Traditional Galician
Stew next to strudel and mountain cheese next to Romanian porridge! There’s nothing quite so good as a laid table reflecting the multiculturalism of Galicia. All of its flavours, and all its complexity can certainly not be shown during one dinner – but I’ll try to show you though at least part of it! And because Galicia cooking contains a blend of Polish and Ukrainian cuisine, with large elements of Austrian, Hungarian and Jewish influence, this evening promises to be interesting and international! Our trip to Galicia is helped on its way by three starters, two main courses and a dessert straight from Podhale!
Menu:
Cumin Soup – if it’s Kraków, it has to be cumin soup – well-known here, but also popular in other parts of Galicia.
Liptauer with chałka – the Austro – Hungarian cheese hit !
Caviar of aubergine – A Galician dish of Jewish origin, but also of Russian cuisine.
Cracow style ‘maczanka’- a favourite dish of Krakow, involving a kaiser roll and a large amount of cumin!
Romanian Hungarian stew – the southern Malopolska influence in the Polish kitchen.
‘Bombolki’ with honey – Highland pastries with dandelion honey.
For each of the dishes above, the wine will be chosen by the President of the Association of Women and Wine, Monika Bielka-Vescovi.
About Bartek
By training a cultural anthropologist, by calling a cook. From birth, Italian in temperament, but in reality, a Cracovian, not a Roman! A lover of books (not only cooking ones), a culinary journalist and blogger associated with the Kukbuk magazine, for whom he runs the blog as ’The Krakowski Makaron...
By training a cultural anthropologist, by calling a cook. From birth, Italian in temperament, but in reality, a Cracovian, not a Roman! A lover of books (not only cooking ones), a culinary journalist and blogger associated with the Kukbuk magazine, for whom he runs the blog as ’The Krakowski Makaroniarz’.Co-operates with Czasem Wina, La Rivista, Pride magazine and Radio Krakow. When not cooking, runs the Miejsce Bar – a club in Krakow’s Kazimierz district. Every spare moment he spends in Italy, eating and enjoying Italian art. A graduate of the School of Sommeliers, and the first Polish winner of the Barilla Cup. As a cook, Bartek not only feeds friends, he also runs cooking workshops, in association with the ‘Kobiety i Wino’ Association – involving wine tastings, and also sits on the judges’ panel of cooking competitions.
Reviews
Anastasia
Interesujące nowe smaki, miła, swobodna atmosfera.
Marta
Fantastisze ! Wczorajsza kolacja była wyśmienita, tatar z bakłażana rules ! maczanka po krakowsku rozpływała się w ustach i ta czarnuszka na bułce ! Swietne wina, szczególnie ostatnie czerwone słodkie idealnie skomponowane z deserem strudlem. Monika, Bartek i Przemek duże gratulejszyn dla Was !
Fantastisze ! Wczorajsza kolacja była wyśmienita, tatar z bakłażana rules ! maczanka po krakowsku rozpływała się w ustach i ta czarnuszka na bułce ! Swietne wina, szczególnie ostatnie czerwone słodkie idealnie skomponowane z deserem strudlem. Monika, Bartek i Przemek duże gratulejszyn dla Was !
Magdalena
Amazing dinner in the heart of the Old Town in Kraków. The menu comprised of dishes which were popular in the region of Małopolska over 100 years ago, when Kraków was the part of Austro–Hungarian empire. The food was paired with wines from local vineyards. Bartek, whose heart belongs to Italy, is a...
Amazing dinner in the heart of the Old Town in Kraków. The menu comprised of dishes which were popular in the region of Małopolska over 100 years ago, when Kraków was the part of Austro–Hungarian empire. The food was paired with wines from local vineyards. Bartek, whose heart belongs to Italy, is a great cook and did a good job! Thanks also to Monika, for the wine selection.