Agricultural & Culinary Heritage Tour 6D

Taste the Balkans from soil to plate on a 6‑day immersion tailored for food businesses, agricultural students, and culinary schools. Open in Zagreb with a curated farm‑to‑table dinner that sets sustainability goals for the week; traceability, seasonality, and zero‑waste mindset. In Zagorje, roll up sleeves for a guided fresh‑cheese workshop at a family dairy, then shift to an organic farm to practice rotations, composting, and soil‑health diagnostics, paired with tastings of regional specialties. Continue to Istria for a professional EVOO session at a modern mill: harvest timing, extraction parameters, varietal profiles, and defect detection, followed by a guided truffle hunt in Motovun forest and a seasonal lunch.

Head south to northern Dalmatia for a private winery practicum on indigenous grapes, water‑smart viticulture, and cellar workflows, ending with a structured food‑and‑wine pairing dinner. In Ston, walk historic salt pans with a specialist, then boat to an oyster farm in Mali Ston Bay for an aquaculture briefing and dock‑to‑table tasting that links ecology to quality standards before continuing to Dubrovnik. Conclude with a guided market walk, or an optional Konavle countryside add‑on for a short farm visit or cooking class, then depart with practical checklists, supplier contacts, and tasting notes. Throughout, hands‑on modules, expert hosts, and curated tastings turn tradition and technology into actionable playbooks your team can use immediately.

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