Moravian cuisine (Czech: Moravská kuchyně, German: Mährische Küche, Polish: Kuchnia morawska) encompasses the cooking styles, traditions and recipes associated with Moravia, a region of the Czech Republic (eastern part) and historically belongs to the Moravia, former historical country in Central Europe. Today, it is often perceived as an integral part of Czech cuisine, to which it has over the last century been artificially accommodated and mixed. Nevertheless, there is a large list of dishes, drinks and customs that are original only for Moravia.[1][2]
Moravian cuisine includes many pork and poultry meat and knödel dishes (koláčky, gulivary, pěry), and often uses flour,[3] in the south many vegetables and fruits such as plums.[4]
^Moravian regional specialities
^The Castles of Moravia NYT 23.9. 2011
^Eating Moravian food in ... North Carolina
^"Bohemian and Moravian Regional Cuisine | Czech-American TV". July 27, 2018.
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