The taste of the Westpomeranian Region is truly unique, it is one big culture melting pot. Our culinary products are becoming well known for their taste and quality and serve as a promotional tool for the whole Westpomeranian Region.
There are many representatives of the Westpomeranian Region on the List of Traditional Products run by the Ministry of Agriculture and Rural Development.
1. Fishery products
a) Szczecin paprika paste – the recipe for paprykarz szczeciński was created in 1965, during deep-sea fishing. It is a minced paste made of fish meat, rice, tomato sauce, oil, and onion, spiced up with Nigerian pepper. Paprykarz has become popular both in Poland and abroad – it is exported to 32 countries. With the progression of the economic crisis and fluctuating fish availability, the contents of paprykarz changed. Nowadays, it is made of best-quality sea fish.
2. Fruit and vegetables
a) Lake pickled cucumber – this product refers to the tradition of producing cucumbers in brine by the fruit processing plant in Kalisz Pomorski. Cucumbers in brine are submerged in Lake Młyńskie, which is called by the local people „Cucumber Lake”. Cucumbers are matured on the bottom of the lake, and taken out after 3 or even 24 months.
b) Barrel sauerkraut – the sauerkraut is of a cream and straw colour, and has a pleasant smell and sourish taste. The cabbage is pickled with the addition of salt. After 5 days, the barrels with sauerkraut are moved to cool storage, where, due to a slower fermentation process, sauerkraut acquires its characteristic smell and taste. Nowadays, cabbage is traditionally grown on many farms in Kołobrzeg County, due to its popularity and good marketing opportunities.
c) Cucumber from Kołobrzeg – the main characteristic of the cucumber from Kołobrzeg is the use of natural brine from the spring in Kołobrzeg. As the water is rich in micro-elements, the taste and smell of traditional cucumbers cannot be mistaken for any other. The cucumbers can be pickled in barrels or jars, and, depending on the time of fermentation, we get low-salt cucumbers or pickled cucumbers. The traditional recipe for pickling in brine was orally passed from generation to generation.
d) Rose fruit marmalade – rose is one of the most common bushes in Westpomerania. Due to its extensive cultivation, five marmalade production plants were established. One of the first references to the tradition of marmalade production in the Westpomeranian Region area was made by Marie Rosnack in her book „Stettiner Kochbuch”, written in 1845.
3. Bakery products and confectionery
a) Wholemeal bread from Koprzywno – the tradition of baking wholemeal bread in Koprzywno dates back to the post-war period. Families from the eastern parts of Poland were relocated to the areas around Koprzywno. Hostesses exchanged the experiences they had taken from their family homes and together dabbled in bread baking, which was the staple food for many families. The bread is made using the same recipe and utensils, in bread ovens dating back to 1909 and 1926. For the bread to obtain the right aroma, apple tree or cherry wood is used, or beech twigs for the proper colour.
b) Gingerbread from Szczecin – the tradition of making gingerbread in the Westpomeranian Region area stems from 1845. To prepare this type of gingerbread one has to use: wheat or rye flour, almonds, honey, brown sugar, cinnamon, cloves, cardamom, ginger, nutmeg and lemon zest. This sweet and spicy delicacy is baked in characteristic shapes, usually connected with maritime subjects: ships, sailors, seagulls, anchors, sailing boats, lighthouses etc. Gingerbread is usually garnished with icing or couverture chocolate.
a) Drahimski Honey – it is acquired from the clean, industry-free area of Drawsko Landscape Park. It can be of variable colour and type: linden, buckwheat, multifloral, rape, heather or nectar-honeydew honey. Almost 200 beekeepers work and keep the tradition alive in this area. This tradition, the purity of the surroundings and great concern for the beehives contribute to the production of the best-quality honey. “Made of honey from Drahim” is a guarantee of quality and origin.
b) Honey from Przelewice – the tradition of beekeeping in Przelewice dates back to the 1940s. Villages in the Przelewice municipality were well known for their production of honey. Currently, in the Beekeeping Circle of Przelewice, there are 995 beehives. One can find many types of honey there: multifloral, linden, nectar-honeydew, rape, buckwheat, heather, phacelia, cornflower and goldenrod. Bee nutrient used in the production of honey from Przelewice area comes mainly from the pollution-free Dendrological Garden in Przelewice and nearby fields, meadows and forests.
5. Ready-made dishes
a) Szczecin pasty – the history of this pasty dates back to the late 1960s. A real pasty is made only from organic ingredients and served immediately after baking. The original pasty cannot be frozen and served again after heating. Meat continues to be the most popular pasty stuffing. Of course other types of stuffing, like eggs, cabbage, mushrooms and cheese are also available. Szczecin pasty is one of the favourite dishes of local and foreign tourists and of Szczecin residents.
b) Swedish kishka – in the town of Szwecja (which means “Sweden” in Polish) near Wałcz, Swedish kishka is one of the most popular dishes – hence its name. To prepare the kishka you will need raw and boiled potatoes, raw and smoked bacon, onion, and cream of wheat. Swedish kishka can be served hot or chilled.
a) Trójniak mead – for contemporarily-made trójniak mead to acquire its traditional, old-Polish character, some ancient rules need to be observed. After the fermentation is complete, the beverage has to mature and mellow in oak barrels under specific conditions.
b) Plum liqueur from Dębina – plum liqueur is transparent and brown in colour. It smells of plums and is sweet in taste. It contains 40% alcohol. The recipe was brought here by a Polish soldier, who volunteered to fight on the France-Germany front, during World War I. Afterwards, the recipe was passed on orally as part of family tradition.
c) Plum wine – to make plum wine, the most suitable are sweet species, like the prunes, greengages or Mirabelle prunes. The wine is transparent, brown in colour, sweet in taste and contains 15% alcohol. In some houses in Westpomeranian Region, the secrets of winemaking can be found in old handwritten notes, which date back to 1946.
7. Other dishes
a) Mushrooms in marinade with a pine cone – the tradition of marinating mushrooms with a pine cone started in the Westpomeranian Region in 1955. To soften the harsh taste of vinegar and enrich the flavour of the mushrooms, honey and green pine cones were added to the marinade. This recipe was passed on by hostesses to their families. For the mushrooms to acquire their unique flavour, they have to remain in jars for about 3 months.
Additional information can be found on the website of the Ministry of Agriculture and Rural Development. the Ministry of Agriculture and Rural Development.