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The traditional cuisine
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The traditional cuisine <-tb>
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kitchenThe tradition of Polish cuisine comes back from the old times, however in centuries it came many changes. The Polish cuisine art came to its shape thanks to the influence of the Italian, and later, French cuisine. After the 1569 Polish – Italian Union, polish tables were conquest by many Lithuanian dishes, first of all, today the most bellowed dumplings.

Among the oldest polish dishes, the most imported is filled roast with various, today not any more prepared flour soups. In early Slavonic times came down the polish cuisine art to simple meat dishes – often venison – and flour or cereal dishes. Poles were always fans of grain – cereal, that are also today served very often.

Famous middle – aged chronicler Gall Anonymous calls to mind preparing of dishes of fish and poultry, bread baking with bread acid, beer brewing, taste of honey and using blueberries and other wild berries for desert. 

The first polish kitchen – book comes from 16th century. Among the cultivated plants, that were main source of meals in Poland, the most important was rye, from which bread was baked and cereal cooked. Bread mattered yet in the early Slavonic times. From the oldest times it was treated with great worship. Today in its numerous types, bread is the main source of food.

Next to bread also potatoes mastered the polish tables. They were first brought to Poland in the first half of 18th century. The great role of rye and potatoes diminished but not only in preparing dishes or bread baking. The fruits of these plants are the base in drinks and beverages production, first of all known in the whole world polish vodka.

However, vodka isn’t the oldest alcohol drink in Poland. In prehistorical times people got drunk with mead, honey brewed. In 14th century appeared wine, by which was beer in 16th century displaced. The famous polish bear soup enjoys the common sympathy.

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