Center of Technical Culture Rijeka is a non-profit, non-governmental organization initiated by the Technical Culture Association and registered in 1993 with the mission to encourage and promote technical culture, IT technology and culture in general . Its goals are realized through organized contents which aim to encourage the interest of children, youth, employees and general public concerning the domain of scientific, technical and IT culture, as well as its application in business and everyday life. The Center also aims to promote scientific, technical, IT and cultural achievements. Organization activities are coordinated and supervised by the management board (formed by three members) and the supervisory board (formed by nine members).
All activities of the organization are carried out by a professional team (consisting of ten qualified employees), with the support of associates and volunteers.

National evening recipe: 



Pašticada is a traditional meat dish from Dalmatia. Beef is the main ingredient and, before the actual cooking which lasts a few hours takes place, it’s marinated for 24 hours in red wine, garlic and various herbs such as rosemary and sage. During the cooking it’s enriched with dry plums, carrots, onions, cloves and nutmeg so the resulting sauce is thick, dark and rich in flavors. Traditionally pašticada is served with homemade potato gnocchi.
  • 1,5-2 kg beef round 
  • 5 garlic cloves, sliced 
  • 100 g bacon, cut into 1/2-inch pieces 
  • wine vinegar 
  • 1 tbsp lard
  •  1/2 cup olive oil
  •  3 large onions, quartered 
  • 2 carrots 
  • 1 celery root, quartered 
  • 1 tsp flour 
  • 4 cloves 
  • 2 tbsp tomato purée 
  • 100 ml prosek 
  • 1 tsp sugar 
  • 1/2 cup red wine 
  • 3 lemon slices 
  • 3 prunes 
  • salt, pepper 

Pierce the meat with a sharp pointed knife at random and insert slivers of garlic and pieces of bacon in. Place the beef into a pan; cover with vinegar and leave it overnight. Remove meat from vinegar. Season it with salt and pepper. Put in a roasting dish together with olive oil, lard, onions, celery root and carrots. Cover and roast for 45 minutes. Take out of the oven. Take the meat out of the sauce.
Purée the vegetables with roast dripping. Add flour, cloves, tomato purée, prosek, sugar, red wine, lemon slices and prunes. You can also add some vinegar, if you like. Cut the meat into 1 cm thick slices, and put back into the sauce. Cook until meat is tender. Serve with potato gnocchi. Sprinkle with some grated parmesan cheese when serving.

National evening: