A chef from Bosanska Gradiška in the world of molecular cuisine: How Saša Amidžić incorporates modern styles into Bosnian delicacies

He was born in Austrian Linz from father half-Bosnian, half-Slavonian and his mother is from Zagorje, and from the age of seven he lived in Bosanska Gradiška, where he finished elementary and high school. One of the more difficult questions is when they ask him where he is from. He replies that he is from…