GASTRONOMIC HERITAGE OF PODRAVINA AND TOURISM

Masovni turizam u kojem se traži ''sunce i more'', došao je do točke zasićenja te su današnji turisti u potrazi za novim turističkim destinacijama s ciljem upoznavanja domicilnih sredina u koje su doputovali. Zbog toga dolazi do razvoja gastro turizma kao novog proizvoda na tržištu. On se smatra iskustvenim putovanjem koje uključuje kušanje određenih proizvoda regije te posjete restoranima i lokalnim proizvođačima hrane. Gastro turizam se može definirati i kao dio kulturnog turizma jer se temelji na tradiciji i običajima nekog kraja. Pojavom novih trendova u gastronomiji, skreće se pozornost upravo na lokalnu hranu kako bi se turisti približili kulturi življenja neke destinacije. Hrvatska ima dobre uvjete za razvoj gastro turizma jer ima raznovrsnu kuhinju koja se dijeli na kontinentalnu i mediteransku. Cilj ovog rada jest prikazati značajke podravske kuhinje kao jedne od pet podregija kontinentalne kuhinje, koje bi omogućile daljnji razvoj gastro turizma Podravine. Razvoju tog gastro turizma uvelike pridonosi jedna od najpoznatijih hrvatskih prehrambenih industrija - Podravka. Iako se primarno bavi proizvodnjom prehrambenih proizvoda, ona nastoji promovirati tradicionalna podravska jela kroz svoja dva ugostiteljska objekta, ''Podravsku klet'' i ''Kraluš''. Također, ona nastoji promovirati i tradicionalna jela cijele Hrvatske, ne samo Podravine, koja se mogu pripremiti korištenjem njihovih proizvoda.Mass tourism, which entails ''the sun and the sea'', has reached a saturation point and today's tourists are looking for new destinations with the intention to experience the domicile environment to which they have arrived. Because of that, it came to the development of gastro-tourism as a new product on the market. It is considered as an experiential adventure which includes a tasting of certain products and visits to restaurants and local food producers. Also, gastro-tourism could be defined as a part of cultural tourism because it is based on the traditions and customs of some region. By the appearance of new trends in gastronomy, the attention is drawn to the local food, so that the tourists could meet the living culture in some destination. Croatia has good conditions for the development of gastro-tourism because it has a diverse cuisine which is divided into continental and Mediterranean. The aim of this paper is to represent characteristics of Podravina's cuisine, as one of the five subregions of continental cuisine, which would provide further gastro-tourism development in Podravina. The development of gastro-tourism is considerably contributed to one of the most popular Croatian food industries - Podravka. Although it is primarily focused on the food production, it also tends to promote traditional dishes from Podravina through it's two gastronomic sites, ''Podravska klet'' and ''Kraluš''. In addition, it strives to promote traditional dishes from all over Croatia, not just from Podravina, which can be prepared by using their products