Easter workshop on Women’s Day: Dragica Lukin leads a sweet story at Stancija Buršić in Vodnjan on 8 March
Sunday, 8 March 2026, will carry additional weight and symbolism in Vodnjan this year: the traditional Easter workshop at Stancija Buršić is being held precisely on Women’s Day. The combination of gastronomy, local tradition and a date that globally reminds us of women’s rights and position in society gives the event a more festive tone, but also a clear message – celebration can be meaningful, educational, and shared.
The organizers announce that the program starts at 10:00 with coffee and a welcome breakfast, followed by the practical part of the workshop where participants will learn, mix, bake and finally shape desserts. Vodnjan Sundays in March have for years attracted visitors who want to experience Istria beyond the classic tourist framework, and workshops like these offer exactly that: a “behind-the-scenes” experience – how desserts are made that carry both family tradition and a contemporary pastry signature.
If you are arriving in Vodnjan from outside Istria or plan to combine the workshop with a weekend stay, it is worth checking in advance
accommodation for visitors in Vodnjan because this is a period when a pre-Easter rhythm is already felt in the region, and many also come because of announcements of April events.
Dragica Lukin: a workshop as a meeting of tradition and modern techniques
The workshop is led by Dragica Lukin, an Istrian pastry chef who in recent years has often been presented in media announcements as the author of a recognizable style in which local flavors and classic techniques are combined with a more modern approach to presentation and textures. Precisely this blend – familiar, but executed more precisely and more “readably” to contemporary taste – is why the workshop attracts great interest season after season.
The concept is clear: participants do not come just to hear a recipe, but to go through it from start to finish, with explanations that usually remain unspoken in the home kitchen. In this part of the workshop, the emphasis is on details: temperatures, mixing order, cream consistency, baking method, as well as the “little tricks” that decide whether a dessert will be average or truly outstanding.
Vodnjan is a logical setting: a town with a strong identity, surrounded by olive groves and Istrian gastronomic tradition, where both sweet and savory are often tied to family recipes, holiday tables and local products. For visitors who want to “soak up” the atmosphere and stay longer than a single morning, it is practical to look in advance at
accommodation offers in Vodnjan or near the event location.
What’s being prepared: raspberry parfait, cheesecake, kroštule and cream puffs
This year’s workshop menu is designed to cover different techniques and types of desserts – from creamy desserts to fried classics and filled pastries. According to the announcement, participants will make:
- raspberry parfait – a dessert that requires good texture control and a balance of sweet-and-tart notes
- cheesecake – classic, but open to finesse in the base, cream and final flavor balance
- traditional kroštule – a symbol of the holiday table, with an emphasis on dough, frying and proper drying
- cream puffs – a test of precision in making the dough, filling and finishing
After preparation, there is also a tasting, which is an important part of the experience because participants immediately receive feedback on the result and on where the “winning” nuances are – from crispness to cream stability.
In the context of Women’s Day, the workshop also gains an additional social layer. Internationally, 8 March is often marked as a day of visibility for women’s work and contributions to the community, so it is not unusual in gastronomy for this to highlight the role of women in preserving recipes and passing on knowledge. At the local level, such symbolism is particularly clear in Istria, where culinary heritage is often passed down through generations via family kitchens and seasonal holidays.
The day’s rhythm: from breakfast to lunch and socializing at 1 p.m.
The organizers state that gathering with coffee and a welcome breakfast is planned from 10:00, and after the workshop, at 13:00, a shared lunch follows. This turns the workshop into an all-day experience, not a “quick” lesson – which is a common reason participants return and recommend the event to others.
Lunch is designed with two optional menus, to accommodate different dietary habits:
- Meat menu: veal with potatoes and salad
- Vegetarian menu: homemade cheese ravioli and salad
A drink of choice is also included with lunch, which further simplifies planning your arrival and stay. For guests coming from other cities, this format is practical because it combines education, tasting and lunch without the need for additional logistical “hopping” between locations.
If you plan to arrive earlier or stay after lunch, it is worth considering
accommodation near the event venue in Vodnjan, especially if you want to use the weekend to explore the Vodnjan area, olive-oil stories or trips toward the coast.
Why Stancija Buršić: a place that connects prosciutto, tradition and events
Stancija and the Buršić prosciutto producer in Vodnjan is presented in public announcements as a family farm with many years of experience in producing Istrian cured meat products, including delicacies associated with the Easter period. Precisely such a profile – production, tradition, and also hospitality – makes the location suitable for workshops, tastings and events that want to highlight local identity.
In recent years, Stancija Buršić has also positioned itself as a host of events that bring together diverse audiences: from gastronomy enthusiasts to families and guests who discover Istria through flavors. The workshop with Dragica Lukin fits into this framework because it offers hands-on experience and a sense of togetherness, while at the same time remaining firmly tied to the seasonal context – Easter and the pre-Easter period.
For those who like a “slow travel” approach, Vodnjan is a good choice because it offers content beyond peak summer crowds. If you want to turn the trip into a mini-holiday, look for
weekend accommodation offers in Vodnjan and plan your visit so that along with the workshop you catch city activities, walks and local gastro offerings.
An overture to Vodnjanska špaleta: the April highlight on Easter Monday
For years, the workshop has also been described as a kind of overture to the larger event “Vodnjanska špaleta – Spaleta dignanese”, which is traditionally linked to Easter. According to the organizers’ announcement, the next edition of the event is planned for Easter Monday, 6 April 2026, at 12:00, also at Stancija Buršić.
Vodnjanska špaleta in public descriptions emphasizes the gastronomic dimension and family character, and in practice the event is often experienced as a meeting of local tradition and visitors’ curiosity. That is precisely why the March workshop, a few weeks earlier, serves many as a “warm-up” – an opportunity to experience the venue’s atmosphere, meet the hosts and plan a return in April.
It is also important in the calendar: Easter Monday 2026 falls on 6 April, which means that the pre-Easter and Easter period in Istria stretches through the entire end of March and the beginning of April. For visitors from other parts of Croatia and the region, this is often an incentive to organize their arrival in advance. If you are considering that option, it is practical to check already now
accommodation in Vodnjan for the Easter period, because interest can increase at that time of year, especially when events coincide with more pleasant spring weather.
Price, number of places and registration: limited capacity and phone reservations
The price of the workshop with lunch included is 40 euros, and the number of places is limited. Reservations are accepted by phone at 098 997 29 99. The organizers state that the workshop has for years generated great interest, so earlier registration is recommended, especially for those coming from other areas who need to coordinate travel and possible accommodation.
At a time when gastronomic offerings are often reduced to “quick” tastings, workshops like these bring the focus back to knowledge and experience. Participants get the chance to learn concrete steps, ask questions and take home not only a recipe, but also an understanding of the process. That is, ultimately, what distinguishes a workshop from ordinary culinary content on social media: learning happens in real time, with corrections and explanations.
For many, an additional motivation will be the date itself. Women’s Day 2026 falls on a Sunday, which makes it easier to come without taking a day off, while at the same time strengthening the feeling of a “day for yourself” – whether you come alone, with friends or as a gift experience.
Support from the Tourist Board and the wider context: events as part of a destination’s identity
The event is organized by Stancija and the Buršić prosciutto producer with the support of the Tourist Board of the City of Vodnjan. In destination terms, programs like these – workshops, events, seasonal gastro stories – are often key to year-round tourism because they offer a reason to visit outside the main season, and give guests the feeling that they are participating in something authentic.
Vodnjan is an interesting example in this respect: a town that both preserves tradition and opens it to visitors through experiences that are “tangible” – kitchen aromas, tastes of local products, handiwork and socializing. In such an environment, the Easter workshop with Dragica Lukin gains a meaning that goes beyond a single Sunday: it becomes part of a broader story about how a destination presents itself through gastronomy, togetherness and local producers.
For visitors coming for the first time, Vodnjan is a practical starting point for exploring the wider area. But even if your goal is only the workshop, it pays to organize your arrival without rushing. In that case, check
accommodation in Vodnjan near the Stancija and turn Sunday into a pleasant spring break.
Sources:- Buršić prosciutto producer and stancija – official information about the farm and offer ( link )- Buršić prosciutto producer and stancija – contact details and location ( link )- City of Vodnjan-Dignano – description of the event Vodnjanska špaleta / Spaleta dignanese ( link )- UN Women – International Women’s Day (general framework and the date 8 March) ( link )- timeanddate.com – check of the weekday for 8 March 2026 ( link )- timeanddate.com – date of Easter Monday 2026 ( link )
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