The people of Friuli-Venezia Giulia have farmed trout for hundreds of years. And this northern Italian region supplies huge quantities of trout throughout Italy. So they certainly know a thing or two about eating trout too. But it is the trota ‘fil di fumo’ (smoked trout) of San…
Csikóstokány is a tasty Hungarian stew made with thin strips of pork cooked in fried onions and smoked bacon. The dish gets its name from Hungary’s traditional mounted Csikós herdsmen from Eastern Hungary. Although in some ways this doesnt make sense. Today Csikóstokány is mostly made with pork,…
Hungarian’s love their paprika. If you ever visit a Hungarian market, one of the first things that stands out are the rows and rows of a pale yellow green waxy paprikas in the vegetable section. They don’t have the vibrance of the multi-coloured bell peppers that I’ve grown…
Plump paprika peppers stuffed to the brim with a savoury mixture of ground meat, rice, onions, and Hungarian sweet paprika, then simmered in a rich tomato sauce until they’re tender and bursting with goodness.
Paprikás csirke, or paprika chicken, is a true Hungarian classic. It includes all the core ingredients of Hungarian cooking: sweet Hungarian paprika, onion, peppers, tomatoes and meat. All cooked until tender in a rich creamy sauce. Here in Hungary, it is a real crown pleaser and has been…
Palócleves, or Palóc soup is a popular dish in Hungarian cuisine. Hungarians enjoy it either as a hearty and flavourful meal in itself. Or as a first course. The exact origin of the soup is not clear. According to one legend, the famous Hungarian novelist, journalist, and politician…
Discover Gamberi San Giusto: A Taste of Trieste If you’re a fan of Italian seafood dishes, you’re in for a treat with Gamberi San Giusto. It is a dish that combines just a handful of ingredients yet brings out complex flavors typical of the Friuli region. It’s all…
What is Mákos Tészta Everyone in Hungary loves Mákos Tészta, or ‘poppy seed noodles’. Because it is sweet; it’s smothered in butter; and it’s got poppy seeds in it. And of course Hungarians just love poppy seeds. Historically, Hungary has produced vast amounts of poppy seeds. They are…
Thick slices of carp are generously coated in breadcrumbs and fried, before being pickled gently in a vinegar-salt-sugar pickinsolution. After four or five days, the sweet and sour juice has not only imparted its sweet and sour flavour into the fish, but it has also dissolved away the smaller fibrous bones of the fish.