A TASTE OF POLAND

I was born in Poland and raised on the cuisine of my mother and grandmother. As I learned to cook for myself, I discovered other cuisines, which are exciting and delicious, but they don’t have the one thing I sometimes miss: nostalgia.

For many, Poland is associated with pork) and sausage, often served with cold vodka. It’s true that in Polish cuisine there are stunning meat-based dishes, but our valleys are also rich in wonderful vegetables and fruits. The culture of dairy products and fermented foods is incredibly advanced, and the number of grain-based dishes is countless. (buckwheat) is a signature of Polish cooking; the dark brown, nutty groats are roasted, but you can also find an unroasted version, which is milder and more delicate in taste. Yellow millet, meanwhile, can be used in everything from salads to puddings.