Different European countries rely on very different types of flours – and that’s exactly what gives their traditional dishes such unique character.
Polish flours are essential for pierogi dough, yeast cakes and soft pastries. Czech semi-strong flour (polohrubá) is the secret behind fluffy dumplings and perfect koláče. Romanian corn meal brings rustic warmth to baked goods, desserts and savory dishes alike.
These ingredients aren’t just pantry staples. They are the foundation of holiday traditions passed down from generation to generation. If November is the month of preparation, then choosing the right flour is the smartest step you can take. It ensures authenticity, better flavor and that unmistakable “European homemade” feeling.
