Steel City Favorites!
P
ittsburgh’s strong roots in Eastern European culture allow for a wide variety of local, regional and international fare. If food defines a culture, Pittsburgh is blessed with its very own dialect.
Pierogi
The H.J. Heinz Co.
Most foodies would agree that the ultimate Pittsburgh culinary experience lies in the Pierogi. This labor-intensive yet diminutive handmade dumpling is traditionally crafted from unleavened dough that is filled with potatoes, sauerkraut, ground meat, mushrooms, spinach, cheese or fruit and then boiled, before baking or frying in butter, sometimes with onions. In this way, they range from sweet to salty to savory to spicy. The name Pierogi has distinct Slavic origins and is derived from a root that actually means ‘festival.’ This could explain why restaurants in Pittsburgh have been known to host pierogi happy hours.
The H.J. Heinz Company began operations in Sharpsburgh, PA just a few miles from Pittsburgh in 1869 by Henry John Heinz selling primarily horseradish. Their famous iconic brands can now be found on six continents. Heinz provides delicious, nutritious and convenient foods for families in 200 countries around the world. Throughout the world, Heinz is synonymous with ketchup and they sell 650 million bottles of Heinz ketchup every year. The Heinz label’s keystone shape is a nod to Pennsylvania’s nickname, “the keystone state.”
Stuffed Cabbage Also known as cabbage rolls, halupki, galumpki, golabki or sarme, this humble steamed dish is much-loved throughout the ‘Burgh and has become the go-to soul food of sorts for city residents. Often served with pierogi, these rolls are typically filled with a mixture of ground beef, rice, onion, celery, eggs and other seasonings, depending on the family’s recipe of origin. Kielbasa
Chipped Ham Boston has baked beans, Louisville has Hot Browns, Cincinnati has goetta, Philadelphia has cheese steaks and Pittsburgh has chipped ham. This processed lunchmeat loaf is sliced razor thin by “chipping” the meat against the blade of a commercial slicer. Served on a bun with barbeque sauce, even the slicing process is referred to as “Pittsburgh Style” throughout parts of Pennsylvania, West Virginia and Ohio. A popular way to serve chipped ham is to fry it in a pan, which is often referred to as “frizzle fry” on menus throughout the Steel City.
Also known around town as kolbasi, kielbasi, klobase and kolbassi, this Pittsburgh staple is often served right alongside pierogi. This delicious sausage is typically made from ground pork mixed with a variety of spices then smoked. Kielbasa is served in many ways, including as a cold cut, hot with sauerkraut, grilled or glazed as an appetizer. High quality kielbasa is available all around the ‘Burgh.
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