Cracow - some facts
Kraków (Polish pronunciation: ?krakuf About this sound listen (help?info)), also Cracow or Krakow (US English /?kr??ka?/, UK English /?kr?ka?/),23 is the second largest and one of the oldest cities in Poland.
Situated on the Vistula River (Polish: Wisła) in the Lesser Poland region, the city dates back to the 7th century.4 Kraków has traditionally been one of the leading centres of Polish academic, cultural, and artistic life and is one of Poland's most important economic hubs.
It was the capital of the Crown of the Kingdom of Poland from 1038 to 1569; the Polish?Lithuanian Commonwealth from 1569 to 1596;5 the Free City of Kraków from 1815 to 1846; the Grand Duchy of Cracow from 1846 to 1918; and Kraków Voivodeship from the 14th century to 1998.
It has been the capital of Lesser Poland Voivodeship since 1999.
The city has grown from a Stone Age settlement to Poland's second most important city.
It began as a hamlet on Wawel Hill and was already being reported as a busy trading centre of Slavonic Europe in 965.4 With the establishment of new universities and cultural venues at the emergence of the Second Polish Republic in 1918 and throughout the 20th century, Kraków reaffirmed its role as a major national academic and artistic centre.
Nature AlpineAlthough many tourists coming to the Tatras focus your holiday in the valleys and in such places in Zakopane, as Krupówki, it should come out in the higher parts of the mountains, of course, as far as physical abilities.
We can meet there really unique in the country specimens of both flora and fauna of the Tatras.
Very often wyglądanymi by tourists animal pathways are chamois, which, however, can meet only a few. Chamois is quite wild animals, like bears and goats, which very rarely can also be found in this area. It should consider dropping into the unknown land, because such a meeting can be quite dangerous for tourists.
About polish cuisine:
Polish cuisine has evolved over the centuries to become very eclectic due to Poland's history.
Polish cuisine shares many similarities with other Central European cuisines, especially German and Austrian as well as Jewish, Belarusian, Ukrainian, Russian, French and Italian culinary traditions.
It is rich in meat, especially pork, chicken and beef (depending on the region) and winter vegetables (cabbage in the dish bigos), and spices.
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).
Polish cuisine is hearty and uses a lot of cream and eggs.
Festive meals such as the meatless Christmas eve dinner (Wigilia) or Easter breakfast could take days to prepare in their entirety.
The main course usually includes a serving of meat, such as roast, chicken, or kotlet schabowy (breaded pork cutlet), vegetables, side dishes and salads, including surówka su?rufka ? shredded root vegetables with lemon and sugar (carrot, celeriac, seared beetroot) or sauerkraut (Polish: kapusta kiszona, pronounced ka?pusta k?i???na).
The side dishes are usually potatoes, rice or kasza (cereals).
Meals conclude with a dessert such as sernik, makowiec (a poppy seed pastry), or drożdżówka dr???d??ufka yeast pastry, and tea.