{"id":16418,"date":"2025-12-16T14:49:33","date_gmt":"2025-12-16T13:49:33","guid":{"rendered":"http:\/\/www.si-hu.eu\/2127\/?p=16418"},"modified":"2025-12-16T14:49:33","modified_gmt":"2025-12-16T13:49:33","slug":"a-cross-border-journey-through-taste-memory-and-shared-heritage","status":"publish","type":"post","link":"http:\/\/www.si-hu.eu\/2127\/2025\/12\/16\/a-cross-border-journey-through-taste-memory-and-shared-heritage\/","title":{"rendered":"A cross-border journey through taste, memory and shared heritage"},"content":{"rendered":"

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REGIOTASTE is a vibrant cross-border initiative bringing together Slovenian and Hungarian schools, local culinary masters, home chefs, and heritage organisations to rediscover, safeguard and celebrate the nearly forgotten gastronomic traditions of the border region. Through seven hands-on workshops held between May and October 2025 \u2013 four in Slovenia and three in the R\u00e1ba\/Rabavid\u00e9k (Vas) region of Hungary \u2013 more than 260 participants joined an immersive programme where young people learned directly from those who still carry the knowledge of ancestral dishes.<\/p>\n

Each workshop focused on practical cooking, storytelling, and research. Elementary school pupils documented old recipes, dialect expressions and preparation steps, often discovering charming vernacular names such as \u201ckukar\u010dni \u017eganiki\u201d (cornmeal dumplings), \u201co\u017eenjena ka\u0161a\u201d (literally \u201cmarried porridge\u201d, a mix of buckwheat and millet), \u201czelejna \u0161al\u00e1ta s tikvinin olijon\u201d (green salad with pumpkin seed oil), \u201cstrau\u0161anca\u201d (sour cabbage side dish), \u201crejpna zaunity\u00e1\u201d (turnip\u2013poppy seed cake), or the Hungarian-style \u201cszilv\u00e1s pisk\u00f3ta\u201d made with elderflower batter. These dishes not only reflect the agricultural heritage of the borderland, but also show how closely intertwined the two culinary cultures are.<\/p>\n

The workshops were held in school kitchens, community spaces and even a model farm, where students cooked side by side with local housewives, chefs, workers from vulnerable groups, and culinary influencers. They prepared traditional stews, festive pastries, old farmhouse breakfasts and Sunday desserts \u2013 sometimes in their original form, other times re-imagined with modern twists. The fourth workshop featured well-known Slovenian culinary blogger Ur\u0161ka Fartelj, who guided students in updating traditional recipes while keeping their identity intact.<\/p>\n

A key achievement of REGIOTASTE is the development of a shared research methodology for all three participating schools (Velika Polana(SI), \u0160tevanovci\/Ap\u00e1tistv\u00e1nfalva (HU) and Gornji Senik\/Fels\u0151sz\u00f6ln\u00f6k (HU)). Pupils from both countries worked according to the same structure: collecting field stories, interviewing elders, illustrating recipes, photographing techniques, and comparing dialect terms. The final sessions were dedicated to curating all gathered materials into a joint digital PDF booklet, which is available at both partners and the schools \u2013 a long-term culinary archive for future generations.<\/p>\n

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The project also strengthened cross-border community ties. Students who were shy at first became confident collaborators; housewives who had never taught before became mentors; and chefs from both sides of the border shared their philosophies on sustainable gastronomy. Events received substantial media attention (local radio, regional newspapers, local and national TV programmes about the Slovenian minority in Hungary, and strong social-media outreach), raising interest in the culinary heritage of the border region.<\/p>\n

REGIOTASTE not only preserved traditional dishes but also rekindled pride, curiosity and friendship across borders \u2013 demonstrating that food, more than anything else, can bring people together, inspire future cooperation and support sustainable rural development.<\/p>\n

Photos by REGIOTASTE<\/p>\n<\/div>