Culinary inventions from the heart of Poland
Robert Makłowicz - writer, journalist, traveller, explorer of flavours - talks to Polska.pl about his favourite egg paste, tastes of his childhood, and the condition of Polish cuisine.
Goose for fall
The season for goose meat starts in November. The poultry is popular in Kujawy region.
Eat tasty and healthy Polish cuisine
Here are some useful tips on how to recognize Polish protected products.
Pierogi with a fingerprint
Pierogi the symbol of Polish cuisine. They have been eaten in Poland since the Middle Ages. Perhaps they were brought here from as far as China through Russia and Mongolia.
Queen of apples
Poland is the world's largest exporter of apples. In 2012/2013 it outstripped China. Over 1.2 million tonnes of the fruit were sold, primarily to Russia, Belarus and Germany.
An alternative to pierogi
“Polish cuisine need not be stodgy,” argues Adam Chrząstowski, the chef responsible for promoting Polish food during Polish Presidency of the EU Council.
They can be exquisite souvenirs from Poland. They suit the taste of all sweets-lovers worldwide because they are exceptional.
Hanna Szymanderska talks about what Polish recipes have in common with sunny Spain and what can be made from carp tongues.