In a recent episode of a culinary show, Vytaras Radzevičius opens up about the rich flavors of Dzūkija's cuisine by showcasing a traditional boletus mushroom soup. He emphasizes the significant amount of mushrooms used in the recipe, proposing that the mushrooms are the stars of the dish, with the other ingredients serving as mere complements. This highlights the regional love for mushrooms, which are abundant in Lithuanian forests during the winter. Radzevičius' approach to cooking encourages viewers to appreciate the depth of flavors found in locally sourced ingredients.

Alongside the culinary demonstration, Vytaras visits Neringa at Antašava's parish house, where she gives insights into the rich history of the place. Neringa narrates the stories of the community that once thrived in the area, shedding light on how the old spaces preserve traces of the past amidst modern changes. The segment not only promotes local cuisine but also intertwines it with cultural heritage, which is vital for preserving the identity of the region.

Moreover, the show includes a culinary challenge as Vytaras attempts to bake traditional Polish St. Jack cake pastries. These pastries, typically prepared with sauerkraut and chanterelles, represent another layer of cultural exchange within Lithuanian culinary practices. The use of specific flowers in the recipe, as identified by scientist Jonas Damašius, adds an innovative twist, demonstrating how traditional recipes can evolve while staying true to their roots.