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.

March 15, 2019 - A list of the 100 healthiest foods have been known for some time and have been confirmed by experts around the world. While you can find these ingredients as a part of everyday nutrition and in many international catering establishments, you cannot, however, often see them on the menus of Split or Dalmatian restaurants, even though tourists say that authenticity is one of the most critical items in gastronomy.

To encourage local restaurants to use foods that are not only traditional but also healthy, famous Split nutritionist Olja Martinić organized an educational lunch called "50 Shades of Green". The name was carefully selected because the owners of the Split restaurant Zora Bila, Sandra and Dane, managed to craft a menu of five courses that included as many as 51 items from the world’s healthiest list. 

The lunch, as expected, was very successful, and even paired each course with top-quality Dalmatian wines from Winebox, whose bases are also foods from this interesting list.

“Nutrition has never been as involved in modern gastronomy as it is today. Over the past ten years, the need for changing eating habits throughout the modern world has been intensified, and a lot of scientific research has contributed to this. Among the most deserving of proving the connection between human health and diet are two world-renowned scientists. The renowned Georg Mateljan is the author of the concept of the 100 healthiest foods in the world, and Mrs. Michelle Obama has also used his great knowledge in her project to improve eating habits. A distinguished biologist from Sorbonne (Paris), Prof. Dr. Duško Erlich, gave an incredible contribution to the study of the digestive system and its role in the usability of nutrients. Sharing important scientific facts with caterers who expect a productive season and thus show respect for guests was the basis for setting up the concept of this themed lunch. It is easy to pass on the knowledge along with the great and selfless support of the media that have been the true promoters of the Mediterranean diet all these years,” said Martinić.

At the top of this list is spinach, beets, asparagus, Swiss chard, tomatoes, broccoli, carrots, and cucumbers, and from the fruit, you can find raspberries, strawberries, melon, oranges, watermelon, bananas and kiwis. From dairy products, there are eggs and cow's milk from domestic production, and from grains, you'll find oats and barley. Parsley and basil, as well as black pepper, are at the top of spices and herbs, while beef and turkey from extensive farming are included in the meat. 

The goal of this lunch was to promote the foods of the Mediterranean and brand Split on the increasingly demanding world gastronomic scene, said the duo behind Zora Bila. 

Guests enjoyed tuna sashimi, soy sauce, young onions, ginger, chili paprika, avocado, and wasabi mayonnaise paired with an Ivan Dolac rose. The second course was orzoto with a scampi bisque and roasted shrimp, garlic foam, and edible gold paired with the Zlatarica Pilač from Vrgorac. Course number three was sous vide egg with asparagus, pancetta, and truffle, paired with the Debit Sladić from Plastovo. Course four was steak with a selection of vegetables and a sauce of yellow tomatoes, all cooked as George Mateljan recommended in his book, paired with the Sagul 2016 Plavac Mali from Winery Violić in Pelješac. And for dessert? Panna cotta with lemon, almond, orange, raspberries and a special liquor from WineBox.

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

Sources: Skitopisi, Splitski Dnevnik