Savor Savers

In the southwestern part of Zala County, Kustánszeg is in the heart of Göcsej. Its inhabitants have always been laborious farmers, so their food has developed according to the needs of hard physical work. The cornerstones of the Zala county's cuisine are corn, potatoes, cabbage and beans, and the dishes made from them: the dödölle, gánica, the rich soups, the many kinds of leavened and maize doughs. The film, featuring local women, shows how the sour porkrind pea soup from beans, sour turnip soup, toros (pig slaughter) cabbage, potato pie, and layered strudel are made. The following dishes were made on the program: - Savory turnip soup - Potato prósza - Toros cabbage - Dessert strudel - Turnip soup with sour cream - Maize bread - Maize cake

As with all the regions of Hungary, at Lake Balaton there were three basic pillars of the cuisine: the cabbage, the cereals and the potatoes, and the coupling of the consumption of fish, which resulted in specialties particular in their simplicity. From the film, you can get acquainted with the recipe of fishermen's soup, stuffed pike and pickled fish originating from Tisza fishermen, as well as a delicious cake, "Unleavened cake" or Lábatlan, and the famous "Tihany's foamy coffee" made from chicory. The following dishes were made on the program: - Petyeg (fish soup) - Roasted garda (European carp) - Stuffed pike - "Pickled" fish - Lábatlan - Foamy coffee

Situated in the heart of Bakony, Szentgál is known not only for its beautiful churches, but also for its ancient 'clean tree' nature conservation area. Residents also keep their traditions in gastronomy. From their meals you can get to know the sour eggsoup, the 'breadbites', the cabbage cake and the filling, hearty potato dishes. The following dishes were made on the program: - Savory eggs - Tongue soup - Breadbites - Raw potato nokedli (gnocchi or spätzle) - Cabbage pie - Nudli (potato noodles, usually consumed sweetened) - Scone with cracklings

The Őrség, this closed, Calvinistic region with close ties to the Transdanubian region has an archaic culture, in its architecture, in its material world, and in its everyday habits. The film introduces traditional őrségi foods: the porcini mushroom soup with buckwheat, the scone and the buckwheat plum cake, the dödölle, the pumpkin and poppy seed strudel, and we can get familiar with the tiring, "craftsman" method of making pumpkin seed oil. The following dishes were made on the show: - Porcini mushroom soup with buckwheat - Dödölle - Unleavened buckwheat scone - Pumpkin-poppy seed strudel - Fruity buckwheat pie