CODEX of the Baricska wine track Union

In the CODEX, events in connection with the Union and Baricska track will be recorded

Signboard on the track

The cellars would be identified by such signboards over the entrance

Barrel used as a sign, 24 liters

SECRETS OF THE BALATON CUISINE

Among the dishes of the lake, priority is undoubtedly given to fishes, and among them the King, the pike-perch. This predator can reach 120 cm (47 inches) in length and weigh 9-10 kg (22 pounds). Its meat is white, soft, with no fishbone, and possesses clear taste, thus it is no wonder it has been at the front of menus all around the lake. According to the classic way, it is traditionally fried in one piece.

Separate paragraph must be given to the fish soup of the lake. It is first mentioned in writing in the 1800s, and right around the lake. The Festetics manor of Keszthely, in a contract with local fishers states, that they are required to cook fish soup for the guest at special occasions. It is said to be the best when cooked from many types of fish, which are crowned by catfish and carp.

Foreigners know Hungarian cuisine primarily for its goulash, stew, and paprika, even though Hungarian vegetable dishes are delicious as well. Hungarian cuisine treats vegetables uniquely: while in the rest of Europe and North-America, vegetables are served only cooked, Hungarian cuisine serves them stewed, fried, with cream, in their own spicy cooking water, and almost every way imaginable. The pumpkin sauce with dill and topped with sour cream produces noisy ovation even from the gourmand French! Hungarian bean sauce with smoked ham, tomato cabbage with fried ribs, are all great dishes, each worth trying.

But the winner is definitely stuffed cabbage. Cabbage cut up thin, then cooked with pepper, onion, paprika, and enriched with grind meat, mixed with rice and spices, and wrapped in cabbage leaf. Finally, it is topped with sour cream and crinkly, crimson fried bacon. Bon Appetite!

Game dishes are also something worth trying when staying around the lake. From the great forests of the Bakony come deer, boar and fallow deer, while the plains offer rabbits and pheasants for the restaurants.
Here's a little appetizer: deer in red wine sauce, with blueberry jam and potato croquette. Or maybe a rabbit's spine "a la Vadas" (in mustard and carrot sauce) with dumplings.

And to finish, goulash bubbling in the cauldron. For those coming from abroad, and for the first time, let this be the "kingly peasant food", the first rendezvous with Hungarian cuisine. Good appetite!