About the Project - KeyQplus

14-KeyQPlus (local)

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/ ENVIRONMENTAL AND CULTURAL HERITAGE
/ SO 3.1
KeyQ+

Culture and Tourism as keys for quality cross-border development of Italy and Croatia

START DATE

01.01.2018

END DATE

30.09.2019

TOTAL BUDGET

€ 872.000

SPECIFIC OBJECTIVE

3.1 - Make natural and cultural heritage a leverage for sustainable and more balanced territorial development

LEAD PARTNER

AZRRI – Agency for rural development of Istria ltd

TARGET GROUPS

  • Individual tourists and groups
  • Local, regional and national public aut horities
  • Regional and local development agencies, enterpri ses
  • Education and training organisations

The project KeyQ+, is capitalizing the IPA Adriatic KeyQ project, and is aimed at protecting and preserving historical traditional cuisine and less-known cultural heritage sites, in order to foster the cross-border economy. To that scope the project will ensure the definition of innovative tourist itinerary that will be focused on enhancing the local eno-gastronomic attractiveness, and supporting synergies creation among the didactic kitchens, local producers and cultural sites operators.

KEYQPLUS - KEY FACTS&FIGURES

KEY FACTS&FIGURES

PartnerMap

PARTNERSHIP

LEAD PARTNER

AZRRI – Agency for rural development of Istria ltd

ULICA PROF. TUGOMILA UJCICA 1

Pazin - Croatia - jasenka.kapuralin@azrri.hr

Pazin centre for education, european and institutional cooperation

www.azrri.hr


PROJECT PARTNER

CIVIFORM

PROJECT PARTNER

City of Pula

Department of EU policies, international cooperation and information of the city of Pula

www.pula.hr


PROJECT PARTNER

Municipality of Cividale del Friuli

PROJECT PARTNER

Market of Pula ldt

PROJECT PARTNER

Central Vocational Training School

PROJECT PARTNER

Tourist board of the town of Mali Lošinj

PROJECT PARTNER

Casa Artusi Soc. Cons a R.L.

PROJECT PARTNER

Slow Friuli Venezia Giulia

Nested Applications

Asset Publisher

No News available

Asset Publisher

Asset Publisher

LIBRARY

Here all the documents.

KeyQ+ Project Leaflet

PUBLISHED ON 18/07/2019
PDF (6.41 Mb)

Catalog of products - ENG version

PUBLISHED ON 26/07/2019
PDF (16.03 Mb)

Catalogo dei prodotti - versione ITA

PUBLISHED ON 26/07/2019
PDF (16.03 Mb)

Katalog Proizvoda (version HR)

PUBLISHED ON 26/07/2019
PDF (16.03 Mb)

Catalog of Recipes - English version

PUBLISHED ON 04/09/2019
PDF (18.74 Mb)

Catalogo delle ricette - versione Italiana

PUBLISHED ON 04/09/2019
PDF (18.76 Mb)

Katalog Recepata - HR version

PUBLISHED ON 04/09/2019
PDF (18.75 Mb)

Tourist Guide - Catalogue of itineraries - ENGLISH version

PUBLISHED ON 05/09/2019
PDF (48.01 Mb)

Guida turistica - Catalogo degli itinerari - versione ITALIANA

PUBLISHED ON 05/09/2019
PDF (48.01 Mb)

Turistički Vodič - HR version

PUBLISHED ON 05/09/2019
PDF (48.01 Mb)

Gastronomy Guidebook and Tourism Itineraries -Istria, Losinj, Friuli Venezia Giulia, Veneto, Emilia Romagna (ENG_HR)

PUBLISHED ON 10/10/2019
PDF (23.7 Mb)

Gastronomy guide and tourism itineraries: Friuli Venezia Giulia, Veneto, Emilia Romagna, Istria, Losinj (ITA-ENG)

PUBLISHED ON 09/10/2019
PDF (58 Mb)

Interactive map of Tourism Itineraries

VIDEO

20 ANTIQUE APPLE, HONEY AND ALMOND CAKE

The secret only KeyQ+ will reveal to you: Apicius was a Roman legend and is considered the greatest gourmet of all time. He spent a fortune on food and after he had only 10 million sestertii left Apicius decided to poison himself, rather than to continue living in poverty

19 FILLET OF GILTHEAD BREAM WITH GRATED CHEESE ON A BED OF ORZOTTO WITH KALE

The secret only KeyQ+ will reveal to you: The Ancient Greeks had a rule that fish must swim three times – once in the sea, once in olive oil, and once in wine

18 FENNEL CREAM SOUP

The secret only KeyQ+ will reveal to you: Hippocrates, the father of medicine and the physician who established the principles of medical ethics, had a famous saying: ‘Let food be thy medicine and medicine be thy food

17 SEA BASS CARPACCIO WITH SALTED FISH DRESSING

The secret only KeyQ+ will reveal you: Festivals in Ancient Greece followed certain rules.
Spoons were used only to take sauces from the serving dishes and a flat round of bread or a hard bread crust was used as a plate.

16 GUBANA

The secret only KeyQ+ will reveal to you: The origin of the Gubana is certainly ancient. It seems that already in Roman times there was a sweet prepared in a similar way

15 FRICO WITH ONION AND POTATOES

The secret on KeyQ+ will reveal you: In the mountain tradition, the crunchy frico with the cold polenta was traditional food that the woodsmen could carry in their backpacks

14 CAPPELLETTI ROMAGNA STYLE

The secret that only KeyQ+ will reveal to you: If the ricotta or raviggiolo is too soft, leave out an egg white, or if the mixture comes out too firm, add another yolk. For best results, this pasta calls for a broth made with capon

13 STUFFED SARDINES

The secret only KeyQ+ will reveal you: For this dish you need the largest sardines available

12 BÈL - E - CÒT” WITH PINEWOOD /ALTEDO ASPARAGUS

The secret only KeyQ+ will reveal you: The perfect pairing for Bèl e Còt in the tradition of Russi dates back to the Fair of Seven Sorrows, established since late 1600 and is with the wine "Canèna": a purple-red wine, with a sweet but acid taste and flavours of red fruit

11 RICE FRITTERS

The secret only KeyQ+ will reveal you: To prevent the rice from sticking to the pot, stir often, and then cook keeping the pot on the edge of the cooker.

10 PEASANT “SOPPRESSA” SALAMI SEASONED WITH VINEGAR ON BIANCOPERLA POLENTA AND FENNEL

The secret only KeyQ+ will reveal you: White polenta, made of Biancoperla Maize flour is a popular symbol of home cookery from the area of Venice, Treviso and Padua.

09 PASTA AND BEANS SOUP WITH ANCHOVIES AND ROSEMARY PESTO

The secret only KeyQ+ will reveal you: In the peasant tradition from Veneto, "pasta e fasoi" was made with egg-pasta. The chef suggests to use the Beans from Lamon PGI, a variety with origin certification from the valleys of Belluno, Veneto

08 VEAL CHEEK WITH BUTTERED POTATO PUREE AND AGRETTI

The secret only KeyQ+ will reveal you: Also known as Friar’s Beard, agretti is a succulent plant, similar to samphire, with a slightly salty, grassy, mineral flavour, growing in lagoon environments. In this recipe, agretti can be substituted with asparagus or wild herbs with similar taste

07 RICE PUDDING WITH RABOSO JELLY AND FOREST FRUIT

The secret only KeyQ+ will reveal you: Rice was known in Italy much earlier than it has been part of Italian cuisine: it was initially considered a spice and sold for therapeutic uses. The use of rice in this recipe is similar to "rice pudding" in the cuisine manual by Pellegrino Artusi

06 GNOCCHI FILLED WITH PLUMS

The secret only KeyQ+ will reveal you:  Besides plums, gnocchi can be filled with different kinds of jam

05 SAUTÉED BEEF SHOULDER WITH POTATO PATTIES AND VEGGIES

The secret only KeyQ+ will reveal you: The best piece of beef shoulder for stewing is “Capel de prete".

04 VENISON STEW WITH SPELT GNOCCHI

Secret that only KeyQ+ will reveal you: In addition to blueberries, you can add prunes and various other berries to the stew.

03 BEEF CHEEK WITH ROASTED CABBAGE AND RED WINE

The secret only KeyQ+ will reveal you: Take special care when roasting cabbage, because if it is overcooked it will significantly change the taste.

02 CREAMED CODFISH “ALLA TRIESTINA”

The secret only KeyQ+ will reveal you: this is one of the most typical dishes of the Friuli Venezia Giulia cuisine, is consumed as a snack (rebechin) in the typical buffet triestini or as an appetizer

01 ANCHIOVIES “IN SAVOR”

The secret only KeyQ+ will reveal you: Savor is an ancient conservation technique, developed in the Istrian-Venetian area, which consists of frying and then marinating the fish

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