Obložený chlebíček, which literally means garnished bread, is one of the most popular Czech snacks. These small, two or three bite open-faced sandwiches with assortments of toppings are traditionally served at parties and events and their invention is credited to Czech deli chef Jan Paukert. Find out more about the Czech specialty in today’s edition of Czech Food Classics.
Svíčková na smetaně or simply svíčková is a traditional Czech dish and one of the most popular Czech meals. The beef sirloin in a thick, creamy vegetable sauce is a staple on Czech menus and is traditionally served at weddings and on other special occasions. Find out more about the delicious sauce in today’s edition of Czech Food Classic series.
If you ever visited an open air market in Bohemia and Moravia, you will very likely have come across the popular “trdelník”, a tube-shaped sweet pastry that has taken the country by storm in recent years. But you may also have spotted a more modest, cone-shaped confectionery, called “štramberské uši” or the Štramberk ears. It may look similar, but it tastes quite different and unlike the trdelník it is a genuinely home-grown delicacy. The legend of the Štramberk ears dates as far back as the 13th century AD and it is not for the faint-hearted.
The traditional špekáček – a short fat sausage best roasted on a stick over a campfire – is a Czech summer staple. It is a treat that Czechs associate with their childhood and one that is linked to socializing on carefree summer evenings when friends get together, roast sausages over a campfire, drink beer and talk long into the night. The špekáček – which literally translates as “fattie” is more than just food – it is a phenomenon that links people across generations.
Czechia is not famous for making world-class cheese. There is, however, one notable exception: a very peculiar local type of cheese made in Moravia called „Olomoucké tvarůžky" or, more colloquially „tvargle". It has been produced in the region around Olomouc for centuries and is famous for its aromatic smell.
Jan Jašek and Richard Belžík are two friends and chilli fans from the city of Brno. A few years ago, they turned their chilli growing hobby into a business and started producing hot sauces, salsas and chutneys. This year, their barbecue sauce with dried tomatoes won a first prize at the prestigious World Hot Sauce Awards in Louisiana.
A real Czech pig-killing, beef belly with celery puree and black potatoes, summer fettuccine with calamari and marinated carp with horseradish-dill sauce – all of this can be savoured by visitors to the Festival of Taste food fair now on in Brno. In addition, they can enjoy a variety of goodies from cheeses and pâtés to chocolates.
Sylva Šimsová was 18 when her father, a Social Democrat politician, told her the family had to escape from Czechoslovakia. It was 1949, a year after the Communists had taken power. The young Sylva insisted that her fiancé, whom she had met through her beloved scouts only six months earlier, come with them. Remarkably, almost 70 years later she and her husband – a composer and broadcaster who goes by the name Karel Janovický – are still together.