On September 6-8, culinary workshops were held in Dukla presenting traditional borderland regional cuisine. Workshop participants learned how to cook Lemko, Polish and Slovak cuisine.

They were presented, among others dishes such as: parsley, mastic, proziaki, wholemeal dumplings, dumplings with buckwheat, stuffed cabbage with buckwheat and meat, cabbage soup in szpyrce, pork chops in wine, cabbage cooked in Dukielsk, chidrrow sour soup, Slovak goulash with dumplings, bigos, Christmas cheesecake and raspberry cloud cake. The purpose of the culinary workshop was to acquire or expand practical knowledge and skills, including in the preparation and serving of traditional regional dishes prepared from local products characteristic of the region referring to the idea of the project. 15 participants took part in the cooking workshop.

On 7.8 and 14 September, there were handicraft workshops for children and young people. They presented the technique of weaving wicker, decoupage and crepe. In addition, children and young people heard a lecture about Wallachians who are considered the Fathers of Europe and were presented to the Wallachian Culture Trail. There was also a visit to the Museum of Lemko Culture in Zyndranowa, its participants learned about the history of Lemkos, their culture and traditions, which many years ago in this area were very rich. Today, only a few traces of Lemko remain. 20 participants took part in the handicraft workshops and the trip.

The events were organized as part of a Bottom-up Initiative in connection with the implementation of the "Wallachian Culture Trail" project implemented from the Interreg VA Poland-Slovakia Cross-Border Cooperation Program 2014-2020 co-financed by the European Regional Development Fund.