Typical dishes

Knedlík: Its appearance is that of rangles of spongy mass cut into a thickness of approximately two centimeters, white or yellow, and placed superimposed on one side of the moisturizing dish. Although it is basically the same mission as bread, its composition is somewhat more complex. Svíčková: Svíčková, a flagship of Czech cuisine, offers a tasty combination of roast solomillo with vegetable sauce and the inevitable knedlík. Its production is long and expensive, and can be far more than two hours if we marinate the meat, but there is no Czech cuisine restaurant that is not prepared. Rížek: The steep scale is not the unique heritage of Austrian cuisine. In Czech the dish has a long tradition and also its own variations, such as the use of pork and, more recently, chicken. Gulash: When the word gulash is heard, the Hungarian dish comes to our head by anthonomasia. In the Czech Republic, however, not only is gulash a long-standing delicacy, but it is prepared slightly different from the original magic recipe, giving rise to its own specialty. The most basic difference between the two types of gulash is that in the Czech variant the stew meat is served with sauce, forming part of a combined dish intended to be consumed with knife and fork. Vepřové koleno: Roast pig codillo. .

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