Annual Forum 22-24 September with Smaki Regionow 23-26 September & Polagra Food 25-28 September in Poznan 

 
Annual Forum Wielkopolska 

Annual Forum 2017 & Smaki Regionow in Poznan!

We hereby invite our regions and those interested in the network of Regional Culinary Heritage Europe to Poznan and the region of Wielkopolska in Poland to take part in Annual Forum 2017.

This year the Annual Forum will be held in conjunction with the big fairs of Smaki Regionow and Polagra Food. The international regions in Culinary Heritage network are also invited to participate at Smaki Regionow without any cost by Wielkopolska Voivodeship for promoting their regions. It will be a wonderful opportunity to show up our regions to the fast emerging Polish market and at the same time have networking across regions and countries!

The historical and yet so modern Poznan and its surroundings is looked at to be the birth place of Poland and here we will be served a lot of nice food, meet interesting people and have a wide look of Polish culture and business.

Conference Fee: 300 €
The conference fee covers everything mentioned in the program below.
Deadline Registration: 21 July 2017
Payment details:
Województwo Wielkopolskie UMWW
al.Niepodległości 3461-714 Poznań
NIP number: 778-13-46-888
Transfer name: The fee for participation in Annual Forum Poznan 2017 Account number: 80 1020 4027 0000 1202 0834 2638
PKO BP BP S.A.
Swift: BPKOPLPW
or pay through our shop by credit card @ culinaryeurope.tictail.com
Last date of payment: 15 August 2017
 


Traveling
Poznan is easy reachable in the midwest part of Poland. Poznan has its own international airport serving some 20 big European cities but do try surrounding airports also such as Berlin, Warsaw and Bydgoszcz for competitive prices. These cities are easily accessed by bus or train to/from Poznan within 2-3 hours.

Local transportation within Poznan is very easily done by walk, taxi, Uber or public transportation.
Flight search: www.momondo.com
Bus: www.polskibus.com
Train: www.rozklad-pkp.pl/en
Local transport: www.uber.com & www.mpk.poznan.pl

Accommodation
Hotels recommended by CH Wielkopolska very close to the venue of the Annual Forum and the exhibition arena are listed here but there is a wide choice of accommodation in Poznan so this is just a suggestion. However we strongly recommend early booking for accommodation as it will be sold out due to the big amount of visitors for the exhibitions.
Hotel Mercure Poznan
Hotel Novotel Poznan
IBB Andersia Hotel
Sheraton Hotel Poznan

Program

Friday 22nd September - Study Trip in Wielkopolska Region
Two route options. Detailed route program at the bottom of page and please choose your desired option of Tour One or Tour Two when register.
09.00 - Departure from Marshal Office of the Wielkopolska Region with bus towards the designated routes with various stops and degustations along the route with festivities in the evening.
22.00 Return in Poznan.

Saturday 23rd September - Annual Forum
[Venue: Earth Hall at Poznan International Fair, ul. Głogowska 14, Poznań www.mtp.pl]
09.00 - 10.00 Registration
10.00 - 13.00 Annual Forum (Agenda in preparation but will include summary of the activity of the CH network. Lectures by invited guests. Meeting for coordinators and licence holders. Presentation of CH Regions (5 minutes presentation by video or slideshow prepared by the regions that wants to show up themselves for participants and invited media - Deadline 1 September)
13.00 - 14.00 Lunch - Culinary Heritage Wielkopolska products
14.00 - 15.00 Culinary Show with Robert Makłowicz
(Robert Makłowicz, born in Cracow, journalist, author of books and TV shows on cuisine, culture and history. Since time immemorial, he has been a lover of the Central European history under the Hapsburg rule, particularly the two last rulers of that dynasty - Emperor Franz Joseph and Emperor Charles. He is an absolute pioneer of Polish cooking shows, he is commonly known in Poland as a great erudite and a raconteur and also famous for his witticism. Apart from cooking jointly selected dishes from any region of the world, you will learn numerous interesting facts about the cuisine and the country where a dish and the ingredients originate.
15.00 - 18.00 Tour around the Smaki Regionow (Tastes of the Regions Fair)
18.00 - 19.00 Free time
19.30 - Official Dinner & Entertainment [Venue: Garden City at Poznan International Fair www.gardencity.mtp.pl/en]

Sunday 24th September - (Optional Program)
11.00 - Tour at Museums in Poznan

Poznań Croissant Museum - www.rogalowemuzeum.pl
The Poznan Croissant Museum is a living centre of local traditions and culture. It is located in the very centre of the city – the Old Market – with a view of the town hall tower with the goats. It is a place for anyone who wants to know more about Poznań with its specific character, language and symbols, with particular focus on the Saint Martin Croissants. It offers cosy atmosphere and live shows. All is done in a humorous manner that engages the visitors. The offer includes shows for both residents and tourist, organisation of unique company meetings and unique educational workshops.

Brama Poznania - www.bramapoznania.pl
The Porta Posnania or the Interactive Cathedral Island Heritage Centre is an institution that tells the thousand years’ history of the Cathedral Island of Poznań to show the vistors the place where the Polish statehood was born. The concept is an example of innovative thinking about museums, architecture, public space and life of the local community not only on the local but also the national scale.Porta Posnania is not a traditional museum but rather a dynamic cultural institution that fits the historical fabric of the city perfectly. It has created a space that attracts people naturally and becomes a place of creative activity, meetings and leisure.

Anyone who wishes so may stay at the Smaki Regionow also.

Training held by European Coordinator will be done for those Regional Coordinators who would like to attend it on Sunday 24th September between 10.00 - 14.00. For participation contact Niclas Fjellström.

For questions and inquiries regarding Annual Forum 2017 contact European Coordinator Niclas Fjellström +46 70 69 455 69 or Regional Coordinator Wielkopolska Mateusz Sieradzki +48 61 626 65 36

Welcome to Wielkopolska,
 
Krzysztof Grabowski                                                        Niclas Fjellström
Deputy Marshal of the Wielkopolska Region                     European Coordinator Regional Culinary Heritage Europe


Schedule for Study Visits



Tour One


09.00 - Departure from Marshal Office of the Wielkopolska Region

al. Niepodległości 34, 61-714 Poznań
10.00 - 13.00 SemCo Krystyna Just - cold pressed oil
• ul. Spacerowa 75, Śmiłowo 64-500 Szamotuły
(Lecture on the history and activities of the enterprise followed by a lunch)
SemCo is a family enterprise that produces oil containing unsaturated fatty acids. Linseed oil of Wielkopolska is produced using traditional methods and local raw materials. It contains a set of Omega-3 and Omega-6 acids that is most beneficial for human health and as much as 90% unsaturated fatty acids. It is made from the seeds of fibrous flax. Camelina oil is made from the seed of Camelina sativa, commonly known in Poland as ‘rydz’ or 'rydzyk’ due to the rust-like colour of its seeds. which resembles the saffron milk cap mushroom – known in Polish as ‘rydz’. The oil contains many nutrients sought in proper diet – particularly polyunsaturated fatty acids. In 2009, the European Commission included it in the register of traditional specialities guaranteed. The estimated time of coach travel to the next destination is about 40 minutes.
14.00 - 15.00 Ekologiczne Gospodarstwo Rolne Damian Nowak - Piekarnia Zębowo
• ul. Parkowa 12, 64-310 Lwówek
(Bakery and shop selling Regional Culinary Heritage products)
The tradition of rye bread baking has been known to the Nowak family running the organic farm in Zębów for many generations. The rye bread of Wielkopolska is made exclusively from rye flour, using sourdough and on the basis of an unchanged recipe. The oven where the bread is baked dates back from before World War II. The rye bread of Wielkopolska was added to the List of Traditional Products maintained by the Minister of Agriculture and Rural Development in September 2006, and it was awarded the “Pearl” for the best Polish regional food product in the “Our Culinary Heritage – Regional Tastes” competition in 2008. The family also bakes spelt bread, pumpkin bread and wholemeal rye bread. The estimated time of coach travel to the next destination is about 1.5 hours.
16.30 - 18.00 Bene Sp. z o.o. Lubin - health tinctures
• 64-010 Lubiń, ul. Mickiewicza 6
(The religious order, tinctures and a visit to the monastery and the neighbouring gardens)
Bénédictine is an excellent herbal liqueur with medicinal effects whose origins date back over 500 years ago. Monks living in the ancient abbey in Lubiń used to produce it in four flavours. Bénédictine is beneficial for digestion and cures ailments related to the digestive system. It also strenghtens the body. The estimated time of coach travel to the next destination is about 20 minutes.
18.30 - 21.00 APIHERBA dr Edward Kałużny Ośrodek Apifitoterapii – Pałac Witosław
• Witosław 1, 64-113 Osieczna
(Honey products and organic vegetables, followed by a dinner)
In the historic park that belongs to the centre, there is an apiary and a herb and vegetable garden, which is the source of apiary, herb and vegetable products used for individual therapies utilising herbs, propolis, pollen, beeswax, venom, royal jelly, and vegetables. The restaurant in the centre offers dishes originating from regional cuisine, old Polish traditions, vegetarian cuisine, and diet meals (i.e. rabbit à la Witosław, Witosław honey cake). All produce comes from the garden, where organic vegetables and dried herbs are grown. The centre also raises rabbits, whose meat is used to prepare regional dishes.
21.00 - 22.00 return to Poznań


Tour Two


09.00 - Departure from Marshal Office of the Wielkopolska Region

al. Niepodległości 34, 61-714 Poznań
10:30 - 13:00 Gospodarstwo Agroturystyczne “Karczma Kaliska”
• Szadek 44, 62-834 Ceków
(Lecture on the activities combined with a lunch in the old Polish style and a tour around the farm)
At the “Karczma Kaliska” agritourism farm, the visitors may taste home-made preserves following a tradition that dates back to several generations ago. The preserves are made from produce from the family’s own orchard and garden, where fruit and vegetables are grown without any chemical agents and artificial fertilisers. What the farm is famous for is “Gościniec Kaliski” – a basket of traditional products, which includes cold meats from the local butcher, which uses traditional production methods and old recipes.• The estimated time of coach travel to the next destination is about 20 minutes.
13.30 - 14.30 Tłocznia Soków Owocowych Izabela Płonka
• Kolonia Kokanin 10, 62-817 Żelazków
(Fruit juice production and a tour around a fruit orchard)
The tradition of cold pressed home-made juice/nectar production from fresh fruit has been passed down for many generations. This is unique juice made exclusively from fresh fruit and only during the harvest season. No frozen fruit or fruit from warehouses are used. All produce is picked by hand and come from tested plantations in the Wielkopolska region. Due to the use of multi-layer press and spacers made of wicker and natural fibers, the juice maintains all nutrients found in fresh fruit.• The estimated time of coach travel to the next destination is about 20 minutes.
15.00 – 16.00 Zakład Cukierniczy – Produkcja Andrutów Kaliskich Urszula Kinowska
• ul. Kopernika 15/1, 62-800 Kalisz
(Wafer production)
The establishment produces traditional Kalisz wafers and other wafer products according to old recipies. Kalisz wafers have been awarded the EU Protected Geographical Indication certificate. The technological process of wafer baking is a manual one and it has remained unchanged for decades. All products are made from natural ingredients without any preservatives • The estimated time of coach travel to the next destination is about 20 minutes.
16.30 – 20.00 Pałac Tłokinia Restauracja – Hotel
• ul. Kościelna 46, 62-860 Tłokinia Kościelna
(Tour around the palace followed by a dinner)
The menu includes traditional dishes recognised with the Culinary Heritage certificate, which are inspired by the cuisine served by the first owner of the palace – Zofia Chrystowska. The range of dishes served to visitors depends on the season. The chef selects ingredients carefully and takes advantage of the produce available in the specific season. He often uses products from local suppliers. The Tłokinia Palace is more than a restaurant, it is the opportunity to taste delicious dishes in exceptional surroundings – a renovated palace full of atmospheric images, photographs and decorations, which evokes the spirit of the building’s history. The unique feast may be followed by a walk around the 6 hectare park, which consists of old trees enfolding the palace and providing an opportunity to relax for a few moments. The Tłokinia Palace Restaurant is a member of the Culinary Heritage Network and part of the “Kaliskie Smaki” Culinary Trail. It has also earned an honorary mention in the prestigious Gault & Millau Polska restaurant guide twice, and has been included in the popular Polish trend-setting Poland100BestRestaurants.
20.00 - 22.00 return to Poznań
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