Strudel is one of the most popular traditional Hungarian sweets. According to the traditions it was made by rural housewives having a lot of experience in baking and cooking, and they still make it these days. Its taste and look still reflects the gastronomic culture which is known as „Hungarian” all over the world, ranging from New Zealand to the Equator.
How is strudel made? How has the culture of different strudel fillings – that of apricot, sour cherry, poppy seed, cottage cheese, cabbage – has evolved besides the most popular one, the apple strudel?
In the course of the gastronomic excursion the participants have the opportunity to taste the foods prepared by strudel masters, and the brave candidates can even try how to stretch the strudel dough – which is not an easy task to do.
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