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Papua New GuineaFlavors · Štramberk
Cones of gingerbread-like dough spiced and rolled into an ear shape, made in Štramberk, Moravia. They were the first Czech food product to receive European Union protected geographical indication and are linked to a legend about the Tatar invasion of 1241.
Traditional sweet from Štramberk, Morávia-Silésia
Also known as: Štramberské ucho, orelhas de Štramberk
Illustrative images. The pictures in this guide are illustrations based on the real place, not photographs, and may differ from it.
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Štramberské uši — Štramberk, the Czech Republic
Štramberské uši, the ears of Štramberk, are made from a thin dough of flour, sugar and honey, flavored with spices such as anise, cinnamon and clove. After baking, each still-warm sheet is rolled into a cone resembling an ear. The result is crisp, dark brown, and fragrant with spices.
The name comes from a legend. According to local tradition, in 1241 Tatar troops arrived in Moravia, and the townspeople took refuge on Kotouč hill. During a storm they opened the sluices of a pond and the water flooded the enemy camp; afterwards they found sacks with the ears cut from the Christians who had been killed, which the Tatars were said to have sent to their leader. The dough ears are said to recall that victory.
Štramberské uši received European Union protected geographical indication in 2007. The name may only be used by those who bake them in Štramberk, and the town holds the trademarks. Local bakers compete in an annual contest for the best ear.
In the streets of Štramberk’s wooden houses, the ears are sold in packages or freshly made. They are eaten plain or filled with whipped cream, sometimes with fruit.
Štramberk , Morávia-Silésia
Protected geographical indication; only those made in Štramberk may use the name.
Wheat flour, sugar, eggs, honey and spices such as anise, cinnamon and clove. Optional filling of whipped cream or fruit.
Plain, like a cookie, with coffee or tea, or filled with whipped cream.
All year; associated with the pilgrimage and festivals of Štramberk.
Your questions
Cones of gingerbread-like dough spiced and rolled into an ear shape, made in Štramberk, Moravia.
Because of a legend about the Tatar invasion of 1241, according to which the people of Štramberk found ears cut off at the enemy camp. It is a tradition, not a documented fact.
Yes. They were the first Czech food product with European Union protected geographical indication, and the name only applies to those made in Štramberk.
Flavors of the Czech Republic
Marinated beef roasted with root vegetables, served in slices with a creamy sauce made from those roots and heavy cream. It’s accompanied by bread knedlíky, whipped cream, cranberry jam and a slice of lemon. It’s the celebratory dish most associated with Czech cuisine.
Roast pork from the oven, served with slices of knedlík, sweet-and-sour cabbage and the pan juices. The name combines, in popular usage, the three words of the dish: pork, knedlík and cabbage. It appears on the menu of inns throughout the country.
Lager beer from České Budějovice, in South Bohemia, with a protected geographical indication from the European Union: only beer brewed in the town may use the name. It is produced by two local breweries, Budějovický Budvar and Samson, and is at the center of a long dispute over the name Budweiser.
Bitter herbal liqueur from Karlovy Vary, sold since 1807 by merchant Josef Vitus Becher. The recipe is kept secret, and the drink is still made in the spa town.
Thermal wafers from Karlovy Vary: two thin, round sheets joined by a layer of sweet filling. They are made with water from the town’s springs and have protected geographical indication from the European Union since 2011.
Honey cake with spices from Pardubice, hand-filled or hand-decorated with icing. It has been a local tradition since the 16th century and has been a European Union protected geographical indication since 2008.
A pale bottom-fermented lager brewed in Pilsen since 1842, when Bavarian brewer Josef Groll made the first batch at the town’s new brewery. It is considered the world’s first pale lager and gave its name to the pilsner style.
Large round pie made from leavened dough from Chodsko, the region around Domažlice in the Plzeň region. It is decorated with stripes of fresh cheese, plum jam and poppy seed, with almonds and raisins.
Plum brandy from Moravia, associated especially with Moravian Wallachia and Moravian Slovakia in the Zlín region. Made from fermented and distilled plums, it generally ranges from 40 to 55% alcohol and is part of local festivals and hospitality.
A large, thin round cake made from leavened dough from Moravian Wallachia, topped with fruit filling, poppy-seed filling or fresh cheese. It has a protected geographical indication from the European Union since 2013.
