Polish cuisine has influenced the cuisines of its surrounding countries. For centuries the Polish kitchen has been the arena for competing with France and Italy. It is rich in meat, especially chicken and pork, and winter vegetables (cabbage in the dish bigos), and spices, as well as different kinds of pasta the most notable of which are the pierogi. It is related to other Slavic cuisines in usage of kasza and other cereals. Generally speaking, Polish cuisine is hearty. The preparation of traditional cuisine generally is time intensive and Poles allow themselves a generous amount of time to prepare and enjoy their festive meals, with some meals (like Christmas eve or Easter breakfast) taking a number of days to prepare in their entirety.
It is worth noting that most regions of Poland have their own local gastronomic traditions and distinctive flavours.