We invite you to the next episode of the series “Małopolska: all the senses”. This time, feel how it tastes – with centuries-old tradition, craftsmanship and new flavours. Would you like to learn more about our region? Open all your senses.

Małopolska has the biggest number of dishes and products in Poland which are subject to strict EU regulations concerning local tradition. The history of their production often encompasses a few centuries and is based not only on the uniqueness of the products, but also on the specific microclimate of the sunny hills and river valleys where they were developed. Even in this context, oscypek is a cultural rarity. A sheep’s milk cheese made by only a few dozen producers working in primitive mountain huts, oscypek (the name is legally protected) is smoked using wood and sold without any packaging. Like some other products, it is a result of the migration of the Vlachs, who came to Polish territory a few centuries ago from the centre of the Carpathians. Oscypek is produced in the south of Małopolska and can only be bought from producers there.

Oscypki czy gołka i redykołki? fot. arch POT
Kwaśnica, fot. arch MOT

There are a few dozen unique products of this kind in Małopolska. In order to taste them, it is worth taking the Małopolska Gourmet Trail and visiting one of a few dozen inns – restaurants whose appearance and menu refers to old Polish traditions. Here you will come across excellent sausages (Lisiecka or dried Krakowska), Prądnicki bread, carp from Zator, apples from Łącko, excellent honeys and even alcoholic beverages, such as Łącko plum brandy [Śliwowica Łącka] – one of the world’s strongest liquors. Małopolska is becoming famous for its wine, which also reflects its exceptional climate: grapes mature under the Małopolska sun and draw juices from Małopolska soil, guaranteeing their strong and distinctive taste. The revival of wine-making traditions maintained by local monasteries a few centuries ago and the growing number of vineyards along the Małopolska Wine Trail is something to be proud of – especially since many of these vineyards raise organic crops.

Jabłka łąckie, fot. arch. MOT
Winnica Zadora, fot. K. Bańkowski

The tastes of Małopolska are unforgettable. And the culinary culture of Małopolska is great, indeed. The first culinary feast of European rulers took place in Krakow in 1364, and the first Polish cookbooks were published in Małopolska in the 16th and 17th centuries. These great traditions have turned into excellent and exquisite gastronomy. We invite you to taste the culinary heritage of Małopolska.

Obwarzanki , fot. arch POT
Pstrąg ojcowski, fot. arch POT