The best way to learn about the country is by its gastronomy !
József Birinyi – President and Gábor Mathiász – Vice President of the Hungaricum Association … hereinafter: HUSZ welcomed by invitation the previously and lately added members to the Hungaricum Association. Also guests and press individuals were greeted by attending the ceremony. During the past weeks round 20 members have been added to the “HUSZ”. Lately these iconic were the Omega band’s musical heritage, the 100-member Gypsy Orchester – the Hungarian Gypsy music and its songs as musical heritage. The ceremony took place at the St. George Residence Budapest‘s first “All Suite” hotel. Europe recorded among the hundred best hotels, five-star hotel on the basis of written documents dating back from 1311, it is actually a three medieval foundations Baroque corner building complex. The 700 year-old buildings and more than 200-year-old hotel rightly bears the oldest hotel in Budapest.
Among the special guest, the HUSZ invited actor Gabor Koncz. Many knowing him as an excellent horse rider as well, but only a few know him as a Fishman. As for the story of his love for the fish he spoke of his own little island where the carp are brought up by him at a hundred square meters pond. He spends a deal of time in fishing his special way. In connection with the fish soup, he entered at the local cooking contest and by the evaluated expert jury his fish soup named as “Orvhalászlé” – Poach soup won the first prize. Before giving over the floor to the new HUSZ members the actor read a poem by poet András Szabó – The fishermen Lord’s Prayer on which the fishermen, anglers around popping poach.
Before presenting the two new members heard a short overview of the association’s task, highlighting the importance to wider the list of Hungaricum, not just for the Hungarians to learn, but for especially to bring attention to the near-and-far individuals not to only ring the bell of Hungary to foreigners as they say “Yes Puskás”. Also to learn for those living abroad that the so-called „Gulyás” – Goulash is a heavy soup and not a stew! The value philosophy is important because it show the different regional traditions at the gastronomy festivals.
In recognition of many years of work the two new representatives officially join into the line HUSZ … on one hand with the Golden Carp – Fisheries Ltd. – Hungarian Fish soup, … on the other hand the “Betyárgulyás” – Outlaw Goulash – the Hungarian Goulash Gastro-Tourism whom both gave a short overview of keeping up with the tradition, their presence in the history of the values in the Hungarian traditional gastronomy. Ferenc Lévai – owner – CEO Golden Carp Fishery Ltd spoke about the fish soup acutally revealed initially by the Hungarian people who were simple fishermen. Fishing in the homeland and enjoy this science brought to Hungary from the Carpathian basin rivers. Even King Sigismund loved to go fishing as well and his favorite fish was the ” Viza – Sturgeon”. When he was elected as the Holy Roman Emperor, closed down near Győr all dead branches – sturgeon migrating upward from the army. During his era huge quantities of fish were taken to the Vienna market. The river’s richness in fish lasted until the beginning to the river regulation. Thereafter, the batches, swampy areas fish farms were established. Our country has become the second largest producer of fish in Europe! To 15 countries were delivered carp in special wagons. Way back, the fish-eating people were much healthier than are to-day. There is no religion that prohibits to the consumption of fish. The fish could be prepared in dozens-and dozens ways but one of the most successful recipe was just the simple carp fish soup made in so many different ways – depending on the region’s tradition.
Perhaps there are only a few countries around the world where as saying the word goulash, would not immediately connect it to Hungary. The Hungarian Association of Gastro-tourism – President Sándor Csányi mainly talked about the Szolnok Goulash Festival first organized in 1998. It became unexpectedly such a huge success, that since then this year will be organizing the 18th Goulash Festival at Szolnok. Also said: Q.: “The goulash is like a football – everyone thinks they know … it all.” Same with the Hungarian goulash which is not that simple, yet easy to cook. Originally shepherds cooked as a stew and called it goulash meat. Today, the housewives prepare the goulash soup completely differently, as a heavy soup, but traveling to any region in Hungary you will not find the same in taste named goulash soup, yet it is a real experience to gain the notably difference in the rich flavors.
After the official presentations on behalf of the Association was handled over the Hungaricum membership Charts.
Szabolcs Szécsi – Mayor of Tarpa announced that they intend to move into the line of HUSZ partnership. Emphasized … One of the village’s greatest value is the “Golden Plum Pálinka” BUT there is much more to see and taste in the village more than that. Many folks know about Tarpa from the history time the name Tamás Esze who was the bravest captain in the 18th century in the war of independence, but beside that Tarpa is famous of its local plum the “Penyige” and as the locals call it ” Unknow Plum”. The Gold Plum Pálinka is a real trademark of the region .This pálinka is developed on centuries-old tradition. When the ripe season entered, the whole village move out under the plum trees, stripped, cooked jam, prepared pálinka and by the end took them back home. The former traditional Szatmár-Bereg Plum Days, renamed as the “New Pálinka Festival” is still on. The Szatmár-Bereg co-jury assess the pálinka together with the Order of Knighthood. In the beginning the festival was held only for domestic participants, thereafter, Romania, Transylvania and Ukraine joined the event. The plan is to hold the “New Pálinka Festival” not only as for a one-day festival, but to be able to create for the Hungarians and tourists arriving to Tarpa to spend time at the 4-5 days festival filled with not only pálinka, but enjoying the gastronomy and the local traditional programs.
The next event is coming up this weekend with the XV. Kuruc Day – this is a traditional event brought back from the past, with also Kuruc gastronomy combined with traditional programs.
The ceremony continued by a guided tour inside the St. George Residence Hotel, then after invited to taste the two new HUSZ members cook of the day … fish and goulash soup, taste the wines from Kecel, champagne from the cellar of Törlei and naturally the famous golden plum pálinka from Tarpa.
With the two new members the Hungarian gastronomy and the Hungaricum Association “HUSZ” definitely became richer!
Update and snaps by Aggie Reiter