Culinary Heritage

„Family Pasta Factory – Fabijańscy” is a part of Culinary Heritage Lower Silesia that operates in European Network of Regional Culinary Heritage.

Culinary Heritage Lower Silesia practically means that:
- quality is guaranteed to be the highest
- food is being prepared with use of traditional recipes and out of local products and materials

What does Culinary Heritage means?
It means small scale production, conducted in as natural conditions as it is possible. Most importantly we are creating pasta out of traditional Polish grain such as Buckwheat, Rye, Spelt and of course Kapellanka water that flows straight from a local, mountain spring.

Organization membership is granted based on established criteria. When they are met and entrepreneur gets his certificate he is then allowed to use the logo of Culinary Heritage, be part of mutual marketing agreements and to join organizations local and continental efforts.

Lower Silesian province joined European Network of Culinary Heritage in 2011. Thanks to that fact local products became recognizable and more available for the customers. Both living in the region and those who travel in search of unique flavours and culinary richness.

The Idea of Culinary Heritage

Mass production, global processing and distribution had pushed away local producers from the market. This situation happened to lots of small and medium companies operating all over Europe.

Eventually the quality of mass produced food dropped which is a concern for all consumers. Quality consist many elements. Starting from the quality of raw materials and production conditions through taste, smell, colour and finally, what is very important, uniqueness that can be achieved only by local production and which big industries just lack.

The idea to change that state of affairs was created in a region called Skania on the territory of Sweden. In 1995 local food producers and restaurateurs built a common network to protect not only their own businesses but also the Culinary Heritage that was being lost and the consumers who have started to loose a chance of keeping the heritage alive in their own kitchens.  

Soon the idea spread around Europe.

Currently European Culinary Heritage is a network uniting food producers, food processors, shopkeepers and restaurateurs from different European regions. All of them are promoting local food and its production which makes them good ambassadors of Regional Culinary Heritage Europe.

In the networks structure there are 24 European regions with dozens of entrepreneurs from Denmark, Sweden, Norway, Germany, Lithuania, Latvia, Ukraine and Poland. The amount of joining regions and producers still grows.