Fresh Pasta Trends in Czech Republic

Due to a central location at the heart of Europe and the exponential increase of cross-border activity since it joined the European Union, Czech Republic is opening up to the new culinary experiences. And yet, the optimism needs to be somewhat toned down as the national Czech dish remains roast pork, sauerkraut and dumplings. Another specialty is goulash, often served with dumplings. For good quality pasta manufacturers and distributors to succeed the focus has to be two-fold: price and creativity.
In terms of price we can identify two strategies that bring customers and cash flows to the Italian gourmet pasta in Prague:

In terms of creativity an interesting strategy was adopted by a number of gourmet pasta distributors: providing a full detailed recipe for an authentic Italian culinary discovery. Practical Czechs love it! Possibly a tip to keep in mind for other markets too!

Here is an example of a promotional SPIEL found on the website of one of the increasingly numerous Italian restaurants in Prague: Exotic doesn't have to mean expensive. More often, it can be a new combination of standard flavors that creates a fresh experience for the taste buds. Take spaghetti, one of the most recognizable dishes the world over. Add an unexpected spice, and suddenly you are treading new culinary ground. In Spaghetti alla Zingara, ginger adds an unmistakably bright heat to an otherwise classic base of tomatoes, garlic and chili. The result is a dish that combines just the right eye-opening flavors with a sensual flourish.

"This is an exotic, even erotic dish", says Osteria Da Clara chef Glenn Svarc. "But it works well, and I promise that your date will love it." Svarc likes to update Da Clara's menu on a regular basis, offering specials based on what fresh seafood is available and whatever inspires the chef and owner. Spaghetti alla Zingara might not always be on the menu, but, if you prefer not to try it at home, he's always happy to oblige special requests.

Spaghetti alla zingara:


Put a large pot of water on to boil. Peel, crush and chop the garlic and ginger. Dice the cherry tomatoes.
Heat the olive oil in a large pan and add the crushed chilies and the garlic and ginger mixture, being careful not to burn. Add in the tomatoes and a couple of tablespoons of tomato sauce. Cook for a few minutes and add half of the marjoram or oregano.
Meanwhile, add spaghetti to boiling salted water and cook until "al dente," about 7 to 8 minutes. Just before the pasta is cooked, add lemon juice to the sauce. Drain the spaghetti and throw into the sauce.
Toss and add half the grated cheese and remaining marjoram or oregano.
Serve with extra pecorino and buon appetito!

prepared by AVP Consulting, June 2010, sources - The Prague Post (May 19, 2010),

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