They say that love goes through the stomach, but what about travel? What role does it play when it comes to desired destinations, and have Ivana Juric, the director of the Tourist Board of Osijek-Baranja County, Rudi Grula, the director of the Tourist Board of Medjimurje County, and Sanda Bravar, the manager of destination projects at Maistra, discovered that some other things are more important than our passion for food? All this was revealed during the panel discussion “Destination Branding through Gastronomy,” moderated by Nevena Rendeli Vejzovic.
Gastronomy has become an increasingly important reason for tourists to visit Croatia, and it’s no surprise that some destinations have made their gastronomic offerings their holy grail. At the panel discussion, attendees had the opportunity to engage with key figures who have placed a significant emphasis on gastronomy in their destination branding. They were treated to fascinating examples from the Croatian scene that left them captivated.
“When we talk about the new Slavonian cuisine, we are talking about a return to our roots – preparing black Slavonian pigs, beef, goose, and river fish. We do not need to shy away from external and historical influences, but it is our indigenous and traditional cuisine that will set us apart. In addition to the food, the first association with Slavonia is undoubtedly the hosts who will do their best to provide guests with a complete experience of hedonism and emotions to remember,” said Ivana Juric.
The story of geographic origin is a story for a major industry, and our journey towards a brand that we should insist on is through the way we prepare and source our food – local, ecological, organic, and biodynamic, with a short supply chain. The main takeaway from this panel is that to present an authentic gastronomy story, we need to work with our farmers who are not necessarily businessmen. This means that there is an all-encompassing job ahead of us.
When asked where she sees Rovinj as a gourmet destination in 10 years, Sanda Bavar replied, “Rovinj is one of the few cities that can sell itself. In 10 years, I would like to see it with fewer crowds in the summer months, as well as see the main season extend to nine months with resolved traffic and municipal challenges. The emphasis should continue to be on the quality of both the service and the food we serve. We certainly have more room for improvement, and it is up to us to show how. Given the good relationships with all associations and the City of Rovinj, I am confident that Rovinj will continue to be a top destination.”
