DOCSLIB.ORG

Pobierz Menu

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read 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, OLIVES ŚLEDŹ | HERRING 90 g / 120 g 25 PLN SELER NACIOWY, BURAK, JABŁKO, MALINA, CRÈME FRAÎCHE CELERY, BEETROOT, APPLE, RASPBERRY, CRÈME FRAÎCHE KISZONA KALAREPA | PICKLED KOHLRABI 90 g / 120 g 20 PLN WĘDZONY TWARÓG, LUBCZYK, DZIKI BROKUŁ, ORZECHY PINII SMOKED QUARK, LOVAGE, WILD BROCCOLI, PINE NUTS DESKA DOJRZEWAJĄCYCH SERÓW I WĘDLIN 350 g 43 PLN Z DOMOWYMI PIKLAMI | RIPENED CHEESE AND COLD CUTS WITH HOMEMADE PICKLES PLATTER PRZYSTAWKI CIEPŁE | HOT STARTERS ŻOŁĄDKI GĘSIE | GOOSE STOMACHS 120 g / 130 g 29 PLN POMIDORY MARYNOWANE, CEBULA, TRUFLA, DEMI GLACE PICKLED TOMATOES, ONION, TRUFFLE, DEMI GLACE KREWETKI | PRAWNS 80 g / 100 g 34 PLN CEBULA, CZOSNEK, CHILI, BIAŁE WINO, PALONE MASŁO ONION, GARLIC, CHILI, WHITE WINE, BROWN BUTTER GRASICA CIELĘCA | VEAL SWEETBREAD 80 g / 120 g 39 PLN BOCZNIAK, PIETRUSZKA, WANILIA, POMIDOR KONFITOWANY OYSTER MUSHROOM, PARSLEY, VANILLA, TOMATO CONFIT ZUPY | SOUPS ŻUR ŚLĄSKI | SILESIAN SOUR RYE SOUP 280 g 18 PLN BIAŁA KIEŁBASA, ZIEMNIAK, CHRZAN, PODGRZYBEK, ŻÓŁTKO 65°C WHITE SAUSAGE, POTATO, HORSERADISH, BAY BOLETE, EGG YOLK 65°C CONSOMMÉ Z PSTRĄGA | TROUT CONSOMMÉ 280 g 23 PLN WĘDZONY PSTRĄG, BOCZNIAK MIKOŁAJKOWY, MARCHEW, SZCZYPIOREK SMOKED TROUT, KING OYSTER MUSHROOM, CARROT, CHIVES KREM Z BURAKA | CREAM OF BEETROOT 280 g 19 PLN JABŁKO, BRYNDZA, OCET MALINOWY APPLE, BRYNDZA - POLISH SHEEP MILK CHEESE, RASPBERRY, VINEGAR 2 DANIA GŁÓWNE | MAIN COURSE STEK Z POLĘDWICY WOŁOWEJ | SIRLOIN STEAK 200 g / 120 g / 200 g 91 PLN ZIEMNIAK, SER LAZUR, WARZYWA KORZENIOWE, DEMI GLACE POTATO, BLUE CHEESE, ROOT VEGETABLES, DEMI GLACE COMBER Z JELENIA | VENISON SADDLE 170 g / 120 g / 100 g 99 PLN SELER, GRUSZKA, PIETRUSZKA, CZARNUSZKA, CZEKOLADA, BRUSZNICA CELERY, PEAR, PARSLEY, BLACK CUMIN, CHOCOLATE, LINGONBERRY POLĘDWICZKA CIELĘCA | VEAL TENDERLOIN 160 g / 120 g / 100 g 73 PLN KALAFIOR, CZARNA PORZECZKA, JAŁOWIEC, MARCHEW, DYMKA CAULIFLOWER, BLACK CURRANT, JUNIPER, CARROT, SPRING ONIONS PIERŚ Z KACZKI | DUCK BREAST 150 g / 100 g / 100 g 59 PLN ZIEMNIAK, MORELA, JABŁKO, BURAK, SKORZONERA POTATO, APRICOT, APPLE, BEETROOT, SCORZONERA SCHAB Z KOŚCIĄ | BONE-IN PORK LOIN 250 g / 100 g / 80 g 43 PLN ZIEMNIAK, KAPUSTA, JUS WĘDZONY POTATO, CABBAGE, SMOKED BROWN GRAVY PIEROGI Z JAGNIĘCINĄ | LAMB DUMPLINGS 300 g 36 PLN CRÈME FRAÎCHE, CEBULA, DEMI GLACE CRÈME FRAÎCHE, ONION, DEMI GLACE RYBY | FISH PSTRĄG WIŚLAŃSKI | VISTULA RIVER TROUT 200 g / 100 g / 100 g 55 PLN BATAT, FENKUŁ, CYTRYNA, NORI SWEET POTATO, FENNEL, LEMON, NORI FILET Z JESIOTRA | STURGEON FILLET 180 g / 100 g / 100 g 69 PLN KASZA GRYCZANA, BUNDZ, ZIEMNIAK TRUFLOWY, BURAK CHIOGGIA, SOS HOLENDERSKI BUCKWHEAT, BUNDZ - POLISH SHEEP MILK CHEESE, TRUFFLE POTATO, CHIOGGIA BEETROOT, HOLLANDAISE SAUCE MAKARONY / SAŁATKI | PASTA / SALADS LINGUINI Z TRUFLAMI | TRUFFLE LINGUINI 250 g 49 PLN KASZOTTO Z GRZYBAMI 350 g 32 PLN GROAT RISOTTO WITH MUSHROOMS PĘCZAK, PODGRZYBEK, WŁOSZCZYZNA, ORZECHY KARMELIZOWANE PEARL BARLEY, BAY BOLETE, SOUP VEGETABLES, CARAMELIZED NUTS SAŁATKA Z KURCZAKIEM | CHICKEN SALAD 350 g 39 PLN PIERŚ Z KURCZAKA ZE SKÓRĄ, SAŁATA RZYMSKA, BEKON, GRZANKI, POMIDOR KOKTAJLOWY, PARMEZAN, ANCHOIS SKIN-ON CHICKEN BREAST, ROMAINE LETTUCE, BACON, CROUTONS, CHERRY TOMATO, PARMESAN CHEESE, ANCHOVIES SAŁATKA Z KOLOROWYCH BURAKÓW 250 g 32 PLN COLORFUL BEETROOT SALAD ROKITNIK, ZSIADŁE MLEKO, BAZYLIA TAJSKA, MALINY SEA BUCKTHORN, SOURED MILK, THAI BASIL, RASPBERRIES 3 DESERY | DESSERTS KREM MALINOWY | RASPBERRY CREAM 140 g 22 PLN BURAK, BIAŁA CZEKOLADA, PŁATKI OWSIANE BEETROOT, WHITE CHOCOLATE, OATMEAL BEZA | MERINGUE 150 g 20 PLN MAK, DYNIA, MANGO, ŚWIEŻE OWOCE POPPY SEEDS, PUMPKIN, MANGO, FRESH FRUITS MUS CZEKOLADOWY | CHOCOLATE MOUSSE 160 g 24 PLN BROWNIE, MALINA, WIŚNIA, ORZECH LASKOWY BROWNIE, RASPBERRY, CHERRY, HAZELNUT MENU DLA DZIECI | KIDS MENU ROSÓŁ Z MAKARONEM | BROTH WITH NOODLES 150 ml 14 PLN KREM POMIDOROWY Z MAKARONEM 150 ml 14 PLN CREAM OF TOMATO WITH NOODLES KOPYTKA Z SEREM | POLISH QUARK DUMPLINGS 150 g 19 PLN PALONE MASŁO, BEZA, ŚWIEŻE OWOCE BROWN BUTTER, MERINGUE, FRESH FRUITS KURCZAK W PANKO | PANKO CHICKEN 90 g / 80 g / 60 g 18 PLN FRYTKI, MARCHEWKA, POMARAŃCZA FRENCH FRIES, CARROT, ORANGE MAKARON Z KURCZAKIEM | CHICKEN PASTA 150 g 24 PLN MAKARON PENNE, SOS POMIDOROWY PENNE PASTA, TOMATO SAUCE NALEŚNIKI | PANCAKES 210g 18 PLN CZEKOLADA LUB SER, OWOCE CHOCOLATE OR QUARK, FRUITS 4 NAPOJE | BEVERAGES NAPOJE ZIMNE | COLD BEVERAGES COCA-COLA, COCA-COLA ZERO, KINLEY TONIC WATER, SPRITE 250 ml 9 PLN SOK POMIDOROWY | TOMATO JUICE CAPPY 250 ml 8 PLN SOK OWOCOWY | FRUIT JUICE CAPPY 250 ml 8 PLN RED BULL 250 ml 15 PLN SOK ZE ŚWIEŻYCH OWOCÓW | FRESH FRUIT JUICE 250 ml 20 PLN POMARAŃCZA / GREJPFRUT | ORANGE / GRAPEFRUIT WODA | WATER KINGA PIENIŃSKA 300 ml / 700 ml 8 / 12 PLN GAZOWANA / NIEGAZOWANA | SPARKLING / STILL NAPOJE GORĄCE | HOT BEVERAGES HERBATA | TEA RONNEFELDT 12 PLN CZARNA, ZIELONA, MIĘTOWA, OWOCOWA, ROOIBOS BLACK, GREEN, MINT, FRUITY, ROOIBOS KAWA | COFFEE JULIUS MEINL ESPRESSO 8 PLN AMERICANO 9 PLN LATTE MACCHIATO 12 PLN CAPPUCCINO 12 PLN DOPPIO 13 PLN FLAT WHITE 15 PLN CZEKOLADA | CHOCOLATE CZEKOLADA NA GORĄCO | HOT CHOCOLATE 15 PLN NAPOJE | BEVERAGES DRINK & DRIVE LEMONIADA OWOCOWA LUB KLASYCZNA | FRUIT OR CLASSIC LEMONADE 15 PLN PASSION MOJITO 15 PLN KAWA FRAPPE | FRAPPE COFFEE 15 PLN SMOOTHIE 25 PLN CZERWONE, ŻÓŁTE RED, YELLOW HERBATA MROŻONA | ICE TEA 15 PLN ZIELONA, CZARNA GREEN, BLACK 5 PIWO | BEER PIWO LANE | DRAUGHT BEER 300 ml / 500 ml 10 / 15 PLN PIWO BUTELKOWE KRAFTOWE | BOTTLED CRAFT BEER 500 ml 16 PLN WERMUT & BITTER | VERMOUTH & BITTER AMARO AVERNA (SYCYLIA | SICILY) 40 ml 15 PLN FERNET BRANCA (WŁOCHY | ITALY) 40 ml 15 PLN MARTINI EXTRA DRY VERMOUTH (WŁOCHY | ITALY) 100 ml 12 PLN MARTINI BIANCO VERMOUTH (WŁOCHY | ITALY) 100 ml 12 PLN MARTINI ROSSO VERMOUTH (WŁOCHY | ITALY) 100 ml 12 PLN CAMPARI BITTER (WŁOCHY | ITALY) 40 ml 11 PLN APEROL (WŁOCHY | ITALY) 40 ml 11 PLN CYNAR BITTER (WŁOCHY | ITALY) 40 ml 15 PLN LIKIERY | LIQUEURS 40 ml VALHALLA (FINLANDIA | FINLAND) 14 PLN KAHLÚA (MEKSYK | MEXICO) 16 PLN BAILEY’S (IRLANDIA | IRELAND) 13 PLN JÄGERMEISTER (NIEMCY | GERMANY) 16 PLN GRAND MARNIER (FRANCJA | FRANCE) 19 PLN RUM, GIN, TEQUILA 40 ml SAILOR JERRY (KARAIBY | CARIBBEAN) 16 PLN PLANTATION BLANCO 3 Y.O. RUM (KARAIBY | CARIBBEAN) 16 PLN PLANTATION PINEAPPLE RUM (KARAIBY | CARIBBEAN) 26 PLN BOTUCAL RESERVA EXCLUSIVA RUM (WENEZUELA | VENEZUELA) 25 PLN CITADELLE GIN (FRANCJA | FRANCE) 18 PLN BROCKMANS PREMIUM GIN (ANGLIA | ENGLAND) 24 PLN THE BOTANIST ISLAY DRY GIN (SZKOCJA | SCOTLAND) 27 PLN TISCAZ SILVER TEQUILA (MEKSYK | MEXICO) 17 PLN TISCAZ GOLD TEQUILA (MEKSYK | MEXICO) 19 PLN 6 WÓDKA | VODKA 40 ml J.A. BACZEWSKI (POLSKA | POLAND) 11 PLN J.A. BACZEWSKI POMARAŃCZÓWKA | ORANGE (POLSKA | POLAND) 12 PLN J.A. BACZEWSKI JEŻYNÓWKA | BLACKBERRY (POLSKA | POLAND) 12 PLN J.A. BACZEWSKI MORELÓWKA | APRICOT (POLSKA | POLAND) 12 PLN KLASZTORNA WIŚNIÓWKA | CHERRY (POLSKA | POLAND) 12 PLN KOSKENKORVA ORIGINAL (FINLANDIA | FINLAND) 13 PLN PURITY “17” (SZWECJA | SWEDEN) 18 PLN BELVEDERE (POLSKA | POLAND) 20 PLN BELUGA TRANSATLANTIC RACING (ROSJA | RUSSIA) 35 PLN COGNAC, BRANDY 40 ml RÉMY MARTIN ACCORD ROYAL (FRANCJA | FRANCE) 55 PLN ALFONSO SOLERA, BRANDY DE JEREZ X.O. (HISZPANIA | SPAIN) 18 PLN HENNESSY V.S. (FRANCJA | FRANCE) 25 PLN HENNESSY X.O. (FRANCJA | FRANCE) 120 PLN WHISKY, WHISKEY, BURBON 40 ml J.A. BACZEWSKI (POLSKA | POLAND) 12 PLN CUTTY SARK (SZKOCJA | SCOTLAND) 16 PLN JIM BEAM DEVIL’S CUT (USA) 19 PLN JACK DANIEL’S TENNESSEE WHISKEY (USA) 19 PLN JACK DANIEL’S FIRE (USA) 19 PLN WILD TURKEY 101 (USA / KENTUCKY) 21 PLN FLAMING PIG (IRLANDIA | IRELAND) 25 PLN BULLEIT (USA) 26 PLN WILD TURKEY LONGBRANCH (USA / KENTUCKY) 26 PLN OLD PULTENEY SINGLE MALT (SZKOCJA | SCOTLAND) 28 PLN SINGLETON DUFTOWN 12 Y.O. (SZKOCJA | SCOTLAND) 30 PLN AKASHI (JAPONIA | JAPAN) 31 PLN FINLAGGAN RED WINE (ISLAY) 36 PLN ARDBEG 10 Y.O. SINGLE MALT (ISLAY) 38 PLN 7 ALERGENY | ALERGENS | PEANUTS | CRUSTACEANS | | MUSTARD | | NUTS | GLUTEN | MILK | SESAME | CELERY | FISHES | SOYA | EGGS GLUTEN SKORUPIAKI JAJA RYBY
Load more

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]
  • 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]
  • Genetic Resources Conservation of the Podhale Zackel and Coloured Mountain Sheep
    A. Kawęcka, J. Krupiński http://dx.doi.org/10.15576/gll/2014.1.35 GLL Geomatics, Landmanagement and Landscape No. 1 • 2014, 35–46 Sheep in the poliSh carpathianS: genetic reSourceS conServation of the podhale zackel and coloured mountain Sheep Aldona Kawęcka, Jędrzej Krupiński Summary Native breeds of sheep in the Polish Carpathians (Polish Mountain Sheep, Podhale Zackel, Coloured Mountain Sheep) are very well adapted to the local environmental conditions, unde- manding in feed and highly resistant to adverse living conditions. They play an important role in rural tourism as a component of landscape, folk culture and supplier of many valuable products. To save local breeds from extinction and preserve valuable characteristics in the population they were included in the sheep genetic resources conservation program, while the national agri-environ- mental program provides breeders with financial support. Podhale Zackels accompanied man dur- ing the period when the wild Carpathian areas were being settled and became a permanent feature of the highlander economy and culture. Coloured Mountain Sheep were kept by mountaineers due to the dark hue of their wool and skin, used to produce regional dresses and decorative elements. Mountain breeds are a multipurpose sheep. They give milk for production of traditional prod- ucts (oscypek, bundz, bryndza, redykolka, żentyca), wool and delicious meat. Podhale Lamb, de- rived from mountain sheep, gained the status of Protected Geographical Indication. Keywords sheep • the Carpathians • genetic resources conservation 1. Sheep in the polish carpathians Shepherding and sheep breeding in the Polish Carpathians have a long tradition (Figure 1). Pastures were used jointly by several villages by the thirteenth century and since the fourteenth century sheep were milked and lump cheese (gruda) was made [Drozdowski 1961].
    [Show full text]