Urchins, tongue of flamingo, stuffed skylark are possibly not every ones ideal form of cuisine, however they were enjoyed by the Romans who once resided in the area we now associate with Szentendre. Ahead of the Turkish invasion, Slavs and Greeks moved into the area, as well as peoples from many other places along with a high proportion of Serbs. Having set up their various trades and businesses, which included blanket making, shoesmiths, tanners, furdressers, tailors, soapmakers, cobblers, coopers and merchants. They settled and developed a multitude of different cuisines and subsequently enjoyed a life where the focus of each household was the kitchen and the pantry, pursuing an interest in food that perhaps they had inherited from the Romans. Their ovens contained the facility to both grill or skewer meats and the potters learnt to manufacture utensils for the Serbs, who brought recipes for their ancient Rachus meat dishes cooked lovingly in the oven.

The merchants used the Danube to trade with others, and Szentendre became an area where both Oriental and Hungarian herbs and spices were to be readily found. As a result of its success, Szentendre held three major Fairs each year and after the harvest they organized pig markets, leading to the residents obtaining a permit to organize national animal fairs.

Soon the town became a centre of inns and restaurants – in 1787, forty five restaurants are recorded. Later the locals realized that the volcanic soils were ideal for the growing of vines and soon the red wines of the region were becoming known in Austria, Bohemia, Russia and Poland. Eventually a special feast was organized on St Emericus’s day and all was going steadily down hill until a vine-pest destroyed the fun in the 1940’s. Alchohol free, the Serbs chose to leave the area, which became repopulated by Hungarians who now grow a wonderful variety of fruit there, including apple, cherry, morello, plum, walnut, almond, peach and chestnut.

The people of Szentendre however, still enjoy the gifts of civilization and bars and restaurants are still plentiful, and with the vivid fiesta at Pobrozsenszka celebrated by the remaining Serbian population in the surrounding areas every year, with the added bonuses of visiting artists and exhibitions, no further proof is needed that fun and culture can coexist.

I love food. Not just eating it but sourcing the ingredients, cooking, table preparation and creating the right ambience to make a meal a memorable and exciting experience. Imagine my delight when my wife decided that we would start a business in Budapest Hungary. We went out there in 2003 to purchase one apartment and we now own six. A sucessful business giving me the delights of the Hungarian cuisine. I am so pationate about it, I will be writing many articles as well as giving you many interesting and delightful recipes to try.