Polish food

A journey to explore the tastes of Poland will lead you to rediscover the times when the same lands were occupied by people of different nations: Jews, Lithuanians, Ukrainians, Tatars. The cultural contributions made by these peoples included their special culinary traditions. This variety is noticeable on Polish tables even today.

Ancient recipes are still kept alive in Poland. Just go to Podlasie, where you can try the typical Lithuanian kibiny, potato kartacze stuffed with minced lamb and kindziuk, an original dried sausage.

In the vicinity of Sejny, you will find traditional Prussian sekacz, a delicate-tasting and unusually-shaped cake fire-roasted on a spit. In the Lublin area you can sample the old Polish pierog bilgorajski, a potato pancake baked with cottage cheese and buckwheat groats.

Never leave Podhale without taking with you some of Poland’s most famous cheese, the smoked oscypek made from ewe’s milk to a recipe borrowed centuries ago from wandering Romanian shepherds. It is also worth being tempted by other delicacies from the Podhale family of dairy produce: the mild bundz, the spicy bryndza or the very healthy zetyca, whey made from ewe’s milk.

Malopolska is also famous for the smoked sausage called kielbasa lisiecka, produced since the 1930s in Liszki near Krakow. It is hard to imagine Polish cooking without soups, such as borsch, consommé and mushroom soup. Among the best known is zur na zakwasie, made of fermented rye flour and particularly popular in Silesia, and the highlanders’ kwasnica, a goose consommé with threads of sauerkraut.

For dessert we recommend pierniki (gingerbread cakes) from Torun. These are perhaps Poland’s most representative confectionery product, with a tradition going back to the Middle Ages. The cakes, smelling of honey and spices and baked in many different shapes, have been presented on special occasions to important personages, including emperors, Nobel prize winners and presidents.

Other towns have also developed their own distinctive bakery produce. Krakow has its pretzels covered with sesame and poppy seeds, also called by their Jewish name of bajgiel. Kazimierz Dolny is known for its onion rolls and yeasty cockerels, while Poznan has its rogale marcinskie, crescent-shaped cakes baked on November 11 for the day of St. Martin, the city’s patron saint.

Poland is famous for its fine, diverse and delicious cuisine. Every region has its specialties, mysterious culinary legends, flagship dishes and delicacies.
Polish food
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Poland is a beer-loving country, with brewing traditions dating back to the medieval times. It is produced by large breweries, owned by multinational companies, and small regional breweries, crafts and brewing pubs.
Wine in Poland
With the high cost of production and not a very favourable climate, Poland is not a large-scale wine producer. 
The Mazurian cuisine is a mix of east-European and Prussian traditions. It is characterised by ingredients such as cream, smoked pork fat and freshly made butter.
Piernik-Polish Gingerbread
Any time of year is a great time to visit Poland, but there is something wonderful about visiting during the holiday season. From November all the way through the beginning of January, small villages and big cities alike light up with the traditions of the Polish people.
Ser koryciński
Going to visit Poland? Plan to explore Polish delicious food. Tuck into regional specialities, from cheese to fish or strawberries.
Bigos ("hunter's stew") is a classic example of a one-pot dish, originally prepared with what-ever game a hunter (or poacher) could get.
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Making dough for traditional Polish pierogi is quite simple: just knead flour, water and eggs with a pinch of salt.
It does not happen all too often that a casual remark can shoot up a tasty but ordinary titbit into stardom. It was during the 1999 visit to his home town of Wadowice that Pope John Paul II summoned the memories of his younger days.
Stuffed Cabbage Rolls
In a mythical land where people indulged in never ending feasting without even lifting a finger, it was enough to open your mouth to make a roast pigeon find its way into it... Too good to be true!
duck with apple
Lucius Licinius Lucullus, the self-indulgent Roman general, was particularly fond of fig fed ducks. In the Polish recipe, apparently for reason of availability, the exotic fruit was replaced with native apples.
Cuisine typical of the Tricity is a mix of traditions from all parts of the country, the continent and even the world.
Zakopane has many restaurants where traditional, regional dishes are served. There are many intriguing and delicious flavours to be discovered in the Highland cuisine of this region.
Kluski śląskie
The dining tables in Katowice are laden with żur, kwaśnica, krupniok śląski, wodzionka, hekele, babraczka, żulik – typical of local, Silesian cuisine.
Tyskie Browary Książęce
Polish vodka is respected all over the world, and not without good reason. In Poland, the drink even has its own museum.
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