This is for the second time that Szczebrzeszyn has become the summer Capital of the Polish Language. Numerous meet-the-author sessions with excellent writers, workshops, performances, screenings of films and concerts attracted over 13 thousand guests. The cooking workshop of the Sokołów Flavour Academy, “Cooking with literature”, was very well matched with the Festival's programme.
“The Capital of the Polish Language” offers unique meetings and events as part of summer slow festivals. It is not without a reason that the festival is not held in one of the big cities, but in Szczebrzeszyn – a small, but absolutely charming town in the Roztocze region. The idea of the Festival “The Capital of the Polish Language”, in opposition to the everyday hustle and bustle, intertwines perfectly well with the values fostered by the Sokołów Flavour Academy. Discovering new flavours without being rushed, benefiting from top quality products and enjoying every meal – these are the strongholds of the Sokołów Flavour Academy.
The workshop was conducted by two Sokołów master chefs, Dominik Moskalenko and Łukasz Konik, along with ladies representing the Country Housewives' Club from Bodaczów. The ladies keep saying about themselves: 'We neither dance nor sing, yet we do cook.' During the workshop, regional dishes were made, based on traditional recipes promoted by the members of the Country Housewives' Club. The guests of the Festival had the chance not only to get to know the flavours of the regional cuisine of Roztocze and the secrets of making the dishes, but also to take part in the cooking, which they did with pleasure. Obviously, the workshop ended with joint tasting of all the dishes.
The prepared dishes included leniuszki: cabbage leaves from sour or partly fermented white cabbage, stuffed with buckwheat groats with added ingredients. In Roztocze, leniuszki is a vegetarian dish, usually prepared for Lent and served with cold pressed oil as a Christmas Eve dish. However, in the workshop leniuszki was served with pork stew – a combination which was keenly appreciated by the participants. The following dishes were made during the next festival days: the Roztocze bigos, a traditional Polish dish of meat and cabbage; tarciuch, a potato dish; Bodaczów-style fried dumplings and świeżonka, fried pork pieces served with homemade bread and lard.
Sokołów also staged a display featuring selected quotes from literary works. The Festival guests could see the extent to which writers are inspired by cooking and eating, regardless of their epoch.