A FOOD TRADITION

Transdanubian cuisine

Transdanubian cuisine covers the varied foodways west of the Danube, including traditions shaped by Alpine, Central European, Croatian, German and Austrian contacts. Its cooking commonly combines pork, poultry, game, freshwater fish, sour cream, cottage cheese, potatoes, cabbage, mushrooms, orchard fruit and regionally grown grains. Baking, dumpling making, stewing, roasting and preservation through pickling or smoking are prominent techniques. Examples associated with this broad tradition include dödölle, a potato-based dish; rábaközi and other regional strudels; and fish preparations linked to Lake Balaton and the western riverlands. The category is intentionally broad and should not be treated as a single uniform local style.

Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.