Visitors Astounded by Easter Breakfast
…prepared by the Chef Josip Pino Kuhar
at the Miličić agrotourism estate in Paladnjaci
A basket of hard-boiled, onion-peel-colored eggs, the traditional Easter bread locally known as pinca, various pickled vegetables, young onions, a leg of ham cooked in boiling water and finely sliced bacon are the basic food items that make a traditional Easter table setting.
Apart from the carefully selected fresh, homegrown and tasty food items, very important elements for creating a true holiday atmosphere are the way these items are ordered and presented, and increasingly the presence of a chef who knows how to prepare traditional Easter breakfast and lunch meals and serve them directly to visitors.
This is exactly how it was in Paladnjaci, at the agrotourism estate owned by the Miličić family, where the Tourist Association of Rovinj organized a theme lecture and tasting called Easter Breakfast as part of the traditional preparations for the new tourist season.
Once again, the leading role of a culinary master was played by Chef Josip Pino Kuhar. With the help of the students from the Eugen Kumičić Vocational School, he astounded the visitors with an exceptional culinary feast for the palate and the eyes, rich with inviting smells of freshly prepared goat meat sautéed in lamb innards stew or cabbage with home-grown chicken.
Culinary Master Pino Kuhar used shoulder-joint brew to prepare a delicious barley porridge that reminded all visitors of the good old traditions and recipes of our ancestors. The attractively decorated table was enriched with a special spread made from wild chicory and young and mature onions mixed with olive oil that went nicely with a glass of red wine, a slightly sweetened pinca and the brick-oven-baked bread.
