In my last post, I made my own contribution to Croatia’s culinary heritage by creating a new dessert, the Dalmatian Kremšnita. It’s now time to take a deeper look at the history…
Travel
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Having toured Moravia, Slovakia and Hungary, we’ll now go on a short escapade to the other side of the Iron Curtain. Six years after publishing my Sachertorte recipe, I finally made it…
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The Austro-Hungarian Empire had a rich history of coffee houses and pastry shops. In Budapest, the tradition lives on in famous cafés like Ruszwurm (the city’s oldest, beloved for its cremeschnitte), Gerbeaud (birthplace of…
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Tucked up in the northwestern corner of Hungary, Sopron is one of the oldest cities in the country. It’s also in a significant wine-producing region, one of the few to make both reds and whites.…
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Sandwiched between Czech Republic and Hungary, my trip to Slovakia last year was brief. I’d been there for a longer stay a dozen or so years ago, but have few good pictures…
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Having learned nearly everything there is to know about Olomouc cheese, we’ll now focus on the city of Olomouc itself. The historical capital of Moravia and the center of the Haná region,…
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Last time, I told you about the history and fabrication process of Olomoucké tvarůžky, aka Olomouc cheeses. But I left the best part for today: the tasting! You may never find tvarůžky outside of Czech Republic,…
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Olomoucké tvarůžky, aka Olomouc cheeses, aren’t just any little ripened soft cheeses. With their strong scent, distinctive pungent taste, and yellowish color, they have right of place in the world pantheon of gastronomical…
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In my last Czech Impressions post, I gave an overview of Moravian wines, so it only makes sense to focus now on the region’s gastronomy. Moravia may not be the new Tuscany, but you can…
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Wait, Czech Republic makes wine, not just beer and neon-green booze? Yes! So let’s start with a quick primer on Czech wine. There are two wine regions in Czech Republic: Bohemia and…