Discovering The Calabrian Flavours
by Sara Saccuman, KONTAKT CJO Calabria is an Italian region faces the Ionian and Tyrrhenian seas full of terrific beaches, crystalline water, and favourable…
Food of Galicia, Spain
Hugo Baila Fortuny, KONTAKT CJO Galicia is a region in northwestern Spain famous for its cuisine. It is also one of the most agriculturally…
Polish Team in Calabria: SOVERATO SUPERIORE
by Michal Wojtasiak, KONTAKT, Poland. My name is Michal Wojtasiak. I am from Poland and I was recently one of the participants of an…
Stockfish and Baccalà (from Calabria) European Food and culture
By Giuseppe Perrotti (JUMP Team) Calabria, although being surrounded by the sea on three sides, does not have a very long fishing history.Because of…
Rogalin Palace and Park complex with a thousand-year-old oaks called Lech, Czech,and Rus
By Wiktoria Witczak, KONTAKT, Poland. Rogalin is a village located 20 km from Poznań and 13 km from Kórnik. It is renowned for its…
The ‘Scirubetta’: the first cold dessert in history
By Francesco Tirinato – Jump Team When the snowflakes fall slowly and silently, as well as enhancing the landscape and surrounding nature, they evoke…
Traditional Cuisine in Greater Poland
As you walk through the streets of Poznań, you can come across all kinds of restaurants and cafes serving various dishes that are typical…
«Magosto»: Autumn Legends and Sayings
Autumn has its things; it is a time of changes and its smells are deeply kept in the memory of every Galician. One of…
The Citron from Calabria, a symbol between sacred and profane
By Francesca Politi – JUMP Team Was the forbidden fruit in the Garden of Eden really an apple? It might have been a citron,…
Calabrian goodness: The Clementines PGI
Francesco Tirinato – JUMP Team In some areas of Calabria, there is a precious round, orange-coloured fruit: the Clementine di Calabria IGP, one of…