October in Prague is a time when the venison season starts. More and more often you can find on restaurants menu deer, wild boar, fallow-dear, pheasant or hare. It also start to be cold so those meat often comes with sauce and dumpling (as a heavy food we don’t eat to much in the summer). You can get venison pate as a starter.
It also starts a season of pumpkin, so you can meet pumpkin soup or pumpkin puree or baked pumpkin as a side dish.
Burčák, the young fermented Moravian wine, come to us. It’s sweet, taste juicy, but be careful! The alcohol percentage is about 6 %.
Walnut start to appear mainly in pastry and desserts.
