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.

April 14, 2021 - After eight years at Palmižana hotspot Laganini, established Split chef Hrvoje Zirojević moves back home to lead the kitchen at seaside restaurant Dvor.

Split chef Hrvoje Zirojević invented new genres in Croatian gastronomy and catering at Laganini restaurant in Palmižana. With Zirojević's innovative and passionate but always elegant fish cuisine and excellent service set in the extreme conditions of a beach restaurant, Laganini has become a restaurant institution and a model for many similar attempts.

However, after eight intensive years at Laganini, Zirojević is taking over the kitchen at popular Split restaurant Dvor. He will be succeeded at Laganini by chef Matko Bukovec.

“I felt it was time for a new phase. No less ambitious, just different," Zirojević said for Plava Kamenica.

"Apart from wanting to be closer to my family, I want to apply in a new way everything that has proven to be a winning combination for both work and guest satisfaction."

Dvor, a restaurant in an attractive Firule location that Zirojević will run in cooperation with Split restaurateur Marko Balić, will boast a concept based on a specific interaction of traditional and modern cuisine that Zirojević very successfully established at Laganini, but applied in a different, broader way.

Dvor has an aquarium with live fish, fresh French oysters, and some classic French dishes such as cold duck breast. Still, the menu also includes risotto with shrimp and asparagus and Zirojević's signature dishes such as tuna rolls with goose liver, tartare with timut peppercorns, and onion and ceviche jam.

One of the huge assets of Dvor is a beautiful terrace with a garden on the sea, in which there will be a lounge area. Although preparations for the season are still ongoing, Zirojević is already receiving guests at Dvor.

"We started calmly and quietly; the situation is still uncertain due to the pandemic; it requires experience and caution. But regardless of that, I think that the restaurant must promote quality first of all, and we still have a lot of plans in that segment. If you are really good, you will find people wherever you are," says Zirojević.

Dvor, however, will not be difficult to find. It is located in one of the most beautiful neighborhoods in Split, behind one of the most beautiful terraces in Split, and has one of the best Croatian chefs.

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

January 11, 2021 - 100,000 kuna has been raised through the Wolt campaign for Petrinja earthquake victims organized by three of the most famous Croatian chefs - Braco Sanjin, Hrvoje Zirojević, and Ivan Pažanin.

Dalmatinski Portal reports that the fantastic trio of Split chefs, composed of Braco Sanjin, Hrvoje Zirojević, and Ivan Pažanin, succeeded in their humanitarian action for the victims of the earthquake-affected parts of Croatia.

Recall, in cooperation with Wolt.hr and Solidarna.hr, and colleagues Stjepan Vukadin, Soniboj Grgin, the Kadena team and volunteer chefs, Sanjin, Zirojević, and Pažanin cooked a variety of traditional dishes that the citizens of Split could order from the comfort of their own homes via the Wolt food delivery platform.

Numerous small and large local entrepreneurs, family farm owners, butchers, fishers, bakers, chefs from all over Croatia, olive oil producers, spice shops, retail chains, and associations, as well as winemakers from all over Croatia, responded to the action. Thus, each customer that ordered four dishes was gifted a bottle of wine and a surprise gift.

Every day of the action, from noon to 10pm (or while supplies last), customers could order their famous pasticada with gnocchi and other traditional dishes like fuzi with truffles, seafood risotto, boiled meat with tomato sauce, bolognese, fish filet, bakalar, and more. No matter what you ordered, each dish was 60 kuna.

Most days were cut short for the famous chef trio, who were oftentimes left with only a few portions of a single dish by 4pm! 

So it's no wonder this campaign was a success. 

"Dear citizens of Split, thanks to you and numerous sponsors, we have reached our goal, and in the five days of the action, we collected 100,000 kuna. Many thanks to Wolt and Kadena Restaurant for their contribution to this charity event! And thank you to all of our colleagues," said chef Braco Sanjin upon the completion of the action. 

Bravo!

For more on the Petrinja earthquake and to see how you can donate money, food, humanitarian, sanitary, and material aid, follow our dedicated section.

January 4, 2020 - Top Croatian chefs Hrvoje Zirojević, Braco Sanjin, and Ivan Pažanin will cook for Wolt Split from Tuesday, January 5, until Sunday, January 10, with all proceeds going to Petrinja earthquake victims. 

Jutarnji List reports that in cooperation with Wolt.hr and the Solidarna.hr Foundation, the Split chefs, with colleagues Stjepan Vukadin, Soniboj Grgin, the Kadena restaurant team, and volunteer chefs, will cook delicious and creative dishes that can be ordered online through the Wolt delivery service.

This is a unique opportunity because, while enjoying this gastronomic treat, you will directly help those in the Sisak-Moslavina County area affected by the Petrinja earthquake.

"It is important to develop a system that will work, and we want to be sure that the money will go to the right hands. Because the Croatian Civil Protection Headquarters' decision has temporarily closed restaurants to prevent the spread of COVID-19 and we are unable to serve and consume food in our facilities, we are therefore quite limited. Sincerely and from the bottom of our hearts, we want to contribute to the affected areas, respecting all measures and recommendations of the Civil Protection Headquarters. We have found a solution and hope for a great response and positive reactions," said Braco Sanjin.

Thus, every day from noon to midnight, you will be able to order their famous pasticada with gnocchi and other traditional dishes that they did not want to reveal just yet. There will also be pasta and risotto according to their recipes, and the price of each dish will be 60 kuna.

Numerous small and large local entrepreneurs, family farm owners, butchers, fishers, bakers, chefs from all over Croatia, olive oil producers, spices, retail chains, and associations, as well as winemakers from all over Croatia, responded to this laudable action. Each guest who orders four dishes will receive a small token of their gratitude and a bottle of wine.

"We would like to point out that all funds raised from this action will be paid into the crisis account of the Solidarna.hr Foundation and Fund 5.5 with Petrinja and Sisak Moslavina County and by mutual agreement redirected to the neediest families for the renovation or construction of their homes," revealed chef Braco Sanjin.

This is just the beginning of their wholehearted and selfless action to the Sisak and Petrinja area victims, and they are already thinking of new action to help the way they know best - by cooking!

"This way, we want to emphasize that we sympathize with all the families who lost their homes and lost their loved ones in this great tragedy, and that united, both in all the misfortunes that have befallen us together and for good, we are all moving together towards a happier and brighter future in 2021. Many thanks to everyone who participates and who will participate," concluded chef Braco Sanjin.

For more on the Petrinja earthquake and to see how you can donate money, food, humanitarian, sanitary, and material aid, follow our dedicated section.

His name is Hrvoje Zirojević.

Nothing goes to waste with chef Hrvoje Zirojevic.