The character of the traditionally rich and spicy Hungarian cuisine was influenced by the sophisticated tastes of French, Italian, Turkish and Serbian cooking. Paprika is often thought of as the hallmark of Hungarian cuisine, and it is true that paprika is a basic ingredient of many Hungarian dishes; however, we have exquisite delicate and noble sweet paprika that gives the colour and aroma of paprika while remaining mild.
The most important Hungarian specialities are goulash soup (gulyásleves), chicken paprikash (csirkepaprikás), Hortobágy pancakes (Hortobágyi palacsinta), pörkölt, stuffed cabbage (töltött káposzta), fish soup (halászlé), freshwater fish, goose liver (libamáj), and desserts such as the Dobos torte (in the photo), Gundel pancakes (Gundel palacsinta), Somlói galuska and chestnut purée (gesztenyepüré).
Hungary produces about 4.2 million hectolitres of wine a year, matured in its 22 historical wine regions, such as Tokaj, Villány, Eger and Balaton. Budapest also has significant storage and bottling capacity, and there are many wine shops and wine-tasting places in the city.
We also have to mention the most famous spirit, pálinka, made from Hungarian fruit (plum, apricot, pear, cherry and also apple) and containing at least 40% alcohol.
