EGCI launches its autumn culinary workshop series: knowledge and creativity to inspire new ideas
The new season of professional culinary training at the Educational Gastronomy Centre of Istria opened on 27 October with “Cod: From Norway to Istria”, featuring chef Mario Mihelj, Baccala della Mamma and stockfish producers from Norway’s Lofoten Islands. Ten more workshops for hospitality, hotel and tourism professionals will follow through 27 November.
Through EGCI’s autumn programme, the Agency for Rural Development of Istria continues to invest in chefs’ knowledge and skills, bringing together local products, traditional recipes and contemporary culinary approaches. This year’s series welcomes experienced mentors alongside new names, each sharing their expertise, techniques and ideas for a more creative gastronomic offering.
The opening workshop connected the Norwegian origins of stockfish with its processing in Istria and creative interpretations in the professional kitchen. Producers from Lofoten introduced participants to fish selection, traditional natural drying methods and the distinctive qualities of Tørrfisk fra Lofoten, a product bearing the European Protected Geographical Indication. Baccala della Mamma presented the link between Norwegian stockfish and Istria’s tradition of preparing bakalar mantecato, while Mario Mihelj explored its potential through different techniques, textures and flavour combinations.
This approach, which begins with understanding an ingredient and develops into creative application, runs throughout the forthcoming workshops.
November brings food presentation and new mentors
The programme continues on 2 November with Blanka Sinčić Pulić’s “Art of Plating: Creative Food Presentation for Holiday Homes, Households and Family Farms”. Through colour, texture and composition, participants will explore how presentation can highlight the quality and origins of local products. The workshop offers practical ideas for enhancing the food served by households and family farms, focusing on the details that shape the overall dining experience.
On 3 November, Davor Arnautović, chef at Vila Muhr in Bohinj and Gault&Millau Slovenia’s Chef of the Future 2026, will make his debut as an EGCI mentor. His “Creative Cuisine” workshop will explore the development of a signature dish, from selecting a seasonal ingredient to building flavours and refining the final presentation. His approach is defined by precision, clear flavours and a carefully considered role for every ingredient.
New mentor Nika Čavlović, pastry chef at Zagreb’s ManO2, will lead “Creative Pastry” on 9 November. Named Best Pastry Chef by Dobra hrana in 2025 and Gault&Millau Croatia’s Pastry Chef of the Year 2026, she will introduce participants to desserts in which fruit, vegetables and fermented ingredients create unexpected combinations. The focus will be on balancing sweetness, acidity and bitterness, as well as the role of texture and temperature in contemporary restaurant desserts.
Local ingredients as inspiration for menu development
Mario Mihelj returns on 10 November with “Istrian Goat’s Cheese: From Starter to Dessert”. A single ingredient will connect an entire menu, revealing different possibilities for preparation and pairing across every course. The workshop also highlights the importance of adding value to Istrian goat milk and cheese. Their greater presence in gastronomy helps raise product awareness, support breeders and preserve this endangered native breed.
On 11 November, Robert Perić will lead “Jams and Preserves: From Tradition to Creative Gastronomy”. From fruit selection and preparation to cooking, preservation and achieving the desired texture, participants will develop the skills needed to create their own products. They will also explore serving jams and preserves with cheese, meat dishes and desserts, using spices, acidity and aromas to develop distinctive combinations.
Franko Milotić and Matija Bogdan will combine their experience on 12 November in “Istrian Goat Kid: Two Generations, Two Perspectives”. Traditional recipes and contemporary restaurant execution will offer two approaches to the same ingredient. By comparing techniques and interpretations, participants will find inspiration for their own dishes and discover ways to enhance the gastronomic value of products from the Istrian goat breed.
On 16 November, Annamaria Kolić, chef and co-owner of Alla Beccaccia in Valbandon, will lead “Creative Cuisine of the Istrian Konoba”. The workshop explores how to develop an offering that meets contemporary guest expectations while retaining recognisable Istrian flavours. Seasonality, local products and thoughtful adaptations of familiar recipes will provide a starting point for refreshing menus in konobas, agritourism establishments and restaurants.
From sweet-and-sour combinations to truffles and seafood
Robert Perić’s second workshop, “Agrodolce: Sweet, Sour and New Value for Ingredients”, takes place on 18 November. Participants will explore marinating, preserving and preparing accompaniments for meat, fish and cheese. Understanding the balance between vinegar, sugar or honey, spices and aromas will enable them to adapt the technique to different seasonal products and the needs of their own kitchens.
On 25 November, Stiven Vunić, chef and owner of Zijavica in Mošćenička Draga, will present “Truffles and the Sea: The Autumn Catch Through Stiven Vunić’s Cuisine”. Fish and seafood preparation, sauce development, textures and accompaniments will come together to explore the harmonious use of truffles in a dish. His participation also illustrates the value of continuous professional development: once an EGCI participant, he now returns as a mentor to share his knowledge and experience with fellow chefs.
The series concludes on 27 November with David Skoko’s “Squid Without Limits”. Different preparation methods and creative combinations will reveal the possibilities of this familiar seafood ingredient. Particular attention will be paid to using as much of the squid as possible, preserving its flavour and developing fresh ideas for seafood menus.
Knowledge that carries into everyday practice
EGCI’s autumn workshops provide opportunities for professional development, peer exchange and the development of an individual culinary style. Working directly with mentors, participants can deepen their understanding of ingredients, learn new techniques and gain confidence in creating a more imaginative offering.
Through this programme, the Agency for Rural Development of Istria continues to connect education with the promotion of local products and the development of Istrian gastronomy. Knowledge and ideas from the teaching kitchen can then find practical application in restaurants, konobas, hotels and agritourism establishments.
All workshops take place at the Educational Gastronomy Centre of Istria, Gortanov brijeg 1, Pazin, starting at 9 a.m. The exceptions are Robert Perić’s workshops on 11 and 18 November, which begin at noon.
For participants from Istria County, programme partners co-finance 50% of the participation fee.
Explore the full programme and register for the workshops.
