Kohoutek: A Unique Slice of Italy, Serving Cockerel in the Heart of Prague
Back in April of this year, Kohoutek opened its doors in Prague, ready to treat restaurant-goers to a new and distinct menu immersed in Italian tradition. Forget pizza and pasta. Kohoutek has introduced cockerel – which is a young, male rooster – to the Czech Republic. For years cockerel has been a favourite food among families in northern Italy, but it is not traditionally served as part of Czech cuisine. The founder of Kohoutek, Fabio, moved to the Czech Republic 15 years ago with the intent to eventually share the quintessential tastes of his region, Brescia. He knew that cockerel would be unfamiliar to the people here, but since his venture began, it has been thriving. Cooking the cockerel is a long and delicate process, but it is totally worth it to achieve the succulent taste. Alberto Vitale, executive manager at Kohoutek, broke it down for us. “We marinate the product for more than 48 hours, using more than 12 different spices. Afterward, it is smoked and then grilled,” he explained. “The process takes around 50 hours before it is served to the client, which is why it is so nice and so tasty.” Every dish in the restaurant is...