Slovak Gastronomy is Going to Enter the Pages of Russian Gastro Media
Bratislava, 10 November 2011. Anatoly Gendin, expert in gastro journalism, and Irina Klimenko, expert in meal photographing, have been dealing with global gastronomy for long. Based on invitation of the Slovak Tourist Board (SACR) and Historic Hotels of Slovakia (HHS), they learned Slovak cuisine specifics at the turn of October and November.
The journalists were not only observers, but were given also an opportunity to prepare Slovak meals themselves. They roasted a goose and degusted wine in Modra, baked the typical cake “skalický trdelník" in Skalica, visited the historic distillery in Bošáca near Trenčín, and learned how to make typical Slovak cheeses at Salaš Krajinka. In addition, they visited the Tokai Wine Route, marketplaces and small bakeries, but also historical monuments of the cities they travelled.
Within the cooperation with HHS, the Russian journalists were accommodated in historic hotels at Hlohovec, Liptovský Hrádok, Kežmarok, Košice, Vrakúň and Belá, where they had an opportunity to watch the work of local chefs. This way, the Slovak gastronomy and wine in combination with luxury accommodation in historic mansions and manor houses creates an interesting product for more solvent collegiums of Russian population.
Articles on Slovak gastronomy will be published in Russian magazines specialised in wine and gastronomy, such as Vinnaja karta (Wine Map), Imperija vkusa (Taste Empire) and Enoteka. Their Slovak cuisine experiences will be described in column Gurman and at GoBars webpage. Anatoly Gendin has been engaged also in writing the gastronomy Baedeker “Atlas gurmana”. He has already published gastronomy Baedekers of Styria (Austria), Andalusia (Spain), Aosta (Italy) and prepares books on Thai, Hungarian and Indonesian cuisine. Good news is that during the info-trip to Slovak regions, he collected material for gastronomy Baedeker of Slovakia.