Culinary Trail of the Ethnic and Local Cuisine in the Danube Region (Acronym: Culinary Trail)

Programme: Interreg Danube Transnational Programme

Project Duration: 30 months

Project Start: January 1, 2024

Project End: June 30, 2026

EU Contribution: 1.819.652,80 EUR 

Partners’ contribution: 454.913,20 EUR 

Total project budget: 2.274.566,00 EUR



SASS, School of Advanced Social Studies

SERDA, Sarajevo Economic Region Development Agency

REDASP, Regional Economic Development Agency for Sumadija and Pomoravlje

REGLO, Research Centre “Regional and Global Development”

RAIS, City Development Agency East Sarajevo

RDA BKP, Regional Development Agency for Bjelasica, Komovi and Prokletije

CUAS, Carinthia University of Applied Sciences

HRC, Private Professional College HRC Culinary Academy Bulgaria, Ltd

VELEGS, Polytechnic “Nikola Tesla” in Gospić

EDHANCE+, Edhance Plus o.p.s.

BCCI, Budapest Chamber of Commerce and Industry


ARoTT, Romanian Association for Technology Transfer and Innovation

NUSTPB, National University of Science and Technology POLITEHNICA Bucharest

Rudolfovo – Science and Technology Centre Novo mesto

TUKE, Technical University of Kosice

UPSC, “Ion Creanga” State Pedagogical University from Chisinau

LC Vivat Lex, Public organisation “Lawyers Club “Vivat Lex”

FIŠ, Faculty of Information Studies in Novo mesto


Project Description

The “Culinary Trail” project, supported by the Interreg Danube program with a focus on specific objective 3.3, strongly emphasizes ethnic and local culinary heritage in the Danube Region, including viticulture. It targets geographically remote and underdeveloped communities, offering significant economic opportunities for rural areas and small settlements. The project leverages culinary heritage to revitalise tourism, promote local economic development, create employment opportunities, and encourage frugal and social innovations. Collaborating with minorities and marginalised groups based on age, gender, disability, etc., the project seeks to enhance cultural diversity and inclusivity.


Project Main Aim

The project aims to improve connectivity and collaboration among tourist destinations, services, products, and stakeholders in the Danube region. Key objectives include the collection, digitisation, and protection of culinary cultural heritage; development of a transnational culinary trail with multimedia experiences; creation of transnational strategies for protecting and developing ethnic and local culinary heritage; establishment of a joint demonstration and training centre; implementation of capacity-building modules; and development of transnational action plans and a joint innovation and policy centre.


Results / Activities

The Culinary Trail project will significantly contribute to implementing the EUSDR by developing and testing three solutions in seven pilots. Involving 27 cross-border organisations and enhancing the institutional capacity of 250 organisations, the project will actively engage various target groups, contributing to tourism development as a significant factor for remote rural communities. Key project results include a digital catalogue of culinary heritage, transnational culinary trails, joint training centres, and strategies for sustainable tourism. The project is poised to reduce social disparities, promote innovation, and create sustainable benefits for participating communities in the Danube region.



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