Twenty-four local restaurants will participate, preparing a wide variety of pierogi, the stuffed dumplings beloved in many cultures.
Much more than a showcase of traditional Polish pierogi, the festival will cook up variations from Georgia, Italy, Asian countries and elsewhere, with options for meat eaters, vegetarians and vegans alike.
Festival organizer Izabela Borowska has promised an array of unique offerings during the event, including Polish-style dumplings stuffed with white sausage and served with a cup of white borscht, and Georgian-style red-and-white chinkali filled with forest fruits and chocolate sauce.
Other highlights include Ukrainian pelmeni with white truffle, and dumplings filled with guinea fowl, venison, wild mushrooms, buckwheat, and even crayfish in dill-flavored béchamel sauce.
“These pierogi will only be available during the festival,” Borowska said, adding that prices for portions will range from PLN 15 to 49 (around USD 4 to 12).
In addition to the pierogi feast, the festival will feature several related culinary events.
Chef Enrico Monti will showcase Italian cuisine in a dinner club event entitled "Ravioli and Other Italian Delicacies."
Meanwhile, pastry chef Antoni Rochala, who teaches in Florence, will present a dessert inspired by Italian ravioli. His creation features a mousse made from ricotta cheese and white chocolate, balanced with the tartness of black currant, served on a delicate pastry base.
Workshops for children and lessons on preparing Georgian chinkali, led by Łódź-based Georgian chef Arshak Stepanyan, are also part of the festival’s schedule.
The tradition of serving up tasty fillings wrapped in dough is a shared culinary practice worldwide.
Each region has its own version and they show up in European kitchens as much as those of Central and East Asia, the Caucasus region and, of course, wherever members of the Ashkhenazi Jewish diaspora have settled.
Smacznego!
(rt/gs)
Source: PAP
