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By the decision of the Croatian Ministry of Culture of December last year, the attribution of the intangible cultural heritage was awarded to the SKILL OF PREPARING THE TRADITIONAL PASTRY – PAZINSKI CUKERANČIĆ and as such it was included on the list of intangible cultural goods of the Republic of Croatia.
The protection of the pastry was initiated by LAG “Central Istria” on the idea of its’ member Davorka Šajina. Soon others joined in – The City of Pazin, Alida Vadanjel, Davor Šišović, Association of artisans Pazin, Ethnographic Museum of Istria, Reginex Ltd., and a working group was established. The working group began to meet in April 2015 and since then many activities have been conducted – research of available literature in collaboration with the Ethnographic Museum of Istria, field research to gather as much information as possible about the recipe and participation in numerous festivals and events.
The specificity of Pazinski cukerančić is in its recipe and ingredients such as the ammonia which is traditionally used instead of baking powder or baking soda and local wine of the Malvasia variety in which the baked pastry is being dipped into just before being sprinkled with sugar. Pazinski cukerančić is also distinguished by its interesting branched form. Though the lack of historical sources makes it impossible to determine for how long has the practice of preparing this pastry been known, we can assume that this tradition goes far back in the past and how this traditional dessert plays a very important role in the gastronomic culture of central Istria.
After the official protection, LAG “Central Istria” together with the associates is obliged to carry out protection measures, that is to encourage the preservation and promotion of the Pazinski Cukerančići and to share the art of its’ preparation to younger generations
As a beginning of the implementation of the mentioned protection measures, on January 19, 2018 LAG Central Istria held a presentation of the protected good where citizens had the chance to taste the pastry, see how it is made as well as share their recipes and the memories of the practice of preparing cukerančići in their families. Similar promotional activities are planned in the future as well.
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The year 2017 LAG “Central Istria” concluded with another workshop of the working group for the Development Strategy of Central Istria 2018-2025 within the INSiGHTS project from the Interreg Danube Transnational Cooperation Program. The workshop was focused on defining the vision of central Istria as a tourist destination and at the same time, the basic strategic frameworks that will be the basis for forming the final document are presented. The stakeholder group was working together to align the vision that will serve as a guideline for local tourism stakeholders and the citizens to maintain balance in attracting visitors based on quality tourist offerings and ensuring unmatched daily living. Accordingly, it has been agreed that Central Istria is a rural hinterland of one of the leading tourism regions on the Mediterranean. It offers its visitors calming and inspiration ambient in which they can recreate, explore authentic cultural heritage, imaginative events and enjoy outstanding local gastronomy. Small local entrepreneurs develop together this desirable space on the principles of innovation, sustainability and authenticity.
In the next period, a public presentation will be held in order to familiarize citizens with the basic guidelines for the development of the destination of central Istria and to give them opportunity to present their views on the proposed vision and strategic framework.
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This December, a cycle of workshops for kitchen staff from schools and kindergartens in the LAG area was organized by LAG “Central Istria as part of preparation for the project “Local food from an early age” within which project activities will be carried out during next year throughout the Istrian county.
The aim of the workshop is to stimulate the consumption of fresh-based ingredients of local origin in educational institutions and establish a direct link between the institutions and the agricultural producers – farmers.
Workshops were held at the Educational Gastronomic Center of Istria in Pazin and were attended by cooks of 19 kindergartens and schools from Pazin, Poreč, Motovun, Žminj, Gračišće, Sveti Lovreč, Trvišće, Karojbe, Pazinski Novaki and Vrsar. Respectively a total of 30 chefs prepared 7 salty and sweet meals with David Skoko and Robert Perić as mentor chefs. All recipes prepared during the workshops are nutritionally responsive to the needs of nursery and primary school children and are also adapted to the conditions for preparation in kitchen facilities.
The main ingredients used in the dishes were: fresh cheese, scallops, butter, eggs, carrots, walnuts, roasted flour, apple and chicory chips, sardines and trilby fillets, all of which were of domestic origin, obtained from farmers in the LAG area.
As a direct result of the workshops, contacts between cooks and agricultural producers were established, and some of the recipes are already being tested as part of daily menus in kindergartens and schools.
The project was co-financed from the funds of the Istrian County, the administrative department for agriculture, forestry, fisheries and water management.
