In Rzeszów, on March 6, 2018, culinary workshops were held presenting regional cuisine typical of the Polish-Slovak borderland and shepherd culture. The workshop was conducted by Janusz Pyra, a chef who specializes in dishes that use traditional recipes and local products. He values former borderland cuisine, especially with the use of venison, but he is familiar with mutton and lamb dishes.

The purpose of the culinary workshop presenting regional cuisine was to acquire or expand practical knowledge and skills, including in the preparation and serving of traditional regional dishes prepared from local products and old prescriptions, characteristic of the region, referring to the idea of the project. Culinary workshops referred to the heritage of Wallachian settlers of one of the "Fathers of Europe", depositors and emissaries of mountain culture, whose travels were very important for landscaping and culture of the Carpathian Mountains.

At the beginning of the workshop, the assumptions and idea of the Wallachian Culture Trail project were presented. In addition, participants learned about the history of regional cuisine, characteristic of the Polish-Slovak border region characteristic of the region. Then the workshop leader Janusz Pyra divided the lamb carcass into culinary elements and showed how to properly cut them. Then they (e.g. saddle, shoulder blade, shank and leg) were subjected to a heat treatment process. Some of the participants on the grill were frying lamb chops. Another point of the workshop were similar activities using a sheep's shoulder and additionally preparing groats: pearl barley and buckwheat in accordance with old recipes.

Fig. Krzysztof Zieliński.