Culinary Workshop to Support Inclusion and Tourism Development

As part of the SReST’s Piloting the engagement of the Immigrant Community in “Slow Food” Tourism, a two-day culinary workshop was held in Postojna, Slovenia. The workshop focused on building practical culinary skills and strengthening cultural understanding. The participants were from diverse backgrounds who came together to prepare traditional Slovenian dishes and learn new culinary skills as well as local traditions.

From Kitchen to Community Integration

The workshop offered a hands-on introduction to Slovenian cuisine, where participants jointly prepared jota (sauerkraut stew), rosted potatoes, cheese dumplings, veal cutlets, and apple strudel. Led by local chéfs from the local tourism farm Hudičevec, the sessions were designed to equip participants with useful culinary, hospitality and cultural skills that can support their involvement in the local community – particularly in tourism and gastronomy sectors.

The participants, who currently live in the region and come from countries such as Ukraine, Cuba, Turkey, and Armenia, not only gained practical knowledge but also deepened their understanding of the local culinary heritage. With a warm and open atmosphere, the workshop became a space for open dialogue, exchange of recipes and customs, and reflection on cultural similarities as well as differences.

Supporting Inclusive and Sustainable Food Tourism

Through these workshops, the SReST Partnership empowers vulnerable groups with relevant skills and confidence, fostering their integration while also enhancing local capacities in hospitality and tourism. With project SReST, the goal is to lay the foundation for socially responsible and sustainable models of culinary tourism that bring lasting benefits to the local community.