Inauguration of KeyQ+ Point in Mali Losinj - 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

NEWS & EVENTS

Asset Publisher

Asset Publisher

angle-left null Inauguration of KeyQ+ Point in Mali Losinj

Inauguration of KeyQ+ Point in Mali Losinj

Published on 02/09/2019 (last modified 02/09/2019)

START DATE

Sep 10, 2019 h.

END DATE

Sep 10, 2019 h.

PLACE

Mali Losinj

The KeyQ+ Point of Mali Losinj will be officially inaugurated next September, 10th 2019 in Mali Losini. 

The opening event will match delicious food tastings from local restaurants and music performances and concert.

The KeyQ+ Point in Losinj is sited at the Museum of Apoxyomenos. 

The event is organised by the Tourism Board of the Town of Mali Losinj, partner of the KeyQ+ Project.

Registration is kindly required.

Agenda of the event

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)

Ebook Training Units

PUBLISHED ON 02/04/2020
IBOOKS (20.93 Mb)

Ebook Unità formative

PUBLISHED ON 02/04/2020
IBOOKS (20.65 Mb)

Ebook Moduli za Osposobljavanje

Training Units

PUBLISHED ON 02/04/2020
PDF (4.96 Mb)

Unità formative

PUBLISHED ON 02/04/2020
PDF (4.93 Mb)

Moduli za Osposobljavanje

PUBLISHED ON 02/04/2020
PDF (4.94 Mb)

Handbook

PUBLISHED ON 02/04/2020
PDF (1.81 Mb)

Updated Training Units

PUBLISHED ON 02/04/2020
PDF (1.56 Mb)

Unità formative aggiornate

PUBLISHED ON 02/04/2020
PDF (1.52 Mb)

Moduli za Osposobljavanje

PUBLISHED ON 02/04/2020
PDF (1.59 Mb)

Format for the show cookings and workshops

PUBLISHED ON 02/04/2020
PDF (1.82 Mb)

Format di show cooking e workshop

PUBLISHED ON 02/04/2020
PDF (2.05 Mb)

Format za radionice i showcooking 

PUBLISHED ON 02/04/2020
PDF (1.29 Mb)

Press clipping Kick off meeting

PUBLISHED ON 03/04/2020
ZIP (56.06 Mb)

Press Clipping 1st semester

PUBLISHED ON 03/04/2020
ZIP (4.77 Mb)

Interactive map of Tourism Itineraries: http://tasteculture.azrri.hr/en/

VIDEO

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

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

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

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.

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

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

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

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

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

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.

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.

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

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

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

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

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

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

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

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

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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