Drugi dan Festivala, petak 26. travnja, nastavili smo satom kuhanja kod Mikki Kojaković, Australke koja živi i radi u Župi dubrovačkoj već dvadeset godina, kreirajući svoje nadaleko poznate cooking classove za domaće i strance. Mikki's Croatian Kitchen je family-operated business posvećen ponudi domaćih, ručno ubranih i izrađenih hrvatskih proizvoda, a svi sastojci dolaze s lokalnog područja ili su uzgajani direktno na njihovoj farmi. Mikki's Croatian Kitchen promovira ekološke prakse i društvenu odgovornost u pravom smislu te riječi.
Polznici 'cooking classa' uživali su u izradi hrostula 's twistom' - sprevljenima umjesto u ulju, na vrućem zraku, potom se izrađivao 'župski pesto' - s našim tradicijskim biljkama, domći kruh i još pokoji domaći zalogaj, sve u domaćoj, kućnoj atmosferi.
Mikki Kojaković s osobitim je veseljem pristala biti dio Festivala, baš kao i etnolog i voditelj Etnografskog muzeja Dubrovačkih muzeja, Ivica Kipre. U suradnji s Muzejima naš predavač pripremio je predavanje 'Ovo meso pečeno, dočekajmo veselo! (Mesna jela u tradicijskom kalendaru Župe dubrovačke)'.
Ivica Kipre obradio je ulogu i upotrebu mesa u tradicijskoj gastronomiji Župe dubrovačke prateći ciklus godišnjih i životnih običaja u svom detaljnom predavanju. U restoranu Portun, posjetitelji su s pažnjom pratili sve detalje i razlike - specifičnosti tradicijske gastronomije Župe dubrovačke, koje je predavač stavio u suodnos s onima iz Dubrovačkog primorja i Konavala te su tako otkrivane njihove sličnosti i razlike. Poseban naglasak stavljen je na tradicijske mesne prerađevine od svinjskoga mesa te na njihov način pripreme. Kroz izlaganje obrađivala se i pučka terminologija, nazivi, recepti kao i društveno-kulturni kontekst pripreme i konzumacije takvih danas već pomalo zaboravljenih jela.
Program prvog festivala 'Župski pjat' sufinancira TZO Župa dubrovačka, a tijekom svih dana Festivala možete pogledati dvije izložbe - alati župske kuhinje u Restoranu Flamingo te plakati Župskog karnevala (selekcija) u Bistro Pizzeriji Kapo. Tijekom petka, subote i nedjelje, u Ruzmarin Gastro&Baru emitira se dokumentarac o tradiciji Župe dubrovačke, a svih dana Festivala restorani-sudionici projekta nude tradicionalne župske menije.
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The second day of the festival, Friday, April 26th, was marked with a cooking class at Mikki Kojaković's Croatian Kitchen! Mikki, an Australian who has been living and working in Župa dubrovačka for twenty years, has been creating her widely renowned cooking classes for both locals and foreigners. Mikki's Croatian Kitchen is a family-operated business dedicated to offering homemade, hand-picked, and crafted Croatian products, with all ingredients sourced locally or grown directly on their farm. Mikki's Croatian Kitchen promotes ecological practices and social responsibility in the truest sense of the word.
The participants of the cooking class enjoyed making 'hrostule' with a twist - baked instead of fried, then they made 'župski pesto' with our traditional herbs, homemade bread, and a few more homemade bites, all in a cozy, homey atmosphere.
Mikki Kojaković was delighted to be part of the festival, as was ethnologist and director of the Ethnographic Museum of the Dubrovnik Museums, Ivica Kipre. In collaboration with the Museums, our lecturer prepared a lecture titled 'Ovo meso pečeno, dočekajmo veselo! (Meat dishes in the traditional calendar of Župa dubrovačka)'.
Ivica Kipre explored the role and use of meat in the traditional gastronomy of Župa dubrovačka, following the cycle of annual and life customs in his detailed lecture. At the Portun restaurant, visitors carefully followed all the details and differences - the specifics of traditional gastronomy of Župa dubrovačka, which the lecturer compared with those from Dubrovnik's coastal region and Konavle, thus revealing their similarities and differences. Special emphasis was placed on traditional meat products made from pork and their preparation method. The lecture also covered folk terminology, names, recipes, as well as the socio-cultural context of the preparation and consumption of these somewhat forgotten dishes today.
The first 'Župski pjat' festival programme is co-financed by the Župa dubrovačka Tourist Board.
Throughout the festival days, you can visit two exhibitions - tools of Župa dubrovačka's cuisine at the Flamingo Restaurant, and posters from the Župa Carnival (Župski Karnevo - selection) at Bistro Pizzeria Kapo.
During Friday, Saturday, and Sunday, the Ruzmarin Gastro & Bar will be screening a documentary about the tradition of Župa dubrovačka, and all festival days, participating restaurants will offer traditional Župa dubrovačka menus.
Fotografije Festivala / Photo by: Željka Milić Weddings
