II. Main Cultural products 4. Culinary Heritage

Section 4.2: Food Service Enterprises and Events Using National Cuisine

There are at least two reasons why culinary heritage based products have good market prospects:

1) society interest in healthy life-style and chemical-free food which is often associated with rural, small-scale production,

2) tourist interest in authenticity and unique identity of the places they visit.

Combination of fresh, high quality food, traditional recipes adapted to modern style, and smart presentation is the result of urban-rural interaction. While in rural areas food presentation and serving may be somewhat secondary to the taste and nourishing values of the dishes, the restaurant businesses always pay great attention to service. At present, rural-urban synergy creates a new “generation” of traditional cuisine – the good old recipes are “upgraded”, and return to the menus of rural restaurants and guest houses to satisfy the needs of today’s consumers.

In general, there are three things catering service providers in rural tourism need to concentrate on:

1) good food

• use products from your garden
• use products from your neighbours' garden
• buy wild berries and mushrooms from the local people – this way you diversify your menu and support the local economy
• try to buy good products – use opportunity, if there are farms in your locality producing foods according to specification of restaurants

2) story

• be knowledgeable and ready to explain about the products and dishes to your visitors (how? why? since when?...)
• develop attractive stories about local foods and eating traditions. Good stories are non-material part of culinary heritage

3) presentation and service

• offer tasting opportunities of traditional foods
• develop attractions, activities and by-products based on culinary heritage and food service.

The following are some examples of traditional cuisine in catering business.

4.1.3. Slovenia

4.2.1. Restaurants and Cafes