As a part of Spanish Wine and Food Salon and the program Spanish Wine in the Heart of the City 4.0, on September 22nd will be organized the Workshop on Spanish cheese and olive oil by Economic and Commercial Office of the Embassy of Spain.
PhD Bojana Kalenjuk Pivarski (the Chair of Gastronomy of the University of Novi Sad) during the workshop will lead the local professional audience through the Spanish gastronomic qualities and they will try “gold on a plate” by Queseria la Antigua and “gold in a bottle” by Valle de Ricote and Matarromera.
The beginnings of the company Quesería la Antigua, founded more than 20 years ago in Zamora, are related to the wish of its owners to offer the market gourmet products of extraordinary quality. They decided to specialize in traditionally crafted artisanal cheeses made of raw milk, by adding them innovative details. Exquisite flavours which they have created have won numerous national and international awards. The local audience will try semi-cured cheese with truffles, made of raw sheep milk, whose texture is buttery and structure firm and compact. The truffle cheese won bronze medals in 2015 and 2017 at World Cheese Awards. At the workshop will be also presented limited series of cheese made of raw sheep milk, cured in the pomace of tempranillo grapes. This cheese has an intense aroma due to double fermentation of cheese and grapes. It won a bronze medal in 2021 and a silver medal in 2018 at the World Cheese Awards.
The oil mill Valle de Ricote is located in Murcia, on the south of Spain. It belongs to the Guillen family group, who has more than 60 years of experience food production. The company is proud of their extra virgin olive oil whose quality is obtained by careful selection of raw material and its processing. Their offer includes the oils from the olive varieties arbequina, cornicabra, picual, as well as the blends of the same varieties. That way, every aficionado can pick a specific aroma to pair it with the specific type of food. The Valle de Ricote olive oils are award winners at the contests of Los Angeles, Terraolivo (Israel), AVPA (France), Oli Vinus (Argentina), etc. The representative of this oil producer in Serbia is Spices of the World.
Olive oil Oliduero was created as a result of an investigation of the winery Bodegas Familiares Matarromera during the project (financed from the national and EU funds) where it was estimated the adaptation of olive trees to climatic and soil conditions of the Castilla y Leon region. In the area, unusual for olive growing, were planted picual, arbequina and arbosana olives which gave extra virgin olive oils of extraordinary quality, as well as organoleptic and nutritive features. At the workshop will be presented organic extra virgin olive oil of intensely fruity aroma, rich flavour on the palate, balanced bitterness and spiciness, and long and sweet finish.
The event is intended only for HoReCa professionals. Due to limited space, please confirm your participation as soon as possible. You can register for your spot on the workshop by sending an e-mail to email@example.com or filling out the form.
Dr Bojana Kalenjuk Pivarski
Associate Professor at the Chair of Gastronomy, Department of Geography, tourism and hospitality at the Faculty of Science in Novi Sad. She received her PhD degree in 2014, with a major in gastronomic tourism.
Her scientific and expert experience in the field of gastronomy she gained in her alma mater where she teaches gastronomic culture, national cuisines and food and beverage distribution in catering industry. She is a lecturer at several faculties and higher education institutions in the region. She is the author of many scientific papers as a result of numerous projects in the field of traditional food, gastronomic heritage and the authenticity of gastronomic offer in the hospitality industry.
September 22 2022