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Gastronomic adventures






                     Nógrád has its own unique flavours and its typical gas-
                     tronomy.
                     Soup is of special importance in the diet of the Palóc peo-

                     ple. The old saying, expressing this richness, is relevant
                     here: “only of soups, there were seven kinds”. Th e simplest

                     soup is the so-called “magalevi”. The soups were mainly
                     thickened with a thickener, for which milk, whey, and less
                     often, sour cream were used. A typical fasting dish – even

                     today – is cabbage soup with mushrooms.

                     The potato dishes are more dominant in this region than
                                                              Festival, the Kazár Laska (Pasta) Festival, or the Érsekvad-
                                                              kert Nagygönc (Dumplings).
                                                              We have a special respect for fruit. A good example is the
                                                              Kozárd Apple Blossom Festival and the Kétbodony Plum
                                                              Sunday. The culture of berry growing in Nógrád is pre-

                                                              served and kept alive by the former Frankish Germans of
                                                              Berkenye. The men here believe that the best fruit is the


                                                              one that can be drunk. The good ‘pálinka’ (fruit brandy) is
                                                              very popular. Today, the Öregetesi Palóc Pálinka Manufac-
                                                              tory, which also processes berries, is nationally renowned.

                     in the Great Plain. Most often pastry, ganca (dumplings),

                     haluska (noodles), strapacky or potato pancakes were

                     made using boiled potatoes and a little wheat fl our. Th ey
                     were served with roasted onions, crackers, butt er, cott age
                     cheese, poppy seeds, or stewed cabbage. A typical Palóc
                     dish is the morvan or morvan kalach, a braided kalach

                     (sweet bread). The home-made strudel is still a favourite
                     treat on the tables during festivities.
                     Dishes made from potatoes, are now the basis of gastro-
                     nomic festivals, such as the Vanyarc Haluska (Noodles)

                                                              Due to the lack of grapes, the wine culture has not taken
                                                              root here. Beer, however, sells well, especially if it is home-

                                                              brewed. This is why Palóc beers from Balassagyarmat and
                                                              the locomotive-labelled products of the Rétsági Fűtőház
                                                              (Locomotive Shed) Brewery are popular.
                                                              Still, if someone does not like either the pálinka or the
                                                              beer, they can drink delicious and healthy drinks made
                                                              from the local fruits. One example is the variety of fruit
                                                              juices called Tarjáni Zamatos. The water from the springs

                                                              of the Csevice stream is a medicine for the upset stomach.

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