
Guided tour · 2h 30m
Poznan: Private Traditional Polish Food Tour
Sample traditional Polish food and get to know local flavors. Try various dishes, appetizers, and desserts and pick up insights into local customs, traditions, and his...
Also: Food History in Poznan
How Poznań came to eat the way it does: the people, migrations and accidents that shaped the plate.
How Poznań came to eat the way it does: the people, migrations and accidents that shaped the plate.
Poznań traces back to a fortified Slavic settlement on Ostrów Tumski, the cradle of the Polish state. The Greater Poland regional plate, built on potatoes, cabbage, curd cheese and freshwater fish, predates the partitions and reflects the Piast-dynasty heartland. The protected rogal świętomarciński has been baked here for over 150 years, since at least the 1860s.
Greater Poland sat inside the Kingdom of Prussia for 125 years, longer than any other Polish region. The bakeries, butchers and breweries of the late 19th century were shaped by German guild traditions, leaving Poznań with a denser network of certified cukiernie, piekarnie and brewers than the rest of Poland and a regional palate that leans more heavily on potatoes, sauerkraut and pork than the Russian-influenced east.
On 30 October 2008 the rogal świętomarciński was entered on the European Union's register of Protected Geographical Indications, meaning the name can only be used for pastries baked in a specific way in Greater Poland. The Cech Cukierników i Piekarzy w Poznaniu certifies producers each year; up to 250 to 400 tonnes are baked annually across the region.

Guided tour · 2h 30m
Sample traditional Polish food and get to know local flavors. Try various dishes, appetizers, and desserts and pick up insights into local customs, traditions, and his...

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