{"id":8495,"date":"2024-01-16T09:52:03","date_gmt":"2024-01-16T09:52:03","guid":{"rendered":"https:\/\/olimport.bg\/?p=8495"},"modified":"2024-05-07T09:53:51","modified_gmt":"2024-05-07T09:53:51","slug":"olimport-otnovo-vi-posrestha-na-evolyucziya-na-vkusa","status":"publish","type":"post","link":"https:\/\/olimport.bg\/en\/olimport-otnovo-vi-posrestha-na-evolyucziya-na-vkusa\/","title":{"rendered":"Olimport welcomes you to the Evolution of Taste"},"content":{"rendered":"
For the second year, we are part of the forum for classic and modern cuisine<\/h5>\n\n\n\n

For the second consecutive time, Olimport will participate in the Evolution of Taste, in Stara Zagora. On February 3, 2024, at the Stara Zagora Cultural Center, the national culinary forum for classic and modern cuisine will take place. The organizers are Chef\u2019s Secret<\/a> and the Bulgarian Association for Culinary Culture,<\/a>with the support of the Stara Zagora Municipality and dozens of companies from the culinary industry.<\/p>\n\n\n\n

The main goals of the organizers are to unfold the diversity of cooking styles, to present a platform with a pronounced educational character, and to ignite the passion for culinary arts among the youth. These are priorities that have been clearly outlined by Olimport and on which we have been working diligently for years. <\/p>\n\n\n\n

As in the previous edition, in 2023, this year you can attend culinary presentations by established professionals, learn about new and forgotten techniques, and meet intriguing and interesting brands, part of the food exhibition. With us, you can try all the new products in our portfolio, including the exceptional Salt Odyssey sea salt flakes<\/a>, organic vinegar Parqueoliva Almarazas de la Subb\u00e9tica,<\/a>, Bulgarian organic walnut and hazelnut oil Gourmoli,<\/a> and many others.<\/p>\n\n\n\n

We will be waiting for you right after the entrance of the Cultural Center to give a delicious start to your tour of the Forum. Don't miss it!<\/p>\n\n\n\n

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For the second year, we are part of the forum for classic and modern cuisine<\/p>","protected":false},"author":1,"featured_media":8496,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[71],"tags":[250,93],"class_list":["post-8495","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-press","tag-olimport","tag-93"],"_links":{"self":[{"href":"https:\/\/olimport.bg\/en\/wp-json\/wp\/v2\/posts\/8495","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/olimport.bg\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/olimport.bg\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/olimport.bg\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/olimport.bg\/en\/wp-json\/wp\/v2\/comments?post=8495"}],"version-history":[{"count":7,"href":"https:\/\/olimport.bg\/en\/wp-json\/wp\/v2\/posts\/8495\/revisions"}],"predecessor-version":[{"id":8520,"href":"https:\/\/olimport.bg\/en\/wp-json\/wp\/v2\/posts\/8495\/revisions\/8520"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/olimport.bg\/en\/wp-json\/wp\/v2\/media\/8496"}],"wp:attachment":[{"href":"https:\/\/olimport.bg\/en\/wp-json\/wp\/v2\/media?parent=8495"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/olimport.bg\/en\/wp-json\/wp\/v2\/categories?post=8495"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/olimport.bg\/en\/wp-json\/wp\/v2\/tags?post=8495"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}