Meet the gastronomy
Have a Taste of Hungary!
Goulash, stew, fisherman's soup, stuffed cabbage: these are only the best known Hungarian-style dishes. But the rich cuisine of the Hungarians is part of a several-thousand-year-old culture which has been complemented by peculiar effects. The one-time Hungarians galloping on horses on the Asian steppes used to live in tents, and their eating habits corresponded to that lifestyle. They cooked and baked on open fire and also consumed the then version of today's goulash.
The encounter with the Finnish and the Finno-Ugric relatives spread the methods of fishing among the Hungarians. Today Hungarians prefer mainly river fish and the precious fishes, pike-perch and wall-eyed pike, which are species living in Lake Balaton. Paprika was a later addition to the Hungarian spices which was introduced by the Turks.
Hungarian cooking uses both hot and sweet paprika or pepper. However, whoever has already tasted Indian or Mexican meals is aware that the hot stew or goulash is a mild course in comparison with these. The Turks discovered in the 16th century in Hungary that the paprika plant could be used not only for ornamental purposes but is also excellent for cooking. Today the paprika coming from the Szeged and Kalocsa regions is best known.
King Matthias’s Italian court, the French cuisine, foreign cooks of the Transylvanian lords and the Austro-Hungarian common history have left their mark on Hungarian cuisine, too. Meat broth served in the pot is as much a typical dish in Paris as it is in Hungary. The Hungarian meat fried in breadcrumbs is the twin brother of the Austrian Wiener Schnitzel. Hungarians have got acquainted not only with nations but also with their meals and gastronomic traditions.
Hungarian wines enjoy a good reputation in the world and in Europe, and not only thanks to unique Hungarian grape types, as theres is also an increasing number of internationally recognized species spreading in the country. The most famous Hungarian nectar, the “wine of the kings, and king of the wines” is the Tokaj Aszú. There was a time when kings and popes were happy to have just a small firkin of the juice. The grape bunches are left drying on the vine-stock on the sunny hillsides under the special climatic circumstances of the Tokaj area. The end result is a high sugar-content wine of a special quality which has no rival in the world. Egri Bikavér (Bull's Blood) and Soproni Kékfrankos are red wines which are specifically Hungarian brand names from two excellent wine regions. There are wines of outstanding quality produced also in Villány in the south and some 22 historical Hungarian wine regions.
Typical Hungarian Products
Are you wondering which Hungarian products are typical “Hungaricums” and world-famous for their taste and quality?
- Red paprika from Kalocsa and Szeged,
- plum palinka (brandy) from Szatmár and Békés, apple palinka from Szabolcs, peach palinka from Kecskemét,
- onion from Makó,
- salami from Budapest and Szeged,
- sausage from Gyula and Csaba,
- Aszu (dessert wine) from Tokaj.
Besides these delicious products unique to the country, mention must be made of some further everlasting Hungaricums to surprise friends and relatives back home…
World famous china factories were set up in Hungary in the last century which are still producing exquisite china. The Porcelain of Herend such as the Zsolnay or the Hollóházi Porcelain are sought-after gifts. So is the lace produced all over the country and the most prominent region of Halas.
Ajka and Parád are famous for their cut glass and crystal. In addition to the new pieces, in some antique shops you can also find the decades old and museum pieces of these brands.
