Kempinski Blog Article
The delicacies of Hungary might not leap off the shelves of culinary speciality shops like Asian or Italian foodstuffs, but can we just say this: the snails and truffles – yes, truffles – you buy back home might very well come from this neck of the woods!
More self-evident is Tokaj wine, the eponymous region’s trademark variety, which now comes as dry wine, not just a sweet dessert drink; and Zwack Unicum, our own herbal bitter, as well as Bikavér, or Bull’s Blood, a blend notoriously difficult to make but all the more rewarding in the hands of a new generation of creative vintners.
Paprika is Hungary’s national treasure status spice – you can buy it as a garland of vibrant red, dry paprika to adorn your kitchen, and add pizazz to your meals by crushing and sprinkling it over your meal. There’s nothing like freshly snapped paprika’s red imbuing the rich yellow of chicken soup. You can also pick up sachets of ground paprika in sweet and hot varieties: the deeper the red, the sweeter, while the more orange paprika is hot because the seeds are ground together with the sun-dried skin.
Less well known is Hungarian foie gras, or libamáj, and the scrumptious cold cuts or salami, which remain a staple in Hungarian pantries. Try the numerous types of pickles, from sauerkraut to gherkins, as well as pickled plums stuffed with pickled garlic!
And while we’re on the subject of heart- and soul-warming February treats, spare a thought for the intricate embroidery to enhance the visuals of serving food. From restrained all-white tablle cloths to a bacchanalia of colours, Hungarian floral folklore caters for a whole range of tastes.
Should you have lack of time and cannot leave Kempinski Hotel Corvinus Budapest, just browse in the ÉS Deli for creative ideas, like T-shirts with funny texts; and in the Arioso shop for flowers and gifts; or buy a Budapest book or a soft and fluffy bathrobe at the hotel’s reception.
Looking for more shopping hints? Click here!