Články od autora:Blanka Datinská(54)

• Central European cuisine

The return to whole grains: A challenge for artisan bakeries

Wholegrain flour returns bakers to the roots of their craft. Here's why it's once again being added to dough, and everything we learned on a visit to Turin.

• Recipes
• Central European cuisine

Potatoes, flour and salt: How to make Slovakian lokše

A recipe for the much-loved Slovakian side dish – it's not just for St Martin's Day!

• Central European cuisine

Why use wholegrain flour?

Wholegrain flour returns bakers to the roots of their craft. Here's why it's once again being added to dough, and everything we learned on a visit to Turin.

• Central European cuisine

Flour of the future: Everything you need to know about population wheat

8kg of flour travelled all the way to UM from Berlin. Here's why.

• Central European cuisine

Kvass: Fermented, fizzy and flavoursome

What do you know about bread yeast?

• Central European cuisine

Tomas Karpíšek: I am convinced that food will become more and more important

An interview with Tomáš Karpíšek about education and the UM project at Národní 28, where Ambiente's long-standing mission, as well as the tradition of Central European cuisine, is being developed.

• Central European cuisine

Taste of Slovakia: A guide to food, drink, and culinary inspiration

Ambiente's creative chefs set off to discover Slovakia's farmers, restauranteurs, winemakers, and the traditions of Central European cuisine. Here's what they found.

• Central European cuisine

Everything the Czech Republic gave to the cheese world

A story of national cheese treasure, and how the Czechs became cheesemakers.