Hungary and wines

EUROPEA-Hungary had the pleasure to organize the 5th EUROPEA Wine Championships, which took place in Budafok and in Villány in 2010 and was a very successful event. We had the chance not only to host the EUROPEA students and their teachers but also, to showcase the Hungarian wine culture and our authentic wines.

They are of an excellent quality that is for sure! You have certainly tried Bikavér (Bull’s blood) or some others of our beautiful thick red wines. But did you know that Hungary has some very curious white wines too? And, no … not the legendary Tokaji – others! Surprised? Then read on, please.


Just two of the many very special ones:

IRSAI OLIVÉR is a Hungarian grape variety that provides a fresh, easy-going white wine with a distinctive Muscat character. It is the wine of the summer, light and fruity, especially enjoyed by ladies. It suits well the famous Hungarian chicken paprika dish or goose-liver pâté likewise. Order a bottle of IRSAI and let the flavour surprise you!

Coming from the tiny wine region of Somló, the wine called JUHFARK (SHEEP’S TAIL) has rich acidic flavours and a strong macho character. It is especially great with fish dishes. Moreover, it used to be the favourite wine of the royal families of Europe for centuries. Why? Legend has it that if you drink JUHFARK at your wedding night your wife will soon bare you a son and heir! True or false? Well, statistics show that in the Somló region there are 20% more boys than girls among new born babies!

Let Hungary surprise you again! Raise your glasses and … cheers!

EGÉSZSÉGÜNKRE, as it goes in Hungarian!


By Judit Covic (HU), leader of EUROPEA Editorial Group

Pic: Pixabay Free Images

Hungary Celebrates!

One of the biggest national holidays is celebrated today in Hungary. The 15 of March marks the beginning of the Hungarian Revolution and War of Independence, which took place in 1848 and saw the Hungarians revolting against The Habsburg Empire.

The “kokárda” with the Hungarian colours.

Take a walk through the streets of Budapest and you will meet the heroes of those historic times. Names like Battyányi, Kossuth, Deák, Klauzál, Széchenyi, Eötvös, Eszterházy will pop up at every corner, street or square keeping the memories of these great statesman alive.

Budapest is famous for its wonderful coffee house culture: everybody knows about the magnificent Gerbeaud, Central or New York. But there is a minor place in a narrow street in the heart of Budapest that played an important part in the events of 1848. It is called Pilvax Coffee House and it was the meeting point of the revolutionary youth who are commemorated today.

On this notable day it is a tradition to wear a cockade, “kokárda” in Hungarian (pic), the symbol of the uprising on the left-hand side of your collar right above your heart.

Respect for the brave and happy holidays, Hungary !!


By Judit Covic (HU), leader of EUROPEA Editorial Group

Harvest Festival


Pic no1: Handmade lacy headwear, North-HU

Agriculture has always played a major part in the economy of Hungary. It has become a key feature of our history and played its part in forming of the national identity of Hungarians.

In the past most of the families made a living by cultivating the land or breeding animals. Generations lived and worked together, and all the valuable knowledge was transferred easily; from father to son, from generation to generation as part of regular daily routine. Community life was important and cooperation between families was also essential; especially during the periods of big scale agricultural events (harvest, yield, fruitage or slaughter).


Life has changed though. Traditional family structure is not there anymore, and communities are nothing like they used to be. Young people are deserting their native villages to settle down in towns or county capitals in order to get better jobs, earn more money and have a more convenient life in general. Social and political changes lead to an almost complete wipe-out of the old way of living. And as for education, our course books do not feature the traditional knowledge of our forefathers. If it is gone part of our history will also disappear.

Pic no2: Jó napot! – Good morning!

However, at the EUROPEA Vocational School FM KASZK Táncsics Mihály in Vác (HU) we believe that not all is lost. Our annual event called the Harvest Festival and Food Competition is there to help and contribute to the fading knowledge transfer. The festival is held every year on the last Thursday of September in our beautiful two-acre schoolyard and involves not only youngsters but also parents and grandparents.

Representatives of the older generation lead the way and control the preparation of the traditional Hungarian harvest courses, while students try to do their best and by doing so they learn quite a lot. We would call it “teamwork” or “informal learning” with the trendy terms of modern education but it surely is a fun way to show and teach some of the history of food processing to young people. It also strengthens our small community and gives the feeling of belonging together.


Pic no3: The traditional “bogrács”.

The competition rules state that the meal must be a national or a local dish cooked on an open fire in a pot called “bogrács”. It is a traditional, usually quite a sizeable container that hangs down on a chain from a stand allowing the fire to hot it up from underneath. There are scientific evidences that the first Hungarians who reached the Carpathian Basin already had a very similar cooking device. Later, shepherds used it a lot while living with their livestock out in the fields. Also, it was an inevitable cooking pot of the poor, very suitable and practical for the preparation of a rich one-course meal that would nourish the human body for the entire day. It was easy to pack it and carry it away. Today it is as popular as ever with holiday makers, friends and families.


Come to Hungary

Our Harvest Festival and Food Competition is truly a great event. All schools from the region are invited and the jury consist of local authorities and people working in the tourism. The winners are presented with worthy prizes. There is also a spectacular cultural programme featuring an equestrian show and folk dances.

So, if you happen to be in Hungary in September pay us a visit and we will be more than happy to welcome you!


Based on the case study entitled: Preserving Traditional Harvest Foods and Typical Meals in Hungary written by Judit Čović, Zsuzsanna Pátkai, and Tamás Nagy for project SAGITER, “Savoirs Agroécologiques et Ingéniosité des Terroirs” (2013-2016), topic: Agroecology. Project leader and supervisor Prof. Dr. István Fehér, SZIE University, Gödöllő, Hungary


By Judit Covic (HU), leader of EUROPEA Editorial Group

Sustainable pubs

Despite their spooky name,ruin pubs („romkocsma” in Hungarian) have evolved into one of the must-see attractions in the capital of Hungary. This emerging movement in the Jewish Quarter of Budapest offers a unique experience. Placed in ramshackle old buildings these freaky spaces have a very special charm with their rickety furnishing, vintage objects and second-hand ornaments. And as for sustainability, a terrific way to re-use old properties and bygone souvenirs of the past!

Pic from Nándi’s Facebook page:

But, ruin pubs will offer you more than just creepy post-modern atmosphere and cheap drinks (including the inevitable “pálinka”, of course). Live music, theatre shows, second-hand shopping, even farmers markets (!) and exhibitions of contemporary artists are on! This great piece is by Nándi, an upcoming young talent. And guess what? He used to be our EUROPEA student!

Surprised? Well, … let Hungary do that to you again (and again) 😊



See also: Bp Ruin Bars


By Judit Covic (HU), leader of EUROPEA Editorial Group

Europe in Paris!


24 February – 4 March 2018

This winter Europe visited Paris yet again. SIA, the magnificent show of agriculture closed its doors a few days ago but once more it has brought a fresh generation of Green VET learners to the French capital.

Just like they have done it for many-many years, young professionals competed in two disciplines: cattle judgement and wine tasting. Always highly entertaining and exciting the Paris experience proved to be unprecedented again as youngsters showcased their expertise and devotion.

And in year 2018 the winners are: MIRIAM KALTENBACH (DE), who won the competition of young professionals in wine tasting while MILAN MIKSOVSKY (CZ) finished on top in cattle judgement.

Congrats to the winners and their teachers and see you again in 2019!    

For more detailed results click HERE.

Acknowledgements: thanks to our Italian, Austrian, German and Portuguese colleagues 😊

By Judit Covic (HU), leader of EUROPEA Editorial Group