Polish cuisine is hearty and filling, and though some may think the Polish diet is all meat and potatoes, that is far from the truth. Many dishes found on the traditional Polish table have an interesting history behind them that includes a fusion of cultural influences—both foreign and regional—and most meals contain an array of grains, fresh vegetables, dumplings and noodles, rich sauces, delectable desserts, and, yes, meat and potatoes prepared in various ways, which make this cuisine truly unique.
The Middle Ages was marked by a large consumption of grains—wheat, rye, millet, groats—with meats from wild and farm animals—pigs, boars, sheep, goats, partridges, bears, and bison—herbs and local spices, and beer. Wild strawberries, blueberries, currants, blackberries, and an assortment of wild mushrooms that grow in the lush and ubiquitous forests have always been an essential part of the cuisine. Because of close trade relations Poland managed to secure with Asia, spices like pepper, nutmeg, ginger, and juniper were less expensive than in many other European countries, and flavorful sauces and aromatic dishes were a staple in many Polish households.
During the Renaissance, Bona Sforza, the Italian queen who married King Zygmunt I in the early 1500s, made her mark by introducing new vegetables like tomatoes, cauliflower, broccoli, and spinach to Polish cuisine. She also imported pasta, wine, oranges, lemons, olives, rice, figs, chestnuts, and raisins. Since then, Poles have embraced exotic and imported foods. In Poland today, there are many restaurants serving foreign cuisines like Mexican, Japanese, Chinese, French, and Italian, and many experiment with making sushi, kebabs, or pizza at home; in spite of this, most meals still feature traditional Polish fare.
