Everything about Gastronomy

Fany Info REVUE 2025-1

• Jana Havrdová: Na lívancích ujíždím!
• GastroMix: Informace z domova i ze světa
• Symposium Culinary Prague: Za 10 let 110 hvězd Michelin!
• Tre ndy pokrm: Bažantí prsa
• Reportáž: Kapra s wasabi nebo raději se šalotkovou omáčkou s kaviárem?
• Světoznámé ikonické pokrmy: Coulibiac
• Reportáž: Češka zabodovala až v dalekém Singapuru!
• FANY tipy: Jelení ossobuco a škubánky
• Více o známém: Kořenová zelenina III. – řepa
• Téma: Konzervované potraviny v profesionální gastronomii
• FANY Gastroservis: SIAL – epicentrum gastronomie
• Pivoznalství: Pivovar Olešná
• Sladké pábení: Podzimní nejen francouzské laskominy
• Krok za krokem: Bramborové šišky
• Baristika: Kavárna a její základní nabídka nápojů z kávy
• Soutěž: Tři dny olomouckého soutěžení
• Gastronomie v historii: Hotel Alcron – symbol i pojem
• Soutěž: o dva značkové extra panenské olivové oleje!
• Kalendář gastronomických akcí

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.