Pickled gherkins are the first thing that a stereotypical Moravian guy sees every morning, to fight with his hangover. Photo by hriskenworthy

I got upset, once again. An incoming agency CzechTourism has a nice website about cuisines of Czech and Moravian regions, but the information about southern Moravia is totally misleading. Trouts are eaten much more at south Bohemia and “lentil and millet bake” is a weird food that is eaten in Bible, but not anywhere around Brno. No food that is really enjoyed in Brno and at south Moravia is listed there. So – let’s fix it!

The true southern Moravian specials are:

• Roast goose. Fat & yummy.
• Pork knee. By the way, I have a friend in Korea who once told me that Moravian (and Czech) cuisine is quite similar to the Korean cuisine.
• Roasted pork (“Moravian sparrow”) with stewed cabbage and dumplings.
• Various dishes with savoy cabbage – like baked rabbit meat. I hate savoy cabbage. But it makes a list of ten.
• Sweet noodles with poppy seed. However, you won’t get these in a Moravian restaurant. You need to have a Moravian grandma. What a shame for Moravia!
• Pies with sweet cottage cheese and plum jam.
• Halušky, soft cooked noodles or dumplings.
• Pickled gherkins (the best hangover cure ever; you’ll get it in any store, no matter how small it is).
• Wine.
• Apricot brandy (I think that slivovitz is number 2 brandy at south Moravia).

I found some web pages with moravian recipes written in English here and there.