CULINARY TOURISM IN LOWER SILESIA (POLAND) IN 2014-2017

Abstract

The aim of the article is to present the culinary heritage of Lower Silesia. The quantitative and qualita tive analysis of the culinary tourism offer of 2014-2017 was performed on the basis of available source materials. It also presents the offer of regional products and awardwinning manufacturers and producers. Additionally, it indicates institutions responsible for promotion. The research shows that culinary tourism in Lower Silesia is characterized by high potential, which is evidenced by the growing number of culinary events. However, ov er 100 regularly organized events, numerous regional products and producers require support as well as efficient and effective promotion. The measures taken by local and regional institutions are still insufficient. Despite the rich offer, only a few events capture wider public awaren ess. There are also few events of international significance. The same applies to the producers of traditional regional products and the products themselves. The number of Lower Silesian entities belonging to the European Culinary Heritage Network is small (56). By analysing the system of nati onal and European labels and protection of regional products, it can be noticed that the Lower Silesian producers have problems overcoming the complex EU procedural obstacles. Although 48 Lower Silesian products are included on the List of Traditional Produ cts of the Ministry of Agriculture and Rural Development, only one of them can boast of an EU certificate.