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Gasztronomic walk

Local fl avours

Bogyiszló is famous for its peppers. After the fl oodplain it was a popular soft drink; it was made and sold by the

had been cleared of forests, the hot peppers and paprika gingerbread makers. This beekeeping by-product used to
could be cultivated in their place under excellent condi- be very famous; some beekeepers paid their taxes with it.

tions. Tolna has a similar situation, where the Chili Drops, The pie known as “Rákóczi-túrós” (Rákóczi’s cake with

developed in 2010, have become a product of real success cottage cheese) became immensely popular in 1958,
and recognition. In Hungary, Bogyiszló is the only place which made the name of the maker, who was born in Al-
where such a natural end product, this extremely economi- sóleperd, Dombóvár immortal. This pie is still very popu-

cal high-strength essence, can be produced. József Szilágyi, lar, not only because of its sweet and sour taste, but be-
the inventor of the drops, who died in 2016, said: “Gigantic cause it does not require any special ingredients. Even the
force in a tiny vial, scorches like a cascade of fire, yet a real simplest kitchens of Hungary have the ingredients: fl our,

taste orgy for the lovers of hot fl avours.” sugar, eggs, cottage cheese, sour cream, apricot jam. János

Szekszárd is more than good wine, as the town’s slogan Rákóczi (1897-1966), who travelled around the world
says. The “márc of Szekszárd” is made of syrup, honey, and and gained success, became the master chef of Gundel

sugar and it is free from artificial additives. For centuries, restaurant in the Hotel Gellért, Budapest.

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