Transnational Masterclass in Gorizia: A Journey Through the Flavors and Culinary Traditions of FVG
On March 27, 2025, from 10:00 to 13:00, the AD FORMANDUM Hospitality School in Gorizia (affiliated with Scuola Centrale Formazione) hosted the transnational masterclass titled "Radici e Sapori: Exploring the Slow Food Excellence of the FVG Region" as part of the MEDS GARDEN+ project.
The event, attended by both Italian and Slovenian students (connected from BIOTEHNIŠKA ŠOLA ŠEMPETE PRI GORICI), aimed to raise awareness among the younger generations about the importance of a cuisine that respects seasonality, culinary traditions, and environmental sustainability. It was a moment of shared passion that brought the two cultures together through a love for food and respect for the land.
The masterclass was led by Almir Begić, a renowned Slovenian chef from Koper, known for his dedication to using fresh and local products. During the event, Begić shared his culinary expertise and approach to cooking, highlighting the importance of authentic, fresh ingredients in creating refined dishes.
Participants had the opportunity to closely observe the preparation of dishes, from selecting ingredients sourced from Slow Food Presidia in Friuli Venezia Giulia to transforming them into sophisticated dishes using the chef's professional techniques.
The recipes prepared during the masterclass included:
Vitello tonnato, tuna tartare, mayonnaise with capers, anchovies, lemon, and sweet-and-sour Cavasso onion
Ravioli made from San Quirino beans, filled with Carsolina sheep's ricotta, and served with a mushroom ragù and toasted walnuts
Chicken roll with flower-flavored caciotta cheese, mashed potatoes, Cavasso onion compote, mustard, and cauliflower
Panna cotta with Marasca honey, almond crumble, raspberry sauce, and white chocolate foam
This masterclass not only provided a unique learning opportunity for students but also reinforced the importance of projects like MEDS Garden+ in promoting sustainable cuisine and cross-border culinary education. A special thank you to Almir Begić for sharing his expertise and passion for cooking.
