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Damaszka (Liquor of Damacha Plums)This liquor is made of Damacha plums, popular in the region of Ponidzie.

The 2nd place in the category of drinks in the competition: “Nasze Kulinarne Dziedzictwo” (Our Culinary Heritage) in 2006.

Sośniak (Pine Cone Liquor)This liquor is made of young pine cones.

Agritourist Farm, the Old Polish Manor House “Młyńczyska”
Zofia Guz
Niziny 159
28-142 Tuczępy
tel. +48 606 708 377
www.dworekstaropolski.pl

The 2nd place in the category of drinks in the competition: “Nasze Kulinarne Dziedzictwo” (Our Culinary Heritage) in 2005.

Strawberry puree called mousseThe puree is a perfect product for dinner dishes, desserts, and liquors. When stored in a deep freeze, it can be eaten for the entire year. The puree is served with pancakes, home-made pasta – noodles, used for making cream for cakes. Before deep freezing became popular, the puree called “mousse” had been pasteurised.

Damacha plumThe most popular variety of plums from own orchards, immune, does not need to be sprayed and is very fertile.

Irreplaceable for production of plum jam, also excellent when dried. Its taste does not differ much from popular Hungarian plums and is even sweeter. A weak point of Damacha plums is that they are difficult to de-stone . Dried Damacha plums were used to make bigos (sauerkraut stew), roasted duck, goose and pork loin as well as to cook millet groats.

Dishes with this variety of plums are perfectly prepared by Ms Barbara Kapusta in the “Mateo” Inn. For the use of Damacha plums according to traditional recipes, she won the prize Perła 2006 (Pearl 2006) at the POLAGRA Fair.

The 1st place in the category of plant products in the competition: “Nasze Kulinarne Dziedzictwo” (Our Culinary Heritage) in 2005 and “Perła 2006” (Pearl 2006).

Tartar of DersławTartar as a dish appeared in Ponidzie already in the 13th century during the invasion of Tartars. While riding a horse, a Tartar rider was pressing meat, usually mutton, under the saddle and in this way the Polish tartar dish was invented. People who lived in Ponidzie observed this method and the first tartar was made of mutton and beef meat. The nearby Nida river was a source of free products i.e. fish, mainly carp. Therefore, people started to use also fish to make tartar.  

© Copyright 2011 Urząd Miasta i Gminy w Busku-Zdroju Projekt i realizacja Crafton    |    Korekta: Norbert Garecki

...dla rozwoju Województwa Świętokrzyskiego...

Projekt: "Kampania promocyjna Miasta i Gminy Busko-Zdrój oraz utworzenie centrum informacji
turystycznej" współfinansowany przez Unię Europejską z Europejskiego Funduszu Rozwoju Regionalnego
w ramach Regionalnego Programu Operacyjnego Województwa Świętokrzyskiego na lata 2007-2013