A Sequence of Trainings Advancing Culinary and Wine Heritage in the Danube Region

The “Culinary Trail of the Ethnic and Local Cuisine in the Danube Region” project empowers professionals across the Danube Region to preserve, promote, and creatively reinterpret authentic culinary traditions. By combining gastronomy, wine culture, and storytelling, it strengthens cultural tourism, supports local communities, and builds professional skills. HRC Culinary Academy, as a project partner, plays a key role in delivering hands-on training that connects traditional heritage with modern culinary practices.

As part of the project implementation phase, we successfully organised a series of interconnected training activities to develop knowledge, skills, and cultural awareness in gastronomy and wine across the Danube Region.

The first stage of this training sequence began with the pilot session held at HRC Culinary Academy in October 2025. The training combined a train-the-trainer module with hands-on culinary demonstrations, focusing on how traditional recipes can be communicated and reinterpreted in a contemporary context. Participants explored storytelling techniques, communication approaches, and modern adaptations of authentic dishes while preserving their cultural identity.

The second training, “Sommelier Beginner Course: Exploring Wine through Local and Ethnic Traditions,” took place online on 20 January 2026. Organised by ARoTT, the course introduced participants to the fundamentals of wine, with a strong focus on the Danube wine corridor. Topics included wine production, grape varieties, wine styles, labelling systems, and tasting techniques. Participants also developed skills in structured wine tasting and food-and-wine pairing, gaining a solid foundation in wine culture within a regional context.

The third training, “Pair Like a Sommelier – Advanced Pairing Techniques for Ethnic Cuisine and Regional Wines,” was held on-site on 11 February 2026 at the Culinary Trail Demonstration and Training Centre in Novo Mesto, Slovenia. This advanced course deepened participants’ understanding of terroir, indigenous grape varieties, and regional culinary identities. Led by wine expert Dimitar Nikolov, the training included guided tastings, interactive workshops, and analysis of wines from across the Danube Region, fostering both professional development and intercultural exchange.

Together, these three trainings form a coherent learning pathway from foundational knowledge to advanced practical application. They contribute to strengthening professional competencies, promoting cultural heritage, and supporting sustainable gastronomic tourism across the Danube Region.

If you want to learn more about the project’s goals, activities, and everything we have achieved so far, you can visit its website.

To truly feel the impact of the trainings, watch the video and hear participants share why culinary heritage matters.