Central European cuisineA shared pop-up by Kristína Nemčková and Martin ŠtanglA gathering we won't be forgetting in a hurry. Where in PragueAround the world in 16 lunches: Our favourite lunch spots in the centre of PragueFrom Brazilian cuisine, all the way back to Czech. MeatCentral European cuisineBeef tongue and horseradish sauce. These are the roots of Czech cuisine.We bring you a report from the To the Roots event, which explores culinary heritage and educates gastronomy professionals. MeatHappy cows make good beef. We visited a farm where the animals jump for joyFrom the town to the farm: our trip to Líšná u Zbirohu. Central European cuisineFlour in the Czech kitchen: A guide to the different typesAnd have you heard of pea flour? MeatAll you need to know about cured meatEverything you've been afraid to ask about ageing. RecipesA light summer side dish: Grilled salad heartsOnce you taste them, you'll be hooked forever. Central European cuisineA sneak peak into Ambiente's kitchens: In search of good quality flourThe story of Ambiente's path to better flour.
Central European cuisineA shared pop-up by Kristína Nemčková and Martin ŠtanglA gathering we won't be forgetting in a hurry.
Where in PragueAround the world in 16 lunches: Our favourite lunch spots in the centre of PragueFrom Brazilian cuisine, all the way back to Czech.
MeatCentral European cuisineBeef tongue and horseradish sauce. These are the roots of Czech cuisine.We bring you a report from the To the Roots event, which explores culinary heritage and educates gastronomy professionals.
MeatHappy cows make good beef. We visited a farm where the animals jump for joyFrom the town to the farm: our trip to Líšná u Zbirohu.
Central European cuisineFlour in the Czech kitchen: A guide to the different typesAnd have you heard of pea flour?
Central European cuisineA sneak peak into Ambiente's kitchens: In search of good quality flourThe story of Ambiente's path to better flour.
