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1. “Head-to-tail” cuisine
...food that comes exclusively from your region – editor’s note], ever more people stock up directly at their local farmers, and joint shopping groups are also on the rise. Moreover, cooking in general h...
2. An alternative to pierogi
“Polish cuisine need not be stodgy,” argues Adam Chrząstowski, the chef responsible for promoting Polish food during Poland’s Presidency of the EU Council. Monika Kucia, Polska.pl: The menu at your re...
3. Wielkopolska regional cuisine
...food besides dumplings are pyry . Local specialities include bambrzok , or potato pancake served as a sour or sweet dish. Potatoes are used to make ślepe ryby , which also go by the name of rzadkie py...