polski
Hospitality is not only an opportunity to taste local food; it is mainly a meeting, when we can take our time to share our life stories connected with the food appearing on the table. What stories, then, do we associate with Podlachian hospitality and its main characters – coulibiac, strudel, kvass, potato babka and other family dishes, whose recipes are passed down from one generation to the next? How can we document these stories? How can we share them with guests – even if they represent other cultures? These are precisely the topics that were being handled during our classes.
“Hungarian Pie”
The class was held by Grzegorz Brzozowski and Magda Kowalczyk.
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