Food Culture and Tradition

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The Hungarian Plain


The rich, fertile Hungarian Plain is populated mostly by peasants and shepherds who have little formal education and who live in isolated villages. Paprika, grains, orchards, and rolling pastures with sheep and cattle all add to the produce of the area. It is one of the few areas in Hungary that does not produce noteworthy wines, but the fruit brandies are so good they are a part of the daily peasant breakfast together with bacon roasted over an open fire and eaten with bread. Often the lunch and dinner of the people who inhabit this region will be identical to the breakfast.

Cabbage and sauerkraut, pickled cucumbers, and many potato dishes add some variety to the usual meals. A fresh sheep’s cheese called Gomolya is also enjoyed.

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