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Food is a powerful way to connect and to understand that we are all different – and that it’s worth getting to know and accept one another. When this message is conveyed through gastronomy, it reaches people much more easily than through lectures.
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Hungary has a nationwide system that allows anyone to have wild mushrooms checked by a qualified expert before eating them. These inspections are available at markets across the country, typically free of charge, and are supported by local councils and market operators.
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“There’s no simpler dish in the world than soup – it’s like how it’s hot in summer and cold in winter. You just boil bones in water, it’s delicious, nourishing, everyone loves it. These are the kinds of things that bring me joy,” says Márton Hetey, who trained as a chef and has spent the past decade working in kitchens and bakeries.
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“We eat everything we find in the kitchen!” said Viktor Orbán at a countryside csárda in Dormánd – this was just a snapshot from his ongoing gastro tour across Hungary.
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A major local bakery company Ceres Sütőipar just laid the cornerstone of a HUF 24.6 billion bread plant in Tata (NW Hungary) on Tuesday. Here's more about this outstanding local producer of products of interest to expats.
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In Hungary, few dishes command as much respect and passion as Halászlé (Fisherman’s Soup). This fiery, crimson broth is a cornerstone of Pannonian and Balkan cuisine, deeply rooted in the regions surrounding the Danube and Tisza rivers.
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