The cuisine in Krakow is as `delicious` as the place itself. The regional delicacy, pork tenderloins in pepper-cognac sauce will seduce the most demanding gourmet. Culinary specialities are marked by Galician and Austrian influence with ingredients typical of Vienna found in local dishes. A white borsch is often served, soup prepared with smoked meat and flavoured with cream. Headcheese (salceson) pork in aspic served with mustard, is a very popular appetiser here. Vienna cheesecake, with egg yolks and vanilla cream is a refined dessert. The many nunneries in the city used to excel in baking cakes for their patron saint’s days. Today they are baked by some of the citizens of the city for special Sundays.