DOCSLIB.ORG

IMT Institute for Advanced Studies Lucca Lucca, Italy Implications Of

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read 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. Examples of Organization of Regional Culinary Trails in Poland 41 2.2.2. Specification of the Oscypek Heritage Trail in Southern Poland 49 2.2.3. Chosen Examples of Cheese-related Culinary Trails in the EU 55 2.3. Intangible Cultural Heritage Framework for Food Heritage 68 2.3.1. Recognition of Foods and Culinary Traditions within UNESCO Intangible Cultural Heritage Framework 72 2.3.2. The Representative List of the Intangible Cultural Heritage 74 2.3.3. Food-related Traditions Inscribed on the Representative List of Intangible Cultural Heritage 78 2.4. Development of Culinary Tourism 104 2.4.1. Culinary Tourism Development in Poland 111 2.4.2. Creating Authentic Gastronomic Experiences for Tourists 113 Chapter 3: The EU General Food Law and Agricultural Quality Schemes 118 3.1. Food Safety Priorities in the Era of Globalization 118 3.1.1. The Main Objectives of the EU Common Agricultural Policy 121 3.2. Evolution of the EU Food Law 125 3.2.1. Green Paper on the EU Food Law 128 3.2.2. White Paper on Food Safety 131 3.2.3. Principles and Requirements of the EU General Food Law 134 viii 3.2.4. Establishment of the European Food Safety Authority 144 3.2.5. Principle of Mutual Recognition 148 3.3. Geographical Indications as Tools for Safeguarding Food Heritage 153 3.3.1. EU Agricultural Quality Policy 154 3.3.2. EU Legal Framework for the Agricultural Product Quality 156 3.3.3. A Collection of Geographical Indications Cases 170 3.4. Gastronomic Diversity versus Safety of Food in the EU 184 3.4.1. Local Food as a Potential New Safety Paradigm 184 3.4.2. Traditional Regional Foods as Expressions of Regional Diversity and Individuality of the European Regions 187 3.5. Interactions and Interferences between National and Community Laws Related to Food Safety and Quality 195 3.5.1. When a GI Conflicts with Safeguarding of Food Heritage 198 Chapter 4: Oscypek Cheese and Oscypek Heritage Trail in Poland 201 4.1. Historical Context of ICH Treatment on Poland 205 4.2. Culinary Heritage and Regional Tastes Management – Polish Regional Product Contest 218 4.3. European Cheeses Protected within the PDO Geographical Indications Quality Scheme 225 4.4. Oscypek Cheese and Importance of Wallachian Cheeses in the Polish Highlander Cultures 230 4.4.1. Oscypek Cheese as a Protected Designation of Origin 233 ix 4.4.2. Oscypek Cheese as a Cultural Object and Its Linkages with the Polish Highlander Communities 235 4.5. Particularities of a PDO Oscypek Cheese Protection within the EU Quality Schemes 238 4.5.1. Regions of Oscypek Production and Oscypek-related Heritage Trails 240 4.5.2. The Making of Oscypek Cheese 244 4.6. Monitoring Process and Controls of the PDO Oscypek Cheese 248 4.7. Implications and Impact of the GI Status and EU Protection on Oscypek Cheese and its Producers – Field Research 255 4.7.1. Interviews with Oscypek Producers 257 4.7.2. Results of the Interviews with Oscypek Producers 259 4.7.3. Interviews with Representatives of Chosen Responsible Authorities on Local, Regional and National Levels 263 4.8. SWOT Analysis for Sustainable Development of Oscypek-making Tradition as an Intangible Heritage Practice and a PDO 271 Chapter 5: Conclusion 277 5.1. Conclusion on UNESCO Frameworks for Tangible and Intangible Heritage Pertaining to Food Heritage 279 5.2. Conclusions on the EU Safety Regulations 281 5.3. Conclusions on the EU Agricultural Quality Schemes 282 5.4. Recommendations for the Producers Regarding Future Preservation and Sustainable Development of Oscypek-making Tradition 284 x 5.5. Two Approaches Toward Sustainable Development of Oscypek- making Tradition 291 5.6. Recommendations for Relevant Authorities on Regional and National Levels 293 5.7. Final Conclusions 296 Annex: Transcript of Interviews with Randomly Chosen Oscypek Producers from around Nowy Targ (Spisz Region) 300 Bibliography 324 xi List of Figures Figure 1: The Inter-Relationships of Gastronomy in Construction of Culinary Heritage 25 Figure 2: Cultural Diamond Model 27 Figure 3: Poster of the Oscypek Heritage Trail 47 Figure 4: Map of the Oscypek Heritage Trail around Nowy Targ 48 Figure 5: Application Procedure for a GI Registration 165 Figure 6: List of Cheeses with Registered PDO Status 227-228 Figure 7: List of Published Cheeses before Registration 229 Figure 8: List of Most Recent Cheese Applications for a PDO 229 Figure 9: Regions of Oscypek Cheese Production in Southern Poland 240 Figure 10: Flowchart of Manufacturing and Ripening Stages of a PDO Oscypek Cheese 246 Figure 11: SWOT Analysis for Oscypek Cheese-making Tradition Development 274 xii Vita June 8, 1982 Born in Krakow, PL 2002-2005 BA, Journalism and Social Communication Jagiellonian University Krakow, PL 2006 Postgraduate diploma in Public Relations Tischner European University Krakow, PL 2007-2009 MA, Euroculture: Europe in Wider World University of Groningen, T Jagiellonian University, Krakow, PL University of Osaka, Japan 2010-2011 Program Assistant, International Cultural Centre in Krakow, Department of Education Krakow, PL 2012-2013 Doctoral Support Program Fellow Central European University Budapest, HU 2011-2015 PhD in Management and Development of Cultural Heritage IMT Institute for Advanced Studies Lucca Lucca, IT xiii Publications “Does Central-European Identity Exist? Central Europe as a State of Mind”. Conference paper presented at Intensive Program “European Heritages and Collective Memories”, Krakow, 2008 “Saving the Past to the Future. The Case of Lady with an Ermine by Leonardo da Vinci from the Princes Czartoryski Museum in Krakow, Poland”. PREDELLA n.30, 2011 xiv Abstract Food safety and quality in the EU has been a widely discussed topic since the creation of the European Single Market. The way of food from the production place to the plates of consumers became increasingly longer and complicated, providing more chances of food contamination by hazardous substances and bacteria. This poses a potential threat to peoples’ health and appropriate legal measures needed to be taken in order to protect both health and other interests of consumers. Currently, locally produced food from locally-grown products is believed to be a healthier and safer alternative to the mass- produced food goods. This idea, together with the growing interest in food and nutrition studies, regional cultures, local folklore, as well as dynamic development of gastronomic tourism, gave rise to the popularity of traditional regional foods as authentic, safe, natural, and high quality expressions of regional gastronomic heritage. Within this framework, the research investigates in what ways EU legal food safety and quality regulations may impact the safeguarding of gastronomic heritage of the European regions. Through an interdisciplinary analysis, it analyzes what are the potential interferences between the EU Food Safety regulations, the EU Quality Schemes for Agricultural Products (particularly considering the Protected Designation of Origin), and UNESCO frameworks for tangible and intangible heritage. The main question to answer is if a GI may conflict with food heritage protection, in what ways it impacts the producers and the protected product itself, and if this is what is currently happening in case of a PDO oscypek cheese from Southern Poland. Through qualitative in-depth interviews with oscypek producers and relevant authorities on local, regional and national levels, this analysis provides an overview of dynamics within highlander community and attitudes toward the impact of a GI status on future of this touristic product and intangible practice. The research is concluded with recommendations for future development for production, management and promotion of this culturally significant food heritage and tradition. xv Chapter 1: Introduction 1.1. Background Information Food can be studied from many different perspectives. Food studies deal with the examination of food and its contexts within variety of disciplines, such as: science, art, history, philosophy, history, sociology, art history, anthropology, and others. Food also belongs to the worlds of ecology, economy and culture. Preparation and consumption of particular traditional foods are among the most important cultural practices in creating social identities of communities. Food has a significant expressive power and an implicit social meaning going beyond its nutritive function.
Load more

Recommended publications
  • Travel Information for Expeditionplus! Euro Velo 6 – Atlantic Ocean to the Black Sea
    Travel Information for ExpeditionPlus! Euro Velo 6 – Atlantic Ocean to the Black Sea A. Travel and Transportation B. Timeline Checklist C. While There A. Travel and Transportation Passport Weather Data Websites View You need a passport. Check yours today to see that it is valid for at least six historical weather information months beyond the date you intend to return to the U.S. You can obtain for your destination. application and renewal forms for a U.S. passport online at www.travel.state.gov www.weather.com or at a local Post Office. It can take up to six weeks to receive your passport. www.wunderground.com www.weatherspark.com www.eurometeo.com Visas You will not need a visa for any of the countries that you are passing through on this tour. Flight & Travel Websites View itineraries to book your trip. Booking your Flights Most international flights leave Europe in the morning often requiring you to book www.kayak.com www.orbitz.com your homebound flight for the day after the tour ends. Check your Getting To and www.expedia.com Away information specific to your ExperiencePlus! cycling departure for start and www.whichairline.com end towns and airports. www.yapta.com (to track flight prices) Tips for booking flights: Search the web. Be sure to review their policies for restrictions and Currency Conversion cancellation penalties. Websites Contact your travel agent. A good agent can help you find a competitive fare. View exchange rates for local He or she will charge a fee for this service. currencies. Fly into smaller airports.
    [Show full text]
  • Montbeliarde : Bred for the French Cheese Industry
    Montbeliarde : Bred for the French cheese Industry The main use of milk in France is cheese making and France is recognized widely and internationally for its high quality and diversity of cheeses. It looks like a detail but the cheese industry allowed a lot of mountain areas to sustain economically thanks to their pastures and cows herds. Areas like Alps, Jura, Pyrenees, Massif Central and Vosges are renowned for their specific cheeses that keep local activities in hard access regions. More recently, changes that are affecting the dairy industry lead to more added value products such as cheese, which gives new opportunities for that industry. To achieve better economic efficiency, dairy farmers of the Montbeliarde area (Central east of France) organized themselves for decades around local cooperatives running small cheese plants called “Fruitières”. There, dairy farmers sell cheese instead of milk and developed strategies to get a better product, increasing cheese yield (on the cow side) and increasing the quality and flavour of cheese (process side). All this led to a maximum of added value and made “Comte” cheese the N°1 high quality cheese in all France for years (45.000 tons/year). The genetic side is important and several scientific studies demonstrated it. The cheese process depends a lot on both bacteriological and organoleptical milk quality. A- Factors influencing Cheese Yield 1-Protein content Cheese Yield is proportional to milk % of protein up to 3,8%. Above that figure, cheese yield doesn’t increase significatively. 2-Casein type. Casein is the principal protein in milk. During the cheese making process, casein solidifies, curdles or coagulates into cheese through the action of rennet.
    [Show full text]
  • The Cheeses Dolomites
    THE CHEESES UNIONE EUROPEA REGIONE DEL VENETO OF THE BELLUNO DOLOMITES Project co-financed by the European Union, through the European Regional Development fund. Community Initiative INTERREG III A Italy-Austria. Project “The Belluno Cheese Route – Sights and Tastes to Delight the Visitor.” Code VEN 222065. HOW THEY ARE CREATED AND HOW THEY SHOULD BE ENJOYED HOW THEY ARE CREATED AND HOW THEY SHOULD BE ENJOYED HOW THEY ARE CREATED BELLUNO DOLOMITES OF THE CHEESES THE FREE COPY THE CHEESES OF THE BELLUNO DOLOMITES HOW THEY ARE CREATED AND HOW THEY SHOULD BE ENJOYED his booklet has been published as part of the regionally-managed project “THE BELLUNO CHEESE ROUTE: SIGHTS AND TASTES TO TDELIGHT THE VISITOR”, carried out by the Province of Belluno and the Chamber of Commerce of Belluno (with the collaboration of the Veneto Region Milk Producers’ Association) and financed under the EU project Interreg IIIA Italy-Austria. As is the case for all cross-border projects, the activities have been agreed upon and developed in partnership with the Austrian associations “Tourismusverband Lienzer Dolomiten” (Lienz- Osttirol region), “Tourismusverband Hochpustertal” (Sillian) and “Verein zur Förderung des Stadtmarktes Lienz”, and with the Bolzano partner “Centro Culturale Grand Hotel Dobbiaco”. The project is an excellent opportunity to promote typical mountain produce, in particular cheeses, in order to create a close link with the promotion of the local area, culture and tourism. There is a clear connection between, one the one hand, the tourist, hotel and catering trades and on the other, the safeguarding and promotion of typical quality produce which, in particular in mountain areas, is one of the main channels of communication with the visitor, insofar as it is representative of the identity of the people who live and work in the mountains.
    [Show full text]
  • LATTERIA OVARO Nasce a 525 Metri D’Altitudine Nel Caseificio Di Ovaro, Da Cui Prende Il Nome Carnico Di “Davar”
    FORMAGGI INDICE FORMAGGI DELLA LATTERIA DI OVARO Pag. 1 FORMAGGI DEL FRIULI VENEZIA GIULIA Pag. 7 FORMAGGI NAZIONALI Pag. 17 FORMAGGI REGIONALI Pag. 30 FORMAGGI FRESCHI Pag. 54 FORMAGGI ESTERI Pag. 61 LATTERIA OVARO Nasce a 525 metri d’altitudine nel caseificio di Ovaro, da cui prende il nome carnico di “Davar”. È proprio la montagna a segnare il carattere di questo formaggio latteria che si presenta con una pasta leggermente occhiata ed un colore paglierino che aumenta, assieme al gusto, con l’avanzare della stagionatura. Ideale la versione con una maturazione dai 4 ai 6 mesi. Peso per pezzo: 6,50 kg Pezzi per cartone: 2 Stagionatura: 30-60-90-120-mezzano MONTASIO DOP PDM (Prodotto Della Montagna) Il Montasio prodotto nel caseificio di Ovaro è l’unico Montasio prodotto in Friuli che, secondo le direttive del consorzio, può fregiarsi della denominazione PDM (Prodotto Della Montagna), in quanto ha la peculiarità di essere prodotto e stagionato in un caseificio ad oltre 500 metri di altitudine, con latte proveniente da zone oltre i 500 metri. Il sapore, morbido e delicato quando è fresco si fa via via più deciso ed aromatico. La pasta, da bianca compatta con una caratteristica occhiatura omogenea ed una crosta liscia ed elastica, con il passare dei mesi diventa granulosa e friabile con una crosta secca e più scura. Forma cilindrica, altezza 6-10 cm, larghezza 30-40 cm. Peso per pezzo: 6,5 kg Pezzi per cartone: 2 Stagionatura: 60-90-120-mezzano-oltre 12 mesi-oltre 18 mesi. MONTASIO DOP 047 Ha diverse facce, trasforma il suo gusto, sorprende per la sua varietà e accontenta tutti i palati.
    [Show full text]
  • Uchwala Nr XIII/63/2015 Z Dnia 29 Pazdziernika 2015 R
    UCHWAŁA NR XIII/63/2015 RADY GMINY PORONIN z dnia 29 października 2015 r. w sprawie opłaty miejscowej Na podstawie art. 18 ust. 2 pkt 8, art.40 ust. 1 i art. 41 ust. 1 ustawy z dnia 8 marca 1990 r. o samorządzie gminnym (tekst jednolity: Dz. U. z 2015 r. poz. 1515) art. 17 ust. 1, art. 19 pkt 1 lit. b), lit c) i pkt 2 ustawy z dnia 12 stycznia 1991 r. o podatkach i opłatach lokalnych (tekst jednolity: Dz. U. z 2014 r. poz. 849 ze zmianami), art. 47 § 4a ustawy z dnia 29 sierpnia 1997 r. Ordynacja podatkowa (tekst jednolity: Dz. U. z 2015 r. poz. 613 ze zmianami) oraz uchwały Nr XXIV/128/2008 Rady Gminy Poronin z dnia 10 września 2008 r. w sprawie ustalenia wykazu miejscowości położonych na terenie Gminy Poronin, w których pobierana jest opłata miejscowa (Dz. Urz. Woj. Małop. z dnia 16 grudnia 2008 r. Nr 875 poz. 6620) - Rada Gminy Poronin, uchwala co następuje: § 1. Niniejszą uchwałą Rada Gminy Poronin: 1) wprowadza opłatę miejscową, 2) określa wysokość stawek opłaty miejscowej, 3) określa zasady ustalania i poboru oraz terminy płatności opłaty miejscowej, 4) zarządza pobór opłaty miejscowej w drodze inkasa, określa inkasentów, termin płatności dla inkasentów oraz wynagrodzenie za inkaso, 5) wprowadza obowiązek prowadzenia przez inkasentów opłaty miejscowej ewidencji osób, o których mowa w art. 17 ust.1 ustawy z dnia 12 stycznia 1991r. o podatkach i opłatach lokalnych, zobowiązanych do uiszczenia opłaty miejscowej oraz określa szczegółowy zakres danych zawartych w tej ewidencji uwzględniając konieczność zapewnienia prawidłowego poboru opłaty miejscowej.
    [Show full text]
  • Journées Techniques Nationales Elevage Biologique « Qualité Et Cahier Des Charges »
    Journées Techniques Nationales Elevage Biologique « Qualité et Cahier des charges » J-P Coutard© ITAB© Angers 17 et 18 octobre 2006 REMERCIEMENTS L’ITAB remercie chaleureusement l’ensemble des personnes ayant contribué à la réalisation de ces journées techniques nationales élevage biologique : - Les membres de la commission technique élevage de l’ITAB, et en particulier son bureau : André Le Dû (professionnel, Président du bureau), Bernard Gaubert (professionnel ITAB), Denis Fric (GABLIM), Anne Haegelin (Pôle scientifique AB Massif Central), Jean-Marie Morin (Formabio), Christel Nayet (Chambre d’agriculture Drôme) et Jérôme Pavie (Institut de l’élevage). Ces personnes ont contribué fortement à la construction du programme de ces deux journées : qu’ils en soient sincèrement remerciés. - L’ensemble des intervenants, animateurs et rapporteurs, garants de la qualité des exposés et de leur déroulement. - Les administrateurs et salariés des partenaires régionaux, pour leur appui et leurs compétences : Coordination AgroBiologique des Pays de la Loire (CAB), Chambre Régionale d’Agriculture des Pays de la Loire (CRA), Groupement des Agriculteurs Biologiques et Biodynamistes Anjou (GABB Anjou), et la ferme expérimentale de Thorigné d’Anjou. Merci en particulier à Christine Lemarié (CAB), Elisabeth Baudry (CRA), Virginie Beaupérin (GABB Anjou) et Jean-Paul Coutard (ferme expérimentale de Thorigné d’Anjou) pour leur efficacité. - Le Conseil Régional des Pays de la Loire et le Conseil Général du Maine et Loire pour leur soutien financier. Journées
    [Show full text]
  • La Strada Dei Formaggi Delle Dolomiti Bellunesi Ristoranti
    UNIONE EUROPEA Ristoranti LA STRADA DEI FORMAGGI Progetto co-finanziato dall’Unione Europea mediante il Fondo Europeo di Sviluppo Regionale. Iniziativa comunitaria Cortina d’Ampezzo - Valboite delle Dolomiti Bellunesi INTERREG III Italia - Austria. Progetto “La Strada dei formaggi bellunesi: un itinerario alla scoperta del territorio e dei 1) Ristorante Bar Ospitale - Via Ospitale, 1 - Cortina D’Ampezzo - Tel. 0436 4585 suoi sapori” Cod. VEN 222065 2) Hotel Roma - Via A. De Lotto, 8 - San Vito di Cadore - Tel. 0436 - 890166 3) Hotel Colli - Corso Italia, 4 - San Vito di Cadore - Tel. 0436 890307 4) Ristorante Pizzeria Croera - Via Roma, 44 - Borca di Cadore - Tel. 0435 482028 La Strada dei Formaggi delle Dolomiti Bellunesi è un itine- rario alla scoperta delle migliori produzioni casearie e delle Civetta - Conca Agordina più prelibate ricette che esaltano i prodotti della cucina 5) Albergo La Montanina - C. so Veneto, 96 - Caprile di Alleghe - Tel. 0437 721118 tipica della montagna bellunese, nel rispetto delle tradizioni Cadore Auronzo Misurina e della cultura della provincia di Belluno. 6) Hotel Ristorante Ferrovia - Via Stazione 4 - Calalzo di Cadore - Tel. 0435 500705 7) Hotel La Nuova Montanina - Via Monti, 3 - Auronzo di Cadore - Tel. 0435 400005 La Strada dei Formaggi delle Dolomiti Bellunesi ci porta alla 8) Ristorante Pizzeria La Pineta - Loc. Borbf, 368 - Lorenzago - Tel. 0435 550058 scoperta dei 34 diversi formaggi tipici prodotti nelle 34 tra Valbiois malghe, latterie e caseifici dislocati sulle vette più belle delle 9) Capanna Cima Comelle - Loc. Gares Pian de Giare, 1 Canale d’Agordo - Tel. 0437 590896 Dolomiti Bellunesi o all’ombra boschi lussureggianti, su 10) Ristorante Tabià - Loc.
    [Show full text]
  • Guided by Travel 2016 - 2017
    europe guided by travel 2016 - 2017 up Save to $ per300 person† (see back cover for details) – The best TRAVEL PROTECTION PLAN in the industry! – Private SEDAN SERVICE included! (See inside for details.) Untitled-1 1 1/7/16 11:23 AM table of contents Introduction ....................................................... 2 - 21 Central & Eastern Europe Italy Alpine Lakes & Scenic Trains ........................... 114, 115 L Italian Vistas ..................................................... 22, 23 Discover Switzerland, Austria & Bavaria .......... 116, 117 Reflections of Italy ............................................ 24, 25 Exploring the Alpine Countries ......................... 118, 119 e Italy’s Treasures ................................................ 26, 27 Discover Croatia, Slovenia and the Adriatic Coast .. 120, 121 e Tuscan & Umbrian Countryside ........................ Discovering Poland ......................................... 122, 123 28, 29 L Discover Tuscany ............................................. 30, 31 Imperial Cities ................................................... 124, 125 Tuscany & the Italian Riviera ............................. 32, 33 Magnificent Cities of Central Spotlight on Rome ........................................... 34, 35 & Eastern Europe ............................................ 126, 127 Spotlight on Venice in Winter ........................... 36, 37 Rome & the Amalfi Coast ................................. 38, 39 River Cruises & Holiday RC Venice, Florence and Rome ...........................
    [Show full text]
  • PEPPERONI TIMES ANDOLINI’S PIZZA PROTEIN MARKET UPDATE the Pizzaiolo’S Pepperoni - July 2015 PIZZA NEWS BRIEFS
    COLD SANDWICHES ITALIAN DELI MEATS PEPPERONI TIMES ANDOLINI’S PIZZA PROTEIN MARKET UPDATE The Pizzaiolo’s Pepperoni - July 2015 PIZZA NEWS BRIEFS COLD SANDWICHES ARE REALLY COOL! CUSTOMER PROFILE ANDOLINI’S - DRIVEN BY VIRTUE. CRAFTED BY TASTE. Everyone who owns or runs a restaurant has big visions and grand goals. They have a passion for what they do and expect that everyone who comes into their place will have the greatest eating experience of their lives. Or at least they should. Those grandiose ideas are the driv- ing force behind Andolini’s in Tulsa, OK., a family owned pizza chain with a history reaching from Italy We’ve come a long way from the Dagwood, that purely American sand- to Manhattan to San Francisco and wich creation that comically stacked every type of meat, cheese and finally settling in the Midwest. condiments between multiple pieces of bread. Pizza and libations “Tulsa Style” - Or maybe we haven’t…maybe we have just updated the sandwich made Raw, honest, unapologetic and, famous by that wacky cartoon character, Dagwood Bumstead. most importantly, real” - that’s the Today’s cold sandwiches, like just about everything else on our menus, credo that owners Mike and Jim looks to wow us with a variety of flavors, fine meats and cheese and Bausch and John Davey live by. sometimes-exotic condiments and fresh vegetables. Driving their passion is the con- Does anyone just have a plain salami sandwich with some yellow mus- summate desire to hone the craft tard on white bread anymore? Instead, they will have a combo sandwich of being a pizzaiolo or Italian pizza with Capicola and Genoa, Mozzarella and Swiss cheese, arugula, red pep- maker.
    [Show full text]
  • Dziękujemy Za Radość I Emocje!
    W numerze: Nowe przedszkole rekrutuje! s. 2 Nr 1/2018 Łatwiejszy dojazd pod Tatry s. 3 Rozmowa z Bronisławem Stochem, wójtem gminy 4-5 PORONIAŃSKI Na nartach Bustryk •Małe Ciche •Murzasichle •Nowe Bystre •Poronin •Suche •Stasikówka •Ząb po medale i puchary s. 9 fot. Łukasz Nodzyński: Udany sezon naszego Kamila Stocha Dziękujemy za radość i emocje! Powoli dobiega końca kolejny sezon, Gdy w Pjongczang rywalizowała nasza w którym Kamil Stoch dostarcza nam drużyna narodowa, doping z Zębu, wszystkim wielu powodów do dumy podczas wspólnego oglądania relacji, i radości. W Zębie skąd pochodzi i w całej niósł się bardzo daleko. gminie Poronin nasz arcyzdolny skoczek W podzięce za sportowe emocje i zdobyte ma wielu wiernych kibiców, którzy z całych trofea szykuje się uroczyste powitanie sił ściskają kciuki za jego długie loty. naszego mistrza i jego kolegów. Czytaj str.6-7 2 PORONIAŃSKI Współpraca międzygminna Dla fanów dwóch kółek 24 stycznia w Miejskim Urzędzie w Dolnym Kubinie na Słowacji odbyło się spotkanie przedstawicieli gmin realizujących projekt pn. „Na rowerze po kulturowym i przyrodniczym dziedzictwie pogranicza“: Mesto Dol - ný Kubín (Partner wiodący), Gmina Czarny Dunajec, Gmina Miasto Zakopane, Gmina Poronin, Gmina Koś - cielisko, Mesto Trstená, Obec Liesek, Obec Hladovka, Obec Suchá Hora, Rímskokatolícka Cirkev – Farnosť Trstená. Ekologia Q wydanie transgranicznych map kolar - skich, Q organizacja i przeprowadzenie spotkań O czystym na nowych ścieżkach rowerowych mieszkańców pogranicza polsko- słowackiego. powietrzu Gmina Poronin w ramach projektu partnerskiego wykonała w roku 2017 re - wWsrazmkachoprołjaektcu ph n.: „Czys - mont drogi gminnej (wykonanie na - te powietrze wokół nas – wymiana wierzchni asfaltowej) w miejscowości Su - źródeł ciepła w indywidualnych gos - che – Rafaczówki na odcinku 0,98 km.
    [Show full text]
  • Kalendarz Imprez
    1 L.p. Nazwa imprezy Organizatorzy, współorganizatorzy Termin Miejsce imprezy imprezy 1 Międzyszkolne turnieje w siatkówce dziewcząt i Gmina Czorsztyn styczeń Maniowy – Hala chłopców o Mistrzostwo Gminy Czorsztyn Szkoły z trenu Gminy Sportowa 2 Opłatek Seniorów – Izba Regionalna Koło Gospodyń Wiejskich 6 styczeń Sromowce Wyżne Sromowce Wyżne Izba Regionalna 3 Międzyszkolny turniej w koszykówce dziewcząt Gmina Czorsztyn Maniowy – Hala i chłopców o Mistrzostwo Gminy Czorsztyn Szkoły z terenu Gminy styczeń Sportowa 4 Noworoczny Koncert Kolęd i Pastorałek – Kościół CKG Czorsztyn, 6 styczeń Kościół Parafialny w Maniowach Zespół Mali Maniowianie w Maniowach 5 Zawody narciarskie o ‘’Puchar Gorców’’ Oddział Związku Podhalan - Związek Podhalan w Kluszkowcach, Gmina Czorsztyn, Kluszkowce Ośrodek Narciarski Czorsztyn Ski Centrum Kultury Gminy Czorsztyn, 9 luty Ośrodek Narciarski Ośrodek Narciarski Czorsztyn-ski Czorsztyn Ski 6 XI Gminny konkurs o tematyce prozdrowotnej CKG Czorsztyn, „Żyj zdrowo” Szkoła Podstawowa luty Maniowy w Maniowach 7 Młodzieżowe Mistrzostwa Gminy Czorsztyn Gmina Czorsztyn Kluszkowce w narciarstwie alpejskim i w snowboardzie Szkoły z terenu Gminy marzec Ośrodek Narciarski dziewcząt i chłopców Czorsztyn Ski 8 Zawody w piłce ręcznej dziewcząt i chłopców Gmina Czorsztyn, marzec Maniowy – Hala o Mistrzostwo Gminy Czorsztyn Szkoły z terenu Gminy Sportowa 9 Spotkanie Komisji zatwierdzającej Produkty Gmina Czorsztyn, CKG Czorsztyn, Sromowce Wyżne Tradycyjne – Izba Regionalna Urząd Marszałkowski, marzec Izba Regionalna Małopolska Izba
    [Show full text]
  • Plan Odnowy Miejscowości Kluszkowce
    PLAN ODNOWY MIEJSCOWOŚCI KLUSZKOWCE GMINA CZORSZTYN POWIAT NOWOTARSKI WOJEWÓDZTWO MAŁOPOLSKIE Styczeń, 2009r. Plan Odnowy Miejscowości – Kluszkowce Spis treści I. Wstęp ............................................................................................................................. - 3 - II. Charakterystyka miejscowości ......................................................................................... - 5 - 1. Historia ...................................................................................................................... - 5 - 2. Położenie geograficzne.................................................................................................. - 6 - 3. Demografia .................................................................................................................... - 7 - III. Inwentaryzacja zasobów służąca ujęciu stanu rzeczywistego ........................................ - 8 - 1. Rolnictwo, gospodarka .................................................................................................. - 8 - 2. Rynek pracy ................................................................................................................... - 9 - 3. Oświata ........................................................................................................................ - 11 - 4. Zdrowie ....................................................................................................................... - 11 - 5. Pomoc społeczna ........................................................................................................
    [Show full text]