BLAGUSS DMC

Incentives, Conferences, Team Building, Events, Kick Offs, Meetings, Product Launches, Special Interest Groups, River Cruise Management, Association Management, Upscale FIT?s and all types of Receptive Travel
Blaguss DMC, a multi-functional Austrian-Hungarian Travel Company has focused on the MICE market since 1987. Both as a leading DMC and a Congress Bureau we cater for a most exigent clientele. Creative and devoted staff with long years of experience, solid background and personal care is the pledge of successful operations.

BLAGUSS DMC

History and characteristics of Hungarian cuisine...

May 2015


History and characteristics of Hungarian cuisine
From traditions to fine dining

During the nation's colourful history Hungarian cuisine was influenced by many ethnic gastronomies. The first people to live in present-day Hungary were nomads called the Magyars, to whom Hungary's national dish, the meat stew called goulash, can be connected. Dried cubes of meat were put under the saddles which they cooked with onions, and some water was added to make it a stew.

The reign of King Matthias (1458?90), through his Italian wife, Queen Beatrice, brought Italian cooking to Hungary. When the Turks invaded Hungary in the 16th century, they brought their cooking customs with them as well. Among many others, these included the use of paprika as spice. When the Habsburg monarchy gained control over Hungary, German and Austrian cooking styles influenced Hungarian eating habits. During this period, Hungary became famous for its cakes and pastries.

In recent years, chefs are altering Hungarian cuisine to be healthier, lower in calories, but still rich in vitamins, while preserving authentic Hungarian flavours. Besides the Hungarian traditional cuisine one can find several fine dining restaurants in Budapest.

The traditional Hungarian dishes contain simple ingredients. There are excellent conditions in Hungary for growing tasty vegetables and fruits, and to raise domestic animals with savoury meat. Some typical ingredients used in traditional Hungarian cuisine include paprika powder, lard, onion and garlic, sour cream, cottage cheese, and walnut and poppy seeds.

Hungarian Traditional Cuisine

Fine Dining

Ingredients

Vineyard in Hungary

Bottle of Wine

Budapest Wine Festival

Budapest Wine Festival - Folk Dance

Budapest Wine Festival - Wine Tasting

Strudel Stretching Show

L?ngos