FOODIES - THE FUTURE POLISH AGRITOURISM

Do you enjoy regional delicacies? Are you interested in how these specialities are prepared? What it is their origin? Are able to spend almost as much on discovering culinary secrets as you spend for accommodation?  If the answers are positive, you're a foodie, a culinary or tourist.

Though this type of tourism is just a budding trend in Poland, in the world it has already gained a universal popularity.  This trend opens a chance for Polish agritourism too, a new development direction  - believes Mrs Karolina Buczkowska -Gołąbek, cultural tourism specialist of Polish Association Of Culinary Tourism, who made her presentation at International Fair of Rural and Agricultural Tourism AGROTRAVEL held in Targi Kielce from 8 to 10 April.

In Poland, rural cultural tourism which also includes culinary tourism has been recognised since 2008; more or less at that time research and development started. The Polish tourist has only started to realise that this kind of sports tourism exists.  Often tourists who are normally into sports and recreation find a desire to learn and experience heritage, contemporary culture of the regions they visit. They want to visit a historic farm; they also want to see how people used to live there and what is the history of the place and its today's functions.

- Those who are into cultural tourism are also ready to make numerous trips. They are highly motivated to explore and experience - said  Karolina Buczkowska-Gołąbek PhD in Kielce. - They are also interested in culinary presence and past of the region. Food is intimately associated with a certain place. Regional cuisines are important aspects of modern rural tourism and agri-tourism, they complement the travel experience.

This culinary tourism offer offers a chance for farms, inns, agri-farms, inns, regional lodges that are foodies-oriented . They are crafted for tourists - gourmets who are able to pay more for genuine dishes and uniquely prepared food. They are willing to pay as much as they pay for accommodation. Food is their priority, not only do they want to eat delicacies but they also want to cook together with hosts. Such tourists are curious to find genuine ingredients and recopies. Without a doubt this is the future of Polish tourist farms; they may also become attractive for foreign tourists.

(PP)