The workshop activities reacted to the interest
of the participants to present Roma traditional
and nontraditional cuisine to the public. Many
of the participants came with their own recepies,
which nobody else had heard of. They decided it
would be best to start with traditional Roma food
and started with the recepy on "marikle".Very
important was the decision on creating Roma cookbok,
which means gradually working on developing key
competencies - expressing ideas in native language.
All the attendees participated in discussion and
explained to the others their suggestions on the
food which should be included in the planned cookbook.
