In the cellar of Krakow's Wawel Castle, a 16th-century court cookbook is still preserved, in which the "Hunter's Stew" (Bigos) recorded is no different from the modern version. This dish, which stews wild boar meat, sauerkraut and spices, perfectly embodies the Polish "slow food philosophy". It is worth mentioning that the dumpling culture in Polish cuisine is unique. According to research, its history can be traced back to the cooking books of 1682, nearly three centuries before Marco Polo's journey to the East.