Polish cuisine is a style of food preparation originating in and widely popular in Poland. Due to Poland's history, Polish cuisine has evolved over the centuries to be very eclectic, and shares many similarities with other national cuisines. Polish cooking in other cultures is often referred to as à la polonaise, it often involves breadcrumbs fried in butter and poured over cooked vegetables.
Pierogi are filled dumplings, made by wrapping unleavened dough around a filling, and occasionally flavored with a savory or sweet garnish and cooking in boiling water.
Grodzisk Wielkopolski is a town in western Poland, in Greater Poland Voivodeship (Wielkopolskie), with a population of 13,703 (2006). It is 43 kilometres (27 mi) south-west of Poznań, the voivodeship capital. It is the seat of Grodzisk Wielkopolski County, and also of the smaller administrative district called Gmina Grodzisk Wielkopolski. The suffix "Wielkopolski" distinguishes it from the town of Grodzisk Mazowiecki in east-central Poland.
Kolach or kalach is a traditional bread found in Central and Eastern European cuisines, commonly served during various ritual meals. The name originates from the Old Slavonic word kolo (коло) meaning "circle" or "wheel". Korovai is sometimes categorised as a type of kolach.
Sława is a town in Wschowa County, Lubusz Voivodeship, in western Poland, with 4,321 inhabitants (2019). It is situated on the eastern shore of Lake Sławskie.
Poręba is a town in Zawiercie County, Silesian Voivodeship, Poland, with 8,525 inhabitants (2019). The town has the area of 40 km2 (15 sq mi), and lies along National Road Nr. 78; it also has a rail station on a line from Miasteczko Śląskie to Zawiercie. Almost half of Poręba's area (49%) is covered by forests.
Silesian dumplings are potato dumplings traditional to the wider Silesia region of Poland and Germany. They are also called białe kluski.
Szałot is a Silesian potato salad. It can be made with diced, boiled potatoes, carrots, peas, ham, various sausages, fish, boiled eggs, and bonded with olive oil or mayonnaise. There are many variations on the dish. In 2006, szałot was placed on the Polish Ministry of Agriculture and Rural Development's list of regional and traditional foods.
Nockowa is a village in the administrative district of Gmina Iwierzyce, within Ropczyce-Sędziszów County, Subcarpathian Voivodeship, in south-eastern Poland. It lies approximately 3 kilometres (2 mi) south-east of Iwierzyce, 14 km (9 mi) south-east of Ropczyce, and 16 km (10 mi) west of the regional capital Rzeszów.
Redykołka is a type of cheese produced in the Podhale region of Poland. It is sometimes known as the "younger sister" of the Oscypek cheese and the two are occasionally confused. The similarity comes from the fact that redykołka is traditionally made using leftover Bundz from Oscypek production.
Ruchanki is a flat, oval racuszki from bread dough or sponge cake, hot fried on fat.
The Kalisz andruts, also simply known as andruts, are lightly sweet, flat wafers first recorded to be baked at the beginning of the nineteenth-century in Kalisz and the Kalisz Region.
Pampuchy are a type of steamed yeast dumpling (kluski) or doughnut (pączek) in Polish cuisine. A cooked pampuch (sing.) has an oval, flat on the bottom shape, with a bouncy, mushy and soft consistency. Pampuchy or bułki na parze are served hot: either sweet or savoury.
Biłgoraj pieróg is a traditional Polish regional dish, originating from Biłgoraj Land, formerly prepared for important celebrations and holidays.
Opole cuisine is an umbrella term for all dishes with a specific regional identity belonging to the region of Opole. It is a subtype of Polish and German cuisine with many similarities to and signs of the influence of neighbouring cuisines.
Lublin cuisine is an umbrella term for all dishes with a specific regional identity belonging to the region of Lublin. It is a subtype of Polish and Galician cuisine with many similarities to and signs of the influence of neighbouring cuisines.
Świętokrzyskie cuisine is an umbrella term for all dishes with a specific regional identity belonging to the region of Świętokrzyskie. It is a subtype of Polish and Galician cuisine with many similarities to and signs of the influence of neighbouring cuisines.
Cebularz is a wheat dough pancake in Polish and Ashkenazi Jewish cuisine, with a diameter of 15-20 cm, topped with diced onion and poppy seed (15-20%), characteristic for Lublin cuisine.
In Polish cuisine, kluchy połom bite is a traditional and regional kluski made from specially whipped potatoes entwined with flour, characteristic for the Gmina Kroczyce. In other regions of Poland the dish is known by other names, including prażucha ziemniaczana and fusier.
