Everything about Gastronomy

Fany Info REVUE 2023-1

• Lucie Bílá: Ve své restauraci si svoji útratu platím!
• Reportáž: Symposium culinary Prague
• Mágové světové kuchyně
• Trendy pokrm: Jelení hřbet v lanýžovém prachu
• Fany Gastroservis: Apulie plná dobrot
• Soutěž: ZLATÉ OCENĚNÍ PRO ČESKÉ KULINÁŘE
• Více o známém: Špecle nebo tarhoňa, těstoviny od sousedů
• Krok za krokem: Linquine ALLA PESCATO RA
• Gastrotrendy: PUDRY A PRÁŠKY NEJEN NA TALÍŘI
• Téma: Kozí, ovčí a jiné mléčné speciality v gastronomii
• Můj názor: Ing. Eda Levý
• Pivoznalství: Pivovar Kamenice nad Lipou
• Fany tipy: Žemlovka s červenou řepou
• Reportáž: Kapr a kopr – vítězná kombinace
• Baristika: Uchovávání pražené kávy
• Regakon: Molo – komplexní zážitek
• Gastronomie v historii: Mega svatba v Počepicích
• Soutěž: Za jedinou odpověď lahodná whisky!
• Kalendář gastronomických akcí: Leden – Duben

Help to people who need it

10% of the price for advertisement will be donated to charitable trust ETELA. The aim of ETELA is to help children under 18 years old with health or social problems.

Fany Info REVUE combines professional expertise with a readable form and takes a comprehensive look at the gastronomic segment. It introduces new products and services, inspires with culinary ideas from around the world and from our republic, and brings inspirational reports from major international or national competitions.

In each issue, there is both a distinct topical theme and profiles of cook and confectionery celebrities. Expert texts accompanied by illustrative graphics alternate with lightweight materials such as news and news from the gastronomic scene, recipes of modern dishes with visual guide to preparation, wine knowing, experience of our culinary experts abroad, goods knowing about the particular ingredients, baristics, activities of proffesional associations and organizations, non-alcoholic beverages, modern technologies in practice, history of gastronomy, a four-month calendar of gastronomic events and many other inspiring and inspirational articles.

It is published 4 times a year (in January, April, July and October) - it respects gastronomical seasonality.