Cambridge University Central European Society - CUCES

Date: Friday 7 November 2003
Venue: Pythagoras School St.John's College

Organised by the EU Soc with participation of Belarussian, Central European, German, Hellenic, Russian, and Ukrainian Societies, this unique lucullan event on the Cambridge gastronomic scene gave a chance to sample traditional delicacies of different countries from the Baltic to the Mediterranean.

The menu of the CES stall featured the delights of a culinary heritage from the Baltic to the Black Sea:

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Salatka jarzynowa

This Polish vegetable salad is frequently made for friends and family. *

Gulyas

The king of Hungarian cuisine, a thick soup with onions, potatos, beef and paprika, will warm your stomach and heart on gloomy November days. *

Burtgulas

Hearty Czech potato and sausage stew to feed an army of hungry people. *

Cured fish Baltic style

Just one of the countless variations of preserved fish – salted, smoked, dried, pickled – from the Baltic shores . *

Placinta cu brinza

This Romanian soft cheese pie, a cousin of the Turkish borek, Greek tyropita and bougatsa, Bulgarian banitsa, and Judeo-Spanish boghatcha, will transfer you to the table of the Ottoman rulers. *

Krupnik

Polish honey and spice vodka, full of sweetness and fragrance, is homemade according to an authentic ancient recipe. The taste of paradise recovered.