For the sixth year in a row, we will choose the best traditional recipe. The final of the selection for the best traditional recipe will be held at the Testival 2020 Festival in Belgrade, on February 29.02.2020, XNUMX. in Dorćol Platz.
All traditional recipes that will be published on the website Recipes and Kuvar online until December 31.12.2019, XNUMX. year, will participate in the selection for the finals. In the final, the best will be chosen and this will be done by a jury made up of the founders of the Testival Festival and members of the Festival Council (http://testival.rs/2020/savet-festivala-testival-2020-beograd/). Valuable gifts will be provided for all finalists, as well as for the best chosen recipes.
For the traditional recipe with the most views, which will be published in October, November and December 2019, the editorial office of Recipes and Kuvar online gives away one book each Traditional recipes of Serbian cuisine.
You can read more about the rules of participation in this competition here >>>
What is Festival Testival 2020?
Food culture is an inseparable part of the intangible cultural heritage of every nation, and today's world trends are that every nation, every culture, wants to preserve at least a small part of the history of food culture. All neighboring countries and regions are trying very hard to preserve and brand their national cuisine, as well as to market their domestic, traditional products both on the local and global markets, and gastro-tourism is becoming more and more important in the overall tourist offer.
Every year there is an increase in the number of tourist visits whose main goal was getting to know the local food culture and searching for new, unique tastes.
The idea of the Dough, Pasta and Bread Festival Testival is a continuation of the idea of preserving the history of food culture in Serbia, which we presented in the book Traditional Recipes of Home Serbian Cuisine.
The main goal is to preserve the rich heritage while respecting the various influences that have made Serbian cuisine diverse and special since ancient times.
Thanks to the capital works of Serbian ethnologists Sima Trojanović (Old Serbian dishes and drinks, 1896) and Dr. Jovan Erdeljanović and his associates (Serbian national dishes and drinks, 1908), a large part of food culture and intangible cultural heritage, which would be envied, has been preserved from oblivion and many major European and world nations.
READ: WHERE CAN I BUY THE BOOK TRADITIONAL RECIPES OF HOME SERBIAN CUISINE?
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