Monastic and regional delicacies

Widok na butelki z nalewkami

Cistercian beer 

The tradition of producing beer in a monastery with spring water from Szczyrzyc dates back to the 17th century. Although brewing no longer takes place at the monastery the company that represents it (Dominium) owns the licence for the Frater brand beer, developed in accordance with old Cistercian recipes and popular all over the country.

Capuchin Balm
Friars from Kraków received the recipe for producing the Capuchin Balm from the Czech Republic at the beginning of the 20th century, reportedly as a thanksgiving for looking after a Prague monastery monk, who was wounded during World War I. The balm has been produced with no interruptions for almost 100 years and has been distributed as a natural preparation for strengthening the body and alleviating pain. It has enjoyed popularity and good reputation since the interwar period, while in the 21st century it became popular enough for the Capuchin Friars to increase production in 2005. Traditionally, it is the guardian of the recipe who produces the balm. He is the only monk who knows the secrets of the medicine’s composition comprising a mixture of beneficial herbs, honey, propolis and balsamic resins with intense smell and taste.

Benedictine products
A line of delicacies and food products produced according to old recipes and traditions of monastery monks that have been rescued from oblivion. They include cold meat, dairy produce, fish, bread, honey, fruit preserves, dried herbs, juices, syrups, sweets, alcohol, and even cosmetics. They are prepared with the use of traditional methods, without preservatives and artificial colourings. The unique character of Benedictine products is emphasised thanks to traditional packaging. Benedictine monks implement their idea of sharing the monastic experience both locally and globally – by developing a network of stores in the country and abroad. 

Krzonówka soup from Sułkowice
Krzonówka is a traditional Easter soup, popular in the Małopolskie Region. On 1 December 2010, it was entered in the List of Traditional Products kept by the Minister of Agriculture and Rural Development. Thanks to being cooked using multiple ingredients, it is thick and rich. It is based on whey with addition of coldcuts and various sorts of meat, sausages, ribs and bacon. Its taste is enriched with horseradish and eggs. The soup, sprinkled with chopped green leaves, is served with bread.

Papal cream cakes
The story went like this: during his pilgrimage to Poland in 1999, pope St. John Paul II visited Wadowice, where, during a meeting with the local residents, he reminisced about the time of his youth, including the cream cakes from a no longer present cake shop of Karol Hagenhuber. Confectioners from Wadowice (and not only them) could not miss this marketing opportunity, so they added the adjective “papal” to the traditional cream cake, i.e. a cake consisting of two layers of French pastry and a large amount of cream filling.


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