinated shrimp, marinated anchovies, and salted anchovies. Their novelty is the first burgers made of Adriatic shrimp and scampi, which have achieved notable success on the market. On the wings of this success, the idea for a burger made of Adriatic fish was created, more precisely, of four types of white fish and two types of bluefish. Along with domestic fish during the holiday season, at Centaurus d.o.o., you can get an excellent "Premium" cod (Bakalar).

Ecology and competence in gastronomy and tourism are the future projects of the Split School of Tourism and Hospitality. Under the leadership of director Ivo Bilić, the School of Tourism and Hospitality Management Split has been appointed the Regional Center of Competence in Tourism in the summer of 2018.

The regional center of competence in the tourism and hospitality sector is the name of a long-term project of the Tourist Catering School Split and partners.

The idea of creating a Regional Competence Center (hereinafter: RCC) arose as a need to improve human resources in tourism, and this school has been in development for about 10 years. Seven years ago, a model of the center was presented at the Ministry of Tourism, originally an idea for developing quality schools in tourism. The initial model was for Split-Dalmatia County with about 15 schools (mostly in Croatia) that educate for at least one of the occupations in the tourism and hospitality sector (there are about 100 schools in Croatia). The main goal was (and remains) that students have better exit competencies upon completing education and uniform in all schools. The important role of the RCC is to connect with the local community, and it will be manifested through two goals:

1) Projects with kindergartens and primary schools in creating habits among young people and encouraging reflection on tourism, and on the other hand as promoting our professions,

2) Participation in local (regional) events, creating habits among the population about the benefits and importance of caring for the guest-tourist. 

This year's Gastroadvent also features Mediterranean Food - MD.net, a project funded by the European program Interreg Mediterranean, worth 3.7 million EUR, and implemented by the Public Institution RERA S.D. for the coordination and development of Split-Dalmatia County. The project involves 14 project partners from 9 countries in the Mediterranean, aiming to popularize the Mediterranean diet. The main goal of the project is to strengthen research in this area following the UNESCO Convention on Mediterranean Nutrition, to raise the quality of food and life in 9 project partner countries, as well as promote the Mediterranean diet, which is recognized as the gold standard of proper nutrition, as well as its far-reaching beneficial effects on health.

This time, the Hvar High School and Petar Hektorović Elementary School in Stari Grad presented their products: sea salt infused with Plavac Mali and citrus zest, and traditional honey and black pepper biscuits 'paprenjak'. 

All products presented at Gastroadvent were evaluated, and the winner will compete at an international competition in Seville, Spain, next year. Split-Dalmatia County prefect Blazenko Boban announced High school "Brac" in Supetar with their 'varenik' tomato sauce as the winner! 

Split Gastroadvent is held every Advent Sunday at a new location, honoring a different group of journalists. 

To read more about lifestyle in Croatia, follow TCN's dedicated page.

December 13, 2020 - The third Split Gastroadvent Sunday honored news portal journalists at Chops Grill, focusing on how the Mediterranean diet can help you recover the senses damaged by COVID-19. 

The loss of taste and smell from COVID-19 is particularly pronounced. Although it is not uncommon for upper respiratory tract infections to affect our senses of smell and taste, it is precisely a symptom of COVID-19,  which attracts a great deal of attention. The average prevalence of odor loss is about 41%, while taste loss is about 38%.

It is known that people recognize four tastes: salty, sweet, sour, and bitter. In the middle of 2000, the fifth sense was confirmed, which Japanese scientists named umami - a pleasant taste. Science confirms that umami produces sodium glutamate, and it is found naturally in fish.

Loss of taste and smell is certainly uncomfortable, and to activate the olfactory nerves, most experts recommend "smell training." Even better, the Mediterranean diet contributes to the recovery of the senses damaged by viral infections.

Fish products are a good source of zinc (Zn), a micronutrient of great importance that has a beneficial effect on the metabolism of macronutrients and carbohydrates and protein synthesis. The role of Zn in the protection of cells from oxidative stress and the normal function of the immune system is significant. It is imperative to consume enough fish, oysters, crabs, tuna, and shellfish.

As 2020 marks the jubilee 10th anniversary of recognizing the Mediterranean diet, this year's theme pays great attention to the sea. The Mediterranean Sea boasts about 2.5 million km² and connects all countries of the original Mediterranean diet.

Following this theme, this year's Gastroadvent wreath is also dedicated to the sea and its preservation. The seafoam wreath symbolically and literally simulates the sea world and is created from discarded trash and plastic. The Mediterranean diet theme inspired prominent sculptor Nives Čičin Šain to send a message artistically: “Let's preserve our sea and the life in it that feeds many with its beauty."

As this Advent Sunday was held at Chops Grill Steak & Seafood, chef Ivan Nikolić, prepared simple and quick 'to-go' dishes to adapt to Croatia's current epidemiological measures. Namely, the menu items presented today included a croissant with scrambled eggs & salmon, Grana Padano, and scallions, a croissant with scrambled eggs & bacon, rocket, Grana Padano and a special sauce, and an egg burger with sriracha mayo, scallions, and cheese, which are all available for locals to pick up at Chops' 'to-go' window and enjoy while walking around the city until 3 pm every day. 

Chops also prepared monkfish in shrimp sauce with macaroni. 

The fish of the Adriatic Sea was presented by partner Gastro Ribarnica Brač, which makes fish more accessible through regular campaigns, and with its professionalism, guarantee safety, availability, and originality. The Amare brand, which focuses on "love from the sea," combines hand-cleaned meat of Adriatic shrimp, which is synonymous with quality and an indispensable food for restaurants and households, as well as marinated shrimp, marinated anchovies, and salted anchovies. Their novelty is the first burgers made of Adriatic shrimp and scampi, which have achieved notable success on the market. On the wings of this success, the idea for a burger made of Adriatic fish was created, more precisely, of four types of white fish and two types of bluefish.

Along with domestic fish during the holiday season, at Centaurus d.o.o., you can get an excellent "Premium" cod (Bakalar).

Ecology and competence in gastronomy and tourism are the future projects of the Split School of Tourism and Hospitality. Under the leadership of director Ivo Bilić, the School of Tourism and Hospitality Management Split has been appointed the Regional Center of Competence in Tourism in the summer of 2018.

The regional center of competence in the tourism and hospitality sector is the name of a long-term project of the Tourist Catering School Split and partners.

The idea of creating a Regional Competence Center (hereinafter: RCC) arose as a need to improve human resources in tourism, and this school has been in development for about 10 years. Seven years ago, a model of the center was presented at the Ministry of Tourism, originally as an idea for the development of quality schools in tourism. The initial model was for Split-Dalmatia County with about 15 schools (mostly in Croatia) that educate for at least one of the occupations in the tourism and hospitality sector (there are about 100 schools in Croatia). The main goal was (and remains) that students have better exit competencies upon completion of education and uniform in all schools. The important role of the RCC is to connect with the local community, and it will be manifested through two goals:

1) Projects with kindergartens and primary schools in creating habits among young people and encouraging reflection on tourism, and on the other hand as promoting our professions,

2) Participation in local (regional) events, creating habits among the population about the benefits and importance of caring for the guest-tourist. 

This year's Gastroadvent also features Mediterranean Food - MD.net, a project funded by the European program Interreg Mediterranean, worth 3.7 million EUR, and implemented by the Public Institution RERA S.D. for the coordination and development of Split-Dalmatia County. The project involves 14 project partners from 9 countries in the Mediterranean, aiming to popularize the Mediterranean diet. The main goal of the project is to strengthen research in this area following the UNESCO Convention on Mediterranean Nutrition, to raise the quality of food and life in 9 project partner countries, as well as promote the Mediterranean diet, which is recognized as the gold standard of proper nutrition, as well as its far-reaching beneficial effects on health.

This time, the "Braća Radić“ school from Kaštel Štafilić presented 100% raw natural energy bars, made of broad beans, dried figs, grapes, carob, almonds, lemon, dates, and olive oil. The vegan energy bars are gluten-free and are made without any added sugar or preservatives. They are high in energy, soluble fibers and micronutrients, and plant proteins! 

All products presented at Gastroadvent will be evaluated, and the best will go to international competition in Seville, Spain next year.

Per epidemiological measures, all to-go food items were individually packed by Chops for us to enjoy at home.

We were even given Probiotic packets by M.E.V. Feller to stay healthy! 

Split Gastroadvent is held every Advent Sunday at a new location, honoring a different group of journalists. 

To read more about lifestyle in Croatia, follow TCN's dedicated page.

December 6, 2020 - Split Gastroadvent continued on the second Advent Sunday in the foyer of HNK Split, this time honoring radio journalists and highlighting Croatian fish products high in zinc. 

Split Gastroadvent is a unique event that fuses nutrition, gastronomy, and tourism. With several years of dedicated work on gathering knowledge and skills, it reaches everyone and all parts of the world, through the image, pen, and voice of dedicated journalists, who bring light to Split in this unusual year as well.

As 2020 marks the jubilee 10th anniversary of recognizing the Mediterranean diet, this year's theme pays great attention to the sea. The Mediterranean Sea boasts an area of about 2.5 million km² and connects all countries of the original Mediterranean diet.

Following this theme, this year's Gastroadvent wreath is also dedicated to the sea and its preservation. The seafoam wreath symbolically and literally simulates the sea world and is created from discarded trash and plastic. The Mediterranean diet theme inspired prominent sculptor Nives Čičin Šain to send a message in an artistic way: “Let's preserve our sea and the life in it that feeds many with its beauty."

During this Advent month, Gastroadvent pays special attention to fish and fish products. Such meals supply the body with important nutrients. Fish products are a good source of zinc (Zn,) a micronutrient of great importance, which has a beneficial effect on the metabolism of macronutrients and carbohydrates and protein synthesis. It plays a significant role in protecting cells from oxidative stress as well as for the normal functioning of the immune system. It is especially important to consume enough fish, oysters, oysters, crabs, tuna, shellfish.

The Croatian Chamber of Commerce has been advocating for years to encourage the representation of fish on menus. For ten years now, the Croatian Chamber of Commerce has implemented the project "Croatian Fish - Eat its Worth." The project aims to increase consumption of local fish products and build and raise the culture of fish consumption in Croatia, all by raising consumer awareness of the importance and investment in sustainable fisheries, the high nutritional and health value of food originating from locally regulated catches or farming, and the importance of the product they consume from a food safety system of well-known, high standards. This project is of special importance, which was emphasized by President Jozo Tomaš, and confirmed by the cooperation with Gastroadvent in Split.

The fish of the Adriatic Sea was presented by partner Gastro Ribarnica Brač, which makes fish more accessible through regular campaigns, and with its professionalism guarantees safety, availability, and originality. The Amare brand, which focuses on "love from the sea", combines hand-cleaned meat of Adriatic shrimp, which is synonymous with quality and an indispensable food for restaurants and households, as well as marinated shrimp, marinated anchovies, and salted anchovies. Their novelty is the first burgers made of Adriatic shrimp and scampi, which have achieved notable success on the market. On the wings of this success, the idea for a burger made of Adriatic fish was created, more precisely of four types of white fish and two types of bluefish.

Ecology and competence in gastronomy and tourism are the future projects of the Split School of Tourism and Hospitality. Under the leadership of director Ivo Bilić, the School of Tourism and Hospitality Management Split has been appointed the Regional Center of Competence in Tourism in the summer of 2018.

The regional center of competence in the tourism and hospitality sector is the name of a long-term project of the Tourist Catering School Split and partners.

The idea of creating a Regional Competence Center (hereinafter: RCC) arose as a need to improve human resources in tourism, and this school has been in development for about 10 years. Seven years ago, a model of the center was presented at the Ministry of Tourism, originally as an idea for the development of quality schools in tourism. The initial model was for Split-Dalmatia County with about 15 schools (mostly in Croatia) that educate for at least one of the occupations in the tourism and hospitality sector (there are about 100 schools in Croatia), and the main goal was (and remains) that students have better exit competencies upon completion of education and that they are uniform in all schools. The important role of the RCC is to connect with the local community, and it will be manifested through two goals:

1) Projects with kindergartens and primary schools in creating habits among young people and encouraging reflection on tourism, and on the other hand as promoting our professions,

2) Participation in local (regional) events, creating habits among the population about the benefits and importance of caring for the guest-tourist. 

This year's Gastroadvent also features Mediterranean Food - MD.net, a project funded by the European program Interreg Mediterranean, worth 3.7 million EUR, and implemented by the Public Institution RERA S.D. for the coordination and development of Split-Dalmatia County. The project involves 14 project partners from 9 countries in the Mediterranean, which is aimed at popularizing the Mediterranean diet. The main goal of the project is to strengthen research in this area in accordance with the UNESCO Convention on Mediterranean Nutrition, to raise the quality of food and life in 9 project partner countries, as well as promote the Mediterranean diet, which is recognized as the gold standard of proper nutrition, as well as its far-reaching beneficial effects on health.

This time, tomato šalša with varenik, an aromatic nectar from Plavac mail grapes, was presented by the "Brac" high school in Supetar. An evaluation of all products will be organized in order to declare the best, which will go to an international presentation in Seville (Spain) next year.

Split Gastroadvent is held every Advent Sunday at a new location! 

To read more about lifestyle in Croatia, follow TCN's dedicated page.

November 29, 2020 - The first Advent Sunday candle of Split Gastroadvent 2020 was lit by print media journalists at Makarun restaurant. Given the current corona world, a Vitamin-D-inspired Mediterranean menu was the star of the show. 

Split Gastroadvent is a unique event that fuses nutrition, gastronomy, and tourism. With several years of dedicated work on gathering knowledge and skills, it reaches everyone and all parts of the world, through the image, pen, and voice of dedicated journalists, who bring light to Split in this unusual year as well.

As 2020 marks the jubilee 10th anniversary of recognizing the Mediterranean diet, this year's theme pays great attention to the sea. The Mediterranean Sea boasts an area of about 2.5 million km² and connects all countries of the original Mediterranean diet.

Following this theme, this year's Gastroadvent wreath is also dedicated to the sea and its preservation. The seafoam wreath symbolically and literally simulates the sea world and is created from discarded trash and plastic. The Mediterranean diet theme inspired prominent sculptor Nives Čičin Šain to send a message in an artistic way: “Let's preserve our sea and the life in it that feeds many with its beauty."

The sumptuous gastronomic table adorned dishes prepared and served according to epidemiological measures by the Makarun team. Talented Chef Ivan Planinić chose smoked mackerel with Vis capers and golden apple, amberjack filet prepared in three ways and three colors, and macaroni according to a Žrnovo recipe with spinach and a shrimp and scampi sauce.

Special dishes made of fish and fish products were prepared by renowned Chef Michel Tokić from Podravka, whose knowledge and skills of cooking with EVA products are recommended especially for those who have neglected the consumption of fish and want to compensate for Vitamin D.

Responsible and healthy catering was presented by Michel Tokić, including Mediterranean sandwiches, Mediterranean tuna tortilla cups with melon, tuna and avocado cups, Eva salad of mackerel and fresh vegetables, and mini tuna burgers. 

The Croatian Chamber of Commerce has been advocating for years to encourage the representation of fish on menus. For ten years now, the Croatian Chamber of Commerce has implemented the project "Croatian Fish - Eat its Worth." The project aims to increase consumption of local fish products and build and raise the culture of fish consumption in Croatia, all by raising consumer awareness of the importance and investment in sustainable fisheries, the high nutritional and health value of food originating from locally regulated catches or farming, and the importance of the product they consume from a food safety system of well-known, high standards. This project is of special importance, which was emphasized by President Jozo Tomaš, and confirmed by the cooperation with Gastroadvent in Split.

The fruits of the Adriatic Sea were presented by Gastro Ribarnica Brač, a company that makes seafood more accessible through regular campaigns, and with its professionalism guarantees safety and originality. In ten of its own fish markets in the region, in addition to fresh fish, they offer a rich selection of frozen, dried, marinated, and salty delicatessen products. 

The event also highlighted ecology and competitiveness in gastronomy and tourism as the core of future projects of the Split School of Tourism and Hospitality. Under the leadership of director Ivo Bilić, the Split School of Tourism and Hospitality Management was appointed a Regional Center of Competitiveness in the summer of 2018.

An important role of the RCC is the connection to the local community, and is manifested through two goals:

1) Projects with kindergartens and primary schools in creating habits among young people and encouraging reflection on tourism, and on the other hand as promoting our professions,

2) Participation in local (regional) events, creating habits among the population about the benefits and importance of caring for the guest-tourist. 

This year's Gastroadvent also features Mediterranean Food - MD.net, a project funded by the European program Interreg Mediterranean, worth 3.7 million EUR, and implemented by the Public Institution RERA S.D. for the coordination and development of Split-Dalmatia County. The project involves 14 project partners from 9 countries in the Mediterranean, which is aimed at popularizing the Mediterranean diet. The main goal of the project is to strengthen research in this area in accordance with the UNESCO Convention on Mediterranean Nutrition, to raise the quality of food and life in 9 project partner countries, as well as promote the Mediterranean diet, which is recognized as the gold standard of proper nutrition, as well as its far-reaching beneficial effects on health.

These innovative food products designed by students were presented at Gastroadvent 2020, which you can see below:

The student's mentor and workshop organizer, Michael Freer, said a few words:

"The project is working with five schools to create an innovative product. We are the end of it now, the products are ready, and each school had to use a famous Mediterranean-based ingredient from the island or their location. The idea is that with the 5,000 EUR they received through MD.net, they're able to invest in something that they can then sell. The idea is that the profit goes back into reinvesting in the student cooperative, and also hopefully to fund their dance at the end of the year, if they can have one."

Given the current circumstances, all food items were packed for guests to take home!

Split Gastroadvent is held every Advent Sunday at a new location! 

To read more about lifestyle in Croatia, follow TCN's dedicated page.

December 22, 2019 - The fourth Gastroadvent Sunday was held on December 22, 2019, at Hotel Salona Palace, inside the Tusculum restaurant in Solin. This time, rosemary, goat cheese, and print media journalists were in the Advent spotlight. 

Gastroadvent is a unique manifestation that fuses nutrition, gastronomy, and tourism while highlighting some of Split’s favorite restaurants on the less busy days of December. For the past ten years, the event has promoted the Mediterranean diet and has left a mark through its work on Mediterranean ingredients. 

Thus, every Sunday of December, valuable hosts, patrons, partners and journalists gather to honor not only the light they bring to Split, but also to recognize the integral ingredients found in the Mediterranean region. 

And this year, the central ingredient of Gastroadvent is invaluable to the city of Split.

Namely, rosemary is a fundamental part of the Mediterranean diet. It is originally from Europe and has been used since ancient times when students decorated their heads with rosemary wreaths, thinking that it has a beneficial effect on memory. Rosemary leaves and the essential oil obtained by distilling leaves are officially medicinal according to European regulations. Rosemary leaf contains natural phenolic compounds and is therefore considered medicine and a spice. By its antioxidant properties, it is the most potent food. It grows on rocky soil, withstands salt and high temperatures, and its habitat is carbonate rocks.

Rosemary could not exist without its home, stone. The same stone that Diocletian's Palace is made of, which was protected 40 years ago by UNESCO. This year's Gastroadvent wreath is made of stone and was crafted by the students of the Stonemasonry School in Pucisca, Brac, which boasts 120 years of existence. 

Furthermore, goat cheese is higher in nutrients than all other cheeses. Last year, archaeological excavations near Šibenik revealed that Dalmatia is the home of goat cheese. Namely, according to the American scientists who analyzed and found the DNA of fats in vessels during the excavation, goat cheese was produced in Dalmatia some 7,200 years ago!

Thus, on Sunday, December 22, we gathered at Hotel Salona Palace, a unique luxury resort that exudes the ancient spirit of old Salona, at the very entrance of which is located. The location has determined the charm of its content, which is a combination of ancient elegance and modern comfort, all combined with a quality and personalized service.

The hotel has 47 rooms, indoor and outdoor swimming pools, a spa & wellness center, fitness room, conference rooms, banquet and a la carte restaurant and parking, and green areas that turn it into a peaceful oasis ideal for getting away from everyday stress. What sets it apart from everyone else is the cultural and historical heritage that surrounds it and is woven through visual messages throughout the hotel.

The fourth Gastroadvent candle was lit by print media journalists at the Tusculum Restaurant, where all guests were offered a special gastronomic story inspired by Mediterranean and Dalmatian cuisine. The newly renovated Roman Tavern was the perfect backdrop to complete the 10th Gastroadvent in Split. Throughout the year, this restaurant offers guests a menu based solely on local and homemade food, emphasizing quality, Croatian produce and eco-farming.

The sumptuous dining table by the restaurant’s ambitious chef was inspired by exploring Roman cuisine, goat cheese and, of course, rosemary. The menu included Dalmatian pašticada with homemade gnocchi and rosemary, filet of lubin fish with bacon and goat cheese, grilled vegetables with goat cheese, and roast veal in wine and rosemary.

Dario Stipaničev

The menu expanded into stuffed peppers with goat cheese, chicken fillet with white wine and rosemary, baked potatoes stuffed with goat cheese and rosemary, a Mediterranean pogača and classic Dalmatian cod (or bakalar). 

Dario Stipaničev

For dessert, there was a fresh goat cheese pie, while the chef displayed an assortment of rosemary cookies and cakes.

Dario Stipaničev

All dishes were paired with Plenković wines from Hvar and the Kaštela Crljenak Vuina.

Gastroadvent is held every Sunday of Advent at a different location in Split. 

To read more about lifestyle in Croatia, follow TCN’s dedicated page. 

December 16, 2019 - The third Gastroadvent Sunday was held on December 15, 2019, at Andrea Nirs restaurant just outside of the center of Split. This time, rosemary, goat cheese, wine from Brac, Scottish desserts and whisky, and TV journalists were in the Advent spotlight. 

Gastroadvent is a unique manifestation that fuses nutrition, gastronomy, and tourism while highlighting some of Split’s favorite restaurants on the less busy days of December. For the past ten years, the event has promoted the Mediterranean diet and has left a mark through its work on Mediterranean ingredients. 

Thus, every Sunday of December, valuable hosts, patrons, partners and journalists gather to honor not only the light they bring to Split, but also to recognize the integral ingredients found in the Mediterranean region. 

And this year, the central ingredient of Gastroadvent is invaluable to the city of Split.

Namely, rosemary is a fundamental part of the Mediterranean diet. It is originally from Europe and has been used since ancient times when students decorated their heads with rosemary wreaths, thinking that it has a beneficial effect on memory. Rosemary leaves and the essential oil obtained by distilling leaves are officially medicinal according to European regulations. Rosemary leaf contains natural phenolic compounds and is therefore considered medicine and a spice. By its antioxidant properties, it is the most potent food. It grows on rocky soil, withstands salt and high temperatures, and its habitat is carbonate rocks.

Rosemary could not exist without its home, stone. The same stone that Diocletian's Palace is made of, which was protected 40 years ago by UNESCO. This year's Gastroadvent wreath is made of stone and was crafted by the students of the Stonemasonry School in Pucisca, Brac, which boasts 120 years of existence. 

Furthermore, goat cheese is higher in nutrients than all other cheeses. Last year, archaeological excavations near Šibenik revealed that Dalmatia is the home of goat cheese. Namely, according to the American scientists who analyzed and found the DNA of fats in vessels during the excavation, goat cheese was produced in Dalmatia some 7,200 years ago!

For the third Gastroadvent Sunday, the delectable table was the work of the Andrea Nirs restaurant staff - and this specialty this time was the traditional Scottish recipes by Kenneth Armstong. 

All guests were greeted with a welcome drink ‘Ginto rosemari’, which was followed by stuffed mushrooms with avocado and goat cheese, zucchini strips stuffed with goat cheese, aubergine and eggplant in a salad flavored with aromatic herbs, anchovies, red onions, bay leaves, rosemary, olive oil, garlic, bakalar, bread with potatoes and rosemary, and a beautiful focaccia. 

For the warm appetizers, guests enjoyed pork medallions with aromatic butter, potatoes, pumpkin, onion, bacon, and rosemary, ‘frikando’ stuffed with carrots, scallions and bacon in a spicy sauce with rosemary and homemade gnocchi, and chicken rolls stuffed with vegetables and bacon in an aromatic sauce. 

Traditional Scottish desserts and whisky were the highlight of the day, made by Scotsman in Croatia, Kenneth Armstrong. On the dessert table, you could find Christmas cake, shortbread, fruit mince pies and rosemary butter biscuits. And, of course, it wouldn’t be complete without the perfect digestif - Scottish whisky. 

With the support of the Bol Tourist Board, representatives from the Bol High School were also in attendance, with dishes from their book „Divlji pijat“.

And for the wine, Stina Winery from Brac stole the show. 

Gastroadvent is held every Sunday of Advent at a different location in Split. Total Split will be reporting all December long. 

To read more about lifestyle in Croatia, follow TCN’s dedicated page. 

December 8, 2019 - The second Gastroadvent Sunday was held on December 8, 2019, at the finest steakhouse in Split - Chops Grill. This time, rosemary, goat cheese, wine and olive oil from Šolta, and radio journalists were in the Advent spotlight. 

Gastroadvent is a unique manifestation that fuses nutrition, gastronomy, and tourism while highlighting some of Split’s favorite restaurants on the less busy days of December. For the past ten years, the event has promoted the Mediterranean diet and has left a mark through its work on Mediterranean ingredients. 

Thus, every Sunday of December, valuable hosts, patrons, partners and journalists gather to honor not only the light they bring to Split, but also to recognize the integral ingredients found in the Mediterranean region. 

And this year, the central ingredient of Gastroadvent is invaluable to the city of Split.

Namely, rosemary is a fundamental part of the Mediterranean diet. It is originally from Europe and has been used since ancient times when students decorated their heads with rosemary wreaths, thinking that it has a beneficial effect on memory. Rosemary leaves and the essential oil obtained by distilling leaves are officially medicinal according to European regulations. Rosemary leaf contains natural phenolic compounds and is therefore considered medicine and a spice. By its antioxidant properties, it is the most potent food. It grows on rocky soil, withstands salt and high temperatures, and its habitat is carbonate rocks.

Rosemary could not exist without its home, stone. The same stone that Diocletian's Palace is made of, which was protected 40 years ago by UNESCO. This year's Gastroadvent wreath is made of stone and was crafted by the students of the Stonemasonry School in Pucisca, Brac, which boasts 120 years of existence. 

Furthermore, goat cheese is higher in nutrients than all other cheeses. Last year, archaeological excavations near Šibenik revealed that Dalmatia is the home of goat cheese. Namely, according to the American scientists who analyzed and found the DNA of fats in vessels during the excavation, goat cheese was produced in Dalmatia some 7,200 years ago!

Thus, on Sunday, the famed chef at Chops Grill crafted a unique menu illuminating these indispensable ingredients of the Mediterranean. 

For starters, guests enjoyed lollipops of dates and prunes, with crumbles of hazelnut, pistachios and rosemary, Christmas eggs filled with a foam of potatoes and an aroma of Adriatic pine, truffle and rosemary sabayon, creme fraiche and caviar. The savory ‘Oreo’ was made of coffee and dehydrated black olives stuffed with foie gras cream, parmesan, and goat cheese, while the nori algae cone was filled with quinoa in rosemary oil, tuna pancetta tartar, and caviar of trout and chives.

The pasta galettes featured a spicy tomato sauce and Ichiban dashi from black Slavonian pig, while the cod confit was mixed with Mediterranean herbs, kale, potatoes, seaweed and plankton pil-pil. The warm beef wellington was served with potato and rosemary and Perigord sauce of black truffle.

For the sweet moment, in the end, guests could choose from chocolate cupcakes to doughnuts, fresh fruit, goat cheese, white chocolate, white truffle and rosemary honey, and Christmas gingerbread.

All bites were paired with the Dobričič Villa Superior wine from the island of Šolta, made from grapes of autochthonous Dobričić variety, and characterized by a dark and opaque color. It boasted an intense cherry flavor with a touch of blueberry jam, while the smell could be attributed to dried fruits such as dried figs, nuts or even dried tobacco leaves. The vineyard is located on the rocky southern part of the island and is surrounded by huge drywalls. The vineyard was planted in the early 1960s and is a monument to the time when the production of wine on Šolta was an important factor in the survival of its inhabitants. This vineyard witnessed the decline and near disappearance of this valuable variety, as well as its revitalization. Its longevity definitely affects the rich structure and robustness of this wine.

You might also recognize the Šolta Olive Oil on offer after it was crowned "The Best in Class" as the best oil in the class of environmentally friendly monosortic oil of medium intensity in the world at the New York International Olive Oil Competition back in May. 

This edition of Gastroadvent even had an environmental touch, as eco nautical starter boxes were displayed to encourage keeping the Adriatic clean.

Gastroadvent is held every Sunday of Advent at a different location in Split. Total Split will be reporting all December long. 

To read more about lifestyle in Croatia, follow TCN’s dedicated page.