This activity explores the nutritional and scientific aspects of Potica, a traditional Slovenian nut roll, by analyzing ingredients and experimenting with baking techniques. Students will apply culinary arts and STEAM concepts, such as scientific inquiry, technology in recipe documentation, and creative food presentation.

This activity explores the nutritional and microbiological aspects of Turşu, examining the fermentation process, health benefits of probiotics, and cultural traditions, while applying scientific and artistic principles to the preparation and presentation of this traditional Turkish dish.