FOODIE? WINE FAN? BEER LOVER?
Our food, our gastronomy, our wines, our beers! Oh, how we love it! And we have no doubts there are also other fools like uswe are. Tempteding to sample smoked hams? To make a "tour de beer" aroundlong the smallest breweries? To test the best wines of the year? Visit the best restaurants preparing original local food, far from the tourist traps? Tell us and we will make a tailored programme for you. You´ll not regret it!.
Exclusively for you, our clients, we have True Stories about the Czech History, Culture, and Food. Every couple or a single traveller gets one copy for free. This print cannot be bought separately and there is much more information than we can publish below.
ABOUT CZECH FOOD
The Czech forefather Czech is the author of the first "gastronomical record" according to the legend . When he came to Říp (a mountain in the western part of the country) he said; "this will be our country forever, full of milk and honey". When? Probably it was in at the 6th centuryC when Slav tribes replaced the earlier majority of the Celtic and German population. This was a time of simple food based on grain (bread, different kinds of porridge like millet, buckwheat or peas), milk, poultry, fish, venison. Wine for elites, beer for commoners.
The visible changes in a food history are connected to overseas discoveries. Sooner or later, new rare spices, coffee, tea, cocoa, paprika, tomatoes, corn (widespread by Turks in the 16-17th century), potatoes (widespread by Napoleon all over Europe in the 19th century) gradually naturalized. And as our country was populated by Czech-German inhabitants for centuries and it was a part of the Austrian-Hungarian Monarchy till 1918, there are visible influences of different nationalities and culinary connections until now.
Dumplings, knedlíky (Knödel in German) ofn many types - made of flour, with potatoes, mixed, with quark, with fried bread, parsley and snow egg whites, with bacon, filled with smoked meat, as a side dish and sweet filled with fruits as athe main course. Knedliky forever.
Tenderloin, svíčková - this is probably the most popular Czech meal, tenderloin with a creamy sauce, lemon, cranberries, and dumplings. Heavy, tasty.
Goulash, guláš - definitely of Hungarian origin, one of the most popular dishes. It is a stewed beef flavoured with paprika, served mostly with some onion and dumplings.
Escalope, Schnitzel, řízek - often called Vienner Schnitzel - comes probably comes from Italy, but expensive Parmiggiano was replaced by eggs and a breadcrumb. Served with potatoes and a slice of lemon it became athe bestseller. Replace meat with cheese - and you have another bestseller - fried cheese, smažený sýr. Replace cheese with cauliflower - and you have smažený květák. And last but not least, use strong pungent cheese called tvarůžky (Quargel in German) and you get smažené tvarůžky. Bomb. Eat outside, water with beer.
Pies, koláče - always sweet, mostly round, with cottage cheese, poppy, plum jam (povidla), nuts, raisins or seasonal fruit. Also, the apple pie (závin, Apfelstrudel in German) is popular.
Pilsner beer - our biggest gastronomical invention. Comes from Pilsen (a city in West Bohemia), where it was brewed for the first time on October 5th, 1842 by Josef Groll (Bavarian !). Today it is and inspiration for 2/3 beers of all over the world. By the way, Czech people are champions in drinking beer, over 140 l per capita. On the other hand, maybe tourists make this consumption so high! And there is a new trend, microsmall breweries. Many restaurants have one and they became extremely popular in contrary to "eurobeers", produced by mammoth corporations. Every year many new breweries appear on the beer map of Czechia.
Wines - there are two wine regions in the country, one in Bohemia (mid-western part of the country, the smaller one) and one in Moravia (south-eastern part of the country). TheA tradition of wine growing dates back to ancient Romans who brought it. As these are on the northern edge of winegrowing area, mostly fresh white wines are produced. Our winemakers produce high-quality wines, mostly consumed in the country, while muchthe mass production is also imported, as the consumption is much higher than local production. Especially along the Austrian border, the Veltlin (Grüner Weltliner in German) is famous. Palava is one of the original breedings and the best seller (gives sweet spicy wines).