Creating recepies of traditional Roma food.

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.





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