IDENTITY ON THE PLATE: IS THERE A STANDARD FOR AUTHENTICITY?

What does “authentic” cuisine really mean, and can it even be standardized?

At a time when destinations are increasingly building their identity through gastronomy, the question is no longer just what we eat, but what it says about us. Is authenticity found in the recipe, the ingredients, and the technique, or in the context, the people, and the story we choose to carry forward?

This panel brings together chefs, representatives of the Ministry, and key stakeholders behind the initiative to create a shared “standard” for Croatian cuisine, not as a limitation, but as a tool for preservation, clarity, and the long-term value of local flavors. Can a framework be defined that protects tradition while also encouraging creativity and contemporary interpretation? With insights into global practices such as the Chefs’ Manifesto, the discussion further explores the role of gastronomy in sustainability and the development of local communities.

Through a dialogue between local and global perspectives, the panel examines whether tradition can become a competitive advantage, how a recognizable gastronomic identity of a destination is created, and where the line between authenticity and interpretation truly lies.

Because perhaps the key question is no longer how we preserve tradition, but how we translate it into the present moment.

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