Hungarian cuisine is famous all over the world for its spicy and bittersweet flavors. Paprika, both sweet (csemege) and spicy (csipos), and pepper are always present in recipes not only of traditional cuisine but also in those dishes that are the result of a true gastronomic revolution of Hungarian cuisine that has taken the path of modernity . Among the most famous dishes are the Gulash (Gulyas), a tasty soup with beef stew and, often, pasta, very different from the Czech, rich in lard (or oil), onions, cumin, paprika, potatoes, carrots, parsley, peppers and tomatoes. Soups in general are the masterpiece in Hungarian gastronomy: delicious mushroom soup and potato soup, which in some restaurants you can enjoy with delicious slices of toasted apples in the oven, and very good also cabbage soup, fish soup cat and, in the summer, the sour cherry but our advice is to experiment and enjoy the range of flavors, present in all dishes, which will surely impress you in a positive way. Halaszl, meat, vegetable or fish soups are the first Hungarian dishes and often vary from region to region. Very famous also the Porkolt, a beef stew, or mixed meats, cooked in a fried onion and lard, flavored with paprika, peppers and tomato; comes on the table with a thick red sauce. Only in Hungary is it flavored with tejfol, sour cream unobtainable elsewhere. In addition to the well-known Hungarian salami, there are other excellent sausages, such as teli szalami and Pick szalami. In the Budapest restaurant menus you will often find duck and goose liver. Among the typical desserts there are strudel, crepe alla Gundel, Somlo dumplings, chestnut puree and ricotta hot pasta.