To understand Hungarian cuisine, one has to take a peek into the past. Today’s Hungarian cuisine is a synthesis of ancient Asiatic components mixed with Germanic, Italian and Slavic elements. The food of Hungary can be considered a melting pot of the continent, with its own original cuisine from the Magyar people. The nomadic past of the Hungarians is apparent in the prominence of meat (mainly poultry, pork and beef) in Hungarian cuisine as well as the amount of dishes cooked over open fire – just think of goulash, pörkölt (stew) or the fisherman’s soup. In the 15th century, King Matthias and his Neapolitan wife introduced new ingredients and spices like garlic and onions – things we couldn’t imagine a proper Hungarian dish without today.