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Culinary heritage

Herbaria: chickpeas, skirret and poorer quality meat


Information about what the inhabitants of Krakow ate during the Renaissance can be derived from herbaria.

Krakowski Obwarzanek, Kukiełka and Prądnicki bread – Bread with a history behind it


Krakow can still boast of a large number of bakeries where bread is made simply from flour, water and salt, without the use of additives. Next to places that have been operating for decades, there are more bakeries, the owners of which understand how valuable real bread is to the Polish culinary heritage.

Products from the Malopolska Region with a Protected Designation of Origin


There are 42 products on the list of Polish names registered in the EU system of Protected Designations of Origin and Protected Geographical Indications as well as Traditional Specialties Guaranteed. Many of them are specialties reported by Malopolska Region manufacturers.

Kaszka krakowska - from a Tatar yurt to the royal court


Polish nursery rhyme states that groats are better than the peas, as they don’t give you stomachache. Let’s have a look at kaszka krakowska - white, fine buckwheat - the once popular porridge.

Christmas in old Krakow: the tables of the haves and have nots


It is hard to say what a typical Christmas Eve dinner menu from Krakow looks like because the city has been influenced by many different traditions. Christmas Eve dinners in Krakow consist of dishes from Ukraine, Rhutenia, or Vienna which was famous for its confectionery. Let us take a closer look at what it used to look like.

Queen Bona Sforza and her culinary legacy


Queen Bona Sforza and her impact on Polish culinary culture have become the stuff of legend.

Kirmess dinners of Jagiellonian University professors


The so-called kirmess dinners of Jagiellonian University professors which were organised in the Middle Ages have earned historic significance.

Chickpeas and artichokes - things that used to be grown in Krakow


Monasteries, in particular the Benedictines from Tyniec and Cistercians from Mogiła, had a huge impact on the development of agriculture and horticulture in Krakow.

Barbara Radziwiłłówna's cuisine: offal and violets


Zygmunt August's second wife, Barbara Radziwiłłówna, was treated incomparably better by the king than his first wife, Elżbieta. "All the expense and excess to which the king treats his wife is a wonder to all, and arouses general aversion," reported Jan Lang, Emperor Ferdinand Habsburg’s envoy, during his visit to Vilnius in 1549.

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