Page 21 - Baranya megye 2019

Gastronomy

in Baranya

Baranya is the storehouse of values, and one of the out- Mohács fi sh soup is prepared in the same way as the old

standing values is the culture of gastronomy. While trav- fishermen cooked it 100 years ago. The Stifolder of Feked is
elling far and wide, we can find dishes that may have a the special thick sausage of the Germans who used to arrive

century-old past, and most of them have been added to from near Fulda, and it enjoys its renaissance nowadays.

the Repository of Values of Baranya County. Th e steamed The scones of Nagypall were baked during the harvest, and
dumplings of Geresdlak, which are still prepared today today, this old tradition is celebrated with a whole day of

as in the time of our grandmothers, and are either served fun and a scone-baking competition. The cheeses are made
salty with cabbage, smoked meat, and bean stew, or sweet, from old proven handicraft recipes around Kovácsszénája.

with jam. This food of Swabian origin is so popular that it The white sausage of the Ormánság is a specialty we cannot

is celebrated with a festival each year. And we should not taste in any other part of the country.

forget the Sokac beans, which are traditionally prepared The real value of Baranya can be experienced at the Tenkes
in earthenware dishes, next to glowing embers, mainly Inn, where the tired traveller can rest and taste traditional

around Mohács, and are so popular that even tourists are dishes of the highest quality. The fine ingredients used

looking for them. On the banks of the River Danube, the come from the local area.
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