Press event at HEC

Posted on March 21, 2012

CSTI has formally announced the offerings of the Skadar Lake ethno-gastronomic heritage route during a press event held on Monday March 19^th at the Hospitality Education Center (HEC) in Milocer. This exciting event was attended by a group of more than 40 individuals, including 12 representatives from specialized agencies in rural/adventure tourism in coastal Montenegro. Just prior to the press release CSTI held a private meeting with these agency representatives during which CSTI presented 5 suggested one-day itineraries and 2 seven-day package trips including visits to households, restaurants, artisan shops and cultural sites of interest around Lake Skadar. Following the presentation of itineraries, agencies provided valuable feedback about the proposals and all participated in an active discussion covering topics such as:

• Appropriate number of visitors per trip (minimum/maximum capacity)
• Total cost of package
• Proposal of outdoor activities to be included to the program
• Possibility of modified arrangements for the winter season (August to March)
• Sale of souvenirs
• Transportation issues
• Number of meals to be included per package, portion size, and visitor preferences regarding the sampling of traditional food

Agencies provided some constructive suggestions for the packages, and expressed a genuine interest in the gastronomic offering of Lake Skadar. Input gathered from this discussion will help CSTI make final adjustments to the proposed itineraries - the complete market-ready packages will be ready by summer 2012.

Immediately following this meeting was a presentation of the Skadar Lake offering for journalists, photographers and media representatives as well as tour agencies which were present at the earlier meeting. Questions and interviews followed this brief presentation, after which the entire group migrated into the dining hall to sample some of the delicious fare that will be included in the ethno-gastronomic route and included in the upcoming cookbook. Attendees enjoyed traditional specialties such as stuffed baked carp, eel baked with rice and dried plums, braised wild boar, game meat, traditionally prepared whole duck, and a selection of delicious sweets including palacinka (thin pancakes) with fig compote.