Crimea now has a research center for the cuisine of southern Russia

The Tavrida art cluster has a modern and progressive approach to collecting and presentation of information, so the creation of the Gastro.Yug center here was a logical step. This initiative fits organically into the national culture and culture of hospitality, making a significant contribution to the development of the region. Considering the potential and resources of Tavrida, this space will become a platform for further development of the direction, — noted the President of the Federation of Restaurateurs and Hoteliers of Russia Igor Bukharov.

The main activity of the Gastronomy Center «Gastro.Yug» is the study of regional cuisine, conducting educational programs, gastronomic expeditions, festivals and gastro dinners. The center will become an important element of gastronomic tourism in the region and beyond, as well as a place of training and inspiration for young professionals and guests of the Tavrida art cluster.

Director of the Office for Prospective Development of the Development Corporation of the Republic of Crimea, Elena Yurchenko, noted that the gastronomic sphere has always been an important part of regional culture and tourism.

Crimea is intended to be a year-round, sought-after and competitive tourist center in Russia. An effective tool for this is Crimean cuisine with its local specialties. Now the region is at the stage of forming its gastronomic brand, and here the Gastro.Yug center can become one of the most competent partners. Using its capabilities — attracting federal experts, forming a professional community, promoting initiatives, wide coverage of projects and involving young people — Tavrida will help shape the gastronomic brand of Crimea and increase interest in the region— said Elena Yurchenko.

Over the past years, the Tavrida art cluster has been developing educational and special projects in the field of gastronomy: training future chefs, organizing festivals and conducting gastronomic expeditions dedicated to the study of local cuisine. Vice-Rector for Academic Affairs of the art cluster Inna spoke about the results of this work and plans for the development of the Gastro.Yug center Oleinikov.

Particular attention was paid to the launched research into the cuisine of Crimea and Sevastopol — the first step in creating a methodological base for the Gastro.Yug center. This project will explore the influence of culture and traditions of peoples on the formation of the cuisine of the peninsula, as well as identify unique products, production and recipes.

One of the stages of the research was the “Gastro Expedition: Crimea” program, in which 38 chefs from 14 regions of Russia took part. Over the course of five days, they visited seven local farms and industries, studied the characteristics of local specialties and presented their own interpretations of Crimean cuisine to experts and guests of the program.

Today we are at the stage of forming a product with a pronounced Russian identity. “Tavrida” can make a great contribution to this process — with its experience and capabilities, uniting talented youth and representatives of various creative directions. This is a large-scale work, the goal of which is to create and bring to market a complex product in the field of Russian cuisine with its unique regional characteristics, including the culinary traditions of the south of Russia— the author and head of the federal project shared her opinion «Gastronomic map of Russia» Ekaterina Shapovalova.

Another big project of the Gastro.Yug center is the creation of a gastronomic guide to restaurants in Crimea and Sevastopol. It includes 31 establishments, all of which introduce tourists to the cuisine of the peninsula through local dishes and delicacies. The authors of the guide were residents of the Tavrida art cluster — musicians, actors, artists, chefs and creative project managers. The guide can be found on the website: https://events.tavrida.art/gastrosouth.

Currently, the gastronomic programs of the art cluster are already supported by industry professionals such as project “Gastronomic Map of Russia”, group of companies “EkoNiva”, group of companies “EFKO”, BONES magazine, Federal Research Center of Biotechnology of the Russian Academy of Sciences, Center for Modern Biotechnologies “Museum BIOTECH”, LLC “Bavar+”.