Regional specialties

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Regional specialities are one reason to take off on a gastronomic tour of the Czech Republic. In Prague there is Prague Ham (pražská šunka); South Bohemia is the centre of attention around Christmas time thanks to its Carp farms; Pardubice gingerbread (pardubický perník) is a favourite among children across the country. Mature Olomouc Cheese (olomoucké tvarůžky) is adored by some, hated by others. The specific aroma of the cheese (those who hate it would say smell) is what people love or detest the most. This phenomenon of Czech cuisine even has its own museum (www.tvaruzky.cz). Frgále, large circular tarts with several fillings are a speciality of the Wallachian Region, while tarts (koláčky) filled with cottage cheese and decorated with jam can be enjoyed in central and southern areas of Moravia.

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