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Czech cuisine has been influenced by our Celtic and Slavic origins, and thanks to its location in the middle (in the heart) of Europe, the influence of various cultures and traditions from many parts of the world has manifested itself here. Czech cuisine is connected with the history and formation of the Czech nation. Bread was the basis of Old Bohemian cuisine, when our ancestors never sat down to the table without bread, and by the 15th century over 12 types of bread were known. Old Bohemian cuisine knew, for example, buckwheat, millet, rye, bun and millet bread. They ate cheese with bread, drank it down with buttermilk or sour. Meat was a rarity, the Czechs prepared it by smoking it, and it represented mainly Sunday lunch. Another basis of Old Bohemian cuisine was legumes and porridge: millet, i.e. millet, buckwheat, oat, seed, semolina. In the Middle Ages, Czechs mainly ate buckwheat and pea porridge. Saltfish were the food of the poor. During the week, only simple food was eaten, sometimes forest fruits (raspberries, blackberries), mushrooms and, in times of need, also acorns. Fruits such as apples, plums, pears, and grapes were also popular. Above all, apples were eaten fresh and dried in winter, baked as a side dish to meat.
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