Polish cuisine was born out of diversity.
There is no homogeneity of
Silesia – mining and culinary customs
Silesia is a region of very strong customs, both mining and culinary. You will see fascinating things on the Industrial Monuments Route and enjoy regional cuisine on the “Silesian Tastes” Culinary Route.
The capital of the province is Katowice, easily accessible due to a broad network of airport and rail connections. In the 20th century over fifty coal mines operated here. Today, it is a modern city known worldwide due to its modernist architecture and
Katowice received a title of the UNESCO Creative City of Music. In the Cultural Zone, a lively place of meetings and parties, the Silesian Museum is located, along with Mariacka street located near the Market, constituting the entertainment
Underground pub and the Silver Mine
Tarnowskie Gory is an opportunity to visit the Silver mine – UNESCO World Heritage Sites location. The history of mining metal ores here goes back five hundred years. Visiting the Silver Mine and the Black Trout Adit provides knowledge on silver mining in the past.
Mining customs of the region can also be experienced in Zabrze. The Guido Mine contains the deepest located pub serving local beer. Maciej Shaft is a post-industrial
Krupnioki Śląskie, beef roulades
Silesian cuisine is deeply rooted in the region’s mining traditions. Coming home after a day of hard and demanding work, miners could look forward to some of the most filling and satisfying dishes in Poland. One of the most recognized and prized recipes is that for the Silesian beef roulade. Bacon, pickles
Another regional culinary trademark is the Krupnioki Śląskie. This local blood sausage is made with pork variety meats and blood, and buckwheat groats. The name of this delicacy derives from the Silesian “