MeatCentral European cuisineA chefs' visit to an authentically Czech pig slaughter, or zabijačkaWe organised the next part of our To the Roots culinary symposium, this time about slaughter and death, (in)abundance, and creativity as a luxury of our time. MeatA steak from Czech beefLet's go back ten years, to when Ambiente chefs started ageing the first Czech steaks! MeatA visit to the breeder: How do Czech Fleckvieh cattle and Přeštice Black Pied pigs live?Reporting directly from the farms. MeatWhat should dairy veal taste like?How the butchers from Amaso found for the perfect dairy veal. MeatWhen and why do the Czechs celebrate Butchers' Day?What are butchers' axes good for? RecipesMeatAuthentic steak tartare: Here's how to make it according to the chefsDo you know anyone who doesn't love steak tartare? MeatThe wagyu of pork: Here's what you should know about Přeštice Black Pied porkWhich breed has the most delicious, tender and juicy meat? Here's the answer!! MeatA visit to a traditional Czech zabijačka Warning: the following lines are not suitable for vegetarians and those on a diet..
MeatCentral European cuisineA chefs' visit to an authentically Czech pig slaughter, or zabijačkaWe organised the next part of our To the Roots culinary symposium, this time about slaughter and death, (in)abundance, and creativity as a luxury of our time.
MeatA steak from Czech beefLet's go back ten years, to when Ambiente chefs started ageing the first Czech steaks!
MeatA visit to the breeder: How do Czech Fleckvieh cattle and Přeštice Black Pied pigs live?Reporting directly from the farms.
RecipesMeatAuthentic steak tartare: Here's how to make it according to the chefsDo you know anyone who doesn't love steak tartare?
MeatThe wagyu of pork: Here's what you should know about Přeštice Black Pied porkWhich breed has the most delicious, tender and juicy meat? Here's the answer!!
MeatA visit to a traditional Czech zabijačka Warning: the following lines are not suitable for vegetarians and those on a diet..
