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Flavours of Regions
  • Home
  • About
    • About Project
    • About Schools
      • Alberghiero De Carolis - Spoleto
      • Zespół Szkół nr 2 w Szczytnie im Jędrzeja Śniadeckiego
      • Turističko - ugostiteljska škola Split
  • Events
    • Transnational meeting in Szczytno Poland
    • Spoleto–Umbria–Italy mobility (19 to 29 April 2017)
    • Transnational meeting in Split, Croatia (23-24th May 2017)
    • Szczytno - Warmia - Masuria – Poland mobility (5th to 13th October 2017)
    • Split - Dalmatia - Croatian mobility ( 5th to 13th April 2018. )
  • Italian recipes
    • Chef Bianchini
      • 1) TOMATOES PANZANELLA WITH PRAWNS FROM FANO AND ROCKET PESTO
      • 2) RISOTTO CREAMED WITH BASS AND GINGER
      • 3) DEVILFISH ( ANGLERFISH ) ON VELOUTE’ OF BROAD BEANS WITH PECORINO CHEESE,CONCASSE’OF TOMATO AND C
      • 4) ONION VELOUTE’ WITH WILD SALMON AND ITS EGGS
      • 5) THIN SOUP NOODLE WITH CUTTLEFISH INK WITH SWORDFISH, STRIPS OF ZUCCHINI
      • 6) TUNA FISH LIGHTLY COOKED ONLY ON ONE SIDE WITH MUSSELS FILLED WITH RICOTTA CHEESE, GRAPE SAUCE,
    • Chef Caroli
      • 1) LAYERS OF PUFF PASTRY WITH SQUIDS AND SAFFRON FONDUE AND BLUE CHEESE
      • 2) RAVIOLI FILLED WITH ELEDONES FROM CILENTO, BURRATA FROM PUGLIA ( FRESH ITALIAN CHEESE MADE FROM
      • 3) SQUID FILLED WITH PUMPKIN FLOWER ON A BROAD BEAN CREAM WITH FLAKES OF PECORINO CHEESE (Ewe’s mi
      • 4) OCTOPUS SALAD WITH POTATOES AND POMEGRANATE
      • 5) CANNAROLI RISOTTO WITH LITTLE SQUIDS IN A LITTLE SPINACH MOULD AND ASPARAGUS CREAM
      • 6) SLICED STEAK OF GIGANTIC DWARF BOBTAILS WITH SMALL DICES OF VIOLETTES REDUCED CIDER VINEGAR AND
    • Chef Passerini
      • 1) ANCHOVY FLAN WITH CAPONATA ( SICILIAN DISH MADE WITH FRIED AUBERGINES, CAPPERS,OLIVES ANDCELERY I
      • 2) STRINGOZZI ( THICK STRAND OF PASTA SQUARED SHAPE FROM UMBRIA ) WITH COLATURA, WILDE ASPARAGUS,P
      • 3) SILVER SCABBARDFISH ROLL WITH PISTACHIO NUTS, CITRUS FRUIT PUREE
      • 4) BREAD WAFER WITH SARDINES IN CARPIONE ( FISH OR VEGETABLES FRIED AND MARINATED IN VINEGAR, ONION
      • 5) RISOTTO WITH ROASTED PEPPERS AND SKEWER OF GRILLED ANCHOVIES
      • 6) MACKEREL FILLET IN PORCHETTA AND ACQUAPAZZA IN THE PAPER BAG ( COOKING METHOD IN PARCHMENT OR IN
  • Polish recipes
    • Chef Denesiuk
      • R.1. Mouse from zander
      • R.2. Herring in acorn flour
      • R.3. Barsch with black lentils and fried perch
      • R.4. Herring milts
      • R.5. Kaszanka from white fish
      • R.6. Slips from minced fish pulp with mushroom sauce
      • R.7. Smoked trout with goat cheese
      • R.8. Soup from crayfish with wholemeal Russian pancakes and caviar
      • R.9. Sturgeon with ratatouille and sauce from kvass
      • R.10. Trout in gooseberry sauce with parsley-potato puree with smoked bacon
    • Chef Łapińska
      • R.1. Boletus with snail carcase with buckwheat
      • R.2. Small Roach marinated
      • R.3. Soup with pike meatballs
      • R.4. Zander or other mixed fish meatballs with cream sauce
    • Pomorska Akademia Kulinarna in Gdańsk
      • Workshops in Pomorska Akademia Kulinarna in Gdańsk
  • Croatian recipes
    • Chef Frane Papić
      • STUFFED BREADED SARDINES
      • STUFFED SARDINES IN WINE
      • OCTOPUS UNDER THE BELL
      • FRIED SHARK ORLY
      • GRATINATED SHELLS (MUSSELS)
      • OCTOPUS SALAD
    • Chef Ljiljana Kargotić
      • CUTTLEFISH WITH CHICKPEAS AND BEANS
      • SQUID WITH LENTILS AND BARLEY
      • SHRIMP COCKTAIL
      • SCAMPI IN CARDINAL SAUCE
      • VIŠKA POGAČA (SARDINE BREAD FROM THE ISLAND OF VIS)
    • Chef Nikša Topić
      • CODFISH LASAGNE
      • CODFISH PÂTÉ
      • CODFISH “BIANCO”
      • CODFISH SOUP
      • PRAWNS WITH BEANS AND ROCKET
      • OCTOPUS STEW WITH BEANS
      • bakalar
    • Dragan Todorović
      • FLAMBEED OYSTERS WITH CHAMPAGNE
      • TUNA A LA TARTAR
      • MONKFISH STEAKS A LA BLACK PIRATE
  • Cookery book
  • Dictionary
  • Pictures
    • HR
    • PL
    • IT
    • TR
    • Lg
FlavoursOfRegions
  • Home
  • About
    • About Project
    • About Schools
      • Alberghiero De Carolis - Spoleto
      • Zespół Szkół nr 2 w Szczytnie im Jędrzeja Śniadeckiego
      • Turističko - ugostiteljska škola Split
  • Events
    • Transnational meeting in Szczytno Poland
    • Spoleto–Umbria–Italy mobility (19 to 29 April 2017)
    • Transnational meeting in Split, Croatia (23-24th May 2017)
    • Szczytno - Warmia - Masuria – Poland mobility (5th to 13th October 2017)
    • Split - Dalmatia - Croatian mobility ( 5th to 13th April 2018. )
  • Italian recipes
    • Chef Bianchini
      • 1) TOMATOES PANZANELLA WITH PRAWNS FROM FANO AND ROCKET PESTO
      • 2) RISOTTO CREAMED WITH BASS AND GINGER
      • 3) DEVILFISH ( ANGLERFISH ) ON VELOUTE’ OF BROAD BEANS WITH PECORINO CHEESE,CONCASSE’OF TOMATO AND C
      • 4) ONION VELOUTE’ WITH WILD SALMON AND ITS EGGS
      • 5) THIN SOUP NOODLE WITH CUTTLEFISH INK WITH SWORDFISH, STRIPS OF ZUCCHINI
      • 6) TUNA FISH LIGHTLY COOKED ONLY ON ONE SIDE WITH MUSSELS FILLED WITH RICOTTA CHEESE, GRAPE SAUCE,
    • Chef Caroli
      • 1) LAYERS OF PUFF PASTRY WITH SQUIDS AND SAFFRON FONDUE AND BLUE CHEESE
      • 2) RAVIOLI FILLED WITH ELEDONES FROM CILENTO, BURRATA FROM PUGLIA ( FRESH ITALIAN CHEESE MADE FROM
      • 3) SQUID FILLED WITH PUMPKIN FLOWER ON A BROAD BEAN CREAM WITH FLAKES OF PECORINO CHEESE (Ewe’s mi
      • 4) OCTOPUS SALAD WITH POTATOES AND POMEGRANATE
      • 5) CANNAROLI RISOTTO WITH LITTLE SQUIDS IN A LITTLE SPINACH MOULD AND ASPARAGUS CREAM
      • 6) SLICED STEAK OF GIGANTIC DWARF BOBTAILS WITH SMALL DICES OF VIOLETTES REDUCED CIDER VINEGAR AND
    • Chef Passerini
      • 1) ANCHOVY FLAN WITH CAPONATA ( SICILIAN DISH MADE WITH FRIED AUBERGINES, CAPPERS,OLIVES ANDCELERY I
      • 2) STRINGOZZI ( THICK STRAND OF PASTA SQUARED SHAPE FROM UMBRIA ) WITH COLATURA, WILDE ASPARAGUS,P
      • 3) SILVER SCABBARDFISH ROLL WITH PISTACHIO NUTS, CITRUS FRUIT PUREE
      • 4) BREAD WAFER WITH SARDINES IN CARPIONE ( FISH OR VEGETABLES FRIED AND MARINATED IN VINEGAR, ONION
      • 5) RISOTTO WITH ROASTED PEPPERS AND SKEWER OF GRILLED ANCHOVIES
      • 6) MACKEREL FILLET IN PORCHETTA AND ACQUAPAZZA IN THE PAPER BAG ( COOKING METHOD IN PARCHMENT OR IN
  • Polish recipes
    • Chef Denesiuk
      • R.1. Mouse from zander
      • R.2. Herring in acorn flour
      • R.3. Barsch with black lentils and fried perch
      • R.4. Herring milts
      • R.5. Kaszanka from white fish
      • R.6. Slips from minced fish pulp with mushroom sauce
      • R.7. Smoked trout with goat cheese
      • R.8. Soup from crayfish with wholemeal Russian pancakes and caviar
      • R.9. Sturgeon with ratatouille and sauce from kvass
      • R.10. Trout in gooseberry sauce with parsley-potato puree with smoked bacon
    • Chef Łapińska
      • R.1. Boletus with snail carcase with buckwheat
      • R.2. Small Roach marinated
      • R.3. Soup with pike meatballs
      • R.4. Zander or other mixed fish meatballs with cream sauce
    • Pomorska Akademia Kulinarna in Gdańsk
      • Workshops in Pomorska Akademia Kulinarna in Gdańsk
  • Croatian recipes
    • Chef Frane Papić
      • STUFFED BREADED SARDINES
      • STUFFED SARDINES IN WINE
      • OCTOPUS UNDER THE BELL
      • FRIED SHARK ORLY
      • GRATINATED SHELLS (MUSSELS)
      • OCTOPUS SALAD
    • Chef Ljiljana Kargotić
      • CUTTLEFISH WITH CHICKPEAS AND BEANS
      • SQUID WITH LENTILS AND BARLEY
      • SHRIMP COCKTAIL
      • SCAMPI IN CARDINAL SAUCE
      • VIŠKA POGAČA (SARDINE BREAD FROM THE ISLAND OF VIS)
    • Chef Nikša Topić
      • CODFISH LASAGNE
      • CODFISH PÂTÉ
      • CODFISH “BIANCO”
      • CODFISH SOUP
      • PRAWNS WITH BEANS AND ROCKET
      • OCTOPUS STEW WITH BEANS
      • bakalar
    • Dragan Todorović
      • FLAMBEED OYSTERS WITH CHAMPAGNE
      • TUNA A LA TARTAR
      • MONKFISH STEAKS A LA BLACK PIRATE
  • Cookery book
  • Dictionary
  • Pictures
    • HR
    • PL
    • IT
    • TR
    • Lg

Pictures from Poland

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Pictures
Szczytno Spoleto Split
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