2026 - Jesenski ciklus

Annamaria Kolić: Creative Cuisine of the Traditional Istrian Tavern

The workshop is dedicated to the traditional Istrian tavern (konoba) as one of the key places for preserving the region’s culinary heritage and promoting local agricultural and food products. For decades, the konoba has been a place where authentic flavours, traditional cooking techniques, and the connection between local ingredients, families, villages, and the dining table have been carefully preserved.

Young chef Annamaria Kolić from Konoba Alla Beccaccia approaches this tradition with great respect, while bringing fresh energy, knowledge, and creativity. Through the workshop, she will demonstrate how to preserve the distinctive flavours of Istria while giving traditional dishes a fresh perspective, contemporary presentation, and new gastronomic value. The focus will be on high-quality local ingredients, traditional techniques, and the idea that creativity does not mean moving away from culinary heritage, but rather finding new ways to keep it alive, exciting, and relevant.

Participants will gain inspiration for refreshing their own dishes and menus while preserving the qualities that keep guests coming back. The workshop is particularly suited to chefs working in traditional taverns, agritourism establishments, and restaurants who wish to develop contemporary menus firmly rooted in Istrian culinary identity.

Workshop date and time: Monday, 16 November 2026, at 9:00 AM

Workshop fee: EUR 300.00 (EUR 150.00 for participants from Istria County)

Annamaria Kolić

Mentor

Biography

Annamaria Kolić

Mentor

Annamaria Kolić is the chef and co-owner of Konoba Alla Beccaccia in Valbandon, which she runs together with her husband, Ivor. After studying winemaking in Poreč, she continued her culinary education at the prestigious Culinary Institute of America and gained professional experience at Valsabbion and restaurants in Germany and South Tyrol. Her approach to cooking is rooted in seasonality, respect for local ingredients, and a deep understanding of Istria’s culinary heritage. She approaches traditional dishes thoughtfully and creatively, adapting them to contemporary tastes while preserving their distinctive flavours. She pays particular attention to preparing everything from scratch, from homemade bread and stocks to sauces and desserts. Through her cuisine, she demonstrates how familiar Istrian ingredients can take on new and equally appealing roles on the plate when combined with culinary expertise and fresh ideas.