Pick Szeged "téli szalámi" is one of Hungary's most famous and recognizable brands of salami.
Introduction
Hungarian winter salami is one of the most popular types of cured meats in the world.
This flavorful and unique salami is best known by its original maker, Pick Szeged which produces a variety of meat products in Hungary.
Winter salami of Szeged is made with pork and a variety of spices from a century old recipe. Only the meat of so called “salami pigs”, i.e. large-weight pigs bred in Hungary is used.
In 2007, Winter salami of Szeged gained European Union protected designation of origin status. It is also a symbol of Hungaricums.
History
Salami in Hungary was first produced in the town of Szeged in 1869. An Italian butcher by the name of Márk Pick settled down and established a salami-factory in the area. By 1883, the factory was so successful it went into “mass production.” Eventually, the salami was perfected with typical Hungarian flavors and ingredients.
Today, the company is known as Pick Szeged and is an internationally recognized brand of salami.
The Production Process
Winter salami is first mixed into a paste and aged for several days before being stuffed. It is then cured in cold air and smoked slowly. Afterwards, it is aged for 3 months where a special white grayish noble-mold is formed on the casing surface. This casing protects the salami from becoming rancid, and so helps to ensure a long shelf life.
Once mature, the salami is traditionally given a banderole in the Hungarian national colors of red, white, and green. The ends are secured with string and given a lead seal.
The Tokaj-Hegyalja region was declared a UNESCO world heritage site in 2002 on account for its viticultural traditions and landscape.
Introduction
There are few wines in the world that can compare to Tokaji. This luscious sweet wine has been Hungary’s crowing glory for hundreds of years. It is one of the oldest wines in the world even before Port and the classification of Bordeaux.
Throughout the 17th and 18th century, Tokaji was a cherished commodity enjoyed by the royals of Europe including Louis XIV of France, Peter the Great, Elizabeth of Russia, and Frederick the Great, as well as renowned composers and writers like Ludwig van Beethoven, Friedrich von Schiller, Bram Stoker, Joseph Haydn, and Johann Wolfgang von Goethe.
However, the production and quality of Tokaj plummeted for most of the 20th century.
Since the collapse of the communist regime in the early 1990’s which resulted in centuries of difficulties, despair and neglect for the once-great Hungarian wine region. Tokaji is starting to see a rebirth or what’s being dubbed as the “Tokaj Renaissance”.
The Tokaj-Hegyalja Region
The Tokaj-Hegyalja region is located in Northeastern Hungary and is approximately 200 km (125 miles) of Budapest, the nation’s capital.
The region lies on the edge of the great Hungarian plain, dominated by the extinct Tokaj volcano and the Zemplen Hills.
It was declared a UNESCO world heritage site in 2002 on account for its distinctive viticultural traditions and landscape. The Tokaj-Hegyalja region covers a total of 28 towns and villages.
The town of Tokaj, which gives the region its name, has been an important centre for trade since the 9th century, located at the Tisza and Bodrog rivers, near the Kopaszhegy mountain.
History of Tokaji Wine
Tokaj Town, known for its geographic and historical significance. The area was an important centre for trade during the 9th century along the Tisza and Bodrog rivers.
Vines believed to be indigenous to the region were first cultivated in Tokaj during the Roman times.
However, the region only became world famous in the mid 17th century with the Aszú wine. It became the first region to produce wine from botrytized grapes.
Furthermore, a royal decree in 1757 established a closed production district in Tokaj, the world’s first system of wine appellation. Vineyard classification began in 1730 and was completed by the national censuses of 1765 and 1772.
After World War II, Hungary became a Soviet-influenced state with a Communist central-planning system, Tokaji production continued with a limited number of producers, but the bottling and distribution were monopolized by a state-owned organization. This resulted in quality plummeting and the wine becoming inaccessible to most of the world.
Since the collapse of the communist regime in the early 1990’s, many wineries have regained their status with the help of foreign investment.
Climate
The Tokaj region is characterized by hot, dry summers followed by a long, warm, misty fall. This provides an ideal condition for producing botrytized grapes.
Types of Tokaji Wine
Although, the region is most noted for it’s Aszú wine. There are many other styles that produce flavorful and robust wines.
Dry and Semi-Sweet
Eszencia - the rarest form of Tokaji wine.
Tokaji Furmint: A clear, brass brass-colored quality wine made from a single grape variety. It is matured in both dry and semisweet styles.
Tokaji Harslevelü: A fiery, dry wine with a soft flavor and aroma. It spends two years maturing in oak casks before being bottled.
Tokaji Sárgamuskotály: Made from yellow muscat grapes. Softer than Furmint and Hárslevelü with a muscat flavour.
Tokaji Szamorodni: The name Szamorodni comes from the Polish samo rodni “the way it was grown”. It contains both botryised and non-botrytised grapes. The resulting wine will be either dry or sweet depending on the proportion of Aszú berries.
Late Harvest Cuvees
Tokaji Aszú: This is the wine which made the Tokaj world famous and is proudly cited in the Hungarian national anthem. The original meaning of the Hungarian word aszú was “dried”, but it came to be associated with a type of wine made with botrytised grapes.
Tokaji Aszú Eszencia: Sweeter than Aszú which is made with Eszencia syrup.
Tokaji Eszencia: The rarest form of Tokaji wine often only available on the wines estates, and then only by the glass. It is made from the free-run juice of the noble rotten grapes and matured in oak barrels for a minimum of 15 years.
Maslas and Fordítás: These wines are made from second and third pressings of Aszú berries. They are mainly sold as table wine within the region.
Sweetness Levels
The sweetness of a wine is defined by the level of sugar in the wine. In this case, Tokaji is graded by it’s puttonyos which denotes the number of puttony of aszu berries mixed with the base wine. The more puttonyos are added per gönc (barrel) of dry wine, the sweeter the final wine will be. Generally wines range from three to six puttonyos. Wine with six puttonyos is highly prized; wine with one or two puttonyos is rarely bottled.
3 puttonyos = 60 grams per litre
4 puttonyos = 90 grams per litre
5 puttonyos = 120 grams per litre
6 puttonyos = 150 grams per litre
Aszú Eszencia = over 180 grams per litre
Eszencia = over 240 grams per litre
Grape Varieties
There are six grape varieties that produce Tokaji wine. Furmint is the most important variety which accounts for (60%) of the area, followed by Hárslevelü (30%). Grapes that produce red wine are not allowed to grow in the region.
Aszú berries in late autumn.
Furmint: The most widely used grape variety comprising up to 60% of the region.
Hárslevelü: The second most important grape variety grown in Tokaj. Hárslevelü is often blended with Furmint to produce Tokaji Aszú.
Yellow Muscat or Sárga Muskotály: One of the oldest domesticated grape varieties in the world, it assists in producing fruity flavors and aroma’s.
Zéta: Previously called Oremus, this variety is a blend of furmint and bouvier and has recently been authorized to be planted in Tokaj. It is used in some Aszú production.
Kövérszolo: Characterized by its relatively large big berries, Kövérszolo is suitable for making aszú wines due to its susceptibility to botrytisation and its high sugar content.
Kabar: Also known under its research name as Tarcal 10, Kabar is an early-ripening cross of Hárslevelü and Bouvier and was authorised for production in the Tokaj-Hegyalja region in 2006.
Cellars
Tokaji wines are aged in oak barrels for several years in underground cellars. The cellars are covered with a characteristic mold called Cladosporium cellare, which develops off the alcohol evaporated during aging and keeps the humidity in the range of 85-90%, which is ideal for the aging of Tokaji wines. There are several wine cellars extending beneath the villages and towns of the region. It is believed these cellars were dug out of solid rock between the 15th and 19th centuries.
Further Information
For more information about Tokaji wine and the region, you can visit these websites as listed below.
Official Tokaj City and Tourism Website
http://www.tokaj.hu
Tokaj-Hegyaljai Borút Egyesulet
http://www.tokaji-borut.hu
Tokaji.com
http://www.tokaji.com
UNESCO World Heritage Centre – Tokaj Wine Region Historic Cultural Landscape
http://whc.unesco.org/en/list/1063
Kick off your Super Bowl party with a flavorful meat and salami platter. Winter salami (Hungarian) and smoked Krakovskaya salami (Polish) are always great appetizers.
I have to admit there’s no such thing as Super Bowl Sunday in Central and Eastern Europe.
Nonetheless, it doesn’t mean we don’t have foods that can accompany such sporting events. C’mon we make goulash, beer, brats, and everything fried. The kinda food that sticks to your ribs and could make you full for days (and that’s not necessarily a bad thing) especially if your in the mood for a serious feast.
So here’s a list of various dishes from Central and Eastern Europe that will certainly kick off your Super Bowl Sunday. BTW guys, these recipes have been man approved! 
Bring on the food and the game!
Spicy Goulash
This dish is similar to Hungarian goulash but with a hot and spicy twist.
Ingredients
1 tbsp vegetable oil
2 lb stewing beef, cut into ¾-inch pieces
2 onions, chopped
3 carrots, chopped
2 celery stalks, chopped
1 sweet red pepper, chopped
3 cloves garlic, minced
3 tbsp hot paprika
2 tbsp hot sauce
3 tbsp caraway seeds, lightly crushed
¼ cup tomato paste
10 cups beef broth
3 potatoes, peeled and chopped into small cubes
salt and pepper to taste
Directions
In a large skillet, heat oil over medium heat. Add stewing beef and cook until browned. Remove to plate. Set aside.
Using a large stock pot, add onions, carrots, celery, red pepper and garlic into pot. Cook until vegetables are soft, about 5 minutes.
Add beef to pot. Stir paprika, hot sauce, caraway seeds, salt and pepper into meat, coating evenly. Stir in tomato paste.
Add broth; cover and bring to boil over high heat.
Reduce heat and simmer, covered, for 1 ½ hours, stirring occasionally.
Add potatoes and return to a simmer. Cook for an additional 30 minutes or until everything is tender. Adjust seasoning if necessary.
Beer Bratwurst
Don’t even think about drizzling ketchup on these sausages, this is meant for spicy and hot mustard! As well, try pairing it with a side of sauerkraut, potato salad, or have it on a hearty bread roll.
Ingredients
4 bratwurst sausages
1/2 cup water
1 cup of dark beer
Directions
Heat 1/2 cup of water in large saucepan and bring to a boil. Add the sausages, cover, and simmer until water is evaporated. This may take several minutes.
Keep in mind that some sausages may have a lot of fat residue. If you have too much juice within your saucepan, you can drain a bit of it.
Uncover and reduce heat. Continue to cook sausages until they are lightly brown on both sides.
Add beer and simmer for an additional 5 minutes or more.
Breaded Pork Cutlets
Try these savory pork cutlets! Just don’t forget to include your favorite sauce.
Ingredients
1 – 2 pounds pork tenderloin, trimmed
1 cup dry breadcrumbs
1 tsp sugar
1/2 tsp paprika
1/2 tsp onion powder
1/2 tsp dried oregano
1/2 tsp salt
1/2 tsp pepper
5 tsp vegetable oil
1 egg
5 tsp cornstarch
Directions
Preheat oven to 400 degrees F. Line a standard baking sheet with parchment paper.
Slice pork into 4 – 6 thin cutlets.
Mix breadcrumbs, sugar, paprika, onion powder, oregano, salt and pepper in a shallow dish. Drizzle with oil and mash with a fork until the oil is combined into the mixture. On a second plate, add the egg and beat. On a third plate, add the cornstarch.
Take each cutlet and carefully dredge in cornstarch, then coat with egg, and then coat generously with breadcrumb mixture.
Place the pork on the prepared baking sheet. Bake without turning, until opaque throughout, 10 to 15 minutes.
Whole blanched almonds are excellent for baking.
Almond paste is used in a variety of cakes and pastries such as stollen, strudel, macaroons, etc. It is a very common ingredient used throughout Central and Eastern Europe. Unlike marzipan, almond paste has less sugar and more almond flavor. The following is a standard recipe for making almond paste.
If you do not have a food processor, you may use a nut or spice grinder to process the almonds. A stand mixer with a dough hook can be used to combine the rest of the ingredients.
Ingredients
1-1/2 cups (200 grams) whole blanched almonds
1-1/2 cups (165 grams) confectioners’ sugar
1 egg white
1/2 teaspoon vanilla extract
1-1/2 teaspoons almond extract
1/4 teaspoon salt
Directions
Place almonds in a food processor; cover and process into a fine powder.
Add the confectioner’s sugar, egg whites, vanilla extract, almond extract, and salt and continue to blend until a stiff paste forms. Use paste immediately, or cover with plastic wrap and store in the refrigerator for up to 2 weeks.
There are about 300 types of breads and over 1,200 varieties of rolls and mini-breads known in Germany.
Brot (bread) is an essential part of German food. There are about 300 types of dark and white breads and over 1,200 of rolls and mini-breads known in the various regions of Germany. Furthermore, different techniques and ingredients are used in bread making throughout the country.
Here is a list of the most common bread and roll types.
Bauernbrot (Farmer’s Bread)
Bauernbrot is commonly referred to as farmer’s bread. It is a mixed bread with varying proportions of rye and natural sours.
Doppelweck (Double Roll)
Twin bread rolls made from wheat flour, salt, yeast, water, and malt. Doppelweck is usually eaten as a snack.
Dreikornbrot ( Three Grain Bread)
A three grain bread that contains rye, wheat and oats.
Hefekranz (Yeast Bread)
A very rich sweet bread made from sugar, flour, butter, eggs and yeast. It is braided and formed in the shape of a ring. Hefekranz is mostly prepared for Easter or special occasions.
Kaiserbrötchen (Kaiser Roll)
Kaiserbrötchen is a large crusty roll with a distinctive spiral pattern on top. It is mostly used as a bun for sandwiches. This roll was believed to be invented in Vienna, Austria to honor Emperor Franz Josef.
Kürbiskernbrot (Pumpkin Seed Bread)
Kürbiskernbrot is a speciality bread that contains pumpkin seed, flax seed, wheat flour, sourdrough, salt, yeast and water.
Laugenbrezel (Lye Pretzel)
Originally from Southern Germany, Laugenbrezel is a soft twisted braid of bread. It is made from white wheat flour, malt, salt, yeast, and water. Laugenbrezel is usually topped with coarse salt or sometimes with sesame seeds, sunflower seeds, or poppy seeds. Almost every region and even city has its own way of baking them.
Mohnbrötchen (Poppy Seed Roll)
A rich sweet roll covered with poppy seeds. Made with wheat flour, salt, yeast, water, and malt.
Pumpernickel (Dark Rye Bread)
One of the most internationally well-known breads in the world, pumpernickel is a very heavy dark rye bread. It is made with rye flour and coarse rye meal. The bread is usually baked in long narrow pans with a lid. It should not be confused with American pumpernickel as this bread has a very unique baking method. As well, no artificial flavors or coloring agents are added.
Schwarzbrot is a whole grain bread containing 90% of rye. It's high fiber content makes it a healthy and nutritional bread.
Reutlinger Mutschel (Star Shaped Bread)
Traditionally made in the town of Reutlingen for Epiphany. Reutlinger Mutschel is a star-shaped bread with eight points. The bread is often given as a prize in games of dice.
Roggenmischbrot (Rye Mixed Bread)
A very common bread throughout Germany. Roggenmischbrot contains 70% of rye ingredients as well as various grains and seeds.
Schwarzbrot (Black Bread)
Schwarzbrot is a dark whole grain rye bread. It is baked slowly for 24 hours to allow the sugars in the bread to caramalize. This gives the bread its dark brown color and its sweet taste.
Semmel (Roll)
A small, round roll made of wheat flour. It can also be referred to as Brötchen, Weck, Schrippen, or Rundstücke.
Sonnenblumenbrot (Sunflower Bread)
A dark bread made of whole wheat flour and sunflower seeds. It can be round to oblong in shape.
Ulmer Wasserweck (Ulm Water Roll)
A small wheaten roll made with water instead of milk.
Ulmer Zuckerbrot (Ulm Sugar Bread)
A yeast bun with sugar, fennel seeds, and rose oil.
Weissbrot (White Bread)
Weissbrot is a basic bread made from finely ground wheat flour. It can be free-formed or shaped into an oval without the use of a bread loaf pan.
Csárdás Dance Company. Photo courtesy of InMotion Photography.
With beautifully embroidered costumes and energetic music, Hungarian folk dancing is rooted in rich culture and heritage.
It originally began as a pastime for villagers many years ago. Although folk dancing may not be a part of daily life in Hungary anymore, it is still celebrated and embraced by many people.
Here is a featured interview with professional dance company Csárdás located in Cleveland, Ohio.
Tell us a bit about Csárdás Dance Company? How did it get started?
Csárdás Dance Company was founded in 1994 by Richard Graber who served as Executive Director, along with Artistic Director, Christopher Smith. Richard was always interested in the art of dance and began learning Hungarian ethnic dances at the age of 14 through the Cleveland Hungarian Scouts and later studied modern dance and classical ballet in Cleveland. He is a graduate of the Ohio State University Department of Dance. He performed as principal dancer with the Zivili Kolo Ensemble. In 1994, Richard founded Csárdás Dance Company and was awarded a dance research and study grant from the Ohio Arts Council to study ethnic dance in Budapest and Romania. In addition, Richard studied under Dance Master Dr. Sándor Timár, former artistic director of the Hungarian State Folk Ensemble and current director of Csillagszemu Táncegyüttes.
For those that are unfamiliar with traditional Hungarian dance and music, can you describe your different styles and interpretations?
Csárdás dances are pure joy, high spirits and excitement! Csárdás Dance Company presents traditional and contemporary works stemming from Hungarian heritage. Traditional dance idioms can be representative of a town, counties and regions, such as the region of Sárköz, the county Zemplén and the town Kalocsa. Contemporary works showcase traditional dance idioms to modern music.
What type of costumes or traditional outfits do your dancers wear?
All the dances performed by Csárdás are in traditional costumes representative of the area or place the dance originates – you can see pictures of our costumes at our website www.csardasdance.com.
How often do your dancers rehearse?
Csárdás Dance Company. Photo courtesy of InMotion Photography.
We rehearse once per week for 2-3 hours, sometimes more dependent on performance schedule. Rehearsals are mandatory for all dance company members.
The Csárdás Dance Company has toured locally, nationally, and internationally, can you tell us a bit about your performances?
Our performances vary from 30-60 minutes in length and encompass a variety of dance repertoire. We sometimes integrate educational aspects into our performances with slideshows of Hungarian landscapes, fashion shows and commentary.
What type of classes and workshops do you offer?
Csárdás offers on-going weekly classes for students after the audition process. We also offer occasional workshops for the general public and will instruct on an as-needed basis for educational institutes and other organizations.
Any additional comments you would like to share with us?
Csárdás Dance Company has performed throughout the region as well as in Hungary by special invitation. Our youth dancers had the privilege of taking part of a dance camp sponsored and taught by folk dance Master Sándor Timár, during the summer 2007.
Locally, we have performed for thousands of children in schools through our successful lecture demonstration series of performances. The ensemble has also had the privilege of performing with the world-renowned Cleveland Orchestra to special choreographies created by Founder Richard Graber to Brahms Hungarian Dances 5 and 6 and Dvorák Slavonic Dance.
Csárdás Dance Company celebrated our 15th anniversary in 2009. This occasion has been recognized in the United States Congressional Record.
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Csárdás Dance Company
P.O. Box 391147
Cleveland, Ohio 44139
E-mail: info@csardasdance.com
Website: http://www.csardasdance.com
Vineyard in the Zemplén Mountains near Tokaj. The region is known for producing the sweet Aszu wines.
Hungary has a long and distinguished history of winemaking. Grapes were first known to be cultivated in the area by Romans over 2000 years ago.
The country’s diverse climate of hot and humid summers, dry autumns, and rainy springs to cold winters makes it an ideal place for winemaking.
Its best-known wines are Tokaji Aszu, a sweet dessert wine and Bull’s Blood (Egri Bikavér), a full-bodied red wine. However, there are many other types of wines to be enjoyed and appreciated within this beautiful country as well as magnificent scenery and landscape. It can be easily stated that Hungary is truly a wine lover’s paradise!
There are currently 22 wine regions throughout the country. Here is a brief description of each region along with their grape varieties.
Aszar-Neszmely
Aszar-Neszmely lies northwest of Hungary near the Danube. The region is well known for its Hilltop Neszmély winery as well as for its plantings of Sauvignon Blanc, Chardonnay, Gewürztraminer, Pinot Gris, Királyleányka, and Olaszrizling.
Badacsony
Badacsony wine region located on the Northern shores of Lake Balaton.
Badacsony is located on the Northern shores of Lake Balaton and is approximately 1600 hectares. The leading grape variety is Szürkebarát, a descendant of Pinot gris, brought to Hungary from France in the Middle Ages. High-quality dry white wines can be found in this area.
Balatonfelvidek
This region produces acid-rich, full-bodied whites. Grape varieties include Italian Riesling, Szürkebarát (Pinot Gris), Szürkebarát, Rizlingszilváni, Chardonnay and Muscat Ottonel.
Balatonmelleke
Balatonmelleke is a small region located in the Zala Hills that is approximately 1623 hectares. The area was just recently designated as a wine region in 1998. Although, there hasn’t been any significant process in winemaking there is hope for potential in the future. Whites are mainly produced here.
Balatonfured-Csopak
Located on the northern shore of Lake Balaton, this region produces mostly full-bodied, mineral-rich whites. Balatonfured-Csopak is also known for its mineral water.
Bukkalja
Bukkalja is a sizeable district, in the foothills of the Bukk Mountains. It’s known for its beautiful landscape consisting of forests, mountains, and lakes. The most important wine of this region is the Olaszrizling, a full-bodied white wine. The area is also well known for the German-owned Gyongyos Estate.
Csongrad
Csongrad is Hungary’s warmest wine region located in the Southern Great Plain. This historical settlement produces excellent reds. Grapes varieties include Kadarka, Kékfrankos and Zweigelt.
Del-Balaton
Del-Balaton is one of Hungary’s newest wine regions. It produces both reds and whites. Grape varieties in this area include Merlot, Pinot Noir, Chardonnay, Muscat and Semillon.
Eger
This beautiful and historical town is located in Northern Hungary at the foot of the Bukk mountain. It’s most famous for its Egri Bikavér also known as “Bull’s Blood”, an elegant red blend mainly based on Kékfrankos. According to legend, the drink was established after the Turks try to invade the town of Eger. It was rumored that soldiers drank bull’s blood mixed with wine to frighten off their enemy. Other grape varieties include Leányka, Olaszrizling, and Hárslevelü. Tibor Gál’s GIA , Grof Buttler and Ostoros are just a few of the leading wineries in the area.
Etyek-Buda
Located northwest of Budapest, this region produces whites. Sparkling wine is also made here.
Hajos-Baja
Furmint grapes, one of the most widely grown varieties in Hungary.
Hajos-Baja produces mostly whites. The area is most known for its historic cellar village, consisting of 1,200 unique wine cellars. It is the largest continuous cellar district in Europe stretching over 2 kilometers.
Kunság
Kunság is one the largest wine regions in Hungary, consisting of over 28, 000 hectares. Its wines are milder in taste due to the sandy soil. One particular winery that should be noted is Frittmann.
Mátra
Hungary’s second largest wine region located in the foothills of the Mátra range. Mainly white wines are produced here. Leading wineries are Szoke Mátyás, Borpalota, and former state farm cooperative Szoloskert.
Mecsekalja
This region is located within a mountain range between Villány and Szekszard. It’s most prominent grape is the unique Cirfandli and Juhfark.
Mór
The picturesque Valley of Mór runs between the Vértes and the Bakony mountains. It’s most popular variety is the Ezerjó, which produces a full-bodied spicy red wine. Other grape varieties include Leányka and Tramini.
Pannonhalma-Sokoroalja
The Pannonhalma-Sokoroalja wine region mainly produces white wines. The grape varieties grown here are Pinot Gris, Chardonnay, Rhine Riesling and Italian Riesling, Királyleányka and Traminer (Gewürztraminer). An ice wine variety is also produced from Riesling. There are some red wines in this area such as Kékfrankos.
Somló
Somló is the smallest designated wine region in Hungary. Located on a hill midway between Pannonhalma-Sokoroalja and Balatonfeldvidek, the region produces both red and white wines. Main varieties are Kékfrankos, Olaszrizling, Hárslevelü and Furmint. During the 18th century, the region was favored and respected by the Habsburg dynasty.
Sopron
Sopron is a significant wine producing region, one of the few in Hungary to make both red and white wines. It’s most significant grape is Kékfrankos. The area’s top winery is Weninger.
Szekszárd
Szekszárd produces some of the country’s top red wines. Unlike the robust wines of Eger or Villány, these reds are softer with a distinctive flavor. Among the grape varieties are Kékfrankos, Merlot, Cabernet Franc, Cabernet Sauvignon, Zweigelt and Kadarka.
Tokaj-Hegyalja
Tokaj-Hegyalja or Tokaj is Hungary’s most famous wine region. The region lies on the edge of the great Hungarian plain, dominated by the extinct Tokaj volcano and the Zemplen Hills. It was declared a World Heritage Site in 2002 on account for its viticulture traditions and landscape. Best known of Tokaj’s unique wines is the sweet aszu, made from late-ripened grapes affected by Botrytis cinerea, a mold that concentrates grape sugars and flavors into honeylike sweetness. However, the most prized is Eszencia, made the juice of aszú berries that is highly concentrated in sugar and aged in oak barrels for a minimum of 10 years before bottling. The region also has a variety of dry and semi-sweet wines. Grape varieties include Furmint, Hárslevelü, Zéta, Kabar, and Muscat. Well-known wineries are Royal Tokaji Wine Company, Disznóko, and Crown Estates.
Villány-Siklós
The most southerly of Hungary’s great wine regions, Villány-Siklós covers an area of about 2000 hectares. It’s divided by two towns – Villány and Siklós. Reds are produced in Villány while whites are made in Siklós. Top wineries in the region are Csányi, Bock, Táffin, Attila Gere, and Gere Tamás.
Traditional Hungarian pasta known as "eperlevél" or strawberry leaf. Eperlevél is most often served in soups and stews.
Pasta is an important part of Central and Eastern European cuisine. Some of the most popluar types of pasta include spätzle, a German egg pasta that is round in shape, and tarhonya, a very small Hungarian egg barley pasta similar to couscous.
This recipe is suited for making basic pasta. It can be used in a variety of soups, main courses, and desserts.
Ingredients
4 cups (440 grams) unbleached all-purpose flour
4 large eggs
1/4 tsp (5 grams) salt
3/4-1 1/4 cups (200-300 ml) cold water
Directions
Sift the flour into a bowl, and make a well in the center. Add eggs and salt to well. Gradually add 3/4 – 1 1/4 cups (200 – 300 ml) of cold water.
Using a fork, beat the eggs, water, and salt. Starting from the inside edge and working around the well, gradually add the flour into the egg mixture. Discard any leftover bits of dough.
On a lightly floured surface, knead the dough for 10 minutes or until it is smooth and elastic. Allow the dough to rest for 1 hour.
Using a pasta machine or a rolling pin, shape dough according to your desired preference.
Boil the pasta in a pot of heavily salted water for 2 to 4 minutes, stirring occasionally. Do not overcook! Serve immediately.
The Mozartkugel was created by the Salzburg confectioner, Paul Fürst, in 1890 and was named after Wolfgang Amadeus Mozart.
No trip to Austria is complete without enjoying a delicious Mozartkugel! These delightfully rich chocolates are sold everywhere in the country, and are a typical Austrian souvenir. So, why not learn how to make one of the best and most unique chocolates in the world?
Cafe Konditorei Dallmann located in the picturesque village of St. Gilgen offers visitors the opportunity to learn how to make Salzburger Mozartkugel. The seminar includes a uniform, a set of even made confectionary balls, coffee and tea or hot chocolate and a piece of Mozart’s journey cake. Participants graduate as Mozartkugel specialists with a diploma.
The original version of the Mozartkugel was invented by Austrian confectioner Paul Fürst in 1890 in Salzburg. Today, there are several varieties of the chocolates available.
Mozartkugel consists of a core of Marzipan, surrounded by dark and light nougat-crème, and then coated with a layer of dark chocolate.
For more information about the Mozartkugel seminar, visit the Cafe Konditorei Dallmann website.
Cafe Konditorei Dallmann
http://www.dallmann.at
Here is a collection of photos of Hungarian culture and heritage. Enjoy!
Hungarian flag along the Danube.
A statue of St Stephen, first King of Hungary (1000–1038).
Hungarian currency (forint).
Hungarian goulash in a bogrács (kettle).
Traditional herdsmen's at the Hortobágy National Park also known as the Puszta.
Vizsla, Hungarian hunting and sporting dog.
Hungarian embroidered folkart.
Hand-crafted items for sale at a market.
Traditional hand-made slippers.
Hungarian paprika peppers.
Old house in the village of Hollóko. The area is listed as a UNESCO World Heritage Site.
Tokaji Aszu, Hungary's famous sweet wine proudly citied in the national anthem of Hungary.
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