n Poland there is a well-known saying, “Proverbs are the wisdom of nations”. Like most Poles I have heard the proverb, “The grass is greener on the other side of the fence” meaning that we undervalue familiar things and may not even know what treasures we possess. One such treasure is Polish cuisine. It is rarely featured in restaurant, which usually offer “universal” dishes, although such local delicacies as kartacze (potato dumplings with minced meat, also known as cepelinai), kolduny (dough dumplings stuffed with meat) and kolaczki (sweet cakes with cheese filling_ are served more and more often.
Here, I will describe simple dishes such as krupnik (barley soup), bigos (cabbage stew) and pierogi, which are always met with enthusiasm, regardless of the age or personal preferences of the eater. It is foods such as Polish herring, zrazy, red beets and mazurek cake that make Polish cookery so worthy of interest.
Elżbieta Adamska
Informacja dotycząca wprowadzenia produktu do obrotu:
Ten produkt został wprowadzony na rynek przed 13 grudnia 2024 r. zgodnie z obowiązującymi wówczas przepisami (Dyrektywą o ogólnym bezpieczeństwie produktów). W związku z tym może on być nadal sprzedawany bez konieczności dostosowania do nowych wymogów wynikających z Rozporządzenia o Ogólnym Bezpieczeństwie Produktów (GPSR). Produkt zachowuje pełną legalność w obrocie, a jego jakość i bezpieczeństwo pozostają zgodne z obowiązującymi wcześniej standardami.
Information regarding product placement on the market:
This product was placed on the market before December 13, 2024, in accordance with the applicable regulations at the time (the General Product Safety Directive). As a result, it can continue to be sold without needing to meet the new requirements introduced by the General Product Safety Regulation (GPSR). The product remains fully compliant with all previously valid legal standards, ensuring its continued quality and safety.
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