Degustorium

On May 22 the 3rd edition of the Degustorium Festival will be held in Bratislava, and the first Slovakian Earth Market opens in Bátovce

Slow Food in Slovakia celebrates the International Day for Biological Diversity with the opening of the third edition of Degustorium, organized by Slow Food Pressburg in the center of Bratislava. 

It will also mark the entry of the farmers’ market of Bátovce into the worldwide network of Slow Food Earth Markets. Started in 2019 in Gazdovský Dvor, a former farm in Trenčianska Turná, the market has seen growing success by promoting local producers who safeguard Slovakian food traditions in a pleasant, family-friendly atmosphere. The market unites 22 exhibitors who offer honeys, flowers and bulbs, spring vegetables, fruits and vegetables, as well as marmalades, juices, syrups and spreads, cow milk cheese, flour, pumpkin seeds, sourdough bread, herbal teas, spices and wines.

Program

   GROUND FLOOR / LARGE STAGE – moderated discussions               

• 10:00  Opening Ceremony / Petra Molnárová, Slow Food Pressburg and Peter Varmuža, YEME
• 10:15 – 11:00 O včiarstvo – the most valuable heritage we have at home  / PhDr. Iveta Zuskinová – ethnologist, Katarína Klimova – protection association BROZ, Jozef Zvara – farm Zlatý Vŕšok / Dúbravy, Marcela Nemcová – farm Na háji / OZ Náš vlna / Gubaňa, Jana Kantorová / Farm Kantor, Povrazník
• 11:30 – 12:10 Food as a political act / Martin Hojsík – MEP, Martin Ondráš – expert on food law and food safety MPRV SR , Petra Cséfalvayová – Institute of Circular Economics INCIEN , Bálint Pém – Pemak, Patince ; Michal Rohac – Dream Farm, Harad
• 13:30 – 14:10 slow Yeme – slow and full / Peter Varmuža – general director of YEME, Giuseppe Castagn and – Castagna Formaggi, Andrea Guiddo – Michelis, Michal Novák – Farma Kuchyna, Marián Jackuliak – Gemerské ovečky;
• 14:50 – 15:30 Competence, professionalism and tradition in the service of tastes – Maître Fromager of Ornavass / Giuseppe Castagna – Castagna Formaggi, Piedmont, Italy, Andrea Castagna – Ambassador of the University of Gastronomic Sciences (Slow Food), Pollenzo, Italy
• 15:45 – 16:30  We will move on slowly – 10 years of the Slow Food movement in Slovakia / Petra Molnárová – Slow Food Pressburg, Róbert Góra – Salka Farm, Eliška Gálisová – Dream Farm, Slavomíra Raškovič – Gašperov Mlyn Batizovce,  Monika Slížiková -MAS Hont Tekov,  Peter Burčo – mayor of Bátovce;
• 16:45 – 17:30 Local & Global –  Martina Matejíčková – KakawCo +, Erik Šimšík – Goriffe; Michal Kucharovič – Oleamo.sk

GROUND FLOOR – slow market

• 9:00 – 18:00 slow sellers will present themselves, including family farms, manufactories from Slovakia, but also from the Czech Republic, who will bring the best of their offer to the Degustorium;

FLOOR – Live cooking with Slávka Raškovič

• 11:00 – 11:30  Daniel Karas / Rodkva Kimchi, Bratislava
• 12:00 – 12:30 Martin Miklošík / Bistronomy, Bratislava
• 13:00 – 13:30  Jožko Breza / Gašperov Mlyn
• 14.00 – 14:30  Peter Bracho / Liptovský Dvor, Liptovský Ján

STAIRS – Live cooking 

• 1 5:00 – 15:45   We cook without waste with FOODRUS / Tereza Hubáčová

FLOOR – SMALL STAGE 

• 11:15 – 12:00 How to preserve fruit treasure (lecture) – Bruno Jakubec / Ovocný poklad & Ivona Križanová / mulberry grower;
• 12:30 – 13:15 What is the difference between Demeter food and common organic food (lecture) / Agnes Lovecká, Slobodné vinárstvo Zemianske Sady 
• 13:45 – 14:20 Urban farms & cultivation in urban conditions (moderated discussion) –  Denisa Lešková and Kristýna Mrkvičková, Prague organization KOKOZA; Roman Tóth, DRUŽSTVO and Jakub Hrubý, City of Bratislava;
• 15:00 – 15:45 What will happen to the food we do not consume (moderated discussion) 
• 16:00 – 17:00 screening of the documentary Ovčiarskou cesta (SK, 2020)

FLOOR – WORKSHOP ovisko

• 1 1:30 – 12:00 The path of gastronomic operation to sustainability – workshop with Kokoza / Denisa Lešková and Kristýna Mrkvičková 
• 12:10 – 12:40 Workshop “From seed to bread” /  Zuzana Dušičková, ZUM ZUM
• 11:30 – 12:00 Production of wax napkins & packaging with FOODRUS 
• 13:30 – 14:00 Treasures in glass – how to start fermentation – Zuzana Turanská
• 14:10 – 14:50 How to choose the right seeds  – Katarína & Marek Gregušovci
• 15:00 – 15:30 Sheep wool and its processing – Marcela Nemcová, Gubaňa and OZ Náš Vlna
• 16:30 – 17:15 How to start – rare advice from us for you (for beginners with sales from the yard and organizing food markets) / Monika Slížiková – LAG Hont – Tekov, Anna Balková – Rural platform;
• Production of seed balls (for children) with Slow Food Pressburg / continuously during the day
• Tasting with 5 senses  (for children and adults)  – sensory workshops with Slow Food Pressburg and Really Healthy School

This event is part of The Road to Terra Madre, a series of initiatives organized by the Slow Food network around the world to pave the way towards the international gathering which takes place in Turin, Italy, from September 22-26 and where participants will design the future of food together. 

Other info

Event tags