2026 - Jesenski ciklus

Mario Mihelj, Bakalar Della Mamma and Guests from Norway: Salt Cod – From Norway to Istria

This workshop tells the complete story of salt cod, from its origins in Norway to its place as one of the most iconic dishes of Istrian gastronomy. We will be joined by Norwegian producers of stockfish from the Lofoten Islands, who will introduce participants to the origins of the raw ingredient, fish selection methods, and the traditional process of natural air-drying. Adding particular value to this story is the fact that Tørrfisk fra Lofoten holds the European Protected Geographical Indication (PGI) designation, confirming its connection to the Lofoten region and its traditional production methods.

This very stockfish forms the foundation of Bakalar Della Mamma products. The company imports the raw ingredient from Norway and then prepares and processes it in Istria into bakalar mantecato, bringing together the Norwegian origins of the fish and Istria’s long-standing tradition of preparing salt cod.

Chef Mario Mihelj will bring this story into the kitchen, demonstrating how an ingredient deeply rooted in Istrian culinary tradition can be reinterpreted in a thoroughly contemporary way. Through a selection of creative dishes, participants will explore different techniques, textures, flavour balance, and the possibilities of using salt cod beyond its traditional preparations. The aim of the workshop is to understand the ingredient from its very source, preserve its traditional identity, and at the same time give it new gastronomic value and a distinctive modern culinary signature.

Participants will connect their knowledge of the origins and quality of salt cod with practical ideas for incorporating it into their own menus. Meeting the producers and the chef offers an opportunity to discover a familiar ingredient from a fresh perspective and find inspiration for dishes that offer guests something beyond the expected.

Workshop date and time: Tuesday, 27 October 2026, at 9:00 AM

Workshop fee: EUR 340.00 (EUR 170.00 for participants from Istria County)

Mario Mihelj

Mentor

Biography

Mario Mihelj

Mentor

Mario Mihelj is a Croatian chef whose professional path has been shaped through demanding restaurant systems and the leadership of high-performance kitchen teams. Widely known to the public as a MasterChef judge, his career is rooted in years of hands-on work in serious à la carte restaurants and corporate gastronomic projects.

As an executive and corporate chef, he has led renowned restaurant kitchens and participated in the development of concepts, menus and professional teams. His approach to cooking is grounded in discipline, technical precision and operational organisation. He places particular emphasis on working with meat, maximising ingredient utilisation and creating dishes that are both contemporary and commercially sustainable.

Mihelj combines extensive professional kitchen experience with educational work, focusing on clarity of process and consistency in execution.