Category: GastroWorkshops

The University in Virovitica continues to implement activities within the GASTROTOP project,
number: HUHR/1901/4.1.1/0058 (Comprehensive educational support of food-service providers
facilitating demand on emerging special dietary restrictions consumer market) which was approved
for financing during the Second Call for the submission of project proposals Interreg V-A Cooperation
Program Hungary-Croatia 2014-2020.

After the successfully conducted gastro workshops in Virovitica “Basics of food preparation without
additives – health-friendly dishes” as well as those held by partners from Hungary (Somogy County
Chamber of Commerce – SKIK and Zala County Chamber of Commerce – ZMKIK), on Tuesday (August
30th 2022 ), a joint gastro workshop was held, which brought together project team partners and
participants of previously held gastro workshops in Hungary and Croatia.

At the workshop entitled “Let’s bake and cook together without allergens”, the participants could
prepare allergen-free meals together in collaboration with a qualified chef. After the preparation of
the 4-course menu, there was a tasting of the meals and a discussion about the experiences. The
workshop took place in Szentkozmadombja.

On 17th of May 2022 the My food – my life workshop within the framework of GASTROTOP project was organised at Zalaegerszeg in Arany Bárány Hotel. At the event Krisztina Monori dietitian informed the attendance about the basics and particulars of ‘free from’ meals. Barbara Bolla naturopath-phytotherapist, certified aromatherapist, functional nutrition consultant presented about health challenges of intolerances, dietary supplements, herbs, the beneficial effects of essential oils for our health. With the help and lead of the presenters the attendees could prepare vegan milk and Superfood. The event was closed by joint ‘free from’ lunch.

Within the framework of Interreg Hungary-Croatia Cooperation Programme – GASTROTOP project, on 14th October 2021 a sensitising programme was implemented for waiters and waitresses by Chamber of Commerce and Industry of Zala County.
The aim of the event was to prepare the participants for reception and support of people who have any kind of food intolerance or allergy.
On this event with the assistance of a coach the participants could dive into the topic and with tasks and loaded questions they reached the point to see the topic in proper perspective.
The 13 participants were clearly satisfied with the outcome of the event.”

 Chamber of Commerce and Industry of Zala County