On Sarajevo Street Food Market presented BiH gastro experiences and slow food concept

USAID Turizam and Sarajevo Street Food Market presented BiH gastro experiences

Gastro tourism or culinary tourism significantly enhances the attractiveness of tourist destinations because it contributes to the diversification of tourism products. This tourism niche, becoming increasingly well-known worldwide, supports the local economy, promotes small producers and crafts, and creates a sustainable relationship between tourist demand and local communities. According to data from the World Association for Travel and Gastronomy, the size of the global culinary/gastronomy industry will reach $3,281.70 billion by 2031, with an average annual growth of 16,90%. Further development of gastro tourism will extend visitors’ staying and increase spending rates, especially during the winter season, thereby contributing to a dynamic and sustainable economy in Bosnia and Herzegovina.

Ibrišimović family workshop: Reviving Traditional Dishes

The Ibrišimović family is engaged in rural tourism through a country house located in the village of Mijakovići-Dragovići-Bobovac (Vareš Municipality), one of the Most Beautiful Villages of Bosnia and Herzegovina. On this occasion, they demonstrated the preparation of dishes like “crni maslenjak” and pie “pekmezuša”, whose origins are tied to the rural areas of central Bosnia. These dishes through their ingredients and process of preparation, tell the tradition of the people and offer a unique insight into the rich cultural and historical heritage. Following the paths of tradition, the gastro corner of the valuable Ibrišimović family attracted great attention from visitors, along with a piece of quality traditional Bosnian dishes! Courtney Chubb, the Director of the USAID Mission in Bosnia and Herzegovina, also joined this culinary workshop.

Alden Idriz’s Mastery from Stolac: Stolački Jarišti

Alden Idriz, an Italian Herzegovinian chef, brings a recipe for a dish that is a real delicacy of the Herzegovina region – Stolački Jarišti. This dish is specific to Herzegovina and represents traditional cuisine with a modern twist. Jarišti in the Stolac area were traditionally prepared by grandmothers. At the Sarajevo Street Food Market, the dish was presented in a more modern way, with local goat meat from Hrgud, sage leaves, and a Cheese in a Sack.

Banja Luka’s Kuhinjica: A Modern Twist on Traditional Recipes

The Kuhinjica cooking school from Banja Luka offers a blend of mushrooms and steak through the dish called Pljukanac. At this special workshop, visitors had the opportunity to taste traditional pasta in a mushroom and steak sauce. This was an ideal chance to learn more about modern variations of classic Balkan dishes. Located in Banja Luka, Kuhinjica is a cooking school that, with the support of a USAID Turizam project grant, developed a new tourist experience. Here, knowledge about indigenous recipes is diligently passed on to younger generations, but also provides opportunities for tourists to get acquainted with the cooking tradition from a different perspective and perhaps prepare entirely traditional dishes originating from Bosnia and Herzegovina in one of the European capitals.

Slow Food Trebinje: A Synonym for Sustainable Gastronomy

The Slow Food Trebinje association presents Herzegovinian specialties, a fusion of flavors from local ingredients and traditional preparation. All visitors had the opportunity to taste the delicacies or purchase them. The Slow Food concept is part of a global movement that emerged as an antithesis to the fast food found nearly on every corner. This movement emphasizes the importance of local cuisine, supports small producers and households, and promotes the strengthening of the local economy through a sustainable agriculture sector.

With this collaboration, the U.S. Government aims to promote the unique gastronomic experiences of Bosnia and Herzegovina and enhance the overall tourist attractiveness of Bosnia and Herzegovina.

You May Also Like…