Krakow’s annual Pierogi Festival will take place on August 15th and 16th.
The festival is inspired by the traditional Polish food: stuffed dumplings, which are similar to ravioli.
These semi-circular dough parcels are stuffed with fillings such as mashed potato, cheese, mushrooms, boiled egg and meat.
Tourists and locals alike can enjoy the nation’s dish at tasting sessions throughout the city, accompanied by a helping of art events, fairs and dumpling-cooking competitions.
Pierogi are served in a variety of forms and tastes ranging from sweet to salty to spicy in Polish cuisine. They were traditionally peasants’ food, but eventually spread in popularity throughout all social classes.
Poles traditionally serve two types of pierogi for Christmas Eve supper. One kind is filled with sauerkraut and dried mushrooms, another – small uszka, only with dried wild mushrooms is eaten with barszcz.
They are served at many festivals, playing an important role as a cultural Polish dish.
At the 2007 Pierogi Festival in Krakow, 30,000 pierogi were consumed daily.