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You don’t have to visit Dracula’s castle to get a taste of Transylvania this Halloween. A 200-year-old family recipe for a popular pastry from the spooky region of Romania is being served up ...
The name refers to a stovepipe (kürtő), since the fresh, steaming cake in the shape of a truncated cone resembles a hot chimney. This opinion is shared by Attila T. Szabó [ hu ] , scholar and philologist from Cluj-Napoca : "...when taken off from the spit in one piece, the cake assumes the shape of a 25–30-centimetre [10–12 in] long vent ...
The production of trdelník has a long tradition in the Slovak town of Skalica, near the border with the Moravian town Hodonín. The original recipe was owned at the end of the 18th century by the Transylvanian cook of poet József Gvadányi [ hu ] , a retired Hungarian general and resident of Skalica.
The interior of a Transylvanian Saxon household, as depicted by German painter Albert Reich (1916 or 1917).. The traditional cuisine of the Transylvanian Saxons had evolved in Transylvania, contemporary Romania, through many centuries, being in contact with the Romanian cuisine but also with the Hungarian cuisine (with influences stemming mostly from the neighbouring Székelys).
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Some cakes and sweets in Hungary show a strong German-Austrian influence. All told, modern Hungarian cuisine is a synthesis of ancient Uralic components mixed with West Slavic, Balkan, Austrian, and German. The food of Hungary can be considered a melting pot of the continent, with a culinary base formed from its own, original Magyar cuisine.
Illustration from 'Die Gartenlaube' (1884) depicting a group of Transylvanian Saxons during the Middle Ages. The Transylvanian Saxons, a group of the German diaspora which started to settle in Transylvania, present-day Romania, since the high medieval Ostsiedlung, have a regional culture which can be regarded as being both part of the broader German culture as well as the Romanian culture.
Naked Neck chickens. Despite its highly unusual appearance, the breed is not particularly known as an exhibition bird, and is a dual-purpose utility chicken. They lay a respectable number of light brown eggs, and are considered desirable for meat production because they need less plucking and they have a meaty body.