WE KISS, WE EAT, WE TALK
EVENTS

THE ART OF CRAFTSMANSHIP

Monika Brzywczy
Łukasz Karmowski continues the tradition passed down from generation to generation. His grandfather had been a spirit-based tinctures producer and his father used to run a distillery. Łukasz himself for over 15 years has been taking care of the finest quality distillates, carefully monitoring each stage of production. Thanks to his passion and solid knowledge a truly unique vodka was created at the distillery in Radzicz.
EVENTS

Cooking at villa verdi

Monika Brzywczy
For the second time, we had a pleasure to work with the Grand Theatre National Opera. Together with Sebastian Wełpa, chef at Warsaw’s Ale Wino restaurant, we prepared a dish that appeared in Carlo Verdi’s Rigoletto. This composer was a huge enthusiast of the culinary art, he attached a great deal of importance to food. He also thoroughly examined the cooks for his home kitchen, as he never employed the famous ones. He loved strong coffee, good wine, and risotto!
EVENTS

(Polski) Terroir forum w Budapeszcie

Monika Brzywczy
Tokay and Egri Bikaver. Or, perhaps the hairy, fat pig Mangalica. These are the first culinary associations that come to our minds when we think about Hungary. But who of you knows that apart from the delicious pork there are the grey cattle from the Hungarian Pannonian steppe? And the wine? Would you believe that there are 22 winery regions in this country? We like Hungarian goulash, lecsó, or foie gras, but actually, we don’t know much about the rich culinary culture of our Hungarian “cousins”. This is why it is worth going to Terroir Forum in Budapest. Following Berlin’s Terroir this is yet another event which brings together gastronomy sector and the foodies.