Київщина кулінарна-традиції та сучасність

Історично склалося так, що на Рокитнянщині споживання свинини переважає над усіма видами м’яса. Особливо багато страв з свинини подавали до столу на Новий рік та Різдво. Тут було місце різноманітним ковбасам, крученикам, завиванням. А свиняче сало по праву може називатися не тільки регіональним продуктом, а й брендом нашого регіону.
Дослідивши історичні відомості м’ясних страв, учні та майстри в/н Гончар В.Ф, Яременко О.І. та Арцімович М.Б. у рамках проєкту “Київщина кулінарна-традиції та сучасність” провели захід “Думайте глобально-живіть локально”, під час якого приготували та презентували регіональні страви з м’яса та сала.
 

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