Warsaw Day - World Expo 2025, Osaka, Kansai
September 18, Poland Pavilion
On September 18, all visitors to the Osaka Expo and the Poland Pavilion will have a unique opportunity to participate in Warsaw Day – an initial part of the Days of Polish Tourism and Sport. We cordially invite you to events featuring Warsaw cuisine and outstanding Varsovians: Maria Skłodowska-Curie and Fryderyk Chopin.
Do you want to hear about the traditional Polish breakfast, learn more about Polish desserts, or get to know the culinary tastes of Fryderyk Chopin? Or would you prefer to prepare your own afternoon tea? All this and tastings of specially prepared dishes await you at our pavilion.
Representatives of the media are invited to an exceptional event—the premiere of the Japanese edition of the book Maria Skłodowska-Curie. Albert Einstein | The Letters /1911-1932. A press breakfast dedicated to the publication will take place at 9:30 a.m. Each participant will receive a copy of the book and a small gift from Warsaw.
PART 1:
Premiere of the Japanese edition of the book MARIA SKŁODOWSKA-CURIE · ALBERT EINSTEIN. The Letters/1911-1932/ published by the Foundation for the Development of Education for Industry and Maria Skłodowska-Curie Museum in Warsaw
The presentation is hosted by Ewa Łabno-Falęcka and Kamil Dąbrowa.
When: September 18 at 9:30 (meeting for the press—registration required, number of seats limited)
Where: Poland Pavilion
Duration: up to 45 minutes
PART 2:
A tale of culinary culture from the time of Maria Skłodowska-Curie by Magdalena Tomaszewska-Bolałek.
Preparation and tasting of breakfast dishes by chef Maciej Nowicki.
When: September 18 at 10:15
Where: Poland Pavilion
Duration: 35-45 minutes
Menu:
Challah with Polish autumnal fruits and melon fried in ginger
Egg in mint salsa on black cumin bread
Chamomile with fried lemon and cranberry
A tale of culinary culture from the time of Maria Skłodowska-Curie by Magdalena Tomaszewska-Bolałek.
Preparation and tasting of breakfast dishes by chef Maciej Nowicki.
When: September 18 at 11:30 (for guests visiting the Polish Pavilion)
Where: Poland Pavilion
Duration: 35-45 minutes
Menu:
Challah with Polish autumnal fruits and melon fried in ginger
Egg in mint salsa on black cumin bread
Chamomile with fried lemon and cranberry
The story of the long tradition of afternoon tea in Poland, local sweets and desserts by Magdalena Tomaszewska-Bolałek.
Mini challah braiding workshop with Monika Walecka with a tasting to finish. (Challahs prepared by the participants will be ready for collection a few hours later)
MEETING 1:
When: September 18 at 13:30 (meeting for the press—registration required, number of seats limited)
Where: Poland Pavilion
Duration: 60 minutes
MEETING 2:
When: September 18 at 15:00 (for guests visiting the Polish Pavilion)
Where: Polish Pavilion
Duration: 35-45 minutes
Menu:
Yeast cake with plum, saffron syrup
Kalteszal with cinnamon
The story of Warsaw cuisine and the culinary tastes of Fryderyk Chopin told by Magdalena Tomaszewska-Bolałek.
Preparation of local dishes by chef Maciej Nowicki and refreshments for participants.
Chopin recital in the Concert Hall.
MEETING 1:
When: September 18 at 17:00 (meeting for the press—registration required, number of seats limited)
Where: Poland Pavilion
Duration: 35-45 minutes
MEETING 2:
When: September 18 at 19:00 (for guests visiting the Polish Pavilion)
Where: Polish Pavilion
Duration: 35-45 minutes
Menu:
Warsaw-style tripe soup served cold with blackcurrant syrup and rowanberries
Potato cake on sauerkraut with pine-infused mushroom sauce
Apple kompot with honey
Do It Yourself
Potato Cake with Mushroom Sauce and Bacon
- 1.5 kg floury potatoes
- 2 tablespoons potato starch
- 2 eggs
- 3 onions
- 5 garlic cloves
- 1 teaspoon hot sweet paprika
- 1 teaspoon sweet paprika
- 1 teaspoon salt
- oil for frying
- 200 g fresh or lightly smoked bacon
- 5 cloves
- a pinch of black pepper
Grate the potatoes using a coarse grater or blend them. Finely dice two onions and gently fry them in oil until soft and translucent. Set aside to cool. Blend the remaining onion together with the garlic into a smooth paste. Squeeze out any excess water from the grated potatoes, then add both the fried and raw onion mixtures, along with the salt and spices. Separate the eggs. Whisk the egg whites until stiff peaks form. Add the yolks to the potato mixture, then gently fold in the egg whites. Mix everything thoroughly.
Transfer the mixture into a baking tin lined with baking paper or use a silicone mould (approximately 10 x 15 cm in size). Bake for 40 minutes at 150°C.
Dice the bacon, season it with pepper and crushed cloves, and roast for about 15 minutes at 160°C.
Serve with a rich mushroom consommé.
Recipe: Maciej Nowicki
Challah (Braided Sweet Bread)
- 450 g plain wheat flour
- 50 g sugar
- 33 g egg yolks
- 64 g whole egg
- 34 g vegetable oil
- 145 g water
- 9 g salt
- 5 g instant yeast
- 1 egg yolk + 1 tablespoon milk (for brushing)
Place all the ingredients in the bowl of a stand mixer. Using the dough hook attachment, knead the dough for about 15 minutes until smooth and elastic. Leave the dough to rise until it has doubled in size.
Once risen, divide the dough into three equal parts and braid it into a braid. Leave the braided challah to rise again for about an hour (or longer, depending on room temperature), until it doubles in volume.
Brush the surface thoroughly with the egg yolk mixed with milk.
Bake in a preheated oven at 170°C for 25–30 minutes, or until golden brown. Allow to cool after baking.
Recipe: Monika Walecka
Challah with Polish Autumn Fruits and Melon Cooked in Ginger
- 4 slices of challah, approx. 1 cm thick
- melon
- 2 pears
- 2 apples
- 50 g fresh ginger root
- 80 g sugar
- 200 ml dry white wine
- 30 g clarified butter or oil
- 1 lemon
- A pinch of black pepper
- A pinch of salt
- A pinch of saffron
- Mint leaves (optional)
Place the sugar in a wide pan and gently caramelise it over a very low heat. Once golden, pour in the white wine, add the saffron, and bring to a boil. Allow the syrup to cool, then add the diced apples and pears.
Dice the melon and sauté it in oil along with the sliced ginger until the melon begins to break down. Blend the mixture thoroughly, pass it through a fine sieve, and reduce over low heat to half its original volume, stirring frequently. Add lemon juice at the end.
Spread the melon purée onto the challah slices, top with the fruit, and drizzle generously with the saffron syrup. Garnish with chopped fresh mint if desired.
Recipe: Maciej Nowicki
Ewa Łabno-Falęcka, PhD
philologist (doctorate from the Eberhard Karls University of Tübingen), diplomat (counsellor at the Polish Embassy in Bonn), associated since 2000 with Mercedes-Benz AG in Poland. Commentator in business and economic media. Co-founder and president of the Foundation for Industrial Education Development (publisher of the bestseller ‘Maria Skłodowska-Curie Albert Einstein LETTERS /1911-1932/. Winner of numerous industry awards, ministerial distinctions including ‘Merit for Transport of the Republic of Poland’, and ‘Merit for Economy of the Republic of Poland’ as well as the ‘Order of Merit on Ribbon of the Federal Republic of Germany’ and the European University VIADRINA Award (2025).
Kamil Dąbrowa
journalist and media manager for over 20 years, graduated from the University of Warsaw’s Faculty of Philosophy, worked at many Polish radio stations, including Polish Radio, cooperated with TV stations including Polish Television, published in the most widely read Polish magazines, run courses in public speaking and gave lectures to students. In 2019–2020, he was the spokesperson of the Mayor of Warsaw, Rafał Trzaskowski, and is currently deputy director of the Marketing Office at Warsaw City Hall.
Magdalena Tomaszewska-Bolałek, PhD
author of books, head of Food Studies at the University of Social Sciences and Humanities in Warsaw and an expert at IGCAT (International Institute of Gastronomy, Culture, Arts and Tourism). She specialises in culinary tourism and culinary diplomacy, successfully combining academic knowledge with the promotion of cuisine as a tool for intercultural dialogue. Among the venues at which she has given lectures on Polish culinary culture is the ‘Er Wai‘ Beijing International Studies University. She is the author of books exploring the culinary heritage of Japan, Korea, the Nordic countries, and Poland. She is the winner of prestigious awards: Gourmand World Cookbook Awards, Prix de la Littérature Gastronomique, and the Magellan Award.
Maciej Nowicki
chef, reconstructor of historical Polish dishes. He gained professional experience in Great Britain and France. In his work, he combines his love of history and the culinary arts, popularising traditional Polish cuisine from the 16th–20th centuries. Co-creator of the Garden-Kitchen-Table programme at the Museum of King Jan III’s Palace at Wilanów. He is passionate about the sensory and semantic aspects of culinary traditions. Co-laureate of the prestigious Europa Nostra 2019 prize, awarded the title of Traditional Chef 2019 by Gault&Millau Poland.
Monika Walecka
baker, photographer, creator of cult Warsaw bakery Cała w Mące (All in Flour). She creates new recipes, manages the company, and teaches others how to make great bread. She pushes ever onward with short breaks for good coffee, company, and travel.