Na Początek Oscypek Cheese Fried in Clarified Butter 18 Zł

Total Page:16

File Type:pdf, Size:1020Kb

Na Początek Oscypek Cheese Fried in Clarified Butter 18 Zł krupowaizba – hasło: 182013391 MENU An average ti me of waiti ng for dishes is about 20 minutes. In excepti onal cases, it may be longer. A menu including allergens and the food weight (in grams) is available at the waiter’s stand. Salad with roast duck fi llet, dried fruit 33 zł Strarters | Na początek and nuts (mixed lett uce, sea buckthorn Oscypek cheese fried in clarifi ed butt er 18 zł vinaigrett e) | Sałatka z kaczki with cranberry preserve | Oscypek* smażony z konfi turą | Polywki Beef tartar with onion, 31 zł Soups marinated saff ron milk caps, pickled cucumber Sheepmilk cheese soup with bacon 14 zł and sardine and halusky noodles | Polewka bryndzowa | Tatar wołowy Sour rye soup with egg and white sausage 15 zł A slice of bread with homemade lard 15 zł | Żurek z jajkiem with marinated saff ron milk cap Sauerkraut soup based on mutt on rib 15 zł | Pajda chleba ze smalcem with dried mushrooms Smoked salmon on potato pancake, 19 zł | Kwaśnica z żeberkiem i grzybami served with herb and cream sauce Porcini mushroom soup with homemade 16 zł | Łosoś wyndzony na placku grulanym noodles | Borowikowa z kluseczkami Boiled potatoes pancake 15 zł Tomato cream with marinated bundz 15 zł with garlic butt er and bryndza cheese (sheep milk cheese) and croutons | Moskol z masłem czosnkowym | Krem pomidorowy z bundzem Halušky dumplings with bryndza 16 zł Chicken broth with noodles 12 zł cheese and fatback grease | Rosół z makaronem | Hałuski z bryndzom i łomastom Breakfast | Śniadania | Hrubse jadło We serve breakfasts uti ll 12:00 Main dishes ...Pork | ... z prosiyncio Fried eggs on bacon with toasts, 17 zł bread and honey mustard Grilled pork tenderloins topped 42 zł | Jojka sodzone na boczku with porcini mushroom sauce, served with small potato dumplings Scrambled eggs on bacon or on butt er 16 zł | Polędwiczki z sosem borowikowym with toast + bread | Jajecznica na boczku lub maśle Roasted pork knuckle with beer 45 zł and mustard seasoning, brine-pickled cucumber „Highlander’s sandwich” 16 zł and baked potato (pita bread, fried egg, tomato, cucumber, | Golonka grilled bacon, lett uce, sauces) | Sandwich po góralsku Small pork chops stewed with 37 zł chanterelle sauce, served with boiled potatoes Boiled sausages served with tartare 15 zł | Kotleciki w sosie kurkowym sauce + bread | Parówki Lard-fried breaded pork chop 39 zł with boiled potatoes and fried cabbage | Kotlet schabowy Salads | Sałatki Salad with grilled chicken 28 zł Pork rib roasted in honey 42 zł (lett uce, tomato, cucumber, kohlrabi, paprika, with baked potato and grilled vegetables sunfl ower seeds, chicken fi llet, toast) | Żeberko wieprzowe pieczone na miodzie | Sałatka z grillowanym kurczakiem Grilled sausage with onion 21 zł Smoked salmon salad with black olives 28 zł and cucumber salad and dried tomatoes (lett uce, smoked salmon, | Kiełbasa z grilla tomato, red onion, pumpkin seeds, olive oil, toast) | Sałatka z łososiem Salad with bundz cheese marinated 28 zł with beetroots* (nut, tomatoes, pear, sauce, salad mix) | Sałatka z bundzem *bundz i oscypek podajemy od maja do końca paździenika, w pozostałym okresie Ser Gazdowski *we serve bundz and oscypek from May ti ll November, throughout remaining period we serve Gazda cheese ...Beef | ...z wołu Dumplings... | z ciasta Rib Eye Steak with asparagus, 54 zł Our pierogies (stuff ed dumplings) are made by hand garlic marinated in herbs, paprika sauce and according to our family recipes French fries | Stek Rib Eye ze szparagami Yeast pancakes with seasonal fruits, 29 zł Angus Beef Steak with plum gravy 56 zł cream, yogurt and cott age cheese - challenge for and grilled vegetables | Stek Angus two | Placek racuchowy Beef cheeks in gravy with potato 40 zł dumplings and brine-pickled cucumber salad Dumplings with meat and fatback cracklings 25 zł | Policzki wołowe w sosie własnym | Pierogi z mięsem Highlander’s potato pancake 41 zł Dumplings with cott age cheese and cream 24 zł with beef goulash, porcini mushroom sauce and | Pierogi z białym serem brine-pickled cucumber salad Dumplings with bryndza cheese 25 zł | Placek po zbójnicku and spinach, topped with clarifi ed butt er | Pierogi z bryndzą i szpinakiem ... Lamb | ...z jagniyncio Dumplings with potatoes and cott age 25 zł Grilled Polish lamb with grilled vegetables 49 zł cheese sprinkled with fried onion and plum gravy | Grillowana jagnięcina and cream | Pierogi ruskie Highlander’s lamb ravioli fried in butt er 31 zł with vegetables and roasted almonds | Ravioli z jagnięciną | Dodatki Lamb shank stewed in gravy, 56 zł Extras served with small moskols (regional potato | Pieczywo pancakes) | Gicz jagnięca Bread 3 zł Potato baked with butt er 9 zł | Ziemniak pieczony z masłem ... Poultry | z ptoka Potato baked with garlic cheese 10 zł Chicken rolls with butt er 34 zł | Ziemniak pieczony z serem czosnkowym cheese, string beans and french fries | Roladki drobiowe Boiled potatoes | Ziemniaki gotowane 7 zł Grilled chicken fi llet in bacon with tomato, 35 zł French fries | Frytki 7 zł oscypek cheese and baked potato Pearl barley with mushrooms 7 zł | Grillowany fi let drobiowy and green peas | Kasza perłowa Grilled turkey breast on vegetables 37 zł Halusky noodles (solo) | Hałuski solo 7 zł with French fries, grilled apple and cranberries Salads | Surówki 8 zł | Grillowana pierś z indyka Bouquet of boiled vegetables 8 zł Half duck roasted in clove and honey 40 zł | Jarzyny gotowane seasoning, served with cranberry sauce, apple pieces and pearl barley with dried mushrooms and Sour cucumber | Ogórki kiszone 6 zł green peas | Połowa kaczki Mountaineer’s cabbage (fried cabbage) 7 zł | Kapusta po góralsku Fish... | z ryb Sour milk | Kwaśne mleko 0,25l 6 zł Trout from a local farm roasted 39 zł with herb butt er, served with boiled vegetables and baked potato | Pstrąg pieczony Desserts | Słodkości Pikeperch fried in butt er with asparagus 42 zł Ice cream dessert with seasonal fruit 16 zł and pearl barley with dried mushrooms and green confi ture and whipped cream peas | Sandacz smażony | Deser lodowy Salmon steak with vegetables, boiled 44 zł Honey and caramel cake on a season 15 zł potatoes and grilled lemon fruit jelly | Stek z łososia | Ciasto miodowo-karmelowe Apple-pie with ice-cream 18 zł | Jabłecnik na ciepło Raspberry tart with ice-cream 18 zł | Tarta malinowa *bundz i oscypek podajemy od maja do końca paździenika, w pozostałym okresie Ser Gazdowski *we serve bundz and oscypek from May ti ll November, throughout remaining period we serve Gazda cheese Beverages | Napoje Beer... | Piwa Tea | Herbata 7 zł Grimbergen Blonde 0,33l 13 zł Classic recipe, golden colour, intense fl avour. Winter Tea | Herbata zimowa 13 zł Goes well with beef, fi sh and food with sour notes | Kawa czarna C o ff e e 8 zł Grimbergen Double 0,33l 13 zł Espresso 8 zł Dark mahogany colour, double fermentati on and slightly sweet fl avour. Enhances the taste of Espresso Macchiato 9 zł lamb, pork and dishes with sweet dressings Espresso Doppio 11 zł Grimbergen Blanche 0,33l 13 zł Coff ee with milk | Kawa biała 9 zł Wheat beer – hazy, slightly bitt er. Chocolate | Czekolada 10 zł Recommended for poultry, salads, fl our and Cappuccino 10 zł spicy dishes Kawa Latt e 11 zł Grimbergen Tacka 3x0,15l 16 zł Pepsi 0,3l 6 zł Trialowa Pepsi Max 0,3l 6 zł All the three beer fl avours are served on 7 Up, Mirinda 0,3l 6 zł an elegant tray Tonik Schweppes 0,3l 6 zł Guiness beer 0,5l 18 zł Juice | Soki 0,3l 7 zł Jasne Okocimskie beer 0,3l 9 zł 0,5l 11 zł apple, orange, grapefruit, nectar black currant Lipton Ice Tea 0,3l 6 zł Malućkie Okocim beer 1l 19 zł Cranberry or banana fl avoured 0,3l 10 zł Pitcher of Okocim beer 1,5l 26 zł | Lemoniada lemonade Sezonowe Regionalne beer 0,3l 10 zł 0,5l 12 zł BLACK energy drink 0,25l 9 zł Žatecký Světlý Ležák 0,5l 12 zł Mineral water Ostromecko 0,3l 6 zł | Woda Ostromecko Chmielowy kwartet but 0,5l 12 zł Mineral water 0,3l 5 zł0,7l 9 zł Okocim Dunkel but 0,5l 12 zł | Woda mineralna 0,4l Homemade fruit compote | Kompot 0,25l 6 zł Somersby 11 zł Dobroński Cider 0,5l 10 zł Hot beverages... | na rozgrzewkę Okocim Non-alcoholic beer 0,5l 12 zł Moulled beer with spices, with raspberry 12 zł syrup | Piwo grzane z sokiem Moulled beer with honey and spices 13 zł | Piwo grzane z miodem Beer with vodka 16 zł (beer + 40 ml alcohol or cherry vodka) | Piwo z bombą Drinks | Drinki Hot wine | Wino grzane 0,2 l 14 zł Góralsko smerfetka 15 zł Hot mead | Miód pitny 0,2 l 14 zł Soplica Czysta, 7Up, Bols Blue Black coff e with Amarett o 14 zł Juhas w pokrzywak (piece w przełyk) 16 zł (40 ml Amarett o + coff ee) | Kawa z Amarett o Soplica Śliwkowa, Bols Peach, mineral water Miodula coff ee 14 zł Skrzyntno Kaśka 15 zł (20 ml Miodula Staropolska honey vodka + coff ee) Soplica Pigwowa, Likier Triple Sec, lemon juice, 7Up | Kawa Miodulowa Napalono Hanka 16 zł Tea with honey vodka, cherry cordial 19 zł Soplica Orzech Laskowy, Bols Strawberry, apple juice and spirit | Herbata dla Baciara Ceperskie wymysły 13 zł Mountaineer’s tea (with alcohol) 16 zł Soplica Pigwowa, Rum, grapefruit juice | Herbata Góralska Zatroskany Baca 15 zł Tea or coff ee with rum (40 ml rum) 14 zł Soplica Malinowa, Campari, orange juice | Herbata albo kawa z rumem Janosikowe złoto 15 zł Tea with cherry vodka (40 ml) 14 zł Goldwasser, tonik | Herbata z wiśniówką Linchburg Lemoniade 23 zł (Jack Daniels, likier Triple sec, lemoniada) Grants whiskey 40 ml 11 zł Gorzołki Jack Daniels whiskey 40 ml 17 zł Soplica Szlachetna czysta 40 ml 9 zł Jack Daniels Honey 40 ml 17 zł whiskey Soplica smakowa 40 ml 9 zł Wiśniowa, Śliwkowa, Malinowa, Jack Daniels Fire whiskey 40
Recommended publications
  • THE SLOWFOOD-CE STRATEGY a Common Transnational Strategy for the Sustainable Promotion of the Central Europe Gastronomic Heritage
    THE SLOWFOOD-CE STRATEGY A Common Transnational Strategy for the Sustainable Promotion of the Central Europe Gastronomic Heritage 1 Output/deliverable O.T4.1/ D.T1.1.2 Transnational Strategy for the sustainable valorisation of GCH Author(s) Federico Corrà, Strategy consultant for the Slowfood-CE project and food expert for the City of Venice Isabella Marangoni, Officer in charge European projects, City of eniceV with contributions from all Project Partners Aim to seek political commitment towards GCH valorisation and to ensure transferability of results outside the partnership through a comprehensive transnational approach Activity A.T4.2: Adoption of the transnational strategy for GCH valorization Photos Cover: © freepik.com Brno: © Chuú Moravy, Francesco Sottile, Shutterstock, TASM, Tourist Authority South Moravia Dubrovnik: © Ana Bitanga Jukić, Anita Trojanović, Family Goravica, Irena Bastijanić, Konavoska kuća Vuković, Natural History Museum Dubrovnik, pixabay.com, Solana Ston, Vlaho Mihatović Kecskemét: © Betti Delicatesse, Kecskemét Brewery and Beer House, Kecskemét Green Market, Kecskemét Municipality, pixabay.com, Producers from Kecskemét, Róbert Banczik, Roland Király, Slow Food Archive, Tanyacsárda Restaurant Krakow: © Barbara Witek, Daria Latała, Gawor Wędliny, Lidia Moroń-Morawska, Marco Del Comune & Oliver Migliore, Paweł Kubisztal, pixabay.com, Slow Food Archive, Wojciech Wandzel Venice: © Alessandro Arcuri, City of Venice Press Office, Courtesy of the participants of the Venice SAOR festival, Donato Riccio, Giorgio Bombieri - City of Venice, Fabio Furlotti - fabiofurlottiphoto.com, Federico Corrà, Valter Cortivo, Slow Food Archive. This document has been produced with the assistance of the European Union. The contents are the sole responsibility of the SF-CE partners and can in no way be taken to reflect the views of the European Union.
    [Show full text]
  • Welcome to the Tatra Mountains! Tatry Vás Pozývajú!
    Welcome to the Tatra Mountains! Tatry Vás pozývajú! Kultura Turystyka Culture / Kultúra Tourism / Turistika Sport Sport / Šport Przyroda Nature / Príroda Imprezy Events / Akcie Kuchnia Cuisine / Kuchyňa Welcome Tatry to the Tatras! Vás pozývajú! Dear Guests Ostomili Návštevníci The Tatrzański District is not only a treasure Tatranský Okres je pokladnica goral- trove of Highland tradition and culture but skej tradícii a kultúry a tiež unikátnej also an area of unique natural beauty. It is tatranskej prírody; ideálne miesto na the perfect place for a family holiday and rodinný oddych a regeneráciu duše- to rejuvenate both mind and body. Here, vných a telesných síl. Tuná poznáte everyone can experience living Highland živú kultúru ľudí hôr, ich tance a hud- culture; discover local music and dances bu, a tiež chutnú kuchyňu s regionál- Ostomili Goście and taste regional dishes: ‘Oscypek’ the lo- nymi pochúťkami: oštiepkom, kyslou cally produced sheep’s milk cheese, sour polievkou, pstruhom a goralským ča- Powiat Tatrzański to skarbnica tradycji i kultury cabbage soup, fresh trout and Highland jom. góralskiej oraz unikalnej tatrzańskiej przyrody; tea [laced with alcohol!]. idealne miejsce do rodzinnego wypoczynku Spectacular mountain views, the valleys Nádherný horský rozhľad, tatranské i regeneracji sił duchowych i fizycznych. Tutaj and peaks of the Tatras, rolling mountain doliny a štíty, prudké potoky, šum ve- poznacie Państwo żywą kulturę ludzi gór, ich streams and the wind gently blowing tra upokoja Vaše nervy a pridajú nové tańce i muzykę, a także smaczną kuchnię z re- through the pine forests all combine to sily a horalská pohostinnosť, otvorené gionalnymi przysmakami: oscypkiem, kwaśni- create a wonderfully relaxing atmosphere.
    [Show full text]
  • WÓDKA | VODKA 40 Ml
    REGIONALNE ZERO WASTE BEZGLUTENOWE WEGETARIAŃSKIE WEGAŃSKIE Z PIECZYWEM REGIONAL GLUTEN FREE VEGETARIAN VEGAN WITH BREAD WSZYSTKIE CENY ZAWIERAJĄ PODATEK VAT ALL PRICES INCLUDE VAT MENU APÉRITIF NA DOBRY POCZĄTEK | FOR A GOOD START KIELISZEK PROSECCO | GLASS OF PROSECCO 15 PLN WYTRAWNE WINO MUSUJĄCE | DRY SPARKILNG WINE APEROL SPRITZ 26 PLN APEROL, PROSECCO, POMARAŃCZA, WODA | APEROL, PROSECCO, ORANGE, WATER APEROL BEACH SMASH 25 PLN APEROL, WHISKY, SOUR MIX, BITTERS MINT JULEP 26 PLN BOURBON, MIĘTA | BOURBON, MINT ROSSINI 18 PLN TRUSKAWKOWE PROSECCO | STRAWBERRY PROSECCO ROYAL MARGHARITA 29 PLN TEQUILA, GRAND MARNIER, LIMONKA | TEQUILA, GRAND MARNIER, LIME WHISKY SOUR 25 PLN WHISKY, CYTRYNA, SYROP CUKROWY, ANGOSTURA | WHISKY, LEMON, SUGAR SYRUP, ANGOSTURA JACK FIRE SOUR 25 PLN CYNAMONOWE WHISKY, SOUR MIX, SOK JABŁKOWY, BITTERS CINNAMON WHISKY, SOUR MIX, APPLE JUICE, BITTERS MOJITO 20 PLN BIAŁY RUM, LIMONKA, MIĘTA | WHITE RUM, LIME, MINT ROSE GIN LADY 24 PLN GIN, POZIOMKA, TONIC ROSE, CYTRYNA | GIN, WILD STRAWBERRY, TONIC ROSE, LEMON APRICOT RUFFLE 22 PLN MORELÓWKA, SOUR MIX, BITTERS | TINCTURE OF APRICOTE, SOUR MIX, BITTERS ESPRESSOTINI 26 PLN STOUT FINISH WHISKY, ESPRESSO, LIKIER KAWOWY STOUT FINISH WHISKY, ESPRESSO, COFFEE LIQUEUR MOSCOW MULE 24 PLN WÓDKA, LIMONKA, NAPÓJ IMBIROWY | VODKA, LIME, GINGER DRINK OLD CUBAN 28 PLN ZŁOTY RUM, ANGOSTURA, MIĘTA, PROSECCO, CYTRYNA GOLDEN RUM, ANGOSTURA, MINT, PROSECCO, LEMON DARK AND FRUITY 22 PLN CIEMNE OWOCE, JEŻYNÓWKA, BIAŁY RUM, LIMONKA, BITTERS DARK FRUITS, BLACKBERRY, WHITE RUM, LIME, BITTERS
    [Show full text]
  • Regional Food – a New Outlook on the Mountain Areas
    E. Cieślik http://dx.doi.org/10.15576/GLL/2013.4.7 GLL Geomatics, Landmanagement and Landscape No. 4 • 2013, 7–19 REGIONAL FOOD – A NEW OUTLOOK ON THE MOUNTAIN AREAS Ewa Cieślik Summary Culinary tourism was characterized in the paper and the perspectives for its development were analyzed, as well as the possible uses of traditional and regional cuisine of the Podhale (moun- tain region of Małopolska) as a tourist product. Moreover, the cuisine of the Podhale Region was presented with its specialities, as well as the potential use of Polish regional cuisine in tourism to make it a tourist attraction, which may be of major importance for individual region or locality. It causes that a certain dish becomes identified with specific place, which attracts tourists to this region. Traditional dishes reflect also the customs prevalent in the given area; therefore a tourist may acquire information about the culture of the places he visits. Keywords culinary tourism • traditional food • regional Podhale cuisine 1. Introduction Culture, customs and traditions of other regions are the most common tourist motiva- tion. Cultural tourism is an important factor in the development of not only the whole of human society, but also an individual person. It helps to keep the memory of ances- tors, to preserve their traditions and customs of given places that make the regions become unique, and therefore attractive to tourists. Important role in the culture play regional, traditional dishes that are dependent on the geographical region, religion, traditions and customs prevailing in the area. An important part of cultural tourism is a culinary tourism.
    [Show full text]
  • The Influence of the Addition of Herbs to the Summer Diet of Sheep on the Yield of Bundz Rennet Cheese and Its Nutritional Value
    Scientific Annals of Polish Society of Animal Production - Vol. 14 (2018), No 2, 37-48 The influence of the addition of herbs to the summer diet of sheep on the yield of bundz rennet cheese and its nutritional value Anna Jarzynowska1#, Ewa Peter2 1National Research Institute of Animal Production, Kołuda Wielka Experimental Station, ul. Parkowa 1, 88-160 Janikowo; #e-mail: [email protected] 2University of Science and Technology in Bydgoszcz, Faculty of Animal Breeding and Biology, Department of Breeding of Sheep, Goats and Fur-bearing Animals, ul. Mazowiecka 28, 85-084 Bydgoszcz The study was carried out on samples of raw sheep milk and bundz rennet cheese produced from it. The milk was obtained from ewes of the Koluda prolific dairy breed, from June to August. The sheep were housed indoors and fed with alfalfa green forage and a mixture of concentrate feeds. Three groups were formed for the experiment: group I – control, fed wi- thout the addition of herbs to the concentrate feed, and groups II and III, in which an herb mixture was added to the concentrate feed in the amount of 10 and 20 g/sheep/day, respecti- vely. Six experimental batches of bundz rennet cheese were made from the sheep milk, and the effect of the addition of herbs to the sheep diet on the chemical composition of the raw milk, the cheese yield, and its nutritional value was analysed. The results showed that the use of the herbal supplement in the feed of the Koluda prolific dairy sheep in summer had no effect on the chemical composition of the raw milk, and thus its value for processing, expressed as the yield of bundz rennet cheese.
    [Show full text]
  • Sheep-Based Cuisine in Poland
    CULTURE AND NATURE: THE EUROPEAN HERITAGE OF SHEEP FARMING AND PASTORAL LIFE RESEARCH THEME 6: CUISINE BASED ON SHEEP PRODUCTS RESEARCH REPORT FOR POLAND By Monika Golonka-Czajkowska MUZEUM KRESÓW W LUBACZOWIE NOVEMBER 2011 The CANEPAL project is co-funded by the European Commission, Directorate General Education and Culture, CULTURE 2007-2013.Project no: 508090-CU-1-2010-1-HU-CULTURE-VOL11 This report reflects the authors’ view and the Commission is not liable for any use that may be made of the information contained herein Cuisine based on sheep products Introduction............................................................................................................................................. 3 “Great monotony in food products” ....................................................................................................... 5 A “delightful” looking shepherd, that is about benefits of milk............................................................ 12 Modern pastoral cuisine, regional and traditional products ................................................................ 17 Bibliography: ......................................................................................................................................... 21 Introduction If you asked contemporary Poles what associations they have with the taste of Podhale, certainly most of them would answer without hesitation – oscypek. Il. 1. Sheep cheese (Podhale). Phot. Barbara Woch, 2011 This smelling of smoke, decoratively shaped as a spindle cheese with a
    [Show full text]
  • Produkty Pochodzenia Owczego W Systemach Jakości Żywności
    Produkty pochodzenia owczego w systemach jakości żywności Wiadomości Zootechniczne, R. LVI (2018), 2: 85–92 Produkty pochodzenia owczego w systemach jakości żywności Joanna Kokotkiewicz, Aurelia Radzik-Rant, Witold Rant Szkoła Główna Gospodarstwa Wiejskiego, Katedra Szczegółowej Hodowli Zwierząt, ul. Ciszewskiego 8, 02-786 Warszawa bałość o produkcję wysokiej jakości żywno- ki. Takie postępowanie zapewnia gwarancję uzy- Dści to jedno z zadań państw Unii Europejskiej skania produktu wysokiej jakości, a odpowiednie (UE). Narzędziem pozwalającym z powodzeniem oznaczenia pozwalają na łatwą jego identyfi kację. realizować taką politykę jest wyróżnianie wyro- Oryginalność i jakość to jednocześnie wyższa bów rolno-spożywczych znakami potwierdzający- cena, jaką konsument płaci za określony produkt mi ich jakość. Poza gwarancją jakości, jaką cer- (Kieljan, 2011). tyfi kacja produktów daje konsumentowi, unijne W status żywności regionalnej i tradycyj- systemy jakości żywności przyczyniają się także nej jak najbardziej wpisują się produkty pocho- do ochrony tradycji i promocji regionów, w któ- dzące od owiec. Przetwórstwo mleka owczego rych określone wyroby są wytwarzane. w naszym kraju jest związane głównie z gospo- Istnieją dwa podstawowe systemy jakości darką pasterską, której tradycja sięga XIV w. Od żywności: unijny system ochrony dla produktów tego bowiem czasu rozpoczęły się wędrówki pa- regionalnych i tradycyjnych oraz unijny system sterzy wołoskich w Tatry i Karpaty. Wywarły one dla produktów rolnictwa ekologicznego. O ile po- ogromny wpływ
    [Show full text]
  • Pobierz Menu
    REGIONALNE ZERO WASTE BEZGLUTENOWE WEGETARIAŃSKIE WEGAŃSKIE Z PIECZYWEM REGIONAL GLUTEN FREE VEGETARIAN VEGAN WITH BREAD WSZYSTKIE CENY ZAWIERAJĄ PODATEK VAT ALL PRICES INCLUDE VAT MENU APÉRITIF NA DOBRY POCZĄTEK | FOR A GOOD START KIELISZEK PROSECCO | GLASS OF PROSECCO 15 PLN WYTRAWNE WINO MUSUJĄCE | DRY SPARKILNG WINE APEROL SPRITZ 27 PLN APEROL, PROSECCO, POMARAŃCZA, WODA | APEROL, PROSECCO, ORANGE, WATER APEROL BEACH SMASH 27 PLN APEROL, WHISKY, SOUR MIX, BITTERS ROSSINI 18 PLN TRUSKAWKOWE PROSECCO | STRAWBERRY PROSECCO ROYAL MARGARITA 31 PLN TEQUILA, GRAND MARNIER, LIMONKA | TEQUILA, GRAND MARNIER, LIME WHISKEY SOUR 26 PLN WHISKEY, CYTRYNA, SYROP CUKROWY, ANGOSTURA | WHISKEY, LEMON, SUGAR SYRUP, ANGOSTURA JACK FIRE SOUR 26 PLN CYNAMONOWE WHISKY, SOUR MIX, SOK JABŁKOWY, BITTERS CINNAMON WHISKY, SOUR MIX, APPLE JUICE, BITTERS MOJITO 24 PLN BIAŁY RUM, LIMONKA, MIĘTA | WHITE RUM, LIME, MINT ROSE GIN LADY 25 PLN GIN, POZIOMKA, TONIC ROSE, CYTRYNA | GIN, WILD STRAWBERRY, TONIC ROSE, LEMON ESPRESSOTINI 27 PLN STOUT FINISH WHISKY, ESPRESSO, LIKIER KAWOWY STOUT FINISH WHISKY, ESPRESSO, COFFEE LIQUEUR MOSCOW MULE 26 PLN WÓDKA, LIMONKA, NAPÓJ IMBIROWY | VODKA, LIME, GINGER DRINK OLD FASHIONED 24 PLN WHISKY, BITTERS, CUKIER BRĄZOWY, WODA SODOWA WHISKY, BITTERS, BROWN SUGAR, SODA WATER CUBA LIBRE 24 PLN RUM, COCA-COLA, LIMONKA | RUM, COCA-COLA, LIME 1 PRZYSTAWKI ZIMNE | COLD STARTERS TATAR WOŁOWY | BEEF TARTARE 90 g / 120 g 39 PLN ŻÓŁTKO, KAPARY, OGÓREK, GRZYBY, GORCZYCA, CEBULA, OLIWKI EGG YOLK, CAPERS, CUCUMBER, MUSHROOMS, MUSTARD SEEDS, ONION,
    [Show full text]
  • Pstrąg Nie Tylko Od Święta Witaminy Zakute W Lodzie
    Zima Winter 2015/2016 ISSN 1232-9541 Witaminy zakute w lodzie Vitamins crammed into ice Vitaminen im Eis eingefroren Pstrąg nie tylko od święta Trout come rain or shine Forelle nicht nur zu Feiertagen 10_2015 okladki_Layout 1 17/12/2015 11:27 Strona 2 10_2015 okladki_Layout 1 17/12/2015 11:27 Strona 2 http://www.polska.travel/odpoczywajnawsi/ Zapraszamy do podróży w magiczny świat polskiej wsi, przyciągającej różnorodnością form wypoczynku, bogactwem przyrody i dziedzictwa kulturowego We invite you to take a journey into the magical world of the Polish countryside attracting people with its diversified forms ofZ Arecreation,PRASZAM richnessY DO P OofD natureRÓ˚Y andW MculturalAGICZ heritageNY ÂWIAT POLSKIEJ WSI, PRZYCIÑGAJÑCEJ RÓ˚NORODNOÂCIÑ FORM WYPOCZYNKU, Wir laden Sie herzlichB ein,OG eineACT ReiseWEM zu P RmagischerZYRODY WeltI DZ IdesED ZpolnischenICTWA K ULandesLTURO zuW machenEGO. – es lockt mit einer Vielfalt an Freizeitbetätigungen,O szczegółach c zFülleytaj ndera s tNaturronie und htt pKulturerbe://www.po lanska.travel/odpoczywajnawsi/ Take an acTive resT Take an educaTional resT Take a culinary resT Take a naTural resT Take a TradiTional resT in The counTry in The counTry in The counTry in The counTry in The counTry akTive erholung Bildung und erholung kulinarische erholung naTürliche erholung TradiTionelle erholung auf dem lande auf dem lande auf dem lande auf dem lande auf dem lande ZAPRASZAMY DO PODRÓ˚Y W MAGICZNY ÂWIAT POLSKIEJ WSI, PRZYCIÑGAJÑCEJ RÓ˚NORODNOÂCIÑ FORM WYPOCZYNKU, BOGACTWEM PRZYRODY I DZIEDZICTWA KULTUROWEGO. O szczegółach czytaj na stronie http://www.polska.travel/odpoczywajnawsi/ krzyszTof Jurgiel minisTer rolnicTwa i rozwoJu wsi minisTer of agriculTure and rural developmenT Szanowni PańStwo! LadieS and GentLemen! W rezultacie demokratycznych wyborów w Polsce As a result of the democratic election, the govern- nastąpiła zmiana władzy.
    [Show full text]
  • Scientific Posters Presented at the IDF 5Th International Symposium on the Challenge to Sheep and Goats Milk Sectors 18-20 April 2007, Alghero, Italy
    0801/ Special Issue Part 4 of the International Dairy Federation Scientific Posters Presented at the IDF 5th International Symposium on the Challenge to Sheep and Goats Milk Sectors 18-20 April 2007, Alghero, Italy Istituto Zootecnico e ITALIA Caseario per la Sardegna VIEW THE UPCOMING IDF EVENTS AT: http://www.fil-idf.org/EventsCalendar.htm Special Issue of the International Dairy Federation 0801/Part 4 © 2008, International Dairy Federation ISBN 978-9-290980-40-7 GENERAL TERMS AND CONDITIONS FOR USING THIS ELECTRONIC PUBLICATION Introduction Use of the material provided in this publication is subject to the Terms and Conditions in this document. These Terms and Condi- tions are designed to make it clear to users of this material what they may and may not do with the content provided to them. Our aim has been to make the Terms and Conditions unambiguous and fair to all parties, but if further explanation is required, please send an e-mail to [email protected] with your question. Permitted Use The User may make unlimited use of the Content, including searching, displaying, viewing on-screen and printing for the purpo- ses of research, teaching or private study but not for commercial use. Copyright Site layout, design, images, programs, text and other information (collectively, the “Content”) is the property of the International Dairy Federation and is protected by copyright and other intellectual property laws. Users may not copy, display, distribute, modify, publish, reproduce, store, transmit, create derivative works from, or sell or license all or any part of the content obtai- ned from this publication.
    [Show full text]
  • IMT Institute for Advanced Studies Lucca Lucca, Italy Implications Of
    IMT Institute for Advanced Studies Lucca Lucca, Italy Implications of Legal Protection and Quality Management of the Traditional Regional Food Heritage in the EU The Case of a PDO Oscypek Cheese from Southern Poland PhD Program in Management and Development of Cultural Heritage XXVI Cycle By Magdalena Jarosik 2015 To Zoe The dissertation of Magdalena Jarosik is approved. Program Coordinator: Emanuele Pellegrini IMT Institute for Advanced Studies Lucca Supervisor: Lorenzo Casini La Sapienza Università di Roma Co-Advisor: Maria Luisa Catoni IMT Institute for Advanced Studies Lucca The dissertation of Magdalena Jarosik has been reviewed by: Prof. Stefano Baia Curioni, Università Commerciale Luigi Bocconi Prof. Mark Thatcher, London School of Economics IMT Institute for Advanced Studies Lucca 2015 Table of Contents VII List of Figures XII Vita XIII Publications XIV Abstract XV Chapter 1: Introduction 1 1.1. Background Information 1 1.2. Literature Review 3 1.3. Scope of the Thesis 10 1.4. Aims and Justification of the Study 12 1.5. Research Questions and Methodology 14 1.6. Disposition of Chapters 16 Chapter 2: Conceptual Framework for Food Heritage and its Legal Protection in the EU 19 2.1. Food Heritage Concept 19 2.1.1. Material Cultural Heritage Framework for Food Heritage 23 2.1.2. Food as Cultural Object and Its Linkages with Social World - Cultural Diamond Model 26 2.1.3. Recognition of Cities of Gastronomy within the UNESCO Creative Cities Network 28 2.1.4. UNESCO Cities of Gastronomy 32 vii 2.2. Examples of Regional Culinary Trails in the EU 39 2.2.1.
    [Show full text]
  • Quality of Mountain Sheep Milk Used for the Production of Traditional Cheeses* *
    Ann. Anim. Sci., Vol. 20, No. 1 (2020) 299–314 DOI: 10.2478/aoas-2019-0071 QUALITY OF MOUNTAIN SHEEP MILK USED FOR THE PRODUCTION OF TRADITIONAL CHEESES* * Aldona Kawęcka1♦, Marta Pasternak1, Danuta Słoniewska 2, Anna Miksza-Cybulska1, Emilia Bagnicka2 1Department of Sheep Breeding, National Research Institute of Animal Production, 32-083 Balice n. Kraków, Poland 2Institute of Genetics and Animal Breeding, Polish Academy of Sciences, ul. Postępu 36A, Jastrzębiec, 05-552 Magdalenka, Poland ♦Corresponding author: [email protected] Abstract The aim of the research was to assess the quality of milk from mountain sheep used for the produc- tion of traditional cheeses, taking into account the influence of the breed, the month of milking, and the content of somatic cells. Milk for the study was obtained from sheep of three mountain breeds: Podhale Zackel (PZ), Polish Mountain Sheep (PMS), and Coloured Mountain Sheep (CMS). The sheep were grazed in mountain pastures after lamb weaning, in the period from May to Octo- ber in the traditional system. No influence of the breed on the examined parameters was found, except for urea content. Mountain sheep milk was characterized by a content of 19.68% solids, 8.48% fat, 6.63% protein, in which almost 76% was formed by casein (4.99%), and the average lactose content was 4.15%. Other milk parameters also did not differ between breeds: density was 3 −1 1034.04 g/L, acidity 11.34°SH, and mean somatic cell content was 982.13∙10 ∙ml (log10SCC = 5.68). The highest urea content was recorded in the milk of Coloured Mountain Sheep (280.69 mg/L) and the lowest urea content was recorded in the milk of Zackel sheep (200.97 mg/L).
    [Show full text]