Page 190 - (DK Eyewitness) Travel Guide - Krakow

188  TR A VELLERS ’ NEEDS

The Flavours of Krakow

Polish cuisine, like that of many central European countries,
makes heavy use of meat and poultry, which is often served
quite plainly with potatoes or rice and cabbage. However,
because of the long Baltic coastline and many inland lakes, fish
is also likely to feature on many menus. Carp, trout and herring
are particular favourites. Around Krakow, in the south, the local
forests yield a bounty of quality game, with venison being very
popular. The legacy of former rule by Austria is also evident in the
south, especially in some of the sophisticated cakes and pastries. Pickled herring

be eaten for breakfast. Poland popular. Chicken livers
also produces high quality veal (wątróbka), served with a fruit
(cielęcina), which is often dished sauce, are considered a delicacy.
up with a rich mushroom sauce A wide variety of game
(cielęcina po staropolsku) or roams the forests of southern
with cabbage and raisins. Poland. Pheasant (bażant),
duck (kaczka), goose (gęś)ęś)ęś ,
venison (comber), rabbit (królik)
Poultry and Game
and hare (zając) are found on
Chicken (kurczak) is a staple many local menus. Availability
food in Poland and drumsticks varies with the season; autumn
( ( (podudzie) podudzie) are especially is the best time to enjoy game.
Paròwka (pork Gruba krakowska Kabonos Podwawelska
Barbecuing meat at a street celebration frankfurters (smoked garlic (air-cured sausage (smoked
on Palm Sunday Wiejska (garlic and sausage) with caraway seeds) sausage)
Meat herb sausage)
Pork (wieprzowina) is the most
popular meat by far in Poland.
It usually comes as a steak
(kotlet schabowy) or on the bone
(golonka wieprzowa) and also
appears in soups, sausages and
as hams. Polish hams are gener­
ally cured and have a rich, sweet
flavour. Ham is mainly served Zagòrska (smooth
cold as an appetizer with cheese Smoked pork loin textured, smoked
and pickles, though it may also Selection of typical Polish sausages and cured meat sausage)
Local Dishes and Specialities
Many classic Polish dishes are offered at restaurants all over the
country, but fish also features prominently on northern menus,
while those of the the south offer a range of game. The most
varied and cosmopolitan cuisine is found in large
cities, such as Warsaw and Krakow, where top chefs
run the kitchens of some of the finest restaurants
in Poland. The national dish, bigos, comes
from eastern Poland. It is hearty and
warming for the long, bleak winters found
there, as is another dish from this chilly
region, pierogi (pasta dumplings, stuffed
with meat, cheese or fruit). Both are
influenced by the food of neighbouring Bigos Chunks of meat and
Russia. Polish cakes and desserts also tend sausage are simmered with
to be heavy and rich, although most originate in sauerkraut, cabbage, onion,
Green cabbage the warmer south, once ruled by Austria. potatoes, herbs and spices.