Some of the best Czech cuisine. Part One.Praha: 2017-01-14 18:56
Budapest: 2017-01-14 18:56
Buenos Aires: 2017-01-14 14:56
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No fluff or bluff, just a big chunk of roasted pork knuckle (pečeně vepřové kolínko: vykostene s čerstvým křenem a hořčicí) with crispy skin and thick gravy. The meat is so fragile, just by looking at it will fall apart. Can be topped with horseradish or mustard, and some bread with caraway also some...pfff...vegetables. Escorted by a Gambrinus jedenáctka - one of the best light beers to side a meal.

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