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Special Consideration
TV Show
Polish recipes and Polish food
About Polish Food
Traditional Polish fare is a blend of Slavic influences, while it also
shares roots with French and Italian cuisines. At the turn of the second
millennium, root vegetables, wild mushrooms and coarse breads formed
Poland’s basic food staples, but, over time, a variety of European
influences began to appear.
When Italian Princess Bona Sforza became the Queen of Poland in 1518,
she brought along her Italian court staff, who soon introduced
ingredients previously unknown to the Polish, including tomatoes,
lettuce, leeks, cauliflower and chives. Today, the Polish word
(wloszczyna) for standard soup greens, including parsley root, celeriac,
cabbage and leek, translates to “Italian stuff”. More
Featured Businesses
For further information about the businesses featured in the Polish epidode of Food Safari, click here.
Key Ingredients
Polish Food
Make sure your kitchen is stocked with these essential ingredients.
MoreSpecial Utensils
Polish Utensils
Find out which special utensils you’ll need on hand during cooking.
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Latest Recipes
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Featured Food & Recipes
Hot Tips
Floury vs. waxy potatoes
Waxy potatoes tend to hold their shape and remain firm and compact when boiled. Floury potatoes become fluffy and airy inside and are best used for baking, roasting, mashing and deep-frying. Due to their low sugar content they tend to fall apart when boiled.
Glossary
Cinnamon Quills
The outer bark peelings of the cinnamon tree whose fineness is seen as the mark of superior quality. Cinnamon has a pleasant sweet aroma and taste and is used in both savoury and sweet dishes.
