These pirogi don’t come from a restaurant — they come from memory. In this hands-on workshop in Slavonia, you’ll make a dish rarely found on menus, but deeply rooted in local tradition.
The recipe comes from my late grandmother, made just as she did — by feel, not by measurements. From kneading the dough to folding each piece, every step follows her rhythm and care.
We use humble but meaningful ingredients: flour, eggs, potatoes, onions... seasonal, simple, and nourishing. All ingredients are sourced locally — many straight from the garden.
But tradition doesn’t mean boring. We always add a small modern twist — especially to the sweet version. One day it might be served with homemade ice cream, another with fresh fruit from our orchard or a touch of edible flowers.
You’ll get your hands messy, your belly full, and your heart warm. This experience blends the old and the new — and every time, it’s deliciously different.
This is the heritage — and you’re invited into the kitchen.
