MeatHam in the spotlight. How to know a really good one?Ham stew, beef, salami... how do you know which one is really worth it? MeatA guide to grilling: Which Czech meat is best?From butcher to grill! MeatThe wagyu expedition: How Japan broadened our horizonsChefs and butchers from Amaso went to Japan for inspiration. What experience did they come back with? We discussed this in an interview with Tomáš Karpíšek. MeatOur meat has a gin with speck flavour from Garage22How is the Speck and Horseradish gin made in the Garage22 distillery for the Naše maso butcher shop? MeatHow to prepare Preštice black-pied pork? Get the most out of your pork! MeatWe brought wagyu from Tottori! What has Ambiente learnt from the Japanese?Wagyu from the Japanese farm Torikai Chikusan arrived in Prague, following the footsteps of co-owner Kengo Torikai. How and why did it all happen? RecipesMeatChicken Kiev with potato mashA recipe for Chicken Kiev by the chefs at the U Kalendů restaurant. 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.
MeatHam in the spotlight. How to know a really good one?Ham stew, beef, salami... how do you know which one is really worth it?
MeatThe wagyu expedition: How Japan broadened our horizonsChefs and butchers from Amaso went to Japan for inspiration. What experience did they come back with? We discussed this in an interview with Tomáš Karpíšek.
MeatOur meat has a gin with speck flavour from Garage22How is the Speck and Horseradish gin made in the Garage22 distillery for the Naše maso butcher shop?
MeatWe brought wagyu from Tottori! What has Ambiente learnt from the Japanese?Wagyu from the Japanese farm Torikai Chikusan arrived in Prague, following the footsteps of co-owner Kengo Torikai. How and why did it all happen?
RecipesMeatChicken Kiev with potato mashA recipe for Chicken Kiev by the chefs at the U Kalendů restaurant.
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.
