Project n°10
INTRODUCTION
Project “Tastes of home!” was implemented in partnership with 3 LAGs covering the areas of two Croatian continental regions, Međimurje and Moslavina. The implementation of the activity contributed to the recognition of the rural area of Međimurje and Moslavina through the promotion and sustainable use of culinary heritage, which in the future will encourage new economic activities in the areas of LAG’s partners. New promotional channels, tools and materials for branding the two destinations were created, specifically through a monograph, cookbooks with recipes and video materials, ethnomotive design and application, workshops and public events, and created promotional materials. Through study visits, related exchange of knowledge and learning from examples of good practice, the human resources of partners in the area of promoting and sustainable use of culinary heritage have been strengthened.
PRESENTATION OF THE PROJECT
Project “Tastes of home!” is implemented in partnership with three LAGs covering the areas of two continental regions, Međimurje and Moslavina. The implementation of all activities contributed to the recognition of the rural area of Međimurje and Moslavina through the promotion and sustainable use of culinary heritage, which will encourage new economic activities (especially tourism) in the areas of LAG’s partners.
The project is also aimed at raising awareness of the possibilities of sustainable use and the importance of preserving the culinary heritage of rural areas.
The implementation of the cooperation project achieved the following results:
- The visual identity of the project was created, a series of useful culinary-themed promotional materials with an applied project logo, as well as posters to mark the visibility of the project at events
- A monograph on Međimurska gibanica was prepared, public promotion of the prepared monograph was organized, a culinary workshop was organized on the topic of Međimurska gibanica
- An ethnic motif was designed on the theme of Moslavina, which was applied to useful promotional items
- The “Slatko z Međimurja” cookbook was created with 10 dessert recipes, 5 accompanying video tutorials on the preparation of traditional Međimurje desserts were recorded, public promotion of “Slatko z Međimurja” was held through the festival of sweets
- A two-day study trip to the Međimurje area and a three-day study trip to the Moslavina area were organized and carried out.
- 10 traditional recipes were collected, an authentic Moslavina dish was designed, a Moslavina cookbook “Good just in Moslavina!” was created and printed, culinary workshops were held for the preparation of Moslavina dishes, a public event was organized where Moslavina cuisine and the cookbook were presented to the public With the aim of ensuring the transfer of knowledge and skills, the partners mutually participated in project activities that were organized locally in certain areas.
Thus, the representatives of the Međimurje LAGs participated in one culinary workshop each and the public promotion of Moslavina cookbook, while the representatives of the Moslavina LAG and the Mura-Drava LAG participated in a culinary workshop and the promotion of a monograph on Međimurje gibanica in the area of the Međimurski LAG. up and down.
Also, representatives of all partners participated in the festival of sweets in the area of LAG Mura-Drava. During the organization and implementation of the activities of the study trips to the areas of Međimurje and Moslavina, mutual knowledge, skills and experiences were exchanged between the LAG’s partners and the target groups of both areas. The partners continuously cooperated during the implementation of all project activities, organized meetings (online and physical) in order to exchange experiences and information and planned the successful implementation of the project.
PRINCIPAL OBJECTIVES
General goals of the project:
- Contribute to the recognition of the rural area of Međimurje and Moslavina through the promotion of cultural and culinary heritage.
- Encourage new economic activities (especially tourism) in the areas of LAG’s related to cultural and culinary heritage.
- Raise awareness of the possibilities of sustainable use and the importance of preserving the culinary heritage of rural areas Specific goals of the project:
- Create new promotional channels, tools and materials for branding Međimurje and Moslavina destinations through printed publications, public events and media
- Promote the culinary heritage of Međimurje through the production of monographs, cookbooks, public events, accompanying media reports and promotional materials
- Promote the cultural and culinary heritage of Moslavina through the design and application of ethnomotivs, creation of recipes and preparation of cookbooks, public events, accompanying media reports and created promotional materials
- Strengthen the human resources of LAG’s partners in the area of promoting and sustainable use of culinary heritage through study visits and related exchange of knowledge and learning from examples of good practice
THE ADDED VALUE OF THE PROJECT
The cooperation project of LAGs “Tastes of local!” is carried out in partnership with three LAGs from two historical regions, Međimurje and Moslavina. Both regions have a rich culinary heritage, which in the case of Međimurje is still weakly affirmed in the tourist offer, while in the case of Moslavina it is not affirmed at all, given that the region does not exist as part of one administrative entity. The promotion of culinary heritage and the strengthening of the authentic gastronomic offer can greatly contribute to the branding of the destinations of Međimurje and Moslavina and influence new tourist and other economic activities in the area of LAGs.
Therefore, it is important to contribute through a series of activities to the preservation and sustainable use of culinary arts, which has a long history and tradition in both continental regions of Croatia. All three LAGs recognized the common problems and goals they want to achieve, on the basis of which this project was created, and all activities were carried out through the continuous exchange of experience and knowledge from existing or previous projects. The implementation of the cooperation project by the joint forces of the three partner LAGs promotes the culinary heritage of Međimurje and Moslavina, which will contribute to the enriched tourist offer of the area. Tourist entities (private and public) from both regions will expand their offer and improve their business, and tourists will have more motivation to come and explore the culinary heritage of two regions. The prepared publications will be able to be used by all stakeholders in tourism, but also in culture and other areas through which the region is promoted.
Through workshops, study trips and produced publications, the level of knowledge and awareness will be raised among all participants of project activities and the entire local community about the importance of preserving culinary heritage and its role in stimulating the economic activities of the area, influencing the development of rural areas and raising the quality of life.
The end users of the project are all those who will be interested in using the results of the project, especially printed and promotional materials that will contribute to enriching the offer and improving business.
Representatives of local and regional self-governments, the local population and the local community in the area of the partner LAGs will also be the final beneficiaries of the project through indirect monitoring of the implementation of the project, because their level of knowledge and awareness of the importance of preserving the culinary heritage and its role in stimulating the economic activities of the area will be raised. The sustainability of the project will be ensured by the transfer and exchange of new knowledge between the participants involved in the implementation of the project and through educational activities that will strengthen the capacities of stakeholders for the promotion and preservation of culinary heritage. Also printed publications, new promotional channels, tools and materials for branding the destinations will contribute to the sustainbility of the project.
