Tradycyjna Klementowski bakery from Konstantynów Łódzki placed third in the global bakery ranking. Bread is baked there on house-made starter, flour comes from a nearby mill, and bakes go into large brick ovens. The jury was impressed by the traditional, artisanal production methods.
No comments yet
Goose lard, valued in Polish cuisine since the 17th century and popular during the PRL era, is now being displaced by rapeseed oil and butter. Poland produces it in large quantities, but 90–95 percent goes to export, mainly to Germany. The product is seasonal — appearing mainly in autumn — and more expensive than alternatives, but chefs value it as a versatile fat for frying, braising and roasting.
No comments yet
Italian cuisine has for generations used Parmesan rind as an addition to broth. The hard, unassuming leftover simmered with stock releases concentrated umami flavor and aromas, giving the broth exceptional depth. In Poland rinds typically go in the trash, though they are available in any well-stocked shop.
No comments yet
When Independence Day falls on a Friday, Catholics must abstain from meat — the commemoration of St. Martin of Tours is not a feast that exempts from fasting. The ban covers poultry, beef, pork and meat broths; fish, eggs, dairy and plant products are allowed. Diocesan bishops can grant a dispensation — for example, they did so on November 11,. This year the feast falls on a Wednesday, so the dilemma is not current.
No comments yet
Paweł "Szlendi" Szlendak, a bushcraft instructor from Lublin, shares proven methods for cooking outdoors without a stove. Meat can be suspended on sticks over embers, fish spread on branches, and a heated flat stone can be used for frying. The expert warns: pitted, wet, or river stones should never be placed in fire — they can crack with the force of a grenade. Instead of large flames, it's better to use the heat of embers and thermal radiation.
No comments yet
Piekarnia Tyrolska launched 24-hour bread dispensers — so-called chlebomaty — in Olsztyn and surrounding areas. Bread and pastries can be bought at any time. This is another food category available in Poland in vending machines, alongside eggs, Kraków obwarzanki and Kazimierz roosters.
No comments yet
The Milicki carp from Lower Silesia is a species bred in Poland since the Middle Ages, prized for lacking the muddy aftertaste characteristic of other carp. Breeding is conducted in harmony with nature in the expansive Milicki ponds. Every December it reaches Polish tables as a holiday delicacy.
No comments yet
W Polsce powstała uprawa wyjątkowej złocistobrązowej gruszki o chrupiącym miąższu i bardzo słodkim smaku. Na razie owoc pochodzi z jednego gospodarstwa, ale zainteresowały się nim już duże sieci handlowe. Możliwe, że wkrótce trafi na sklepowe półki w całym kraju.
No comments yet
Garlic turning green or blue in preserves is a natural phenomenon caused by a reaction between sulfur compounds (including allicin) and lactic acid, vinegar, or lemon juice. The metallic composition of tap water containing iron or copper can also cause discoloration. Such garlic is completely edible, safe, and has almost no change in taste. Preserves should only be discarded if there is visible mold, separation, damaged or bulging lids, or bubbles after opening.
No comments yet
Glovo data shows that residents of Praga most frequently order Polish cuisine, while kebab dominates on Wola. Despite changing culinary trends, Warsaw residents continue to return to proven and well-known dishes. Polish cuisine and fast food remain the leaders in takeout orders in the capital.
1 in the thread
Beef spleen is a delicacy in Middle Eastern and Turkish cuisine, but Polish butchers treat it as waste. It contains more heme iron than liver, making it an exceptionally valuable offal. When properly prepared, it has a delicate flavor and can be a cheaper alternative to more popular organ meats.
No comments yet
Kandyzowana żurawina to prosty domowy przysmak gotowy bez pieczenia. Owoce zanurza się w ostygniętym syropie cukrowym (360 g cukru na 390 ml wody), odsącza, suszy godzinę, a następnie obtacza w grubym cukrze krysztale. Kluczowa zasada: syrop musi ostygnąć przed dodaniem owoców, by nie zmiękły. Tak samo można potraktować migdały, skórki pomarańczy lub ciemne winogrona.
No comments yet
Venison contains only 1–3% fat, is rich in heme iron and Omega-3 and Omega-6 fatty acids. It comes from free-range farms or hunting, is free from antibiotics and chemicals. Loin and backstrap are fried briefly in clarified butter, while shoulder and haunch are stewed slowly with mushrooms and juniper. The meat can be purchased from Polish smallhold farmers.
No comments yet
The bitter taste of walnuts comes from a thin brown skin rich in tannins and catechins. It can be removed by pouring boiling water over the nuts for a few minutes and rubbing the skin with your fingers, or by roasting them in an oven at 160–170°C for about 8 minutes. Bitterness may also result from fat rancidity during improper storage — walnuts are best kept in an airtight container for up to 2–3 weeks at room temperature, up to 6 months in a refrigerator, or a year in a freezer.
No comments yet
White poppy is a key ingredient in Poznań's St. Martin's croissants. Its taste is more delicate than blue poppy, and when ground it produces a light, creamy paste. Poland grows it rarely, so most of the raw material available in stores comes from imports.
No comments yet
Seasonal porcini mushroom pierogis at IKEA's restaurant currently cost 19 zloty for seven pieces. In 2022, the same portion cost 11 zloty — a rise of over 70% in three years. The dish waits for customers in warmers during lunch hours, not as part of table-served sets.
No comments yet
Before Christmas, dried forest mushrooms reach the shopping baskets of millions of Poles, but their quality varies greatly. Experts and health authorities urge shoppers to buy only mushrooms with a certificate — an official document confirming the batch is approved for sale. The packaging should include: the Latin species name, processing method, storage conditions, expiration date, manufacturer data, and certificate number. Good mushrooms have a natural brown color and compact structure — with no white coating or dark spots.
No comments yet
Wrocław will welcome participants to The Food Capitals Summit in May, bringing together chefs, experts and representatives from dozens of cities worldwide. The city earned 22 Michelin recommendations two years ago, opening doors to the global culinary scene. Participants will discover how chefs are reinterpreting Polish flavors.
No comments yet
In Poznań bakeries, a kilogram of certified Saint Martin's croissant costs up to 210 zloty, meaning over 52 zloty per piece. By comparison, at Lidl and Biedronka a 200-gram croissant is available for 3.99 zloty when buying three (19.95 zloty/kg) — over ten times cheaper. Despite the high prices, queues outside Poznań bakeries are not shrinking, and estimated sales around November 11 reach several hundred tons of croissants.
No comments yet
On All Saints' Day, a long queue formed at a cemetery in Legionów for rice balls — a snack from the Polish People's Republic era. One reader, intrigued by the crowd, joined the line herself. These crispy spheres are among the culinary traditions that come alive each year at Polish cemeteries.
No comments yet
Comments