Hungarian dishes served in the EP

Hungarian culinary week is being held at the European Parliament currently, featuring traditional Hungarian dishes, such as pea soup, 'székelykáposzta' and 'Somlói galuska'.

“Traditional Hungarian dishes are served this week at the European Parliament’s canteen,” Eszter Herczog MEP (Socialist Party) announced recently in Brussels. Herczog, patronage of this national culinary week said that it is especially important for Hungary to show during its six-month presidency the diversity of culture and traditions that characterise the country. "The aim is to continue to extend our culture and tradition within the European Parliament," she said.

Those traditional Hungarian dishes Chef László Szabó has added to the EP canteen menu so far included pea soup with dumplings, foie gras with ’kuglóf’ and Tokaj jam, pork roast and ’Székelykáposzta’. “Somlói galuska is to follow,” Szabó notes, adding that it was a special request of the parliament that each day should feature typical, everyday dishes of the Hungarian cuisine during the Hungarian gastronomy week.