DALMATIAN “MARENDA”, SLAVONIAN BLACK PIG, ISTRIAN OLIVES – HOW AUTHENTICITY IS TRANSFORMING CROATIAN TOURISM

Where do locals eat, what is prepared in households, and which ingredients are woven into centuries-old traditions? These are questions that tourists, eager for an authentic experience of the destination, are increasingly asking. It is no longer enough to offer just sun, sea, and landmarks – the true essence of a place is hidden in its food. Dalmatian manistra, Slavonian black pig, Istrian olives, and olives are not just delicacies, but stories about the region, way of life, and cultural heritage. Sustainable tourism means returning to original values, and local and seasonal ingredients are becoming a key asset in creating an unforgettable gastronomic experience. In an era when originality and sustainability are highly valued, local food is not just an option – it is an advantage.

From tourist boards to the offerings of top-tier restaurants, everyone is involved in shaping this new approach to tourism. Chefs are blending modern gastronomy with tradition, bringing simple yet powerful flavors back to the menus. In this panel, we will open a discussion on how authentic homemade cuisine can become the foundation of sustainable tourism and what local communities, hospitality providers, and tourism professionals are doing to make gastronomy one of the strongest assets of the destination. Because our local flavors are not just food – they are the best ambassadors of our culture and identity.