The goal of this event is to revive and protect the old technique for producing live yeast, used in southern Bulgaria.

Temenuzhka Mateva, inspired by the knowledge passed down from her grandmother, has dedicated seven years to the revival of the traditions of producing and preparing Trahana. This unique product undergoes a complex triple fermentation, making it an ancient Bulgarian natural probiotic. The benefits of Bulgarian probiotics are already well known to the world, but in addition to them, Trahana is part of over 100 traditional dishes in the region and is a substitute for yeast in all baked goods. Preserving this tradition will allow more people to touch our roots and benefit from its healthy qualities.