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Papua New GuineaFlavors · Zlín
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.
Traditional sweet from Zlín
Also known as: frgál, valašské frgály, frgále
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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Valašský frgál — Zlín, the Czech Republic
Frgál is the typical cake of Moravian Wallachia (Valašsko), a mountainous area in eastern Moravia around Vsetín, Rožnov pod Radhoštěm, Vizovice and Valašské Klobouky, mostly within the Zlín region. It is a large, thin disc of leavened dough covered with a layer of filling and often a sweet streusel.
The word frgál formerly meant a cake or a poorly made bun. Over time it came to denote the round cakes baked in bread ovens or old tiled stoves, served at celebrations such as weddings and birthdays. A single cake could cover the whole baking tray and feed a large family. In the region the same cakes are also called vdolky, pecáky or laty.
The most common fillings are fruit, poppy seed or fresh cheese, and there are versions with cabbage, sugar and cinnamon. Only cakes made in Wallachia may be sold under the name valašský frgál: the association of traditional bakers in the region obtained the protected geographical indication, registered by the European Commission in 2013.
Frgál appears at Wallachian festivals and markets and at the Wallachian Open Air Museum in Rožnov pod Radhoštěm. In local bakeries it is sold whole or in slices, to eat with coffee.
Zlín
Geographical indication of Moravian Wallachia, a region mostly within the Zlín administrative area.
Leavened dough made from wheat flour, milk, eggs, sugar and fat. Fillings of fruit, poppy seed or fresh cheese; topped with sweet streusel.
In slices, as a dessert or snack, with coffee. Sold whole or in pieces at bakeries in the region.
All year round; traditionally at family celebrations such as weddings and birthdays, and at Wallachian markets.
Your questions
A large, thin round cake of leavened dough topped with fruit, poppy seed or fresh cheese filling. It is typical of Moravian Wallachia.
Yes. Since 2013, valašský frgál has a protected geographical indication from the European Union; only cakes made in Wallachia may use the name.
At bakeries and markets in Wallachia, in the Zlín region, and at events of the Wallachian Open Air Museum in Rožnov pod Radhoštěm.
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.
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.
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.
