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Hungaricums are those noteworthy values of Hungary, which characterize the Hungarians by their uniqueness, specialty and quality, and are the peak performance of the Hungarians.




Pálinka is the alcoholic drink made only from fruit or pomace grown in side Hungary or some parts in Austria. No additional ingredient accepted by the law except clear water. Real good pálinka is smooth and fruity and the alcohol content is around 40%. There are hundreds of types of Pálinka, depends on the type of fruit. Best distilleries are Agárdi, Gyulai, Zwack, Brill, Márton és lányai, Panyolai, Tarpai, Bestillo. The most known trader is the Rézangyal, they also have several Pálinka pubs.




Porcelain of Herend

This Hungarian manufacturing company specializes in luxury hand painted and gilded porcelain. Founded in 1826, it is based in the town of Herend near the city of Veszprém. For more information please visit:




Wines of Tokaj


Aszú Tokaji is the name of the wines from the historical wine region of Tokaj-Hegyalja in Hungary. The region is noted for its sweet wines made from grapes affected by noble rot. The Tokaji Aszú is world-famous dessert wine of Hungary, aslo called as "king of wines, wine of kings", and really, the greatest kings and queens of Europe ordered this unique drink in the History. The only wine in the world that mentioned in its nation's national anthem.




Onion of Makó


Makó's onion is famous and beloved nationwide. This type of onion was refined and developed for centuries by the local gardeners and producers. There's also a special heat treatment applied on the onions since the 18th century. Makó's onion known as pretty large, it's taste and smell is excellent.





Hungary is a major source of high-quality paprika, in grades ranging from sweet (mild, not hot) with a deep bright red colour to rather spicy (hot) with a brownish orange colour. Paprika is used as an ingredient in a wide range of dishes throughout the world. Paprika is an important ingredient of for example soups, such as goulash, and sausages. The two main paprika producing regions are Szeged and Kalocsa.




Pick "Winter" Salami

For more than 130 years the Pick Company in Szeged has been creating unique flavours and unforgettable treats with its top-quality products. Pick Winter Salami is the company's most famous product. This is a real delicacy! Available at any supermarket or grocery store in Hungary.




Beside salamis, Hungary has very delicious sausages, quite different from the one you know the popular american style sausages, because these sausages made of pork meat and spiced with paprika. The production procedure is regulated by strict rules. The best two brands of Hungary are the Csabai and Gyulai.




Dance-House method

Dance-house (Táncház) in Hungary means culture-clubs where the cultural heritage, such as folk dance is inherited.




Busó Festivities in Mohács

Busó March and carnival in Mohács is an old tradition. People wear woolly cloaks and wooden masks, start bonfire to chase the winter away. The tradition nowaday spreaded into large festival, visitors travel to Mohács from all over Hungary and nearby countries. Handcrafted souvenirs, traditional food and drinks await tourirsts during the 6 days of the event.




Matyó Folk Art

The Matyó Folk Art is well known from the embroideries on souvenirs and clothes of village people. Matyó motifs are mainly flowers and birds with ornamental plants coloured in red, green, black and blue. Now it lives its second reneissance as young designers reconquer the possibilities of the usage of these traditional motifs in fashion and design.




The Hungarian falconry is as old as the nation itself. Hungarians had very well developed skills in hunting with falcons when came into the Carpathian Basin in 895. Falconry is now officially part of the country's heritage.


(on the picture: Gasztonyi Dániel master falconry,

photo: Ujvári Sándor)

Pottery of Mezőtúr

You will find a 100 years old tradition in every single product locals make in the village of Mezőtúr. People here are very proud of their heritage, as the techniques are taught by old masters to young ones, from generation to generation.


(source: - Magyar Néprajzi Lexikon)

Halasi Lace - Halasi Csipke

Lace of Halas is a 110 years old handicraft Hungaricum. Mostly used as a exclusive decoration of the rooms and halls. Even Pope John Paul II. was gifted with a Halasi Lace while he was in Hungary.




Unicum is a special, bitter, alcoholic liquer made of herbs and spices that Hungarians swear by as an aid to digestion, among many other things. For more information please visit: Zwack Unicum Heritage Visitors' Centre

Goose liver or "foie gras"
Hungary is the world's second-largest foie gras "Libamáj" producer and the largest exporter. Goose liver is part of traditional Hungarian cuisine and a must try when visiting the country. The goose liver of Orosháza is a number one gift gourmet tourist take away. A real good goose liver is maybe expensive, but sure an unforgettable experience.

Szamos Marzipan
The gourmet marzipan/chocolate of Hungary. Szamos Marcipán is a sweet and a very various dessert. The Szamos Marzipan Museum and Confectionery in Szentendre is Hungary's first marzipan museum. The exhibition displays the art of marzipan making, including some masterpieces of confectionery, such as the 160 centimetre tall model of the Parliament building.

(kép: Szamos Marcipán Online Tortabolt -

Túró Rudi
Founded in the 1960's by a small group of dairy industry professionals got inspired by a study trip to Moscow and came up with a unique new product - a dark chocolate bar filled with lemony cottage cheese. The "pöttyös" (means spotted) theme was part of the marketing campaign, but now it's a unique recognizance of this dessert. It has a lot of variants, like large, sweet chololate covered, apricot and strawberry jam filled, and so on, but none of these are as popular as the original one. In foreign countries you may find it under the brand called Dots.

MangalicaMangalica or Mangalitsa is a breed of pig grown especially in Hungary and the Balkans, known also as a curly-hair hog, which was created in 1833 by the Hungarian Royal Archduke Jozsef. Unlike all popular breeds of hogs, which are meat-type, the Mangalitsa is an extreme lard-type. Meat-type breeds efficiently produce lean meat. Lard-type breeds produce high-quality fat and very marbled, juicy and flavourful meat. Raised properly the mangalica's genes allow it to produce some of the world's best meat and fat.


Hungarian grey cattle
This is an old beef cattle breed from Hungary. Although nowadays Hungarian grey cattle are kept mainly as tourist attractions in the Hortobágy National Park and other Hungarian national parks, these herds also serve as gene banks, due to their reported resistance to cattle diseases which affect more highly bred cattle types.


PuliThe Puli is an ancient breed of Hungarian sheep dog. It is medium-sized, sturdy with a unique corded coat. It is a lively, cheerful little dog who is very loyal to his family. Its innate intelligence makes it easy to train but also gives it a mind of its own. The Pulis came to Hungary with the first Hungarian settlers, but at the time of World War II, the breed had almost died out. There was a special breeding program that ensured the survival of these unique little Hungarians.

Hungarian Vizsla
Originating in Hungary, the Hungarian Vizsla (pron. wiz-shla) was also known as the Hungarian Pointer or the Magyar Pointer. The Vizsla, once established as a breed, was used almost exclusively by nobility for falconing and hunting. The Hungarian Vizsla is a sleek, muscular, medium-sized hunting dog with a beautiful rusty-gold coloured short coat. In Hungarian "Vizsla" means alert and responsive. It is robust but lightly built. In the past few years this breed has become a popular work, show and companion dog. This is an active, energetic working dog with enormous stamina. It is reliable with children and will quickly adapt to family life. The Vizsla is a fine retriever with an excellent nose, and is a good small game and bird hunter and pointer - even on marshy terrain.

Goulash soup
In the past goulash was made by the shepards of plains. It was a rich and filling food they needed trough a hard day. Real hungarian goulash is made from potato, beef (grey cattle or cow), paprika, spices and sometimes Hungarian gnocchi too. It is made like a soup, but in the end it's more like a stew.

Fisherman's soup
Fisherman's soup is a thick soup made in a pot on open fire. Main ingredients are river or lake common carp, paprika, spices and onion. The most famous types of fisherman's soup are the bajai, balatoni and the szegedi.


Bull's Blood of Eger
The Bull's Blood is the name of a special type of red wine cuvée, made in the wine region of Eger. According to the legend the name comes from the Turkish Ages, when castle defenders became stronger as they drank red wine, and the turkish soldiers thought the red liquid was bull's blood. Now Bikavér is a very popular couvet wine and has it's own festivals and fans.



Hungarian cakes
Somló-style sponge cake (Somlói Galuska) is a popular Hungarian dessert, made of sponge cake, covered with fine chocolate sauce and whipped cream. Dobos cake (Dobostorta) is a layered sponge cake filled with chocolate and nuts, glazed with caramel. Makówki (Mákos Guba) is also a typical Hungarian dessert, made of crescent covered with poppy seed.


Somló-style sponge cake 



Dobos cake



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Culinaris Origin of Paprika

Origin of Paprika

Origin of Paprika   Paprika powder is made from the fully ripe, dried and milled fruit of the Capsicum annuum L. Var. Longum paprika varieties which may be sweet or hot.   The...

Culture & Events HUNGARICUMS


  Hungaricums are those noteworthy values of Hungary, which characterize the Hungarians by their uniqueness, specialty and quality, and are the peak performance of the Hungarians.


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