The gastronomy of people testify of history and living conditions.

The cuisine of northern Hungary is just as diverse as its regions. The dish that most tourists visiting Hungary are familiar with and taste is Gulyás (Goulash) soup with red paprika seasoning comes from the Alföld.

Shepherds spent almost the entire year out in the open with their animals, so they ate foods that were easily prepared from the ingredients at hand, for example Gulyás. This is how Halászlé (fish soup) or Halpaprikás (fish seasoned with paprika) - also cooked in a cauldron - were "born," along the rivers. They ate fish fried over embers, roasted, grilled, on a spit, and baked in clay.

The preparation of foods requiring more ingredients, instruments, and work was the job of the women. They kneaded the noodics that did not spoil for a long time, at home, and after adding some potatoes, water, salt, paprika, the lebbencsleves soup was ready, or Slambuc with a little less water. The festive dishes also praise the hands of the women. For example stuffed cabbage; the semi-sweet turnover pie with dill and cottage cheese; or cherry, cottage cheese, or cabbage strudel made from very fine layers of pastry.

One gets thirsty after such excellent food and it is very satisfying to drink a glass or two of wine after a good meal. This region boasts celebrated wines such as the "Wine of kings, king of wines" the Tokaji Aszú, or the italian Riesling of Abasár, or the Egri Bikavér (bull's blood), the colour and flavour of which is renowned all over the world.