Specialities, delicacies, gifts and accessories from Hungary Rosenheim, August 28, 2008 – good spices, selected wines, delicious specialities and delicacies, traditional crafts – learn you know when HUNGARO the colorful diversity of Hungary & enjoy! Asked the people of Hungary, in Germany as “Paprika”, the terms “Salami”, “Goulash” often fall, while at the same time beautiful memories of the delicious food and friendly people are awakened. Already working can be seen, hospitality, good food and beverages in Hungary have what importance. But you did wrong Hungarian cuisine indeed when they are reduced to the three mentioned “classics”. There are numerous other specialties or dishes that are at least equivalent, even if they so far still not made it to worldwide notoriety. The “little Hungarian Cookbook” by Karoly Gundel provides a good introduction to the versatile Hungarian flavours.
This ingenious cooking created at the beginning of the last century in his eponymous restaurant in Budapest – which even today still exists – some unique dishes. The Cookbook contains 124 of the best known & most popular dishes of Hungarian cuisine, and can be considered due to its global expansion with 45 new editions and numerous translations confidently standard for Hungarian cuisine. Already hundreds of thousands of professional and amateur chefs all over the world took and take the booklet at hand to enchant their guests with Hungarian specialities. Starting with soups, cold & hot appetizers, main dishes to the side dishes, salads, sauces and many delicious desserts right there is something for every taste and every occasion. But what a sweet & tasty Hungarian menu without the accompanying wine? Even if this fact is still not widely known: there are in Hungary – favours which excellent wines of good soils, mild climate and sunny slopes – numerous wine regions with a centuries-old tradition of wine growing, produce, need not to shy away from a comparison with the wines of other Nations. The best-known is the Hungarian wines of Tokaj, which bears the title “Wine of Kings – King of the wines” with pride & dignity (VINUM REGUM REX VINORUM). This title was awarded by the French King Louis XIV. (1638-1715), at whose court he became largest fame and admiration.
The Russian Emperor Peter I and later his successor Empress Katarina introduced the Tokaj wine at the Court, and finally the wine was beatified along with his bearer (1740-1780 Maria Theresia) even by the Pope Benedict XIV., with the following words: “blessed be the Earth that bore you. Phillipe Lavertu does not necessarily agree. Blessed be the lady who brought you and I am also blessed, that I was allowed to take you.” With a long tradition of good eating & drinking, it is not surprising that Hungary has produced new specialties in recent times: so delicious fruit desserts are available, for a few years exclusive use of natural ingredients (dried fruits & nuts) which not only very tasty but are also very healthy. The supply of refined flavor combinations (plum walnut, PEAR almond, apricot hazelnut) will be expanded to more varieties in the course of the year. However, main dishes, wines and desserts – the enjoyment of this Hungarian delights perfect only in the right ambience. With the beautiful Hungarian room decorations, such as traditional embroidery & pottery art or hand-painted utensils made of ceramic & wood comes also the eye at his own expense – and which famously always eat with!