Dry-aged fish: chef Saša Began at Miele experience center


Saša Began, the chef of fish restaurant Foša  (Zadar), has a great access to Adriatic fish daily. It incited him to experiment with dry-aging of both fish and molluscs. In Miele experience center he shared his new passion with guests, using Kikkoman products to season the dishes. Wines pairing the masterclass were provided by Miva galerija vina, our valuable partner. Special spice to the event was Nonino & JRE cocktail. 

Extra virgin olive oil is a product of JRE Croatia and famous Chiavalon family. 

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