Poles abandoning restaurants for a burger thenews.pl 17.09.2009
The economic crisis is taking Pole out of restaurants and in to fast food joints.
Poles always have ate out less frequently than other EU citizens. While an average Frenchman spends 900 euro a year in restaurants and bistros and an average Czech 350 euro, a Pole leaves only 100 euro in outlets that serve meals.
The finance crisis has curbed eating out spending in Poland still further. Eating at restaurants, which became fashionable five years or so ago, is declining in popularity. Euromonitor International predicts that this year restaurants' profits will go down by 3 per cent.
Instead, Poles choose fast food restaurants. Ikea, which serves cheap Swedish meals, has recently become very crowded as the number of customers has grown by10 per cent.
"I used to eat at Sphinx restaurant, where I paid about 20 zloty (4.85 euro) for a meal, but recently I've been dining at Ikea, where an average meal costs only 9 zloty (2.18 euro)," says one diner, quoted in Metro.
McDonald's, Burger King, KFC and kebab bars have also become more popular among Poles. "In the first half of the year our profits went up by over 105 per cent in comparison with the similar period last year," says Anna Robotycka from AMRest, company which manages over 400 KFC, Pizza Hut and Burger King restaurants.
The company plans to open 50 more outlets this year as Poles hunger for a burger appears insatiable.
Stuffed potato pancakes to die for at Peter K's The Buffalo News October 30, 2009
Arley Koschuk serves a plate of the famous stuffed pancakes at Peter K's on Harlem Road in Cheektowaga.
Peter K's is an old-fashioned bar with an airy, bright dining room that has made its reputation on one simple but wonderful dish, the stuffed potato pancake. A plain potato pancake, with crispy edges and a warm, soft interior, is simply wonderful. The stuffed versions served at Peter K's are sublime. Of course, there are other selections on the menu, including a Polish Reuben, with Polish sausage instead of corned beef, for $5.50, and a Polish platter of Polish sausage, two cheese pierogi, golumbki and kraut for $9.95.
Ruth, Dan, John and I visited before the new menu was unveiled, but saw it soon afterward. It includes daily specials: Mexican Monday, Italian Tuesday (all-you-can- eat spaghetti for $4.95), All-American Wednesday, Polish Thursday, Fish Fry Friday ($8.50, fresh haddock guaranteed) and Saturday, when a pot roast dinner is $9.95 and a pot roast sandwich is $5.95.
These daily specials would have made choosing difficult. As it was, we all stuck with stuffed potato pancakes, and we were all extremely happy.
We started with a single order of chicken wings ($6.95), which were plump and juicy and not greasy. Five chicken fingers ($5.95) were served with a side of fries —the variety that are lightly seasoned on the outside. Both were very good.
The potato pancakes, though, were the stars of the show. Each one is a dinner-plate- sized cake, medium-thick, nicely fried, then filled with hot ingredients and folded over, so it resembles a taco.
Two of the stuffed potato pancake creations we chose had echoes of breakfast—a bacon, egg and cheese stuffed pancake was $5.50, and an eggs Benedict version contained eggs, peppers and onions and topped with creamy Hollandaise and was $4.95. Both, served hot, were delicious.
We also tried the Spinach Parm pancake ($4.95), made with sauteed spinach and mushrooms and softened cheese. A special that made it onto the new menu is the Chicken Alfredo ($6.95), filled with chunks of white-meat chicken, mushrooms, roasted red peppers and melted Swiss, covered with a creamy Alfredo sauce. Delicious.
Peter K's is open from 4 to 10 p. m. Monday, Tuesday, Wednesday and Saturday and from 11:30 a. m. to 10 p. m. Thursday and Friday. There is a handicapped- accessible ramp at the side door.
Peter K's 2709 Harlem Road, Cheektowaga 893-9229 31/2 pennies (out of four): "Don't miss this"
Pickles, Mustard and Pierogi By Robb Walsh Houston Press Thu., Oct. 29 2009
â€‹I am not sure the Polish food store beside Polonia actually has a name. The sign just says "Kielbasa, Golabki, Pierogi." The store is justly famous for its fabulous jelly-filled paczki doughnuts and outrageous kabonosy and kielbasa. (They fly in 600 pounds of sausage from Chicago each week.) But I am usually in such a hurry to get my doughnuts and sausage out to the parking lot that I ignore the rest of the store. Last week my housemate demanded a full tour, and we ended up at the cash register with a big pile of items that we couldn't live without.
â€‹She is a mushroom freak and spent a long time browsing the pickled mushroom aisle. We got a bottle of premium pickled boletus mushrooms that I now enjoy eating with bacon and eggs for breakfast. Speaking of bacon, there are some awesome slice-it-yourself slabs in the meat case. This store also has the largest selection of pickles I have ever seen. There are fermented (Kosher-style) pickles in jars with little doilies over the lids, dill pickles, garlic pickles, vinegar pickles, petite pickles and lots of Polish "kornichons. " The mustard section is small, but well-stocked with unusual brands.
I stood in awe before the frozen pierogi. There were two entire glass freezer cases full of the stuff. I grew up eating these little Eastern European raviolis, but I had never seen half of these varieties. There was meat, beef-and-pork, mushroom, kraut, kraut-and-mushroom, spinach, and cabbage. There were also strawberry and cherry-filled dessert pierogi. (Who knew?) I settled for a package of the potato-and-cheese- filled variety. (That's the kind that Grandma made.) But I vowed to return and try some of the others. I think I also need to try some of the frozen pierogi sauces.
Munch goes to S&D Polish Deli Pittsburgh Post-Gazette Thursday, November 05, 2009
Although it was the Scots-Irish who put the yin in our yinz, and the Germans who gave us Iron City and whose descendants here claim ancestral ties more than any other European tribe, it's hardly a reach to suggest that no ethnic groups are more closely associated with Pittsburgh than Eastern Europeans, specifically the Poles.
You'd hardly guess it by looking at the local culinary scene, which is dominated by Italian, Mediterranean and Asian fare (not that Munch is complaining) .
Perhaps it's because Polish food is simpler, a bit heavy and a tad inelegant -- pierogis and haluski do not exactly scream "hot date" the way, say, tapas and sangria do -- or perhaps because so much of this gastronomic tradition is still kept alive in Gram's kitchen and church basements.
After all, why eat it out when you can get it better at home?
As a pure Heinz 57 Pittsburgher, Munch claims no favorites among ethnic dishes, except for one: more. And that's exactly what this Baghead-American got at the S&D Polish Deli in the Strip District. More. More! Dalszy!
The clean little storefront done up in its home nation's traditional red and white is an excellent addition to the United Nations of food that exists on Penn and Smallman. Run by a married couple from Wocawek in central Poland, it has to be the only place in Pennsylvania that you'll hear Polish reggae on the stereo, and it's a one-stop shop for everything from Polish shampoo to Polish ketchup imported from the motherland, as well as some truly excellent traditional Polish fare.
Let's start with the pierogis, as Munch and Roommate of Munch (ROM) did; $4 gets you a plate of four of the finest pierogis you'll eat this side of Krakow. We mowed through two plates, trying the potato & cheddar, kraut & mushroom and farmer's cheese -- a sweet dry-curd Polish white cheese called Twarog. Each one was better than the last, perfectly buttered warm gobs of goodness in a thin soft dough shell.
If there is such a thing as dessert pierogis, S&D offers them as well -- fruit pierogis filled with whole pitted fruit and served plain or with sour cream and sugar. But Munch and ROM were just warming up to gorge on the main courses.
All manner of dishes from Stroganoff ($6.50), to Golabki ($2.50) to Borscht and Kielbasa ($5) beckon your belly.
Munch opted for the Hunter's Stew or Bigos, a traditional Polish dish of cabbage and kraut cooked with pieces of smoked meats and dried mushroom ($4.50). Impeccably seasoned, it was simply delicious.
ROM tried the Leczo, another soupy stew that's said to have Hungarian origin, but is "very popular on Polish table" according to the menu. Green & red peppers, onions and tomatoes are sauteed with slices of Polish kielbasa ($5). ROM reported it to be an excellent cup of comfort on a cold day.
Feeling a bit peckish, Munch also wolfed down a plate of haluski ($3.50) -- cabbage and noddles with a peppery seasoning, while ROM went for round two on the pierogis. Both were outstanding and filled us to the point that eating became an optional pursuit for three days following.
The only thing missing from this feast was beer (or vodka, more appropriately) . Nonetheless, Munch offers a hearty Na Zdrowie! to the S&D Polish Deli.
S&D Polish Deli is at 2204 Penn Ave., Strip District. Call 412-281-2906 or visit sdpolishdeli. com for more information.
Read more: www.post- gazette.com/ pg/09309/ 1010885-440. stm#ixzz0W1xermD m
============================================== Polish St Martin's croissant wins EU brand protection Polish Market 2009-11-13
Saint Martin's Day was the first day when the Rogal ŒSwietomarcinski (Saint Martin croissants) was marked with an EU brand protection symbol. The privilege was granted to producers who received a quality certificate.
The tradition of Saint Martin's croissant baking has been cultivated for 150 years. The product has always been associated with the Saint's Day during which almost half of its annual production is normally consumed.
The croissant may now be produced in 26 counties of the Wielkopolska region. Its unique taste is a result of the traditional baking method and the type of ingredients used in the process. The name Rogal Œwiêtomarciñski entered the register of protected designations of origin and protected geographical indications. The name may now be used only by producers who underwent a special quality control and have a valid quality certificate.
The system of protected designations of origin and protected geographical indications provides consumers with high-quality products from recognisable origins.
Little Polish Diner offers taste of the old country in Parma By Bob Sandrick Parma (OH) Sun Post November 15, 2009
Kyle Lanzer/Sun NewsZofia Hart and Jon Holt have a party room a few doors down from their Little Polish Diner on Ridge Road in Parma.
Zofia Hart, co-owner of Little Polish Diner on Ridge Road in Parma, has some pretty tough customers to please. Many of them are older folks who can no longer prepare their favorite Polish dishes, so Hart, born and raised in Poland, cooks for them.
Hart remembered one customer who asked if she picked her own mushrooms for the diner's homemade mushroom soup.
"I said, `Sir, if I picked my own mushrooms, the health department would close me down so fast I wouldn't even have time to make the soup,'" Hart said.
The man insisted that the soup isn't homemade unless the mushrooms are handpicked. He said his uncle used to pick his own mushrooms in a Polish forest.
"I asked him where in the magical forest would he like me to go around Cleveland to pick the mushrooms for his soup," Hart said.
"I used to pick my own mushrooms in Europe," Hart said. "My father taught me well. But I wouldn't do it for a restaurant because one little mushroom can kill hundreds of people."
Hart and her business partner, longtime boyfriend Jon Holt, apparently know what they're doing. The diner, at 5772 Ridge, has been open almost four years and its popularity isn't waning.
LPD serves classic Polish dishes like stuffed cabbage, pierogis, beef stroganoff, beef goulash, schnitzel and smoked kielbasa from Chicago.
Everything is made from scratch and Hart doesn't cook with salt. She uses soy oil, which contains no trans fats or cholesterol.
"Doctors eat here on a regular basis just because of the way the food is prepared and how fresh it is," Holt, an Elyria resident, said.
The tiny restaurant has only five tables and a counter. Sometimes customers have to stand in line.
"This is like coming to your best friend's kitchen, having a homemade meal and being able to talk to the people next to you," Holt said.
Holt met Hart about 28 years ago in Denny's on Brookpark Road in Parma. They were dining in different booths.
"I didn't even see her," Holt said. "I heard her talking and I looked at my friend across the table from me and said, `Who's that talking? I've got to meet her.'"
Holt recognized Hart's culinary talent from the start. Her parents had taught her to cook before she immigrated to the United States from Poland at 17.
"They don't have recipes," said Hart, who lives in Old Brooklyn. "They don't measure one tablespoon of something. It's just a little of this and a little of that."
Holt and Hart dated for about 3½ years. She wanted to get married but he didn't so they broke up.
Both Holt and Hart married different people. Both had three children.
Then, about 14 years ago, Holt divorced and Hart's husband died suddenly — in the same year. The two started dating again.
"We got a second chance in life," Hart said.
Hart continued to cook but not just for herself and Holt. They routinely invited friends and neighbors to dinner.
The friends and neighbors suggested that Holt and Hart start a restaurant.
Holt has always had an entrepreneurial spirit. An engineer by trade, he's owned six-eight businesses over the years.
When he decided to open a diner, Hart searched for space in Parma because he had lived here several times and knew of the city's Polish heritage.
Holt found a building that had been a diner, under different names, for about 35 years. The last one was called Monte's Little Diner.
Holt bought the property without telling Hart. She was stunned when he told her his plan.
"I didn't know what to think," Hart said. "This is actually the hardest thing I've ever done. Cooking seems very easy when you do it just for the family."
LPD inherited a rowdy crowd from Monte's. Holt said customers thought they owned the place.
"One guy would walk out the front door, throw his cup of coffee onto Ridge Road, come back and say, `Fill me up,'" Holt said. "They had a tendency to be obnoxious."
The clientele changed as the restaurant advertised more and word of mouth circulated.
Some LPD customers have advised Holt and Hart to move into a bigger space but Holt is reluctant. He doesn't want to lose the restaurant's intimacy.
Meanwhile, the customers keep coming, like the 84-year-old woman who ordered stuffed cabbage — "and it better be good," the woman warned Hart.
The woman tasted a sample and summoned Hart. She said that once a month she had made stuffed cabbage for her adult children.
"She said, `Well guess what? From now I'm not making it anymore. You're making it for me.'"
"She said to this day they don't know that it's not her stuffed cabbage," Hart said.
My Thanksgiving at Tomasek's Polish News, IL Wednesday, 25 November 2009
By Christopher A. Elliott
As a tradition celebrated throughout the United States, the feast of Thanksgiving holds a special place in the hearts of every proud American.
My family, who are mostly Europeans of Polish origin, are very grateful for the day of getting together and honoring a centuries old feast. And because of their gratitude, and those of many others, the mood on this day always seems perfect.
For me, Thanksgiving begins later in the day when I'm going to my car for the drive over to my Uncle Ted Tomasek, for an enormous home cooked dinner. It is at this moment when a renewed longing for a truly classic holiday enters my heart. Before leaving the house, I notice that lined up and down my street are parked unfamiliar cars from out of town, and relatives standing at their family's doorstep dressed in their Sunday's best. As a husband or wife open the door for their kin, waiting with hugs and kisses, you can almost catch the scent of home cooked turkeys filtering in the air.
While driving down the road to my uncle's house, I see the main streets practically barren. Only a few last minute people seem to be out driving to their destinations. My attention becomes completely occupied by the splendid sight of the crisp November air dancing with the leaves, and the sun setting over the sky, retreating with a pastel orange-pink hue.
Finally, when I arrive at my uncle Ted's block, the first sight again is a multitude of cars lined bumper to bumper down the street and driveways. Getting closer, I even spot a few houses with Christmas lights decorated by the die-hard individuals who like to get an early start on things. Finally, pulling up to my Uncle Ted's, I smell turkey and hear the priceless sound of familiar laughs.
On this day Ted always has his door opened. I'm almost certain that he does this to allow the person, when they walk down stairs, not only to be greeted by one, but by all. Before I even reach the basement floor, Ted immediately has his hand extended with a huge smile and warm wishes. As I'm about to wish him the same, Mary, his wife, is walking into the dining area with some appetizers, while at the same time turning her head toward me with a welcoming but busy smile. That gesture is usually all I get from her and that's enough to make me feel welcome.
She has hosted the Thanksgiving dinner for almost two decades; her niceties are reserved for later. Until then, nobody goes near her or partakes in any of the preparations; she prides herself on being able to cook the most delicious meal west of Krakow, Poland.
Looking around all twenty some people, sitting and enjoying a few drinks and good conversation, I know what is expected of me. I greet each lady with three kisses, then off to the men for the anticipated firm handshake; so by the time I'm finished, my lips are numb and my hands are sore. Before even getting a chance to sit down, my cousin Chris, who over the years has been on a manly journey of making babies, calls me over to the bar for a shot of home-made Polish spiritus. While pouring the caramel-colored alcohol usually into four shot glasses, two for us and for two other immediately obliging cousins, we begin toasting to each other sto lat, na zdrowie, and wishing each other happiness. It is then to the task of holding our breath as 97 proof burns down our esophagus. Then Ted calls everybody to find a seat, while at the same time setting up the mood for a thankful feast. The anticipation is over; the food is finally brought from the kitchen.
The soup is first. Mary has been making this delicious chicken barley soup since I could remember, and I never finish with just one bowl. As I round off my second bowl, steaming plates of stuffing and turkey and sweet potatoes glazed in brown sugar along with Polish sausage, beef, two kinds of cabbage salad and cranberries, move around the table sliding down onto the everybody's plates and quickly enough disappearing from them. But right before anything is even eaten two prayers are said, one in Polish and then one in English by my mother for my father and me, who can only understand about a third of it. The Polish prayer by my cousin Chris is never without a little humor added, contrary to my mother who is very serious, religious and predictable and her prayer is exactly the same year after year.
As we finish eating the button-busting dinner, small groups start forming. The bar begins to be surrounded mostly by the husbands, and myself who could go for another shot of that delicious home-made Vodka based on 'spiritus'. Another group still surrounding the main dining table where my parents usually end up staying, are mingling with the rest of the parents.
Here at this table is where they begin uncovering the lost archives of thanksgiving pasts; arguing about what they argued about before, and then trying to remember who was right the year before. The third table consists mostly of the younger crowd who talk about sex, the best places to go on weekends, and how their newfound relationships are holding up. But it isn't any of these tables that makes this night a special memory in my mind; it's actually the chair that my Aunt Josephine sits on. Her ideas alone have historically brought my whole family together in a heated discussion about family, politics, and religion, but her stubborn fixated passion over the preceding idea drives the conversation to last into the midnight hours.
However the night never ends on this note. When all is said, and nobody wins, and the bottles have all been emptied of their spirits, everybody begins to sing "God Bless America", and then "Sto lat". So ends once again another classic Thanksgiving.
Culinary Experience in Poland If you go to Poland, be ready for an unforgettable adventure tasting their delicious cuisine. Gdansk, Krakow, Warszawa, Wroclaw, Poznan, Lublin: all cities have their own specialities and a great variety of products. I’m a passionate cook and I like everything that is related to cooking. I also like travelling and before visiting any place or country, I always try to be well informed and prepared. Obviously, for me the most important is to know where and what to eat.
The last interesting country I visited was Poland. Some of my neighbours were there few months ago and I decided to see it as well. I don’t know Polish at all but, well, I had to organize my "eating tour".
I typed catering, restaurant and one more word Polska and I found out a website, it was something as "catering firms", a kind of directory that had many companies in one place. It was very useful because I could see some photos and decide where to go once I was there. It’s amazing that sometimes even without knowing the language you can understand some things (well, no idea about the pronunciation...)
I found a cheap flight to Krakow and two hours later I was there. I liked the people and the country very much. I crossed all Poland, having a stop in Warszawa and finally I reached Gdansk where I took my flight back to UK.
Regarding the food itself, the Polish cuisine is very rich; I tried what they call beegos and their delicious soups (you can find one in each colour...). Anyway, there are countless of other possibilities in terms of food types and formats. There is a wide variety of cultural traditions of different dishes to choose from (salads, potatoes served in many different ways, meat...). The restaurants are very nice and fairly cheap. Well, one pint costs no more than one pound. I think that it was one of the best culinary experiences I’ve had.
The final conclusion: if somebody decides to go to Poland, I strongly recommend spring or summer time. It sounds incredible but winters there are worse than in UK!
What would some one from the UK know of good food? There are known for the worst food. This is just what he thinks, and I think he is wrong. What do you think? Yes, he may know weather, but that may be all.
Snail pierogi to lure the French? 01.04.2011 10:33 In an attempt to open up the French food market to Polish products, dumpling manufacturers based near Warsaw have invented a new line - pierogi stuffed with snails.
The product line will be launched to coincide with Poland’s six-month presidency of the EU, which begins on 1 July.
“Polish food products have done well in the UK and Ireland, but France seems to be resisting,” food sector economist Andrzej Kapusta told thenews.pl.
“Snail pierogi might just be the breakthrough,” he added.
The fact that Poland is already an exporter of snails to France should help in marketing the dumplings, with many French preferring the Polish snail to the Escargots de Bourgogne.
An interesting interview with an Italian woman on Polish and Italian food: I have never eaten good pizza in Poland but your vegetables are unsurpassed,” says Tessa Capponi-Borawska, an Italian with a passion for Polish cuisine.
Do you think that there are Polish dishes which could rival Italian success stories? I believe that chłodnik could really be a success story. It's an absolute international hit. I take delight in tasty poppy seed cakes with very thin layer of dough and poppy seed, raisins and rose confiture filling. A very interesting phenomenon is sękacz and also farmer cheese, sauerkraut, good dill pickles or low-salt pickles. They are good when they are crispy.
Did you know pickles before you came to Poland? No. I also love rose confiture.
Confiture made from petals or fruits? From petals, I like petals in sugar. I love tomato soup with rice, not with noodles. And Polish ryemeal soup or żurek is one of my favourites.
As someone raised in a culture where cuisine is raised to a form of art, what do you think about the way Poles approach cooking? I have been interested in this issue since 1983 during my first visit to Poland. At that time getting good quality food was a real problem. Yet, I have fond memories of excellent home-made cooking using traditional family, pre-war recipes. "The rules of good nutrition" presented in cookbooks at the time were strange to me. I didn’t understand the idea of overcooking vegetables to make a good soup. We, Italians, first sauté vegetables in olive oil to make them more tasty and add just a small amount of water at the last moment. But I have to admit that the vegetables themselves were delicious. When I bought a carrot, it tasted like a carrot. It was the platonic ideal of a carrot. Buckwheat, which in Italian cuisine is used only in part of Lombardy also surprised me in a positive sense. I was also shocked by the amount of dill Poles use to season their dishes and I was happy to discover farmer cheese. I had known ricotta, but that was something entirely different.
What else did you not know? I didn’t know parsley root because it isn’t used in Italy. Polish cuisine was unchartered territory for me, with a lot of things I was happy to discover and many I didn’t like. For example, I didn’t like traditionally served meats. All the stewing, baking and roux. Roasted pork loin with prunes was the only thing which always tasted good to me.
How were restaurants like at the time? Once I was on a student tour with Kuba (Jakub Borawski – Tessa’s husband) who lectured at the Institute of History then. We went to a place close to Chełmno. It was May but the day was a bit overcast. Late afternoon we stopped at a milk bar for supper. Inside the bar everything was gray: gray hard- boiled eggs, gray pork trotters in jelly, which, by the way, I saw for the first time in my life and gray-coloured horseradish. The plate was gray, the oilcloth was gray, everything was gray. I remember bursting into tears. I was hungry after a long day and I ate the hard-boiled eggs with bread, but it was a traumatic experience for me. Therefore, I am impressed with the quality of restaurant food nowadays – a change that I have been observing in Poland for the past years.
Bona SforzaHow would you describe Italian influence on the Polish cuisine over the centuries? Naturally the first thing that comes to my mind is włoszczyzna (Polish word for soup vegetables which derives from the Polish word włoski - Italian). In Italy, the vegetables that are added to a soup include a carrot, green parsley not root, sometimes cabbage, leek, celery, onion, and bouquet garni - basil, thyme, oregano. Crediting Queen Bona Sforza with introducing vegetables to Poland is a simplification. Beata Meller has proved that Polish people ate them at the time of Casimir III the Great. Bona should be given credit for bringing different artisans, including cooks, to Poland. She wanted to eat things she liked.
Polish people immediately fell for Italian cuisine? Quite the opposite! Italy was seen as a country where people ate disgusting frogs, snails and raw vegetables like lettuce. It was disgusting! Waclaw Potocki’s series of limericks allude to this and Trembecki’s "Anthology of 17th-century Poetry” contain a description of a young nobleman who goes to Rome and wants to return to his country because "he can no longer eat this grass.” If there was any influence to speak of, it was only negative.
And how about now? Now Italian cuisine boils down to pasta and pizza. There are three dishes - carpaccio, caprese and tiramisu for dessert. But these are all relatively new dishes. Carpaccio was invented by Giuseppe Cipriani from Harry's Bar, a restaurant in Venice in the 1950s. He combined very thinly sliced pickled meat with a sauce of his making which has remained his secret until now. He called the dish in honour of the painter Vittore Carpaccio, who had a great exhibition at that time. Tiramisu has a little older tradition , but there is no evidence of its continuity. It was invented in the 1970s in a restaurant in Treviso.
So how did those dishes become the quintessence of Italian cuisine? I think that carpaccio is liked because of the raw meat. Tiramisu is a good dessert in objective terms and mozzarella in caprese is simply a great invention.
In Poland the standard pizza is large, round like a millwheel and cut into triangles. How is pizza made in Italy? This is American style pizza. When you are served a pizza in Naples, you have to cut it yourself. But in Calabria people make long, rectangular pizzas, which they cut with scissors. In Poland, I haven’t yet eaten a good pizza with perfect proportions between the dough and the things on top.
Polish people boil pasta al dente or overcook it? When I go to a restaurant in Poland, I eat overcooked pasta, the same goes for risotto.
In Poland people also add too much sauce? Yes, in Italy we add much less sauce.
So what is the relation between Poles and their food? In Poland, a table has to groan with food. This custom is still around. You have to have five types of cake, ice cream and fruit salad at teatime. It reminds me of sweet collazioni or breakfasts, which took place after great parties in Italy during the Renaissance. It was a wholly sweet meal with lots of sugar which was the then culinary rave. Nowadays, we serve cookies and tea at teatime in England and Italy, but in Poland…
Tessa Capponi-Borawska - Italian aristocrat who moved to Poland, food writer and author of several books. Teaches history of Italian cuisine at the University of Warsaw.
Read or rather have a look at the funny article full of photos: My 2013 trip to Poland was intense and emotional. I never expected to fall so in love with the country. Thinking about it now I get little heart flutters– it was that special. Over a two week period I met family that we had never even known existed, and accepted their kindness and love as if we had grown up together. I was also able to share this very special time with my mother, something neither of us will ever forget.
I always planned to write about our trip in detail, but a year and a half later I’ve barely started. I still have so much to tell, but I guess I’m afraid it won’t come out the right way– afraid it won’t do justice to the amazing people and places we discovered.
Inspired by the latest article about Poland on Buzzfeed, I’ve compiled my own list– 27 reasons you should never eat in Poland. It’s a start to sharing some of the magic with the world! 1. Some people say Polish food is too heavy and filled with potatoes. Polish mashed potatoes with dill. Authentic Paella in Barcelona 2. Potatoes sneak in everywhere– like in these terrible pierogi stuffed with potatoes and chives (the horror!) Delicious potato and chive pierogi 3. Others have it out for the breakfasts– how could you eat all of that in the morning? A typical Polish breakfast spread Creamy deviled eggs with caviar for breakfast? Sure! 4. And the fresh squeezed juice in the Polish cafés has too much pulp! Freshly squeezed orange and grapefruit juice 5. Vegetables are covered in buttery breadcrumbs, what an atrocity… Baked cauliflower 6. And there’s simply too much pork Polish pork 7. And far too much cabbage Polish coleslaw Polish cabbage salad 8. And sometimes the two combine! polish golabki Pork + Cabbage = Love 9. And the worst thing of all? Everyone knows how to cook! And they cook everything from scratch! Homemade soup 10. Cream puffs Polish cuisine Homemade Polish cream puffs 11. Cheesecake Homemade Polish cheesecake 12. Chicken soup Polish chicken soup 13. Even crepes damn it! Polish nalesniki So really, do yourself a favor, stay clear of Poland as a culinary destination (you’ve been warned!).