{"id":36215,"date":"2020-05-14T09:37:24","date_gmt":"2020-05-14T07:37:24","guid":{"rendered":"https:\/\/the-slovenia.com\/?p=36215"},"modified":"2020-05-14T09:37:31","modified_gmt":"2020-05-14T07:37:31","slug":"top-slovenia-interview-hrvoje-petric","status":"publish","type":"post","link":"https:\/\/the-slovenia.com\/en\/gastronomy\/top-slovenia-interview-hrvoje-petric\/","title":{"rendered":"TOP Slovenia Interview: Hrvoje Petri\u0107"},"content":{"rendered":"

Hrvoje Petri\u0107 has been an independent journalist writing about gastronomy and wine for 20 years.<\/strong> Alongside writing about food, Hrvoje Petri\u0107 works as a restaurant consultant and organizer of gastronomic events and festivals on an international scale. Petri\u0107 is also a trained chef and a sommelier.<\/strong><\/h2>

Meet Hrvoje Petri\u010d at our webinar today! Sign up here. <\/a><\/strong><\/h2>

As part of his education, Hrvoje Petri\u0107 has attended various cooking workshops around the world, from Paris to Hong Kong. He also worked as a lecturer in the European project “Sweet Dietetics” – Development of a new training program for the profession of specialty dietitians. In 2014, he participated in the creation of Christian Cabalier’s cookbook – “Bistro Apetit”, which was selected by the expert jury of the prestigious awards Gourmand World Cookbook Awards 2015 as the best Croatian cookbook. In the same year, Petri\u0107 participated in the Croatian-Japanese edition of the monograph Bati\u010d, one of the best Slovenian natural winemakers. His articles have been published in local and international magazines such as: Jutarnji list, Dobra hrana, StoryGourmet, GloriaGLAM, Gloria, Yachts magazine, Superyachts, I\u0107e & Pi\u0107e, Playboy, Ve\u010dernji list, Gastro.hr, Akademija, Gusto Mediterraneo, Pan de Calidad, Global Gourmet China etc.<\/strong><\/p>

What was your dream job when you were a child? Which food did you like most?<\/strong><\/p>

I can’t say I had some precisely defined occupation that was the job of my dreams. I’ve always loved writing and cooking. About 20 years ago, those passions slowly began to merge from hobby to business. I love simple traditional dishes with top quality and fresh ingredients, but I also love creations from fine dining restaurants. Grilled shrimps, sarma, bean stew, good dry-aged cheese, and freshly baked bread. <\/p>

Did you ever think you will be a journalist who writes about food and travels the world? <\/strong><\/p>

The moment I fell in love\nfirst in the world of wine and then in gastronomy, I knew that I wanted to go\nall the way and that Croatia would soon be too small for me. <\/p>

What is the one project, article or achievement you are most proud of?<\/strong><\/p>

Participating in the writing of the book for Bistro Apetit from chef Christian Cabalier, which was proclaimed 3rd in the world in the category of Mediterranean cuisine, then also participating in the co-writing of the book about the Bati\u010d winery, the organization of the Weekend Food Festival, but also numerous gastro and wine educations that I held and later convinced that they had an effect and helped someone. <\/p>

Since you traveled around the world quite a bit and had the opportunity to try many different dishes, can you tell us which was the most surprising dish that you ever tried?<\/strong><\/p>

“Cacio e\nPepe” Cooked in a Pig’s Bladder from restaurant Lido 84, then percebes<\/em> in\nfish restaurant Ramiro in Lisbon, Pork jowl sushi and\nhomemade blood sausage in Casa do Porco Sao Paolo, Yogurt explosion in Gaggan,\nFrika in Hi\u0161a\nPolonka.<\/p>

How do you evaluate restaurants? What is the most exciting thing?<\/strong><\/p>

The experience I bring from all the restaurants back home is the most important. Sometimes the food is excellent but the atmosphere, the service, the wine pairing is bad, the experience is ruined even though the food was fantastic. It’s all connected to function well.
I think it’s also important when a chef manages to hide his technical superiority behind the quality of the premium ingredient. Therefore, when the food is of exceptional quality when it is fresh and preferably local, then it must remain in the foreground. Sometimes classic combinations can give amazing dishes and sometimes you are delighted by incompatible combinations that in the hands of a real chef give a whole new meaning to eating and gastronomy.<\/p>

Can you tell us, which is your favorite restaurant experience last year?<\/strong><\/p>

Hi\u0161a Franko has been a favorite restaurant of mine for many years, and there I feel always happy and fulfilled. The food is extremely good, the whole restaurant is progressing from month to month, ingredients are excellent, and it is a world-renowned restaurant that Slovenia needs to brag about. Last year I had an excellent meal at the restaurant Azurmendi, Lido84, Ramiro, Casa do Porco, Geranium, Suhring in Bangkok, DOM in Sao Paulo, Burnt Ends in Singapore, Twins Garden in Moscow, Nerua in Bilbao, Mugaritz, St. Hubertus in South Tyrol. <\/p>

But also the dish with stuffed sheep’s intestines I ate on the Turkey-Syria border was phenomenal and was made by a local cook at a hotel. <\/p>

Which gourmet festival do you always look forward to visiting again?<\/strong><\/p>

Ein Prosit in Udine because of the casual atmosphere and excellent selection of chefs and journalists, Twins science in Moscow, MAD in Copenhagen, Ongietori in Bilbao, Foggo in the south of Brazil because I learned a lot about baking and cooking on an open fire, Fru.to initiated by Alex Atala with excellent lecturers and subjects, and of course European food summit in Ljubljana. <\/p>

Do you prefer your country’s dishes and flavors or do you prefer foreign cuisine? Perhaps a mix of both? <\/strong><\/p>

Both. In Croatia, we have very high-quality fish, shellfish, shrimp, vegetables. But I also love Italian cuisine, Spanish, Thai and Japanese cuisine. In fact, in all cuisines, you can find excellent dishes and less interesting ones.<\/p>

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