Rugpj\u016b\u010dio 30 dien\u0105 skansene vyko regionini\u0173 skoni\u0173 \u0161vent\u0117, kurioje lankytojai susitiko su tradicinio maisto gamintojais, steb\u0117jo meninius pasirodymus ir kulinarines var\u017eytuves. Daugiausia d\u0117mesio sulauk\u0117 ant lau\u017eo kaitinama mil\u017eini\u0161ka keptuv\u0117, kurioje buvo gaminamas le\u010do.<\/p>\n
Prie keptuv\u0117s stojo Lubu\u0161o vaivadijos vald\u017eios atstovas \u0141ukasz Porycki ir virtuv\u0117s \u0161efas Tomasz Proc. Organizatoriai pabr\u0117\u017e\u0117, kad tai nebuvo \u012fprastas patiekalas, nes didel\u0117 dalis ingredient\u0173 atkeliavo tiesiai i\u0161 vietos \u016bki\u0173 ir smulki\u0173 gamintoj\u0173.<\/p>\n
\u0160efas Tomasz Proc d\u0117l produkt\u0173 nuva\u017eiavo apie 270 kilometr\u0173, kad surinkt\u0173 skirting\u0173 tiek\u0117j\u0173 produkcij\u0105. \u012e le\u010do pateko laukini\u0173 gyv\u016bn\u0173 de\u0161ros, \u0161altai r\u016bkyta \u0161onin\u0117, taip pat riebalai i\u0161 mangalicos, o tik tuomet buvo dedamos dar\u017eov\u0117s, \u010desnakai ir aitriosios paprikos.<\/p>\n
Didel\u0117 patiekalo apimtis pareikalavo ilgo pasiruo\u0161imo: dar\u017eov\u0117s buvo pjaustomos 13 valand\u0173. Gaminimo metu paai\u0161k\u0117jus, kad keptuv\u0117 didesn\u0117 nei planuota, teko skubiai pasir\u016bpinti papildomais ingredientais, o darbuose talkino ir abiej\u0173 autori\u0173 \u0161eimos.<\/p>\n
Patiekalas buvo dalijamas nuo 12 valandos, o eil\u0117 susiformavo beveik i\u0161 karto. I\u0161 prad\u017ei\u0173 paruo\u0161ta 300 duben\u0117li\u0173, ta\u010diau j\u0173 neu\u017eteko, tod\u0117l pra\u0161yta papildom\u0173 ind\u0173, o per ma\u017edaug 25 minutes i\u0161dalinta daugiau kaip 350 porcij\u0173.<\/p>\n
Organizatoriai tikina, kad tai dar ne pabaiga: planuojama parengti recepto versij\u0105 keturioms porcijoms, kad patiekal\u0105 b\u016bt\u0173 galima lengvai atkartoti namuose. Taip pat svarstoma sezonin\u0117 variacija su mi\u0161ko grybais, kuri, pasak renginio dalyvi\u0173, dar labiau pary\u0161kint\u0173 laukin\u0117s m\u0117sos ir paprik\u0173 derin\u012f.<\/p>\n","protected":false},"excerpt":{"rendered":"
Mil\u017eini\u0161koje keptuv\u0117je i\u0161virtas regioninis le\u010do sutrauk\u0117 minias: per ma\u017edaug 25 minutes i\u0161dalinta daugiau kaip 350 porcij\u0173, o recept\u0105 \u017eadama pritaikyti namams.<\/p>\n","protected":false},"author":0,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[4],"tags":[39107,39108,17950,39110,359,39106,39109],"miestas":[],"class_list":["post-50615","post","type-post","status-publish","format-standard","hentry","category-maistas","tag-kulinarijos-renginiai","tag-laukine-mesa","tag-leco","tag-lukasz-porycki","tag-regionine-virtuve","tag-skansenai","tag-tomasz-proc"],"acf":[],"_links":{"self":[{"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/posts\/50615","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/types\/post"}],"replies":[{"embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/comments?post=50615"}],"version-history":[{"count":0,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/posts\/50615\/revisions"}],"wp:attachment":[{"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/media?parent=50615"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/categories?post=50615"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/tags?post=50615"},{"taxonomy":"miestas","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/miestas?post=50615"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}