Hungarian Cuisine: The Hungarian cuisine is the result of the crossing between the European cuisene and the culinary traditions from Asia. Characteristic is the use of paprika, which is used in many preparations and is best known for its abundant use in the preparation of Goulash (Gulyás), the most famous dish of Hungarian cuisine. Ingredients widely used in the Hungarian cuisine as well as the paprika are pepper, and the sour cream. The Goulash is a nutritious soup based on meat, lard, brown onions and carrots, potatoes and paprika. Other dishes are pörkölt (stewed beef or mixed meat), stews, fish soup, chicken with paprika, the famous Hungarian salami (téli szalámi or Pick szalámi). Among the desserts are the millefeuille (krémes), the cream of chestnuts (gesztenyepüré), the crepes Gundel or Palacsinta (a crêpe stuffed with jam, ricotta cheese, chocolate and nuts), Somlói galuska (sponge cake, vanilla cream, whipped cream and chocolate sauce), Dobos cake (with chocolate cream and caramel), strudel (rétes). The Tokaj wine has a worldwide reputation, as the bitter Unicum.