You can really savour the region thanks to local culinary specialities, traditional methods and ingredients. Let your senses flow in the unmistakeable fragrance and taste of local cuisine and enjoy.
Halečky přelité šimlenou
Silesia (also black) dumplings, poured with plum sauce.
Goose with „blue“ cabbage.
Gingerbread pastry with honey and a secret mixture of spices. The recipe is protected and the product can be only sold by those inhabitants of Štramberk, who own a license. Among the producers there is a dispute, whether the„ears“ poured into a form, or the „ears“ rolled, are the best.
Hornická svačinka (Miner's snack)
The real, „black“ miner's snack, is made of bread, grilled sausage, liver pâté, blood sausage and bacon, completed with dark beer „Deputatbier“ and miner's spirit „Kumpeltod“.
Valašské frgály (cookies)
Traditional and perhaps the most famous valašská speciality. In Valašsko Region, these big cakes are known rather as „vdolky“, „pecáky“ or „laty“. Frgál used to be a name for spoilt cookies. These huge cakes usually fill the whole baking tin. In past such a cake filled a family of several members. Base of frgály is their very thin dough, which is spread with jam made of dried pears. Pears get mature in autumn, and that's why we should think about frgále's preparation that time already. Another important ingredient is butter, to which small amount of rum is added for a better taste. In near future, valašské frgále will obtain a trademark by Europen Union. This way the traditional cake gains so-called Protected Geographical Indication, which is one of the several ways of European protection of food.
Soup, known also as bigus, made half of sweet cabbage and half of sauerkraut. On the sliced onion, pork meat is fried, eventually piece of smoked meat or cabbage, dried mushrooms, salt, pepper, paprika and sometimes tomato juice are added. Soup thickenes with addition of flour and is left to stew.
Base of this meal is lots of vegetables, garlic, potatoes, roux.
The most important ingredient of this soup is fine sauerkraut. The right soup couldn't also be cooked without potatoes, diced sausage and caraway. Sour cream is optional and not necessary for quality soup. Finally we can finish the soup by adding lemon, pepper or, surprisingly, also sugar.
Modest delicassy – slice of bread spread with butter, lard or cheese spread and sprinkled with sliced onion.
Chocolate cigars „Freud's Vice“ were launched on the occasion of the 150th anniversary of the birth of Sigmund Freud, a significant native of Příbor, who loved cigars. Candied fruit is saused in pepper or chilli spices and covered with chocolate in the shape of cigars, result is not too hot, just a little spicy with tobbaco taste. And why Freud's Vice? Freud was a passionate cigar smoker and didn't stop, even while he was diagnosed with cancer, that became a reason for his death.
Ancient honey pastry with 25% of honey. Baked according to preserved recipe from the beginning of last century, rectangle shaped, with indicated parts made for later splitting. Neither too thick nor too thin, they just melt on your tongue... And what is the reason for its name? „Šífy“ – in other words, rafts. Local šífaři – rafters, were taking this honey delicacy to their work.
Brotsuppa with roasted bacon
Bread soup with bacon.
Šurimajzl with smoked pork belly
Mixture of beans and groats with cracklings and cabbage.
Around 1980, there was a liqueur company in Příbor, producing bitter liqueurs. One of the old recipes was preserved and nowadays is back on the market under brand „Příborská freudovka“. Freudovka, because according to oral tradition one of the first tasters was old Jákob Freud. This spirit is mixed from macerate of 10 herbs mixture, water, fine refined alcohol and refined sugar.
Beef goulash served with onion, eventually marjoram or hot pepper. As a side dish, sliced bread or traditional bread dumplings can be served.
Valašsko traditional Christmas’s soup. For its preparation we need pea, which was immersed in cold water during night and boiled the next day. Other important ingredient is buckwheat that is infused with boiling water, strained and then added to pot to the boiled pea. Then we add potatoes, carrot, mushrooms and plums.
Thick soup of cooked plums, with addition of flour and whipping cream, sugar and sometimes cinnamon. Žymjoki or chlyp were served with bryja. In Dolní Lomná, there was a difference between bryja, that was made of apples and pears, and šlivula, that was made of plums only. Soup could be served either warm or cold.
Sliced bread was only infused with boiling water and greased. This soup was usually prepared with bread, sometimes also with potatoes.
Also called „varmuža“ in Valašsko, it is a meal full of energy, based on mash of semolina and milk, thickened with eggs and completed with fried bacon.
Ostravská fazolačka aka bean soup in miner's way
Bone broth or water is added to boiled beans and all is cooked until softening. Half an hour before finishing, whole piece of cinnamon is added, which is carefully removed later. Soup can be flavoured with vinegar, salted, then whipping cream is added and all is cooked thoroughly. Before serving, soup can be softened with whipped yolk.
Salty potato doughnuts
Small rounds are cut out of yeast – raised potato dough, that are filled with salami, onion and (roasted without a grease) garlic filling. Winded, they are baked shortly in the oven on baking tin and then fried in oil.
Yeast-raised cookies filled with poppy seed, jam or curds filling, decorated with sprinkling.
Excelent meal of buckwheat, potatoes and pork belly. Buckwheat and potatoes are boiled, sliced bacon, onion and garlic are fried on the baking tin. After some time we add also diced pork belly. Then the mixture is roasted, buckwheat and marjoram are added and salted. Potatoes are added, everything is put to a bowl and baked for 5-10 minutes. In Valašsko, kontrabaš is served with sauerkraut, coming usually from home yields.
Gałuški aka dumplings of grated potatoes
Served with sauerkraut and greased with cracklings. Made merely from raw potatoes.
Large pig intestines filled with mixture of finely grated potatoes. These were infused with hot milk and garlic, salt, pepper, marjoram, caraway were added, eventually some half soft rice, and richly greased with lard. Intestines were filled with this mixture, laid on bruftaň and baked.
Base of this spirit is fine fruit with high content of natural sugar, without a sign of rottening. Well-matured fruit used to be stored in solely wooden barrels, and was kept fermenting for 6-8 weeks. The fermentation time depends on a temperature, sugar content and amount of fruit in a barrel. The fermented fruit is boiled („burnt“) at temperature up to 100 °C, when only alcohol evaporates and the essence, that could become a cause of unwanted smell in the final product, remains in the ferment. The distillate spirit has, in dependence on initial sugar content in the ferment and condition after the fermentation is finished, approximately 60–80 % of alcohol. In this state the taste of fruit will not manifest. It is ideal to dilute the spirit down to 50–51%, when the drink is delicious and scented.
Traditional Valašsko Region alcoholic drink, based on a juniper distillate. Borovička is very popular especially during cold autumn and winter months, when its taste and juniper aroma have warming effect.
Pancakes of potato dough baked in the oven on the leaf of cabbage.
Potato dough with rice and cracklings baked on baking tin in the oven.
Warm, very sweet liqueur. There are many varieties of this drink – místecká vařonka, ostravská vařonka, frenštátská vařonka, wedding vařonka, fire men's and others. The main difference is in the spirit, which is the main part of the drink. It will beautifully warm its consumer, and that is why is prepared mainly during cold months. Light caramel is prepared from sugar, stirred constantly, and honey is added. All is mixed with water, spices and cooked together. This aromatic liquid is strained through a cloth, vodka is added and it’s warmed again. Finally, teaspoon of butter or fine lard is added into each cup.