{"id":20326,"date":"2026-06-01T13:13:16","date_gmt":"2026-06-01T11:13:16","guid":{"rendered":"https:\/\/visitslavoniabaranja.com\/okusi-destinaciju\/gastrovremeplov-dj-tijesto\/"},"modified":"2026-08-24T13:51:17","modified_gmt":"2026-08-24T11:51:17","slug":"gastrovremeplov-dj-tijesto","status":"publish","type":"okusi-destinaciju","link":"https:\/\/visitslavoniabaranja.com\/en\/okusi-destinaciju\/gastrovremeplov-dj-tijesto\/","title":{"rendered":"TIME TRAVEL DJ Tijesto plays Hits for Foodies"},"content":{"rendered":"\n

Lok\u0161ice, trganci, zavezanci, \u010dikovi, ta\u0161ke and tarana, gomboce and \u010dikma\u0161i, pasta with poppy seeds, cheese or walnuts\u2026 it might not be music, but trust us, it\u2019s all hits<\/em><\/p>\n\n\n\n

Don\u2019t let the catchy title fool you \u2013 the following lines are not about to announce a global electronic music star (or his undiscovered Pannonian counterpart, \u201cDJ Tijesto\u201d). Behind this electrifying, futuristic title lies a glimpse into one of the most authentic segments of the gastronomic heritage of Slavonia and Baranja, and perhaps Croatia. A heritage as authentic as the unfamiliar names it carries for most readers and visitors: lok\u0161ice, trganci, zavezanci, \u010dikovi, ta\u0161ke, tarana, gomboce, \u010dikma\u0161i\u2026 It\u2019s only thanks to words \u201cpasta with poppy seeds, cheese and walnuts\u201d that we begin to connect the dots \u2013 forget Ti\u00ebsto<\/em>, DJs and electronic music, silly, this is all about traditional sweets and pastries! Never forget this Croatian lesson: tijesto<\/em> or tisto<\/em> means dough, pasta or pastry.<\/p>\n\n\n\n

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Dough is made from the riches of the black Pannonian soil \u2013 it\u2019s soft, hand-crafted, shaped into forms that tell a story of migration and cultural exchange. Most traditional recipes for side dishes and desserts made of dough arrived in Slavonia, and especially Baranja, carried in the bundles of settlers who sailed down the Danube from Austria and Germany some three centuries ago in search of a better life. Their culinary skills \u2013 whether in preparing side dishes for goulashes and stews or melt-inyour-mouth desserts \u2013 were gradually adopted by the skilled hands of the local \u0160okac women (and likely a few \u0160okac men), enriched and passed on to future generations.<\/p>\n\n\n\n

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Visit Festival tista in Topolje (Festival tista u Topolju<\/strong><\/a>)<\/em> at the beginning of June \u2013 taking place at one of the symbolic centres of the Danube-region Croats, the \u0160okci \u2013 and you will quickly discover this is not just another \u201cwhat our ancestors ate\u201d type of festival. You have stepped into an authentic cultural and gastronomic time machine, heading straight into the heart of a Pannonian culinary dream.<\/p>\n\n\n\n

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You can taste a hint of this doughbased heritage throughout the year in several restaurants across Slavonia and Baranja. Try, for example, the excellent ta\u0161ke with plum jam, plum dumplings, or thick homemade noodles at Baranjska ku\u0107a in Karanac, Josi\u0107 in Zmajevac, Ku\u0107a dida Tunje in \u0110akovo, Didin konak in Kopa\u010devo, the riverside \u010carda Kod Baranjca in Podravlje, Stari mlin on the Danube promenade in Dalj, as well as Projekt 9, a restaurant boat moored along the Osijek promenade. Finally, don\u2019t miss \u0161ufnudle (also known as \u010dikma\u0161i) \u2013 the potato-based dumplings traditionally prepared at the Meandar restaurant of Hotel Osijek.<\/p>\n\n\n\n

Contacts:<\/strong><\/p>\n\n\n\n