Mihály Sallai Jadranka Ničetić
SlowFood-CE project - Dubrovnik field research
From a hobby, Jadranka started to write about Dubrovnik's history and gastronomy, and the idea of the book "Dubrovački komini" was born. Of course, like other interviewees, she draws inspiration and enthusiasm from the rich memories of youth and eating habits that were then common. She also notices great changes not only in the diet but also in the total loss of the former family ritual for lunch and dinner, especially on Sundays. In the research for the book, she was collectecting data from the Dubrovnik archives, literary works and private notes of recipes. She notices great differences in diet according to the territory, or according to different food representation. Jadranka concludes that Dubrovnik cuisine is authentic and deserves a separate place thanks to many specialties. Its recommendation is not to forget that gastronomy is part of the identity of one homeland and one people.
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Interview information
Country: HR
Region: Regione raguseo-narentana
City: Ragusa
Jadranka Ničetić
Year: 1966
Profession: Manager
Languages: Croato
Document by: Luca Percivalle
Video by: Nikola Duper
Created: 30-05-2018
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Slow Food Central Europe
Slow Food Central Europe
Slow Food-CE is a transnational cooperation project that seeks to improve the capacities of local, public and private actors in order to safeguard and give value to their gastronomic cultural heritage as part of a vision that integrates economic, environmental and social sustainability. The project intends to create a transferable model that can give traditional foods their true value, through knowledge of their producers, plant varieties, animal breeds, traditional processing techniques, folklore, cultural landscape, and enhance the common food heritage of Central Europe, leading to a new alliance between five cities: Venice, Dubrovnik, Brno, Kecskemét and Krakow.
