The Culinary Trail of the Ethnic and Local Cuisine in the Danube Region project is launching a new series of professional training programmes under the Thriving Culinary Heritage initiative. These programmes aim to preserve, professionalise, and promote the rich culinary and wine heritage of the Danube Region while supporting sustainable tourism and regional development.
The trainings are delivered in physical, online, and hybrid formats, ensuring accessibility for participants across the Danube Region.šÆ Why Participate?
Participants will:
ā¢ Gain practical skills in gastronomy, storytelling, and food & wine pairing
ā¢ Learn to communicate the cultural value and heritage of local cuisine and wines
ā¢ Engage with sustainable, zero-waste, and locally sourced food practices
ā¢ Strengthen professional opportunities in tourism, hospitality, gastronomy, and education
ā¢ Connect with peers, experts, and organisations across the Danube Region
ā¢ Receive an official certificate of participation
š 11 February 2026 | to continue…
An advanced professional course dedicated to Danube wine and food pairing traditions, terroir analysis, and regional gastronomy.
Target group: practising sommeliers, chefs, hospitality professionals, wine educators, trainers, and importers
š Training Formats & Accessibility
ā¢ Physical (in-person, barrier-free venues ā 11 February, limited to 35 participants)
ā¢ Online (Moodle platform with recorded lectures, quizzes, and resources)
ā¢ Hybrid (live sessions with remote participation)
The programmes include multilingual support and are designed to reach rural, disadvantaged, and marginalised communities.
š± Sustainability at the Core
The training programmes promote:
ā¢ Local, seasonal, and organic ingredients
ā¢ Zero-waste and traditional preservation practices
ā¢ Short supply chains and collaboration with local producers
ā¢ Ethical food practices and social inclusion
ā¢ Capacity building, job creation, and regional growth.
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The Culinary Trail of the Ethnic and Local Cuisine in the Danube Region project is launching a new series of professional training programmes under the Thriving Culinary Heritage initiative. These programmes aim to preserve, professionalise, and promote the rich culinary and wine heritage of the Danube Region while supporting sustainable tourism and regional development.
The trainings are delivered in physical, online, and hybrid formats, ensuring accessibility for participants across the Danube Region.šÆ Why Participate?