Traditional Dalmatian cuisine by chef Jakov Meštrović (Aspira University)
15/04/2021
Split, HR
The aim of this collaboration was to bring our gastronomic culture closer to erasmus, to present the seemingly worthless sardine fish in two very interesting ways and to convince them otherwise. In addition, they had the opportunity to work in a real professional kitchen under the guidance of a real chef, and they themselves could feel like real chefs for at least one day.
ESN Split and 1 other organisation
