{"id":301,"date":"2018-03-09T12:32:13","date_gmt":"2018-03-09T11:32:13","guid":{"rendered":"http:\/\/m40.hekko24.pl\/projekty\/visitpoznan\/?page_id=301"},"modified":"2018-09-05T11:55:47","modified_gmt":"2018-09-05T09:55:47","slug":"kuchnia-regionalna","status":"publish","type":"page","link":"https:\/\/visitpoznan.info\/en\/poznan\/curiosities\/regional-cuisine\/","title":{"rendered":"REGIONAL CUISINE"},"content":{"rendered":"

<\/p>\n

Local cuisine of Wielkopolska had its formative period in the 19th century. That\u2019s when potatoes, called pyry, started playing a pivotal role. That\u2019s also why up to this day in certain regions of the country people of Wielkopolska are called pyry, which in our region has no pejorative meaning.<\/p>\n

Dishes made with potatoes and flour were the cornerstone of Poznanians\u2019 diet, there wasn\u2019t as much meat and fish being served, which was considered fast fare by Poznanians anyway. One of the more popular choices was potato soup, called \u201cBlind Fish\u201d or \u201crunny pyrki\u201d, which is served in Poznan homes today as well as very popular eintopf, dish made with leftovers and ingredients found readily in the fridge and served on top of cabbage.<\/p>\n

Similarly, pyry with gzik – \u2013potatoes served with paste-like ground cottage cheese with cream and onion or chives, plyndze \u2013 Poznan version of potato pancakes. Poznanians also love szag\u00f3wki \u2013 extra large noodles made with potatoes and flour cut at an angle that gives them a diamond, rhombus-like shape, kulanki \u2013 round-shaped large noodles made with raw potatoes or pyzy, suet dumplings, also called kluchy na \u0142achu or kluchy na luncie, steam-boiled and served with meat and dips, or fruit-based sauce.<\/p>\n

Sunday dinner is likely to be served with pyzy and modra cabbage (red cabbage) with duck \u00e0 la Pozna\u0144. The appetizer or supper will likely be galart – meat aspic \u2013 meat and vegetables served in gelatin-based jelly.<\/p>\n

A well-recognized Poznan tradition is baking St Martin\u2019s croissants on 11th of November. St Martin\u2019s croissants are a version of the French pastry stuffed with white poppy seed, almonds, nuts, orange peel and raisins. The tradition dates back as far as 150 years ago, their production has been reviewed and certified since the 90-ties by the pastry guild and its chefs. In 2009 the croissants officially became a regional product recognized by the European Union and as such only patisseries with a certificate from the the Pozna\u0144 Chamber of Crafts are legally allowed to bake them. St Martin\u2019s croissants are a delicacy and a staggering culinary success. Well worth trying, since every year on the 11th of November, St Martin\u2019s day, Poznanians eat 600 tons of them.<\/p>\n

For the rest of the year the croissants are mainly enjoyed by tourists. However do not think that Poznanians are fasting all this time! The daily coffee is served with szneka with glanca (glazed version), fruit, custard, cheese or poppy seed (sweet bun, called dro\u017cd\u017c\u00f3wka in other parts of the country). In autumn ciasto z korbola, or pumpkin pie is the dessert of choice. Meeting for a coffee with a friend on a Sunday? Poznanians will have a WZ-etka with that coffee, cocoa sponge cake with cream made from sour milk or they\u2019ll have a brzd\u0105c. This Poznan version of the popular tiramisu is a true delight for those who enjoy vanilla pudding.<\/p>\n

Below you will find some inspiration about the Wielkopolska cuisine, as well as addresses of good restaurants you might want to try in Poznan.<\/p>\n

\n<\/div>

\n

<\/span><\/i> Kluski z surowych ziemniak\u00f3w (szare kluchy okraszane skwarkami)<\/a><\/h3>
\n\n \"\" <\/div>\n<\/div><\/div>
<\/p>\n

Ziemniaki obra\u0107, umy\u0107 i zetrze\u0107 na tarce o ma\u0142ych otworach. Sok lekko odcedzi\u0107. Ziemniaki po\u0142\u0105czy\u0107 z m\u0105k\u0105, jajami, wymiesza\u0107 i doprawi\u0107 do smaku. Ma\u0142e porcje ciasta wrzuca\u0107 \u0142y\u017ck\u0105 do wrz\u0105cej, osolonej wody. Gotowa\u0107 ok. 5 min. Drobno pokrojon\u0105 s\u0142onin\u0119 stopi\u0107 i podsma\u017cy\u0107 z posiekan\u0105 cebul\u0105. Ugotowane kluski odcedzi\u0107, u\u0142o\u017cy\u0107 na p\u00f3\u0142misku i pola\u0107 t\u0142uszczem. Podawa\u0107 z kwaszon\u0105 kapust\u0105 lub gotowan\u0105 marchewk\u0105.<\/p>\n

2 kg ziemniak\u00f3w<\/span>
\n 50 g s\u0142oniny<\/span>
\n 2 jaja<\/span>
\n 10 \u0142y\u017cek m\u0105ki pszennej<\/span>
\n 2 cebule, s\u00f3l do smaku<\/span><\/p>\n

\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div>

<\/span><\/i> Kluski z gotowanych ziemniak\u00f3w (szag\u00f3wki)<\/a><\/h3>
\n\n \"\" <\/div>\n<\/div><\/div>
<\/p>\n

Umyte ziemniaki ugotowa\u0107 w \u0142upinach, zostawi\u0107 do przestudzenia. Obra\u0107 ze sk\u00f3rki, utrze\u0107 na tarce lub przepu\u015bci\u0107 przez maszynk\u0119 do mielenia mi\u0119sa, po\u0142\u0105czy\u0107 z m\u0105k\u0105 i jajami, posoli\u0107. Zagnie\u015b\u0107 ciasto formuj\u0105c wa\u0142eczki o \u015brednicy 2 cm. Kroi\u0107 sko\u015bnie kawa\u0142ki wielko\u015bci 3-4 cm i wrzuca\u0107 do wrz\u0105cej osolonej wody. Gotowa\u0107 tak d\u0142ugo a\u017c kluski wyp\u0142yn\u0105 na powierzchni\u0119. Podawa\u0107 polane bu\u0142k\u0105 zrumienion\u0105 na ma\u015ble jako dodatek do pieczeni.<\/p>\n

1,5 kg ziemniak\u00f3w<\/span>
\n 3 \u0142y\u017cki m\u0105ki pszennej<\/span>
\n 2 \u0142y\u017cki m\u0105ki ziemniaczanej<\/span>
\n 2 jaja, s\u00f3l do smaku<\/span><\/p>\n

\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div>

<\/span><\/i> Pyzy pozna\u0144skie<\/a><\/h3>
\n\n \"\" <\/div>\n<\/div><\/div>
<\/p>\n

Dro\u017cd\u017ce, cukier wymiesza\u0107 z \u0142y\u017ck\u0105 ciep\u0142ego mleka i \u0142y\u017ck\u0105 m\u0105ki. Odstawi\u0107 w ciep\u0142e miejsce do wyro\u015bni\u0119cia. Pozosta\u0142\u0105 cz\u0119\u015b\u0107 m\u0105ki przesia\u0107 na stolnicy i po\u0142\u0105czy\u0107 z reszt\u0105 mleka, z jajami i wyro\u015bni\u0119tym rozczynem. Posoli\u0107. Ciasto wyrabia\u0107 a\u017c do pojawienia si\u0119 p\u0119cherzyk\u00f3w powietrza. Doda\u0107 stopion\u0105 margaryn\u0119, wymiesza\u0107 i odstawi\u0107 do wyro\u015bni\u0119cia. Garnek z wrz\u0105c\u0105 wod\u0105 obwi\u0105za\u0107 czyst\u0105 lnian\u0105 \u015bciereczk\u0105. Z ciasta uformowa\u0107 ma\u0142e kulki i uk\u0142ada\u0107 je na \u015bciereczk\u0119. Przykry\u0107 i gotowa\u0107 ok. 20 min. Pyzy podawa\u0107 z kaczk\u0105 (lub innym mi\u0119sem z wi\u0119ksz\u0105 ilo\u015bci\u0105 sosu) i z modr\u0105 kapust\u0105.<\/p>\n

25 g dro\u017cd\u017cy<\/span>
\n 400 g m\u0105ki<\/span>
\n 1 szkl. mleka<\/span>
\n 2 jaja<\/span>
\n 2,5 \u0142y\u017ceczki margaryny<\/span>
\n 0,5 \u0142y\u017ceczki cukru<\/span>
\n s\u00f3l do smaku<\/span><\/p>\n

\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div>

<\/span><\/i> Babka pozna\u0144ska<\/a><\/h3>
\n\n \"\" <\/div>\n<\/div><\/div>
<\/p>\n

Do przesianej m\u0105ki doda\u0107 jaja, cukier, sok z po\u0142\u00f3wki cytryny i proszek do pieczenia. Mas\u0142o roztopi\u0107 i zostawi\u0107 do przestudzenia. Ciasto starannie uciera\u0107 wlewaj\u0105c ma\u0142ym strumieniem mas\u0142o. Doda\u0107 sk\u00f3rk\u0119 otart\u0105 z cytryny. Ciasto prze\u0142o\u017cy\u0107 do formy wysmarowanej t\u0142uszczem i wysypanej tart\u0105 bu\u0142k\u0105. Piec w temp. ok. 200 stopni.<\/p>\n

1,5 szkl. m\u0105ki ziemniaczanej<\/span>
\n 0,5 szkl. m\u0105ki pszennej<\/span>
\n 1 kostka mas\u0142a<\/span>
\n 4 jaja<\/span>
\n 1,5 szkl. cukru<\/span>
\n 4 \u0142y\u017ceczki proszku do pieczenia<\/span><\/p>\n

\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>\n<\/div><\/div><\/div><\/div><\/section><\/p>","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":0,"parent":248,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"page-templates\/mainetemplate.php","meta":{"ngg_post_thumbnail":0,"footnotes":""},"class_list":["post-301","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/visitpoznan.info\/en\/wp-json\/wp\/v2\/pages\/301","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/visitpoznan.info\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/visitpoznan.info\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/visitpoznan.info\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/visitpoznan.info\/en\/wp-json\/wp\/v2\/comments?post=301"}],"version-history":[{"count":6,"href":"https:\/\/visitpoznan.info\/en\/wp-json\/wp\/v2\/pages\/301\/revisions"}],"predecessor-version":[{"id":1871,"href":"https:\/\/visitpoznan.info\/en\/wp-json\/wp\/v2\/pages\/301\/revisions\/1871"}],"up":[{"embeddable":true,"href":"https:\/\/visitpoznan.info\/en\/wp-json\/wp\/v2\/pages\/248"}],"wp:attachment":[{"href":"https:\/\/visitpoznan.info\/en\/wp-json\/wp\/v2\/media?parent=301"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}