The table is not only a piece of furniture. It is also often the centre of a culinary universe around which people sit to talk, laugh and enjoy food. It’s a magical place where tradition meets the present day. Let’s sit together at the Polish Table.
Browsing: Cuisine
How does Poland taste? The answer to this question you can find in a book “Polish Culinary Paths” by Magdalena Tomaszewska-Bolałek. The publication is available in five languages, and from now you can download also its English online version.
Link to Poland is a media patron of the book.
How does Poland taste? The answer to this question you can find in a book “Polish Culinary Paths” by Magdalena Tomaszewska-Bolałek. The publication was awarded in many international competitions, and from now it is available also in Vietnamese.
Link to Poland is a media patron of the book.
Pierogi, bigos and kiełbasa – these words no longer sound foreign, as Britons become increasingly more familiar with the Polish cuisine. According to Mintel, a tenth of the population inhabiting the British soil now eats Polish foods, and the trend is bound to grow as the products’ availability sparks a new fashion, where dishes originating from Poland enjoy a renaissance of popularity similar to that of the Indian or vegetarian cuisine in previous years.
Damian Wawrzyniak – Award Winning Chef, Master Craftsman at Guild for Chefs UK has also experience in two Michelin Star, Worlds Best Restaurant, Noma in Copenhagen / Denmark. Check out his recipe for Babka.
Biovitality in Food is a response to the growing desire and need to gain awareness in the field of healthy eating habits and lifestyle changes.
The multicultural cuisine of coastal Gdańsk has always been based on fish. Herring, Baltic salmon, sprats, eel, sturgeons and above all cod, turbot and various kinds of flounder types of fish have appeared on tables, served in thousands of ways.
Damian Wawrzyniak – Award Winning Chef, Master Craftsman at Guild for Chefs UK has also experience in two Michelin Star, Worlds Best Restaurant, Noma in Copenhagen / Denmark. Check out his recipe for Pierogies with cabbage and wild mushrooms.
Link to Poland continues a series of publications in which Mariusz Soltanifar, the CEO and Co-Founder of Link to Poland, encourages the readers to prepare delicious and best dishes for every season. Every second week we will publish a new recipe. Today, a traditional stew – the longer cooked and reheated the tastier – with addition of a red wine.