Two new specialities added to the collection of Hungarikums!

According to the decision of the Hungarikum Committee (Hungarikum Bizottság), the Collection of Hungarikums has been expanded with the Hövej lace (höveji csipke) and the Bratislava buns (pozsonyi kifli), MTI reported.

The Hövej lace

The Hövej lace (höveji csipke). Source: Facebook/Hungarikumok Gyűjteménye

The origins of the uniquely varied Hövej lace date back to the 19th century. It quickly made a name for the village in Győr-Moson-Sopron county. It was awarded a gold medal at the 1962 World Exhibition in Brussels and has been included in the UNESCO National List of Intangible Cultural Heritage since 2017.

The Bratislava buns

The Bratislava buns (pozsonyi kifli). Source: Facebook/Hungarikumok Gyűjteménye

The Bratislava buns have become a Hungarikum as a traditional Hungarian winter holiday pastry. Its first recipe is known from István Czifray’s Hungarian National Cookbook (Magyar nemzeti szakácskönyv), published in 1830. Since 2012, it has been a traditional speciality.

What are Hungarikums?

Hungarikums are everyday and ubiquitous building blocks of the country’s image, which tell a story about Hungarians, their traditions and their ingenuity without words, said István Nagy, Minister of Agriculture of Budapest.

“It is a common task to make the world know and love the country’s excellent food and drink, its wonderful natural resources, its artistic heritage and the achievements of Hungarian talent. The protection of values also helps to preserve identity and tradition, and to pass on culture, not by isolating but by promoting national unity,” the Minister stressed.