Cracow and tourism
According to statistics, in 2012 KrakÃ³w was visited by 7.3 million tourists including 2.1 million foreign travelers (over 30% of their grand total).175176 The visitors spent over 2.5 billion zÅ‚oty in the city (without travel costs and pre-booked accommodations). Most foreign tourists came from Great Britain (over 25%), with German, French, Spanish, Italian and American visitors closely following. The KrakÃ³w tour-guide from the Lesser Poland Visitors Bureau indicated that not all statistics are recorded due to considerable number of those who come, staying in readily available private rooms paid by cash, especially from Eastern Europe.175
The main reasons for visiting the city are: its historical monuments, recreation as well as relatives and friends (placing third in the ranking), religion and business. There are 120 quality hotels in KrakÃ³w (usually about half full) offering 15,485 overnight accommodations.177 The average stay last for about 4 to 7 nights. The survey conducted among the travelers showed that they enjoyed the city's friendliness most, with 90% of Polish tourists and 87% foreigners stating that they would personally recommend visiting it.175 Notable points of interest outside the city include the Wieliczka salt mine, the Tatra Mountains 100 km (62 mi) to the south, the historic city of CzÄ™stochowa (north-west), the well-preserved former Nazi concentration camp at Auschwitz, and Ojcowski National Park,178 which includes the Renaissance Castle at Pieskowa SkaÅ‚a.179 KrakÃ³w has been awarded a number of top international rankings such as the 1st place in the Top city-break destinations 2014 survey conducted by the British Which?.180
Staying on Polish lake
It seems that spending holidays in Poland may be recommended primarily to people who like to travel with their own car, the more that nowadays access to the Polish tourist destinations is very simple thanks to an enhanced public transport system. Such a solution for a holiday is selected also by those, who have a large family and would not be able to bear the cost of air travel organized for several people. When planning a trip to Poland we will see that in our country you can find many tourist centers, among which very popular have become tourist villages. Tourists often choose to also spend time on the lake.
Middle ages and polish cuisine
Polish cuisine is a style of cooking and food preparation originating in or widely popular in Poland. Polish cuisine has evolved over the centuries to become very eclectic due to Poland's history. Polish cuisine shares many similarities with other Slavic countries, especially Czech, Slovak, Belarusian, Ukrainian and Russian cuisines.1 It has also been widely influenced by other Central European cuisines, namely German, Austrian and Hungarian cuisines 2 as well as Jewish,3 French, Turkish and Italian culinary traditions.4 It is rich in meat, especially pork, chicken and beef (depending on the region), winter vegetables (cabbage in the dish bigos), and herbs.5 It is also characteristic in its use of various kinds of noodles the most notable of which are kluski as well as cereals such as kasha (from the Polish word kasza).6 Generally speaking, Polish cuisine is hearty and uses a lot of cream and eggs. The traditional dishes are often demanding in preparation. Many Poles allow themselves a generous amount of time to serve and enjoy their festive meals, especially Christmas eve dinner (Wigilia) or Easter breakfast which could take a number of days to prepare in their entirety.
The Polish national dishes are bigos ?bi??s; pierogi p???r???i; kieÅ‚basa; kotlet schabowy ?k?tl?t sxa?b?v? (type of breaded cutlet); goÅ‚Ä…bki ???w??pk?i (type of cabbage roll); zrazy ?zraz? (type of roulade); roast (Polish: pieczeÅ„) ?p??t????; sour cucumber soup (Polish: zupa ogÃ³rkowa) Polish pronunciation: ?zupa ??ur?k?va; mushroom soup, (Polish: zupa grzybowa) ?zupa ????b?va (quite different from the North American cream of mushroom); tomato soup (Polish: zupa pomidorowa) ?zupa p?mid??r?va;7 rosÃ³Å‚ ?r?suw (variety of meat broth); Å¼urek ??ur?k (sour rye soup); flaki ?flak?i (variety of tripe soup); and barszcz bar?t?? among others.8
The main meal might be eaten about 2 p.m. or later. It is larger than the North American lunch. It might be composed of three courses especially among the traditionalists, starting with a soup like a popular rosÃ³Å‚ and tomato soup or more festive barszcz (beet borscht) or Å¼urek (sour rye meal mash), followed perhaps in a restaurant by an appetizer such as herring (prepared in either cream, oil, or in aspic); or other cured meats and vegetable salads. The main course usually includes a serving of meat, such as roast or kotlet schabowy (breaded pork cutlet), or chicken. Vegetables, currently replaced by leafy green salads, were not very long ago most commonly served as surÃ³wka su?rufka ? shredded root vegetables with lemon and sugar (carrot, celeriac, seared beetroot) or sauerkraut (Polish: kapusta kiszona) ka?pusta k?i???na. The side dishes are usually boiled potatoes, rice or more traditionally kasza (cereals). Meals often conclude with a dessert such as makowiec, a poppy seed pastry, or droÅ¼dÅ¼Ã³wka dr???d??ufka, a type of yeast cake. Other Polish specialities include chÅ‚odnik ?xw?d?ik (a chilled beet or fruit soup for hot days), golonka (pork knuckles cooked with vegetables), koÅ‚duny (meat dumplings), zrazy (stuffed slices of beef), salceson and flaki (tripe).