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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
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SBS FOOD SAFARI SHOP
Food Safari, Series 4 (DVD)
Maeve O’Meara explores flavours new to Australia - Peruvian, Cypriot, Filipino, South African, Lao, Polish, Afghan, Danish plus creole fare in Broome and Darwin.
