The character of the traditionally heavy and spicy Hungarian Cuisine was influenced by the sophisticated tastes of French, Italian, Turkish, and Serb Cuisine. The paprika is often related to being characteristic of the Hungarian Cuisine. The truth is that paprika is the elementary substance of lots of Hungarian dishes, however, we have exquisite delicacy and Noble sweet paprika that give the color and aroma of the paprika but are mild.
The most important Hungarian specialities are: goulash soup (gulyás leves), chicken paprikas (csirke paprikás), Hortobagy pancake (Hortobágyi palacsinta), pörkölt, stuffed cabbage (töltött káposzta), fish soup (halászlé), sweet-water fishes, goose liver (libamáj), and the deserts like Dobos torta ( in the foto) or Gundel pancake (Gundel palacsinta), Somloi galuska and chestnut puree (Gesztenye püré).
The yearly wine production of Hungary is hl. 4,2 million, which is ripened in the 22 historical wine regions like Tokaj, Villány, Eger and Balaton. Budapest also has a significant storing and bottling capacity. There are a lot of wine stores and wine-tasting places in Budapest.
Also, we have to mention the most famous spirit, called: Pálinka, made of Hungarian fruits,(ex. plum, apricot, pear, cherry, and also apple) containing min. 40° of alcohol.
