A deputy agriculture minister, Janusz Kowalski, has proclaimed Polish pasta to be better than its Italian counterpart and published evidence justifying that view.

A graphic containing the logo of Poland’s agriculture ministry leads with the question, “Why is Polish pasta better than Italian?”

It then notes that the Polish version is made with “light Polish wheat flour” while Italian pasta is produced with durum wheat.

The next line, titled “Eggs”, says for Polish pasta: “Yes, Polish.” For Italian pasta, it says “No”. Meanwhile, whereas Polish pasta is “rolled traditionally”, its Italian counterpart is “pressed”. Another advantage of the Polish version is that it has a shorter cooking time, according to Kowalski.

Summarising the differences, the graphic notes that “Poles like pasta that enlarges during boiling [and] is light and springy”. By contrast, “Italians choose harder pasta from durum wheat”.

Moreover, whereas “Poles consume pasta mainly in soups…Italians use pasta mainly for main courses”.

Kowalski’s graphic, which features a photograph of him and his name alongside a slogan saying “Choose the Polish product”, quickly drew comments from social media users.

“Why are Polish eggs better than Italian ones?” asked journalist Przemek Langier. Kowalski is yet to respond to that inquiry.

However, when another journalist, Michał Płociński of Rzeczpospolita, suggested that the graphic was embarrassing, Kowalski did respond. “So I understand that supporting the Polish economy is a source of ridicule for you?” wrote the minister.


Notes from Poland is run by a small editorial team and published by an independent, non-profit foundation that is funded through donations from our readers. We cannot do what we do without your support.

Main image credit: MOs810/Wikimedia Commons (under CC BY-SA 4.0)

Pin It on Pinterest

Support us!