Sauerkraut stew, dumplings, pasta or tomato soup- these things were in minds of twenty four students of vocational schools from Wrocław and Berlin, who in October took part in specialist gastronomic exchange for youth of limited chances. Udo Ungureit, head of branch of the school Annedore-Leber-Oberschule in Berlin and supervisor of German group, speaks about course and assumptions of international culinary meeting.

I have been coming to Krzyżowa with my students for seven years now. This place in wonderful, we meet here different cultures, nationalities and really friendly people. Our partner- the school from Wrocław- is here with us for the first time. It is very important for us that youth get to know students from their partnering school in Krzyżowa- place where all prejudices and stereotypes are combated. Everyone has a chance to discover something new, in the field of gastronomy as well.

What is the main idea of Polish-German gastronomic project?

During meeting, we want to present similarities, differences and common features which are characteristic in professional life in both countries, of course in terms of gastronomy. Youth get to know other culture of eating and cooking, learn from each other. Polish and German participants usually need one day to acquaint, adapt to surrounding and new people. Then, they are very open to each other, overcome language barriers- they always find a way to communicate. They go shopping together and cook every day. They present their favorite traditional dishes and regional culinary specialties to their friends and at the same time they know new, “foreign” for them, dishes from other country.

And What exactly reigns on the tables of specialist gastronomic exchange’s participants?

At the beginning they cook what they like and know the best- pizza and pasta with various sauces. There are a lot of variants, even garlic is acceptable. However, then they prepare regional and know in their countries dishes. Of course Polish sauerkraut stew or German pickled pork with sauerkraut (Kasseler) can’t be skipped. It is surprising that no one is picky and everyone eats prepared food even if a dish is not traditional for them and they eat it for the first time in their life. Even though most of these young people have never got contact with foreign cuisine, nobody refuses to try culinary news. In fact they are very delighted and interested in them. Participants decide on their own what to cook in particular day. Everyone eats dinner and supper prepared by others. In menu, we can see different types of pasta, which were mentioned before. As we live in the era of fast-foods, hamburgers are often in menu. Traditional schnitzels with chips and mayonnaise, pudding or jellies (which German participants didn’t like at the beginning) will also be present.

Can you tell us a recipe for one of the favorite dishes of project’s participants?

Of course! It is pizza!

At the beginning, students make pastry- flour, water and yeast. They knead everything and pin out on baking tray. They spread tomato concentrate on it and put different spices- oregano, spice for tomatoes, etc. They add canned tuna, corn, salami, tomatoes, mozzarella cheese as well as gorgonzola, mushrooms and of course they sprinkle the whole pizza with large amount of cheese. Then, pizza is placed in the oven preheated to 200 ° C for 20 minutes. If we want the whole group of thirty people to be satisfied, we have to prepare ten trays of pizza.

Organization of the Project: Association Kreisau-Initiative Berlin e.V.
Coordination of the project: Michael Teffel, Michalina Golińczak, Jannika Schäfer.

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