Welcome.
Hungary has been known to produce historical and well-known goods, such as smoked salamis, bacon, aged cheese and paprika-products and export them worldwide.
Over the last few years, Hungary has also made active contributions to the world’s food-culture with increasing amounts of newly or re-discovered premium quality ingredients. Aside from being a top-tier product, these items also share a commonality with not only helping to save Hungarian animal breeds and plant varieties but also align fully with the 21st century’s healthy conscious trends.
The Hungarian Export Promotion Agency’s Regional Office created Taste of Hungary to showcase a series of interesting events, fairs, and exhibitions that will introduce outstanding Hungarian flavors, goods, and manufacturers to the North American market.
We hope you will enjoy our website and we look forward to seeing you in one of our events that spotlights our flavorful and authentic Hungarian delicacies.
Next Event.
About Hungary.
Hungary is located within the Carpathian Basin in Central Europe. With around 10 million inhabitants, this deems it a medium-sized member state inside the European Union. The state consists of 19 counties and the capital, Budapest, which is also the largest and most populated city with a deep rich history.
Hungary has a temperate seasonal climate, which makes the country ideal for a variety of agricultural activities. As more than 65% of the terrain is suitable for farm production, agriculture has been playing an important role in the Hungarian economy. Due to the unique and favorable features of the land, the fruits, grown vegetables, and farmed animals in Hungary show outstanding quality in regards to international comparison.
Hungary has been producing wine for more than a millennium, and it is an integral part of Hungarian culture and history. The country has 22 wine-growing sub-regions categorized into 6 main wine sections: Upper Pannon, Upper Hungary, Tokaj, Danube, Pannon, and Balaton regions. These unique districts offer various styles, including fresh, light, full-bodied, dry whites, complex sweet whites, elegant, full-bodied, robust reds. Hungary is also home to special varieties of wine; some examples include Furmint or Juhfark. It has unique volcanic terroirs such as in Tokaj or Somló and produces wines of historical renown, namely Aszú or Bikavér.
Undeniably, Hungary has become one of Europe’s capital of gastronomy. The people’s hospitality and love of food make dining out an exceptional experience for anyone who visits. From exclusive wine tastings to creative cooking courses, gourmet festivals, farmer’s markets, and many Michelin star awarded restaurants, the country offers a stimulating spectrum to anyone appreciating a great culinary experience.
The philosophy of the best Hungarian restaurants is a combination of the authentic Hungarian ingredients and techniques from top-level international gastronomy. At numerous restaurants, guests can still find country-style Hungarian dishes like paprika spiced fish soup, “halászlé”, sour cream topped stuffed cabbage, “töltött káposzta” or the illustrious “Dobos torta”, the sponge cake layered with chocolate buttercream and crowned with caramel. Besides these traditional delicacies, there are more and more unique dishes that incorporate recently re-discovered Hungarian ingredients, such as Mangalica pork, mutton, sorghum, buckwheat, or Jerusalem artichokes.