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Hungarians have been growing wine for more than 1,000 years. Monks from Italy spread the science of winemaking, which spread throughout the country over the centuries. Hungary's climatic features, the composition of the soil, and the minerals here have given the world such unique varieties as the full-bodied cuvée from Turkish times, the Egri Bikavér or the world's most unique dessert wine, the well-known and loved Tokaji Aszú, but many other red wines. and our white wine competes with the best French or Italian items.
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The most Hungarian drink of all. Protected origin, that is, we Hungarians are the only ones in the world who can make pálinka. Thanks to the unique climate of the Carpathian Basin, we cook in a unique way from countless fruits, but they all have in common that they are only grown in Hungary. The most popular flavors are apricot, plum, and cherry, but it is also made from grapes, quinces, and even raspberries.
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Hungarians are one of the few nations in the world for whom syrup is a basic food. In most countries, these tasty concentrates are used to sweeten cakes and flavor cocktails, but in Hungary it is almost impossible to find a household without a bottle or two of tasty syrup in the pantry. Today, syrup is much more than a thirst-quenching drink, it is the retro feeling itself.
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