Serbia is among the countries whose inhabitants consume the most bread and dough products. If you are also a bread lover, TESTIVAL is the right place for you.
TESTIVAL – A PLACE WHERE THE DOUGH RULES!
Za TEST #2 topic is selected: BREAD, so the smell of fresh bread and pastries will wash over all visitors of Dorćol Platz!
Throughout its history of over six thousand years, bread has always reflected the specificity of the culture in which it was prepared, and was never just a mere survival product, but had a spiritual and ritual meaning. The way it has been prepared and consumed for millennia makes it a fundamental factor in the food culture and cultural heritage of a nation.
The first day of the TESTIVAL #2 Festival, October 17, is International Day intangible cultural heritage, so the panel discussion: "Our daily bread", will be in honor of Bread and the history of Bread through the ages.
Participants of the panel discussion will be: Biljana Djordjevic, museum advisor, National Museum Belgrade; Snezana Djuricin, BA Art Historian and Cheese Artist; Milica Aleksic, manager of the Metro HoReCa center; Dimitrije Vujadinović, author of the book "Cipovka - bread that smiles at the moon". The moderator will be Miodrag Ilić, president of the Testival Association and author of the book Traditional recipes of Serbian cuisine.
The organizer of the Festival, the TESTIVAL Association, is once again preparing a great program of workshops and lectures, so all visitors will have the opportunity to learn many skills of bread and dough preparation, with practical advice and a free tasting afterwards.
Our diva, Serbian theater, film and television actress, Gorica Popovic will hold a workshop on the second day of TESTIVAL #2, on Sunday, October 18, which will reveal all her culinary secrets of making small cakes! Gorica is a great lover of cooking and considers the preparation of small cakes a kind of art.
The team of the METRO HoReCa center, together with the Junior Chefs Club, under the leadership of Milice Aleksic, whose members are multiple medal holders for Serbia at the Culinary Olympiads, and who will practically demonstrate how to knead special types of bread made from dark or gluten-free flour on both days of TESTIVALA #2.
Association of authentic Hedonists, Dragan Djordjevic i Dragoslav Jovanovic, on the second day of TESTIVAL #2 will prepare healthy bread without yeast and additives, in a modern way at home and from whole grains.
A special attraction on the second day will be a workshop led by a master baker Miloš Damjanović, the champion of Serbia in making burek with cheese! Miloš earned his flattering title at Pekarijada in 2018.
TESTIVAL #2 is not a place to chase products that are pleasing to the eye. Traditional, healthy foods from an organic environment will be the focus of all exhibitors. More than 30 exhibitors will present dough products from all over Serbia, and there will also be various homemade juices, jams, honey...
Expert jury Council of the TESTIVAL Festival will choose from the exhibitors those who have shown themselves, and who will take home the flattering titles: Best TESTIVAL BRAND and Best TESTIVAL PRODUCT, and the award ceremony will take place at the end of the second day.
2. Festival of dough, pasta and bread TESTIVAL, will be held in Dorćol Platz on Saturday and Sunday, 17.10. and 18.10.2020, from 11 a.m. to 18 p.m. The price of a one-day ticket is 100 dinars. Tickets will be available at the entrance to Dorcol Platz.
Note: for all exhibitors, demonstrators and visitors, all prescribed measures of protection against COVID-19 will apply.
Program:
Theme of the Festival TESTIVAL 2020 #2, OCTOBER: BREAD
Complete program of workshops and lectures
Saturday, 17.10.2020.
11.30 - 11.40 - Ceremonial opening
12.00 – 12.45 – Inclusive bread-making workshop with the Federation of Associations for Mentally Underdeveloped Persons (MNRO)
13.00 - 13.45 - Metro HoReCa + JCC - Piadina and Crescentina workshop. Piadina or "Bread for the poor" originates from the Italian province of Romagna, where it was first mentioned in historical records in the distant 1371 when Cardinal Anglico mentioned two piadas as a means of payment. Over time, this old recipe for "bread" became a traditional dish known among all classes of society, and today it has grown from the bread of the poor to a favorite street food. Crescentina modenese or tigelle, round breads from the Apennines, from the Modena region of Emilia-Romagna flavored with lard, garlic and rosemary. Today, favorite restaurant pastries are unforgettable salty or sweet street food.
14.00 - 14.45 - Panel discussion "Our daily bread" - Panel discussion participants: Biljana Đorđević, museum advisor, National Museum Belgrade; Snezana Đuričin, graduate art historian and Cheese Artist; Milica Aleksić, manager of the Metro HoReCa center; Dimitrije Vujadinović, author of the book "Cipovka - bread that smiles at the moon". The moderator will be Miodrag Ilić, president of the Testival Association and author of the book Traditional recipes of domestic Serbian cuisine.
15.00 - 15.45 - How to make a bender pie? - How are the crusts developed and how is the bender pie made? - professional chef Dejan Ilić practically demonstrates.
16.00 - 16.30 - How is the quality of cheese evaluated? - the workshop is led by Snežana Đuričin Kuštrimović, a graduate art historian, trained milk processor (cheese artist) and trained culinary technician. How is the quality of cheese evaluated? Guests: Petrov dairy - we talk about milk as the beginning of everything and test it; Farma Ranilović - we are talking about cheeses that are not common in Serbia; Verica Gođevac - we are talking about hand-made old cheeses.
Sunday, 18.10.2020
12.00 – 12.25 – How to make highly hydrated bread without a lot of mixing? - Miodrag Ilić, president of the Testival Association
13.00 – 13.45 – Metro HoReCa + JCC – Gluten free restaurant pastry workshop. The gluten-free diet is on the rise due to the frequent occurrence of food allergies, but also the increasingly frequent requests of restaurant guests who believe that these products are healthier than those containing gluten. for bread flour.
14.00 - 14.30 - Small cakes - the workshop is led Serbian theater, film and television actress, Gorica Popović. Gorica is a great lover of cooking and, like his basic profession, he considers cooking to be a kind of art.
15.00 - 15.30 - How to make the best cheese burek? - the workshop is led by master baker Miloš Damjanović, the champion of Serbia in making burek with cheese, Bakery 2018.
15.45 - 16.15 - Association of Authentic Hedonists - Dragan Đorđević & Dragoslav Jovanović - For thousands of years, the preparation of bread and other dough products has been an imaginative game of limitless possibilities. Tradition and progress, science and art intertwine in it. Modern life is fast and dynamic. He brought us some new aromatic flavors, but we still strive more and more and always look forward to real homemade bread with the taste of childhood. This time, we prepare healthy bread without yeast and additives, in a modern way, in home conditions and from whole grains, just for you.
16.15 - 16.45 - How is black bread made? - the workshop is led by Marina Ocokoljić, Umami pasta
17.00 - 17.30 - Imperial Turkish breads - the workshop is led by Snežana Đuričin Kuštrimović, a graduate art historian, trained milk processor (Cheese Artist) and trained culinary technician. Imperial Turkish breads, the story of the breads of the Ottoman Empire: what they were and what remains to be done today of those types, with an emphasis on handmade breads. Was bread food for the poor or the sultan? Evlija Celebija wrote that at that time there were 48 types of bread. Since when have bakery breads existed in Turkey and is it the influence of the West? Fermented and unfermented breads...
The award ceremony for exhibitors will be held on Sunday, October 18 from 17.40:XNUMX p.m.
PATRONS:
Tourist Organization of Serbia
PARTNERS:
Dorcol Platz
Linkom-PC doo
Union of MNRO of Serbia
Association of authentic Hedonists
Center for cheese research and promotion
Link for the list of workshops: http://testival.rs/edukacija-radionice-testival-2020-jesen-beograd/
Link for the list of demonstrators and lecturers and their biographies: http://testival.rs/demonstratori-festival-testival-2020-jesen/
VIDEO intro:
https://www.youtube.com/watch?v=cg8NcQIUC2Y
Announcements in the media:
RTS Sharenica: https://www.youtube.com/watch?v=5U9xHKfVqp0&t=7s
Studio B: https://www.youtube.com/watch?v=ppWF90bFpIU&t=12s
City Magazine: https://citymagazine.rs/gastro/gourmet/2-festival-testa-testenine-i-hleba-testival/
View: https://www.blic.rs/vesti/beograd/testival-mesto-gde-caruje-testo/q7lrece
Tourist world: https://www.turistickisvet.com/vesti/sajmovi/hleb-nas-nasusni-u-fokusu-testivala-2.html
READ: WHERE CAN I BUY THE BOOK TRADITIONAL RECIPES OF HOME SERBIAN CUISINE?
Read more:
The Recipes and Kuvar online portal is ranked among the TOP 50 websites in Serbia!
Don't miss a recipe - Recipes and cookbook online on Facebook. Stay tuned, follow the Recipes and Cookbook twitter notifications!
