The Dalmatian Coast constitutes a unique patchwork of marine, coastal, island, terrestrial and agricultural ecosystems with great variations regularly occurring over small distances. The biodiversity and landscape diversity have been in rather good shape compared to some other Mediterranean regions. However, recently this globally significant diversity is generally threatened by unsustainable elements in the main economic activities in the area, which include firstly real estate development and tourism but also agriculture and fisheries/mariculture.
The UNDP/GEF "COAST" project focuses on the problem of biodiversity and landscape protection and conservation in Dalmatia within a multi-disciplinary and multi-sectoral context of Integrated Coastal Management (ICM). The overall objective of the COAST project is to ensure that the development path of the Croatian coast is environmentally friendly, with the conservation of biological diversity firmly mainstreamed into that development path. (more on www.undp.hr/coast
) Description of the activity
Dalmatian konoba (wine cellar) as basic unit of Dalmatian couisine preserves local gastronomic tradition and promotes local and autochthonous foods and dishes.
Dalmatian konoba is a place for the best promotion of quality and rich diversity of authentic and traditional gastronomy. As a catering unit, Dalmatian konoba is defined by its ambience, content and enogastro offer.
For the last few decades due to globalization process and destructive development of fast food industry, Dalmatian konoba has been losing rapidly its primary identity as well as social and cultural importance.
Dalmatian konoba reflects local customs and way of living. Dalmatian traditional gastronomy and konoba itself is much more than food. It combines respect for basic life values, tradition, history and biodiversity. Initially, konoba relys entirely on local resources supporting everything that we nowdays know as postulates of (self) sustainability. Dalmatian konoba is part of regional identity that has to be properly valued in modern tourist enogastro and slow food maps.