Ingredient list

The parasol mushroom is one of the largest and most flavourful wild mushrooms in Central Europe. Its cap can reach up to 30 cm in diameter and is covered with distinctive brown scales. It has a delicate, slightly nutty flavour and a firm texture that holds up well to cooking. In the kitchen it is most commonly breaded and pan-fried like a schnitzel, but it also works well grilled, in soups or stews. Before cooking, the tough stem should be removed. Caution is advised when foraging, as it can be confused with toxic species, always have your mushrooms verified by an expert.

Parboiled rice undergoes a special steam pre-cooking process before hulling, which drives nutrients from the bran into the grain's core. The result is a rice with a golden hue that holds its shape better after cooking and does not stick together. Compared to white rice, it has a higher content of B vitamins and a lower glycaemic index. It is cooked similarly to regular white rice but requires a slightly longer preparation time. It works well as a side dish for meat dishes, in risottos, soups and rice salads. It is popular in professional kitchens due to its resistance to overcooking.

Parisian carrot is a miniature round carrot variety (Daucus carota) characterised by small, almost spherical roots about 3-5 cm in diameter. It originates from France and is prized for its delicate, sweet flavour and fast growth. In the kitchen, it works well in vegetable medleys, soups and stews, but is also great eaten raw as a snack or garnish. Its small size means it can be cooked whole, retaining more nutrients. It is also easy to grow on a balcony or in a pot, as it does not require deep soil.

Parma ham (Italian: Prosciutto di Parma) is a world-famous Italian dry-cured ham with protected designation of origin, produced in the area around Parma in the Emilia-Romagna region. It is made from the hind leg of the pig, seasoned only with sea salt and no preservatives, and aged for a minimum of 12 months. The result is a thin, delicately sweet ham with a silky texture and a distinctive flavour. It is most commonly served in thin slices with melon, figs or as part of an antipasto platter. It is also used to wrap meat or vegetables before roasting, in sandwiches and on pizza.

Parmesan, known in Italian as Parmigiano-Reggiano, is a hard Italian cheese with protected designation of origin, produced in the Emilia-Romagna region. It is aged for a minimum of 12 months, but typically 24 to 36 months, developing a distinctive, complex flavour with nutty and savoury notes and a characteristic grainy texture. In the kitchen it is indispensable: grated over pasta, risottos and soups, stirred into sauces and used as a stuffing component. The rind is ideal for flavouring broths and stews. It is considered one of the finest and most valued cheeses in the world and a symbol of Italian gastronomy.

Parsley is one of the most widely used herbs in European cuisine. There are two main varieties, flat-leaf and curly parsley, with flat-leaf having a stronger and more aromatic flavour. The fresh leaves are used as a herb in soups, sauces, salads, marinades, and as a garnish for finished meals. They should always be added at the end of cooking to preserve their vibrant green colour and fresh flavour. Parsley is rich in vitamin C, vitamin K, and iron. It can easily be grown at home on a windowsill and is available fresh, dried, or frozen throughout the year. In Czech cuisine it is a staple herb found in virtually every kitchen.

Parsley leaves are the fresh herb tops of the parsley plant, one of the most widely used herbs in European and international cuisine. Their fresh, mildly spicy flavour and distinctive aroma make them a versatile addition to soups, sauces, salads, pâtés and meat dishes. They are most often added raw or at the very end of cooking to preserve their flavour, colour and nutrients. There are two main varieties, flat-leaf parsley leaves, which have a more intense flavour, and curly parsley leaves, used more often as a decorative garnish. Parsley leaves are rich in vitamin C, vitamin K and antioxidants.

Parsley root is a popular root vegetable with a mildly sweet, earthy flavour and a distinctive aroma. In Central European cuisine, it is one of the essential vegetables for making soup stock, alongside carrots and celeriac. It is used boiled, braised, or roasted, and is added to broths, sauces, and braised meat dishes. When roasted, it develops a caramelised, sweeter taste. It contains vitamins C and B, minerals, and dietary fibre. In the kitchen it is used whole, sliced into rounds, or diced. It is indispensable in classic beef broth and traditional cream sauces.

Parsnip is a root vegetable related to carrots and parsley, known for its sweet, nutty flavour and creamy white colour. It grows in temperate climates and its sweetness intensifies after the first frost. In the kitchen it can be boiled, roasted, stewed or used in soups and purees. Younger roots are more tender and can be eaten raw, while older ones are best cooked. Parsnips are rich in dietary fibre, vitamin C and potassium, making them a highly nutritious vegetable. In medieval Europe, parsnips were a primary source of carbohydrates before potatoes became widespread.

Passata is a thick, velvety smooth purée made from sieved ripe tomatoes with the skins and seeds removed. Unlike tomato paste, it is not concentrated by prolonged cooking and retains a more natural, sweeter tomato flavour. In Italian cuisine, it serves as the base for pasta sauces, pizza, soups and stews. Commercially sold passata is typically pasteurised to ensure shelf life and is commonly found in glass bottles. It is loved for its simplicity, just heat it with garlic, olive oil and herbs for a quick sauce. Homemade passata is prepared by blanching, peeling and pressing fresh tomatoes through a fine sieve.

Passion fruit, also known as passionfruit or granadilla, is a tropical fruit originally from South America, now widely grown across tropical and subtropical regions. The fruit has a firm purple or yellow skin and inside contains aromatic, juicy pulp with edible seeds. The flavour is intensely sweet-sour with a distinctively exotic aroma. It is used in fruit salads, smoothies, juices, desserts, sorbets and yoghurts. The juice makes an excellent ingredient in cocktails, dressings or marinades. Passion fruit is a source of vitamin C, vitamin A and dietary fibre. In the kitchen, simply cut the fruit in half and scoop out the contents with a spoon.

Pasta is one of the most widespread foods in the world, made primarily from durum wheat semolina and water. It comes in hundreds of shapes, from spaghetti and penne to fusilli, lasagne and tagliatelle. Each shape suits different sauces: flat pasta holds creamy sauces well, tubes capture thick ragù, and long varieties are ideal with olive oil-based sauces. It is cooked in a large amount of salted water until al dente, meaning slightly firm to the bite. Pasta is an excellent source of carbohydrates and energy, making it popular in both sports nutrition and everyday cooking around the world.