Several legends circulate about the beigli’s origin, but it’s sure that it appeared in Hungary in the second half of the 19th century and since then there is no Christmas without this pastry. Its name comes from the German word beugen (=bend in English). The beigli’s predecessor was probably the … More
Szaloncukor is a traditional Hungarian Christmas candy, a real Hungarikum which means that this candy is special, unique and only characteristic of Hungary. It was originally made of fondant, covered by chocolate. It’s wrapped in shiny coloured foil, then hung on the Christmas tree as decoration by using strings or … More
This cake cherishes the memory of Sári Fedák (1879-1955), one of the best known and most successful Hungarian actresses. She was one the greatest operetta prima donnas of the Hungarian theatre in the 20th century. She performed in several Hungarian and foreign theaters (Vienna, Berlin, Paris, London, US).
Sweet chestnut (Castanea sativa) belongs to the family of beech species and it’s unrelated to water and horse chestnut. Originally native to South-Eastern Europe and it has been grown since ancient times. The Romans planted chestnut trees across Europe to harvest their edible crops that was an important part of … More
Stuffed cabbage is one of the most typical winter dishes in Hungary. It spread in Hungary in the 18th century due to Turkish influence. It’s prepared in large quantities as you can eat it for several days and it’s always better the next day, or the day after that. Traditional … More
Sauerkraut is a typical raw material of the Hungarian cuisine, ingredient of several Hungarian dishes. Sauerkraut is finely sliced cabbage that has been fermented by various lactic acid bacteria. Mankind has been growing cabbage for thousands of years and fermentation goes far back to the ancient times. The aim of … More
Quince is one of the most divisive fruits: you love or hate it, but you can’t be indifferent to it. 40-50 types of quince trees are grown worlwide, 10-15 types are well-known in Hungary, Bereczki and Constantinople quinces are the most widespread. They are not grown in large amounts; typically … More
As I mentioned in the previous post, Henrik Kugler was the renowned confectioner of Budapest in the 19th century. The cream of the Hungarian aristocracy, as well as artists, writers spent the afternoons in his coffee house, and it was also popular among the foreigners. He often traveled to Paris … More