Small School of Gastronomy Workshop promotes traditional and ecological ways of producing local food. The focus is on passing a local knowledge and traditions to the youth of Trebinje, while introducing new approaches towards the locally grown food preparation and presentation. 
More than 20 young people and 3 local food producers participated in the workshop that was organized in the local household Kisin in Tuli village in the rural area of Trebinje.

First, we learned about sustainable tourism and why it is important to preserve the local food heritage, how food tells the story of the area it comes from. Then we spoke about what gastronomy is, how it is related to tourism and why it is local food that gives the best gastronomic delicacies. We explained how all this information and knowledge can be used in the creation of a novel tourist product.
Local food producers of cheese, beans and Herzegovinian honey gave us information about these traditional products and their experiences in both cooking and tourism.
After the introductory education, we divided into 4 groups and created 4 different menus. The basis was local food. We made both traditional and "modern" dishes. There was no shortage of creativity and innovation.
A special working group will write all the recipes that will be used for a small booklet of recipes, and in addition to the recipes, the workshop will also bring concrete proposals for the introduction of new trends in the tourist offer of Trebinje and Herzegovina.
The workshop was organized in coolaboration with Slow Food Trebinje, Center of High Schools Trebinje and Faculty for Tourism Trebinje.