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The Warsaw Voice » Special Sections » December 30, 2010
Grüne Woche Messe/Green Week Fair
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Polish regional and traditional products registered by the European Commission
December 30, 2010   
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Protected Designation of Origin
Bryndza podhalańska—soft cheese from sheep’s milk made in the Podhale region
Oscypek—hard smoked cheese made from sheep’s milk in the Podhale region
Redykołka—small smoked cheeses made from sheep’s milk in the Podhale region
Wi¶nia nadwi¶lanka—sour cherry variety grown in areas in the middle course of the Vistula river
Podkarpacki miód spadziowy—honeydew honey from the Podkarpacie region

Protected Geographical Indication
Miód wrzosowy z Borów Dolno¦l±skich—heather honey from Lower Silesian Forests
Rogal ¦więtomarciński—crescent-shaped sweet bun made in the midwestern city of Poznań and Wielkopolska province
Wielkopolski ser smaŻony—fried cheese from the Wielkopolska region
Andruty kaliskie—wafers from Kalisz
Truskawka kaszubska or Kaszëbskô malëna—strawberry variety produced in the Kaszuby region
Suska sechlońska—smoke-dried plums made in Małopolska province
Kiełbasa lisiecka—smoked sausage
Obwarzanek krakowski—bagels and pretzels from the southern city of Cracow
¦liwka szydłowska—plum variety from the Szydłów area
Jabłka ł±ckie—seven apple varieties grown in Małopolska province
Fasola korczyńska—bean variety grown in the area of Nowy Korczyn, ¦więtokrzyskie province
Miód kurpiowski—honey from the Kurpie region
Traditional Speciality Guaranteed
Staropolski miód pitny półtorak—Old-Polish mead variety
Staropolski miód pitny dwójniak—Old-Polish mead variety
Staropolski miód pitny trójniak—Old-Polish mead variety
Staropolski miód pitny czwórniak—Old-Polish mead variety
Olej rydzowy—Camelina oil
Pierekaczewnik—traditional pie made by Tartars living in Poland


Redykołka (Małopolska province)—these little smoked cheeses are made from the leftovers of cheese from the production of Oscypek. Shaped into the form of small animals, hearts or spindles, the cheeses have been made for several centuries now by highlanders in the Podhale region. The cheeses are part of their herding tradition—the shepherds returning in the fall from mountain pastures with their sheep distribute the cheeses as gifts among children and young women.

Wi¶nia nadwi¶lanka, also called wi¶nia słupianka (¦więtokrzyskie, Mazovia and Lublin provinces)—an old sour cherry variety grown on a large scale in areas in the middle course of the Vistula river since the beginning of the 20th century. The variety is used in the processing industry because the cherries are juicy and last long. Because of its unique taste, color and aroma, the variety is also valued highly as dessert fruit. Its special quality is associated with the climatic conditions of the area where it is grown.

Oscypek (Małopolska province)—smoked cheese made from milk from Polish mountain sheep; it may contain up to 40 percent cow’s milk from the Polish red cow.

The cheese has been produced in the Podhale region for more than 600 years. Its first producers were Wallachian shepherds who lived in the area. Later, the production methods were taken over by highlanders living in the Tatra and Beskidy Mountains.

The cheese is shaped into characteristic spindle forms with decorative ornaments. The cheese is only made when the sheep are put out to pasture—from the end of April to October.

Bryndza podhalańska (Małopolska province)—the first Polish product registered by the European Commission, in 2007. It is soft rennet cheese made in the Podhale region from sheep’s milk or sheep’s milk with the addition of milk from the Polish red cow. The cheese has a piquant and salty flavor. It is made in shepherds’ huts during the summer when the sheep are put out to pasture. The tradition of making this cheese dates back to the 16th century and is associated with the culture of Wallachian shepherds who migrated along the Carpathian mountain range. Bryndza is one of the best known Polish regional products.

Rogal ¦więtomarciński (Wielkopolska province)—the most popular bakery product in the city of Poznań. The crescent-shaped sweet bun is made of Danish pastry with a filling of white poppy seed, dates, figs, raisins and orange peel. The buns have been made for over 100 years to celebrate St. Martin’s Day on Nov. 11. The city’s pastry cooks used to distribute the buns among the poor. For several years now the recipe for the bun has been protected by the Chapter of the Poznań Traditional St. Martin’s Bun.

Pierekaczewnik—traditional baked dish made by Tatars living in Poland. Its tradition dates back several hundred years and is rooted in the Crimea. It is a pie made of several thin layers of pastry shaped into a form resembling a snail’s shell. Each layer is interleaved with a spicy stuffing made of mutton, beef, goose meat or turkey, or a sweet filling— for example cheese with raisins, apples or plums.
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