From 3 to 5 June, a delegation of 22 people from biz partners in Opole, Poland visited the Palatinate. In two and a half days we presented some of our companies that represent the culinary heritage of Pfalz. Looking behind the scenes and seeing production processes was a special highlight and gave impetus and inspiration to our Polish friends.
At Weinessiggut Doktorenhof in Venningen it was explained how to make fine vinegar in the traditional way. To experience vinegar as an aperitif was a completely new experience for many.
At winery Schäfer in Mussbach the guests got an overview of the traditional grape varieties of our region, and got to know new wine styles. On the terrace overlooking the vineyards and the Haardtgebirge ...
Butcher Pelgen from Neustadt meanwhile provided sandwiches and classic Neustadter "Sauschwänzelscher" for a snack before the tour went on, to ...
Bähr Alkoholfrei in Mussbach - here we had a tasting with non-alcoholic seccos and Schorle (Spritzer) drinks. At 30 degrees C one clearly sees the advantage that alcoholfree drinks can bring - without missing the taste of wine.
Sparkling wine in traditional production, fermented on the bottle, was then to taste next at the Heim'sche Sektkellerei in Neustadt. A comprehensive introduction to the production processes of sparkling wines was followed with interest.
Dinner with Pfälzer bratwurst, sauerkraut and fried potatoes was thereafter served at Weinstube Eselsburg. In a sociable round everyone listened to the words of the owner Anette Berberich, who told the story of the Urpfälzischen Lokals.
The next day began with a visit to butcher Hardt in Limburger Hof, here owner Wolfgang Hardt led us through the 'sausage kitchen' and the meat processing area was also shown. Genuine hand craft and with certificates of origin of the animals.
Dirk Christ then showed the group through the halls of the Quartier Christ, asparagus and strawberries farm, in Neustadt and explained the process of the asparagus harvest and all that comes with it. Guests were visibly impressed by the professionalism that prevailed here. The cleaning of the asparagus, the elaborate sorting into a variety of grades, the packaging for the resellers and of course the farm shop.
Now a short visit in the old town of Neustadt, where Carlo Piccillo, employee of the tourist information, led us on a small city tour. We also passed by Confiserie Michel, where owner Jochen Müller spontaneously invited to the bakery. His wife donated a farewell ice cream - homemade, of course. Wonderful.
The next stop was in Forst, at Weingut und Gutssausschank Spindler. Markus Spindler led us into the vineyard and showed parts of the cellars and offered a Grand Cru wine, the Forster Ungeheuer riesling, to taste, before it was time for lunch. Here we enjoyed Palatine Saumagen while enjoying the view of the Forster vineyards.
Now it was time for spirit - which we got a taste of at distillery Axel Hubach in Bad Durkheim. He explained his distillery and gave several varieties to try, there were many questions asked and the vibrations good.
At the winery Eymann in Gönnheim, Ingeborg Wagner-Eymann awaited us with a wonderfully charming wine tasting, that was accompanied with a pork steak from the Schwäbisch-Hallische Landschwein an old race, that had been prepared by Rainer Eymann himself.
The final day of the tour ended with a visit to Königsbach, to the goat dairy Zeiselbacher Hof, where Antje Wutzke had prepared eight sorts of cheese from her assortment. Good talks were held, and especially one goat cheese producer from the Opolskie group praised the quality of the samples very much.
Full of impressions, it was time to say goodbye. Thank you for the visit and the interest in our region.
We will arrange a return visit for our Biz partners. So, maybe until next year in Opolskie!
The trip was organized by the representation of the Opole Voivodeship in Mainz, with Mr. Przemyslaw Lebzuch, and the Marshal's Office of the Opole Voivodeship, with Mrs. Anna Bodzioch
Photos can be found here ...
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Culinary Heritage Palatinate
Together with the members of our regional network, we went on a study visit to the Regional Network Heritage Culinary Split-Dalmatia in Croatia 14-18 May 2018. The first point on the Dalmatian culinary heritage trail was a meeting with the owner of the regional restaurant Tawerna Dalmacka Pasike, famous for promoting Dalmatian products and dishes. In a small organic dairy, Mate Bosnica, the owner talked about how the network helps his dairies to expand and advertise cheese among local gastronomy, as well as for export of this regional product. Serowar showed cheese productions and presented dairy products inscribed on the heritage list. We also watched "Dalmatyński Prsut" Ham Drying Room where it was emphasized how the operation in the network helps in obtaining quality meat and reduces the costs of participation in local gastronomic events. Radamonovych Mlinic group took part in the Soparnika making workshop, although undoubtedly one can say that Mirka Wilk did it as efficiently as if it were the basic product of her products.
A big event for us was participation in the ceremony of admission of new members of the Regional Network of Dalmatian-Dalmatian Culinary Heritage, meeting with the regional authorities and the European Coordinator, there was also a festive lunch on the occasion of the admission of new members of the ceremony could be seen on the Croatian TV.
By decision of the Board of the Warmian-Masurian Voivodship of 11 December 2018, four new entities were granted membership in the "Culinary Heritage Warmia Mazury Powiśle" network. There are currently 139 members in the network.
List of enterprises that have been accepted as a member of the Culinary Heritage Warmia Mazury Powiśle network:
Mortęgi Hotel & SPA Palace, Mortęgi near Lubawa;
Goat Farma Złotna, www.koziafarma.pl, Złotna near Morąg;
Apiary Tolkmickie Honey Mariusz Szempliński, Tolkmicko;
Garden farm Joanna Walkiewicz, Frygnowo near Gierzwałd.
Warmia Mazury Powiśle belongs to the European Network of Regional Culinary Heritage since 2005. Since then, it has been developing rapidly and is currently one of the largest networks in Europe and in Poland.
Regional Culinary Heritage is an idea promoting the production and sale of local and regional food. It serves to meet the wishes of consumers, increase cooperation between local food producers and restaurants, as well as exchange of knowledge and experiences between member regions. An important element of the region's economic development is also the promotion of food, for the production of which is used local resources.
The current list of companies and more information about the Culinary Heritage network is also available at: www.warmia.mazury.pl tab: Rural areas, Culinary heritage.
Both forms of promotion are intended to promote 'Culinary Heritage Warmia Mazury Powiśle' mark in such a way that it is more recognizable among residents and tourists visiting the province. In addition, it will be used to promote producers who have rights to use the logo. On the website you can find, among others information about the Network, how to join, find members, as well as find recipes for dishes characteristic of our region.
Another product was entered on the List of Traditional Products kept by the Minister of Agriculture and Rural Development. It is the Polish sausage smoked from Masuria. Its recipe comes from the former butcher's farm "Samopomoc Chłopska" at the Municipal Cooperative Miłomłyn. The tradition of its production is continued to this day by one of the regional producers from Miłomłyn - "Flis-Pol" Meat Processing Plant. The owner of the plant has set itself the goal of producing cold meats in a traditional way, based on local raw materials.
We urge other producers of exceptional, traditional products from our province to submit applications for entry on the List of Traditional Products. The List of Traditional Products is a guide to regional Polish cuisine, as well as a source of information on the traditions, methods of production and unique features of the oldest Polish delicacies. The presence on the list also means product promotion and the first step to take efforts to obtain EU certificates.
Agricultural, food and spirit drinks may be entered on the List, the quality or exceptional features and properties of which must result from the use of traditional production methods. They must also be part of the cultural heritage of the region in which they are produced. Methods used for at least 25 years are considered traditional methods of production.
Applications for entry of a product on the list are submitted to the Marshal's Office of the Warmian-Masurian Voivodeship, which evaluates them and compliance with the culinary heritage of the region. Positively verified applications are sent to the Minister of Agriculture and Rural Development, who is responsible for its conduct and updating. The list is published on an ongoing basis on the website of the Ministry of Agriculture and Rural Development.
For the fourth time, the prestigious Gault & Millau guide chose the best restaurants in Poland, suggesting where to go for a tasty meal. The recommendation was received by 580 restaurants from all over Poland and 160 regional products. Especially standout restaurants are awarded chef's hats (from one to five) based on an assessment issued by anonymous inspectors.
The elite group of the best Polish restaurants included three restaurants from the Dr Irena Eris SPA Hotel. The symbol of two chefs' hats was distinguished as the only restaurant in the Warmian-Masurian Voivodeship, Restaurant Romantyczna from the SPA Hotel Dr Irena Eris Wzgórza Dylewskie, headed by Łukasz Wojtas. Awarding the second hat is a promotion, compared to last year.
- I have great satisfaction not only because Romantyczna was rated as high as the only restaurant in the Warmian-Masurian Voivodeship, but also because of the appreciation of my work and the whole team, which was reflected in a very interesting description in the guide - said Łukasz Wojtas. The chef is a master in arranging traditional Polish dishes in fresh form. - gives the guide and sums up - A fantastic example of such transformation is a knuckle, which here turns into a dignified and sublime dish.
The main role in the restaurant is played by the tasting menu of the chef inspired by regional flavors and prepared based on the fresh products of the highest quality currently available. It is the showcase of the chef, showing his possibilities and creativity. The tasting menu consisting of three, four or seven dishes creates a great opportunity to try many dishes in different, but harmoniously combining flavor combinations. It is also an invitation in a full harmony journey of known or forgotten flavors. - I want our guests to spend the evening celebrating supper and enjoy every bite. Only then will they understand the philosophy of our restaurant and will have great joy in tasting the next dishes and discovering new sensations. - adds Wojtas.
Romantic is open from Tuesday to Sunday, from 18.00. The atmospheric and cozy interiors of the restaurant and the perfect service create the perfect setting for an intimate dinner for two, an elegant evening with a business partner or an occasional, intimate party.