Bringing »Slow Food« Concept to the Table in Western Serbia

As part of Pilot 6: Piloting Slow Food Tourism Solutions for Participation of Rural Youth and Elderly in Depopulated Areas of Western Serbia and Northern Montenegr, culinary professionals in Western Serbia gathered to explore new ways to integrate “slow food” principles into their hospitality businesses.

The Tourist Organization of the Western Serbia hosted a hands-on workshop on preparing foodand presenting it through the "slow food" concept. Leading the workshop was renowned Bosnian-Herzegovinian chef Nihad Mameledzija, who is considered one of the best experts in this field in Bosnia and Herzegovina.

Participants – hospitality professionals from across Western Serbia – had the opportunity to gain practical skills in preparing and presenting locally sourced dishes that celebrate the region’s agrobiodiversity and rich food heritage. The knowledge gained will help them enhance their own offerings, attracting visitors seeking authentic culinary experiences, and contributing to the development of more sustainable and socially responsible tourism in Western Serbia.

This workshop aligns with the SReST project’s mission to support local economies and vulnerable groups through innovative solutions based on the methodology of the “slow food” concept. The approach allows for the valorization of agrobiodiversity and gastronomic heritage and the equitable distribution of generated benefits, including the well-being of local communities.