An exceptional culinary event brought together science and authentic Balkan tradition in the heart of the capital. The famous Serbian restaurant "Kotiloto" hosted a unique presentation led by two of the most respected culinary professionals in the region—Dr. Momčilo Conić and the restaurant's head chef, Dalibor Marinković – Daci.
​The daytime event aimed to reveal the depth and richness of Serbian cuisine through the lens of haute gastronomy and years of practical experience. Dr. Momčilo Conić—a professor of gastronomy, Ph.D. in tourism sciences, and an international culinary judge with over 30 years of experience—shared his expertise on the Bulgarian stage. The professor, who holds prestigious honors such as a bronze medal from the culinary competition in Erfurt, Germany, and the October Award of the city of Leskovac, emphasized that culinary heritage is a bridge between cultures.
​"Gastronomy is much more than food. It is culture, identity, tradition, and a bridge that connects people and nations. Preserving culinary heritage, combined with embracing innovation, is our responsibility to future generations," shared Dr. Conić.

​Side by side with him stood the master of traditional Balkan flavors, Chef Dalibor Marinković – Daci, who is internationally recognized for his authentic recipes and contribution to popularizing Balkan cuisine. The presentation demonstrated how classic recipes and culinary values can partner with modern innovations to create an inspiring sensory experience.
​The culmination of the afternoon was a joint live cooking show, during which the two culinary experts prepared the iconic "Leskovačka mućkalica" right before the guests' eyes. The traditional dish was presented through its signature classic method of skillfully pairing flavors—juicy pork chops, Serbian kebapcheta (minced meat sausages), and sausages, initially grilled over real charcoal for a distinctive smoky aroma, and then "shaken" (mućkani) and simmered in a large pan over low heat along with a generous amount of sweet peppers, tomatoes, onions, and garlic until a thick, velvety sauce was formed. To finish, the professor added flavorful ajvar and sprinkled the dish with traditional Serbian spices.
​The event turned the afternoon into an exciting journey through Balkan culture, told in the language of shared passion and top-tier professionalism.