Search

Kizárt szavak

Tiltott szavak

  • cialis
  • viagra
  • php
  • sql
  • html
  • https
  • http
  • chr
  • script
  • sex
  • porn
  • sexmassage

Alternatív kifejezések

  • =

41. LídRind Porta

Last modification: 2025. May. 27. 13:50

At Lídrind Porta, every bite comes from home-raised cattle, crafted naturally and by hand, without additives.

Találati relevancia adatok

megtalálta: szöveg (1)  | összesen: 1 pont
Tárolt adatok:
cím: LídRind Porta
lead: At Lídrind Porta, every bite comes from home-raised cattle, crafted naturally and by hand, without additives.
tartalom: + 1 Beef specialties from Csáford Berkovics-Tarsoly Lídia has combined family heritage with accounting precision to build her small-scale operation, where every meat product reflects genuine care and expertise. There are no additives, no shortcuts—only natural ingredients, time, and attention. Thanks to their nature-friendly livestock farming, Lídia creates products that are flavorful on their own. A visit to their farm introduces you to a family who treats their animals with deep respect. Come and taste their authentic flavors! Back to the roots Lídia grew up immersed in farming life. Her father raised cattle and processed meat, so slaughtering, feeding, and all aspects of animal husbandry were part of her everyday world. Spending time alongside her father, she learned first-hand what it means to raise animals responsibly, process meat, and create quality food. Although she studied accounting and initially worked in that field, she soon found her way back to farming. What started as a hobby—raising cattle for family use—soon grew into a business. Today, she runs her own farm, guided by the knowledge passed down from her father. Respect for animals shows in product quality At Lídrind Porta, animals live in free-range conditions, grazing along the banks of the Zala River. Their well-being directly impacts the quality of the meat. The family also grows their own feed, ensuring complete control over what goes into their products. Their goal: to raise healthy, well-cared-for animals that provide high-quality meat for their handcrafted products. Butchering, cutting, curing, and smoking are all done by hand at their small-scale facility in Csáford. Natural beef specialties LídRind Porta's signature products include smoked beef ham, sausage, and salami. They have also expanded into pork products and offer fresh farm eggs. A recent specialty is their basturma—a spiced, air-dried beef rolled in an aromatic herb crust. Served with sourdough bread and homemade cheese, it’s a true delicacy. Lídia follows a natural approach not only in animal husbandry but also in meat processing. Preservation is done simply with salt, deliberately avoiding nitrites, artificial colors, and fast-curing methods. Smoking is carried out with acacia and beech wood. Hams are cured slowly, developing their distinct flavors and textures naturally—unlike industrial products where shortcuts are the norm. Seasonings are made from natural ingredients, often home-grown, such as paprika for their spicy salami and juniper berries for unique flavor profiles. Farm-to-table on the Csáford Vineyard At Lídrind Porta, you’re not only welcome to buy their products—you can taste them right on the farm. Their countryside dining experience includes generous cold platters, hearty hot dishes, and homemade desserts, like traditional Zala-style pork fat pastries. The heart of their hospitality lies in sharing good food and memorable experiences. A visit to Lídrind Porta offers more than a meal; it’s an invitation into the world of small-scale farming, meat processing, and artisanal production. Visits are by appointment, so be sure to book ahead by phone.   Product highlights Smoked beef ham & sausage LídRind Porta’s beef sausage and smoked ham are crafted for those who appreciate traditional flavors and pure ingredients. Made from free-range, home-raised cattle, the sausages are seasoned with classic spices—paprika, garlic, pepper, and salt—without any artificial additives. They are hand-stuffed into natural casings and smoked over beech and acacia wood. The smoked beef ham undergoes a long, cold-smoking process and is preserved using only natural salt. Cuts such as thigh, shoulder, and neck are cured individually for optimal flavor and texture. Slow curing and gentle smoking give LídRind Porta products their distinct character. No preservatives, colorants, or fast-cure methods are used.   Where to Find LídRind Porta: 8795 Zalaszentgrót, W3G9+37 Google Maps More information & Contact: Facebook Phone: +36 30 792 2968

Did you know the Zala River once flowed into the Drava and only later “found” Lake Balaton?
 The history of western Hungary’s water systems is not just a fascinating geological puzzle — it reads like an epic of Earth history: riverbeds shift, rivers “consume” one another, and even Lake Balaton doesn’t enter the scene until the final chapter. Discover how nature reshaped this landscape stroke by stroke — and how the Zala became Balaton’s most vital source of water.

The Quaternary Period and the Power of Landscape Formation

What sets the Quaternary Period (2.58 million years ago to the present) apart from earlier geological epochs is that the surface-shaping processes of this time — and the landforms they produced — continue to define our geographic environment today.

Pleistocene Changes: Riverbed Migrations and Terraces

One of the most pivotal surface processes during the Pleistocene (2.58 to 0.01 million years ago) was the migration of riverbeds and the formation of terraces and alluvial fans. These changes were closely tied to the slow retreat of the Pannonian Lake, which once filled much of the Carpathian Basin (see also: The Legacy of the Ancient Pannonian Lake).

The Ancient Danube Moves West

The early Danube initially flowed westward across what is now western Hungary, draining into the retreating Pannonian Lake. This westward course likely remained until the early Pleistocene.

A River’s Great Turning Point

The most dramatic hydrological change in the Carpathian Basin occurred between the Pliocene and Pleistocene: the formation of the Danube’s Visegrád Gorge (today’s Danube Bend), which diverted the river toward the center of the country and what is now the Pest Plain.

This shift profoundly affected all its former western tributaries — including the Zala.

The Story of the Zala: Migration and Capture

The river system of Central Transdanubia evolved in surprising ways, and the Zala’s journey is one of its most remarkable chapters. The Rába River already flowed northeastward toward the Little Hungarian Plain. The ancient Marcal, running northward, flowed into the Rába — and into it, in turn, flowed the ancient Zala.

But nature redrew the map — using the Zala as its brush. A now-vanished river flowing from north to south (its remnants visible today between Zalaszentgrót and Zalavár) cut into the landscape through a process called headward erosion — where rivers erode backward into the terrain, much like a hot knife slicing through butter. Eventually, it cut into the ancient Zala’s valley and “captured” the river, diverting it into its own course.

A New Path — and the Birth of Lake Balaton

From then on, the Zala made a sharp turn south at Türje and — with no Lake Balaton yet in existence — initially emptied into the Drava. Later, as the depression that would one day become Lake Balaton deepened, the Zala was gradually drawn toward it.

Lake Balaton, as a continuous body of water, is only about 5,000 years old — but for millions of years before, the Zala had already been on a winding journey that ultimately made it Balaton’s primary source of water, and the most life-giving river in the region today.

title: LídRind Porta
description: At Lídrind Porta, every bite comes from home-raised cattle, crafted naturally and by hand, without additives.
címkék:
fókusz kulcsszó:
szinoníma címkék:

42. Millu Manufaktúra

Last modification: 2025. May. 27. 13:49

Real fruit, vibrant colors, no artificial additives. Every sip of Millu Manufaktúra syrups captures the true taste of nature.

Találati relevancia adatok

megtalálta: szöveg (1)  | összesen: 1 pont
Tárolt adatok:
cím: Millu Manufaktúra
lead: Real fruit, vibrant colors, no artificial additives. Every sip of Millu Manufaktúra syrups captures the true taste of nature.
tartalom: + 1 Small-batch syrups, just the way they should be Tucked away in a quiet courtyard in Alsópáhok, Csilla Nagy has created her own little syrup sanctuary. Here, rich, colorful syrups are made not from artificial flavors, but from real, carefully chosen fruit. Csilla didn’t follow a long-standing family recipe — syrup-making became her personal reinvention, a new start built on curiosity and professional know-how. Determined to craft syrups without preservatives while preserving all the goodness of the fruit, she trained as a food preservation specialist. The result? Fourteen irresistible flavors that taste like biting straight into the fruit. Reinvention as a way of life Csilla believes in turning life upside down every seven years. She has worked in market research, healthcare, retail, and hospitality — as she puts it, “The only thing I haven’t done is cast church bells.” In 2024, her latest seven-year cycle began with syrup-making in her new home, Alsópáhok. It wasn’t just about taste. Csilla wanted to understand the science, too — so she earned a qualification to ensure her syrups are both long-lasting and nutritionally rich, without relying on preservatives. As if you’re biting into fresh fruit Most of Csilla’s ingredients come from local farmers. Apples, strawberries, and blackberries arrive fresh from Bókaháza. Elderflowers? She picks them herself in May, far from busy roads, in clean forest areas. She never buys industrial fruit purées. Every berry, every apple is pressed and processed fresh by her own hands. The syrups are hot-filled, but without preservatives. Minimal water is added — sometimes none at all — resulting in rich, velvety syrups with up to 60% fruit content. Even the pulp stays in when it adds to the experience. For fruits like sour cherry or redcurrant, Csilla leaves the flesh for its texture and nutrients. A taste of tradition and adventure Millu Manufaktúra’s range is divided into two main categories: Classic Hungarian fruits: apple, strawberry, raspberry, sour cherry, redcurrant, blackberry, elderflower. Refreshing summer exotics: lime, orange, grapefruit-ginger, mango. Even with exotic ingredients, Csilla insists on natural methods: she presses citrus fruits by hand and uses real ginger infusions, avoiding artificial flavors entirely. Her recipes follow a consistent base but are fine-tuned after tasting — focusing on consistent, small-batch quality rather than mass production.    Product highlights Apple, strawberry & blackberry syrups — Familiar, yet fresh For these syrups, Csilla sources fruit from Bókaháza, ensuring every bottle reflects the flavors of the region. Each fruit is hand-selected, as preservative-free production requires extra care to avoid overripe or damaged produce. Only perfectly ripe fruit is processed immediately. The apple syrup is clear and golden, with a gentle sweetness and crisp acidity — tasting just like a freshly bitten apple. Light and refreshing with soda, gently spiced when served warm, like an apple tea. The strawberry syrup is bright red, thick, and full-bodied, with an intense aroma and the sweetness of fresh-picked berries. Blackberry syrup is a deep, elegant burgundy with a bold, slightly tart yet rounded flavor — ideal for those who enjoy richer, more complex fruit notes. All three syrups contain no artificial colors or flavors — only fruit, a little sugar, and the care of traditional handcrafting. Where to buy Hévíz Farmers’ Market

The Life-Giving Winds of the Ice Age: How Loess Shaped the Land

Did you know that Transdanubia’s rich, golden soils are actually a gift from the winds of the Ice Age? Loess isn’t just a dry geological term — it’s an ancient natural recipe that gave rise to some of the most fertile soils in the Carpathian Basin. Where vineyards grow today and birds nest in loess cliffs, strong winds once carried yellow dust across the landscape — for thousands of years. Learn how this unique sediment shaped the land and why loess is still essential for sustainable farming today.

What Is Loess and How Did It Form?

The term loess comes from the German word lose, meaning "loose." Loess is a fine-grained, yellowish sediment that was deposited during the Pleistocene epoch (2.58–0.01 million years ago), particularly during glacial periods. It formed in periglacial environments south of the great Scandinavian ice sheet — cold, dry landscapes with little or no vegetation.

The dust was carried by strong Ice Age winds from floodplains and barren steppes, and slowly accumulated over tens of thousands of years. Eventually, calcium carbonate cemented these layers into loess, which developed characteristic vertical fissures.

It’s important to note that the Pleistocene wasn't a single “Ice Age,” but a period that included alternating cold and warm phases — some even warmer than today.

Loess and the Landscape

Loess gave the Carpathian Basin — especially Transdanubia — its distinct terrain.

Steep loess cliffs (sometimes up to 10 meters high), caves that provide nesting sites for bee-eaters and sand martins, centuries-old sunken roads carved into hillsides, and exposed root systems are all part of the landscape’s geological legacy.

Together, they define the unique character of this region — shaped by time, wind, and stone.

Fertility and Water Retention

Loess-rich areas have produced some of the most fertile soils in the region. Many local producers farm on land that sits atop loess. This creates an excellent foundation for agriculture — not just because of the high humus content, but also because loess has outstanding water-holding capacity. Its vertical pores allow moisture to penetrate deeply and remain in the soil, even during dry periods.

A Modern Echo — Dust from the Sahara

Interestingly, the fine Saharan dust that now reaches Central Europe more frequently can be seen as a modern counterpart to loess-forming material. It’s a reminder that the powerful natural forces that shaped the land long ago are still at work today — just on a different scale.

title: Millu Manufaktúra
description: Real fruit, vibrant colors, no artificial additives. Every sip of Millu Manufaktúra syrups captures the true taste of nature.
címkék:
fókusz kulcsszó:
szinoníma címkék:

43. The land of Rizling

Last modification: 2025. May. 27. 13:53

In “the land of Rizling”, anything can happen — but one thing is certain: an unforgettable wine tasting experience awaits in this hidden corner of the Keszthely Hills.

Találati relevancia adatok

megtalálta: szöveg (1)  | összesen: 1 pont
Tárolt adatok:
cím: The land of Rizling
lead: In “the land of Rizling”, anything can happen — but one thing is certain: an unforgettable wine tasting experience awaits in this hidden corner of the Keszthely Hills.
tartalom: + 1 Where wine is more than just Olaszrizling A Hidden Gem of the Balaton Uplands Just ten minutes from Keszthely, Rezi’s vineyard hills mark the meeting point of the Balaton Uplands and Zala County. Locals fondly call it "the land of Rizling" — a name that reflects both tradition and character. Olaszrizling has long been the defining grape of the area, but here it takes on a unique personality, thanks to the region’s exceptional microclimate: South-facing slopes ideal for viticulture, higher rainfall from the nearby Alps, and the balancing effects of Lake Balaton and the Zala Hills. These natural factors create cooler nights, longer ripening periods, and wines known for their elegant acidity and rich aromas. But what truly sets Rezi apart is scale. This is not industrial winemaking. Here, small, family-run wineries produce limited batches of handcrafted wines. The winemakers personally tend to their vines, ferment, and bottle their wines with care — each with their own time-honored techniques. Alongside classics like Olaszrizling, Pinot Gris, and Kékfrankos, more and more winemakers are experimenting with rare Hungarian varieties such as Nektár, Zengő, and Rozália. Three wineries from “the land of Rizling” Whether you visit individually or as part of a wine tour, these three wineries offer authentic, personal tasting experiences. Advance booking is required.   Bakos Winery – From concert halls to vineyard rows At Bakos Winery, every glass comes with a story. Rezső Bakos, a former concert pianist, traveled the world before returning to Rezi to blend his love for wine, music, and hospitality. Encouraged by his grandfather, he made his first wine at age nine. Today, he treats winemaking as a full sensory experience: hosting tastings where he plays music, shares stories, cooks, and pours his wines. His vineyards span multiple Rezi sites, both inherited and newly planted, all cultivated with organic methods — no herbicides, no systemic pesticides, and all vineyard work done by hand. Wines like Olaszrizling, Irsai Olivér, Cabernet Sauvignon, and Kékfrankos are aged in a mix of oak barrels and stainless steel, combining modern technology with traditional methods. In 2025, Bakos Winery’s 2024 vintage Rezi Rizling Barnabás was once again awarded the title "Wine of the land of Riesling." Contact: Website | Facebook  

Imagine a vast body of water — over 1,000 meters deep and more than 400 times the size of Lake Balaton — once rippling across this land. The story of the Pannonian Lake is not just a fascinating chapter of geological history, but a legacy that continues to shape the region: it left behind mineral resources, fertile soils, and even inspired legends. Discover how an ancient lake transformed Transdanubia — and why its impact is still felt today.

An Inland Sea for Millions of Years

At its greatest extent, the Pannonian Lake covered an enormous area, far surpassing the size of today’s Balaton. For millions of years (approximately 12 to 8.5 million years ago), it dominated the region. As surrounding mountain ranges gradually rose, the lake became cut off from the world’s oceans. Its water slowly turned fresh, and its basin began to fill with sediments. Because of its isolation, the lake developed a unique ecosystem with many endemic species.

The Lake Didn’t Appear Overnight

The Pannonian Lake didn’t simply “appear” in the Carpathian Basin. Its formation was the result of millions of years of tectonic activity and shifting climate. It emerged as an independent, enclosed body of water — no longer connected to the open seas.

Deep Waters, Varied Shores

In some areas, the lake reached depths of over 1,000 meters. Elsewhere, shallower zones supported lagoons, river deltas, and small, isolated lakes. During high water periods, rocky shorelines formed along the mountain fringes — traces of which can still be found today in the Keszthely Hills and the Mecsek Mountains.

The Lake’s Retreat — and Sediment Legacy

Despite its size, the lake was eventually filled in by immense volumes of sediment, carried mainly by rivers flowing from the Alps and the Carpathians. Over the course of 6.5 million years, it gradually disappeared from the landscape.

What did it leave behind?

Its sediments — composed mostly of sand, clay, and fine silt — became the so-called “Pannonian formations,” which today hold key mineral resources (such as petroleum) and aquifers. These formations define much of the surface geology of Transdanubia, including the Zala Hills.

Fertile soils later formed on the laminated silty and clay-rich deposits of the Somló Formation. Even the legendary “Tihany goat’s hoof” fossils — actually worn shell fragments of the Congeria ungulacaprae mollusk — can still be found embedded in these ancient layers.

The Final Lakes and a Gradual Goodbye

Because most of the sediment entered from the northwest, north, and northeast, the lake slowly retreated toward the south and southeast — as if it were “withdrawing” from what is now Hungary.

Small remnant lakes persisted for much longer in areas of present-day Slavonia (Croatia) and northern Serbia, but due to their different scale, character, and fauna, they are not considered true successors of the ancient Pannonian Lake.

Czimondor Winery – In harmony with nature For István Czimondor, winemaking is in his blood. His family has tended vineyards on Rezi Hill for generations, passing down not only land but also a deep respect for nature and tradition. His lineup features staples like Olaszrizling, along with Muscat, Pinot Gris, Rozália, and Kékfrankos. Some wines are tank-aged, others rest in oak. István produces only as much as he can personally oversee, ensuring each bottle reflects the quality of small-batch craftsmanship. While the selection varies by vintage, his core varieties are reliably available.In every bottle, you’ll taste the essence of Rezi. Contact: Facebook  

Imagine a vast body of water — over 1,000 meters deep and more than 400 times the size of Lake Balaton — once rippling across this land. The story of the Pannonian Lake is not just a fascinating chapter of geological history, but a legacy that continues to shape the region: it left behind mineral resources, fertile soils, and even inspired legends. Discover how an ancient lake transformed Transdanubia — and why its impact is still felt today.

An Inland Sea for Millions of Years

At its greatest extent, the Pannonian Lake covered an enormous area, far surpassing the size of today’s Balaton. For millions of years (approximately 12 to 8.5 million years ago), it dominated the region. As surrounding mountain ranges gradually rose, the lake became cut off from the world’s oceans. Its water slowly turned fresh, and its basin began to fill with sediments. Because of its isolation, the lake developed a unique ecosystem with many endemic species.

The Lake Didn’t Appear Overnight

The Pannonian Lake didn’t simply “appear” in the Carpathian Basin. Its formation was the result of millions of years of tectonic activity and shifting climate. It emerged as an independent, enclosed body of water — no longer connected to the open seas.

Deep Waters, Varied Shores

In some areas, the lake reached depths of over 1,000 meters. Elsewhere, shallower zones supported lagoons, river deltas, and small, isolated lakes. During high water periods, rocky shorelines formed along the mountain fringes — traces of which can still be found today in the Keszthely Hills and the Mecsek Mountains.

The Lake’s Retreat — and Sediment Legacy

Despite its size, the lake was eventually filled in by immense volumes of sediment, carried mainly by rivers flowing from the Alps and the Carpathians. Over the course of 6.5 million years, it gradually disappeared from the landscape.

What did it leave behind?

Its sediments — composed mostly of sand, clay, and fine silt — became the so-called “Pannonian formations,” which today hold key mineral resources (such as petroleum) and aquifers. These formations define much of the surface geology of Transdanubia, including the Zala Hills.

Fertile soils later formed on the laminated silty and clay-rich deposits of the Somló Formation. Even the legendary “Tihany goat’s hoof” fossils — actually worn shell fragments of the Congeria ungulacaprae mollusk — can still be found embedded in these ancient layers.

The Final Lakes and a Gradual Goodbye

Because most of the sediment entered from the northwest, north, and northeast, the lake slowly retreated toward the south and southeast — as if it were “withdrawing” from what is now Hungary.

Small remnant lakes persisted for much longer in areas of present-day Slavonia (Croatia) and northern Serbia, but due to their different scale, character, and fauna, they are not considered true successors of the ancient Pannonian Lake.

Takács Zsolt Winery – Stepping into the 18th century The Takács family has been making wine on these lands since the 1700s, even supplying the noble Festetics family. Today, Zsolt Takács represents the eighth generation, carrying forward this legacy with passion and pride. On his one-hectare estate, cultivation is done by hand with the help of family and friends. Beyond his role as a winemaker, Zsolt is a gifted storyteller, sharing the rich history of Rezi’s wine culture. The winery’s flagship is Nektár, a unique Hungarian variety with Hungarikum status, available in both dry and semi-sweet versions. The lineup also includes Zengő, Tramini, Chardonnay, and Kékfrankos — each crafted with modern tools but traditional, natural methods, highlighting Rezi’s unique terroir. Contact: Website | Facebook

Imagine a tropical sea where the dolomitic peaks of the Keszthely Hills now rise. The landscapes we consider timeless are, in fact, fleeting guests on Earth’s ever-changing stage. How does a shallow tropical sea become Hungarian highlands? Why does dolomite crack? And how does this still influence local farming today? Travel back millions of years into a story written in stone.

The Surface: Only Seemingly Permanent

Mountains, plains, islands, seas, rivers, and lakes may appear permanent within a human lifetime — but from Earth’s perspective, they are only temporary scenes. The rocks that form our planet’s surface are constantly in motion. Like the shattered shell of a boiled egg, tectonic plates drift endlessly atop the semi-fluid mantle beneath them.

Some crash together or sink beneath one another to create towering mountain ranges, while others subside, forming deep trenches or basins that may fill with water. That’s how the dolomite and limestone now forming the Keszthely Hills were once deposited — in the shallow waters of an ancient tropical sea, thousands of kilometers from their present location and long since gone.

The scene would have resembled the crystal-clear shallows of today’s Bahamian paradise.

Volcanoes in the North, a Tropical Sea to the South

While the northern block of the Keszthely Hills is made of relatively young (a few million years old) volcanic rock, the southern section — including Rezi and Cserszegtomaj — is dominated by much older dolomite, formed in those ancient tropical seas. Alongside widespread formations of so-called Main Dolomite, small patches of Rezi Dolomite can also be found — dating back over 200 million years.

The Keszthely Plateau is dissected by a north–south valley system and crisscrossed by micro-tectonic fault lines. Due to the shallow topsoil and varied terrain, more than 70% of the area is forested. Its karst surface experiences year-round water scarcity and has unique ecological features.

The plateau is divided by intermontane basins and bordered by deep tectonic fractures (such as the Hévíz and Ederics faults), making the area seismically sensitive.

Geology and Today’s Land Use

Soils formed on the debris of weathered dolomite provide the natural foundation for land use in the region. Several of our local producers cultivate land along the western edge of the Keszthely Plateau, where farming is defined by the proximity of a highland landscape — a plateau formed of horsts rising 350–440 meters, framed by tectonic fault lines.

title: The land of Rizling
description: In “the land of Rizling”, anything can happen — but one thing is certain: an unforgettable wine tasting experience awaits in this hidden corner of the Keszthely Hills.
címkék:
fókusz kulcsszó:
szinoníma címkék:

44. Skapér Apiary

Last modification: 2025. May. 27. 13:50

Over fifty years of beekeeping expertise, apitherapy knowledge, and pure Hungarian honey from Zalaszentgrót — at Skapér Apiary, every drop matters.

Találati relevancia adatok

megtalálta: szöveg (1)  | összesen: 1 pont
Tárolt adatok:
cím: Skapér Apiary
lead: Over fifty years of beekeeping expertise, apitherapy knowledge, and pure Hungarian honey from Zalaszentgrót — at Skapér Apiary, every drop matters.
tartalom: + 1 Honey, just as the bees made it Did you know honey never really spoils? Its unique properties — high sugar content, low moisture, acidic environment, and natural antibacterial compounds — keep it preserved for years. Honey is one of nature’s true treasures, and producing it is a privilege that requires dedication to the bees. Skapér Apiary, a family business in Zalaszentgrót, has been nurtured for generations. Today, it’s run by Zoltán Skapér, who brings over five decades of hands-on experience. For him, beekeeping is not a hobby but a way of life — a combination of work, responsibility, routine, and passion. A second-generation beekeeper Zoltán received his first hive as a child. Although he spent years in leadership roles in other industries, bees remained a constant presence in his life — first as a hobby, then a side activity, and eventually his main profession. Following his father’s early passing, Zoltán took full responsibility for the family apiary and carved out his own path. Today, he not only produces honey but has also completed apitherapy training, operates one of Hungary’s first apitherapy houses, and mentors young beekeepers. Bee-friendly beekeeping, naturally Skapér Apiary produces classic varieties like acacia, linden, rapeseed, sunflower, goldenrod, and wildflower honey. But what sets them apart is not just the taste — it’s the approach. Zoltán practices mindful, nature-friendly, and bee-conscious beekeeping. He rejects chemical treatments entirely, using only natural substances like oxalic acid. The wax in his hives is regularly replaced to prevent residue build-up, and its origin is always known, often recycled from his own operation. Before extracting, he measures the honey’s moisture content with a digital refractometer, ensuring optimal ripeness. After extraction, the honey is left to settle for at least four weeks, allowing wax particles and air bubbles to naturally separate. It is then gently filtered through a 200-micron mesh, without additives, heat treatment, or anti-foaming agents. Once bottled, the honey is left to rest a little longer, resulting in a clear, smooth, silky texture. Apitherapy – Healing with bees Beyond honey production, Skapér Apiary offers visitors a unique wellness experience. Their apitherapy house is one of the first in Hungary, allowing guests to experience the therapeutic power of bees. During a session, visitors relax on a special bed under which thousands of bees are working. The vibrations, warmth, hive air, and essential oils naturally support the body — helping with stress relief, respiratory issues, and sleep improvement. Visitors can also book guided tours to learn about beekeeping, honey production, and see the hives up close in small groups.    Product Highlights Acacia honey One of Skapér Apiary’s signature products, this acacia honey is sourced from local forests growing on Zalaszentgrót’s clay-rich soils. This unique environment gives the honey its distinct flavor and color — ranging from pale yellow to a light green hue, depending on soil composition. Its taste is delicately sweet, with soft vanilla notes and a lingering floral finish. Perfect for sweetening tea, lemonade, or coffee, spreading on toast, mixing into oatmeal, or as a baking ingredient. Plus, its natural antibacterial properties make it a healthful choice. Where to buy 8790 Zalaszentgrót, Szabadság Street 86 Google Maps More information & Contact: Facebook Phone: +36 30 655 7701 Apitherapy sessions by appointment

Did you know the Zala River once flowed into the Drava and only later “found” Lake Balaton?
 The history of western Hungary’s water systems is not just a fascinating geological puzzle — it reads like an epic of Earth history: riverbeds shift, rivers “consume” one another, and even Lake Balaton doesn’t enter the scene until the final chapter. Discover how nature reshaped this landscape stroke by stroke — and how the Zala became Balaton’s most vital source of water.

The Quaternary Period and the Power of Landscape Formation

What sets the Quaternary Period (2.58 million years ago to the present) apart from earlier geological epochs is that the surface-shaping processes of this time — and the landforms they produced — continue to define our geographic environment today.

Pleistocene Changes: Riverbed Migrations and Terraces

One of the most pivotal surface processes during the Pleistocene (2.58 to 0.01 million years ago) was the migration of riverbeds and the formation of terraces and alluvial fans. These changes were closely tied to the slow retreat of the Pannonian Lake, which once filled much of the Carpathian Basin (see also: The Legacy of the Ancient Pannonian Lake).

The Ancient Danube Moves West

The early Danube initially flowed westward across what is now western Hungary, draining into the retreating Pannonian Lake. This westward course likely remained until the early Pleistocene.

A River’s Great Turning Point

The most dramatic hydrological change in the Carpathian Basin occurred between the Pliocene and Pleistocene: the formation of the Danube’s Visegrád Gorge (today’s Danube Bend), which diverted the river toward the center of the country and what is now the Pest Plain.

This shift profoundly affected all its former western tributaries — including the Zala.

The Story of the Zala: Migration and Capture

The river system of Central Transdanubia evolved in surprising ways, and the Zala’s journey is one of its most remarkable chapters. The Rába River already flowed northeastward toward the Little Hungarian Plain. The ancient Marcal, running northward, flowed into the Rába — and into it, in turn, flowed the ancient Zala.

But nature redrew the map — using the Zala as its brush. A now-vanished river flowing from north to south (its remnants visible today between Zalaszentgrót and Zalavár) cut into the landscape through a process called headward erosion — where rivers erode backward into the terrain, much like a hot knife slicing through butter. Eventually, it cut into the ancient Zala’s valley and “captured” the river, diverting it into its own course.

A New Path — and the Birth of Lake Balaton

From then on, the Zala made a sharp turn south at Türje and — with no Lake Balaton yet in existence — initially emptied into the Drava. Later, as the depression that would one day become Lake Balaton deepened, the Zala was gradually drawn toward it.

Lake Balaton, as a continuous body of water, is only about 5,000 years old — but for millions of years before, the Zala had already been on a winding journey that ultimately made it Balaton’s primary source of water, and the most life-giving river in the region today.

title: Skapér Apiary
description: Over fifty years of beekeeping expertise, apitherapy knowledge, and pure Hungarian honey from Zalaszentgrót — at Skapér Apiary, every drop matters.
címkék:
fókusz kulcsszó:
szinoníma címkék:

45. Tüskevár Kert

Last modification: 2025. May. 27. 13:49

Berry cultivation and processing are rare crafts — which makes them even more special. At Tüskevár Kert, you’ll get to taste unique creations like rosehip and Cornelian cherry preserves.

Találati relevancia adatok

megtalálta: szöveg (1)  | összesen: 1 pont
Tárolt adatok:
cím: Tüskevár Kert
lead: Berry cultivation and processing are rare crafts — which makes them even more special. At Tüskevár Kert, you’ll get to taste unique creations like rosehip and Cornelian cherry preserves.
tartalom: + 1 Berries in a jar Between Lake Balaton and the Kis-Balaton, near Sármellék, lies a small orchard where black chokeberries, rosehips, and Cornelian cherries have found a home. At Tüskevár Kert, every fruit is hand-harvested and processed without chemicals or artificial additives. If you’ve never tried rosehip or Cornelian cherry jam, now is the perfect time. "I love the fresh air and being close to nature." Though Gergely Tihanyi trained as an IT specialist, it soon became clear that his heart belonged outdoors, working with the land. Family vineyards, childhood gardening memories, and inherited farmland all led him to establish his own orchard over ten years ago. What began as a hobby chokeberry plantation has now grown into a two-hectare farm, managed together with his father — and turned into a full-time passion. Reviving forgotten treasures of the Carpathian Basin Tüskevár Kert focuses on cultivating and processing berries, especially traditional Carpathian Basin varieties that are often overlooked or forgotten. Gergő intentionally chose resilient, health-promoting plants: “We don’t just grow these for sale — this is what we eat and share with our family and friends.” The garden features rosehips, Cornelian cherries, black chokeberries, blackcurrants, blackberries, and blue grapes. Their uniqueness lies not only in the selection of fruits but also in the mindful, hands-on approach to growing and processing. All fruits are picked by hand and processed fresh. They produce 100% pure juices by pressing, and sugar-free or lightly sweetened jams by gentle cooking — always using methods that preserve the fruits' natural qualities. Even leftover fruit skins are repurposed into dried snacks, powders, or herbal tea blends. The products are free from additives and usually sugar-free as well. Each fruit is processed according to its unique properties: Rosehips and Cornelian cherries, for instance, are ideal for jams thanks to their dense flesh and need no additional thickening agents. Their naturally tart flavors can be enjoyed in sugar-free or sweetened versions. Alongside family recipes, Gergő is constantly experimenting with new flavors and techniques, while staying true to the principles of artisanal production. Product highlights Rosehip and cornelian cherry jams Tüskevár Kert’s signature jams — rosehip and Cornelian cherry — stand out not only for their distinctive flavors but also for their exceptional nutritional value. These are not cultivated, sweetened varieties but wild fruits, processed with patience and skill. Rosehips are harvested at full ripeness, then heat-treated and pressed to remove the seeds, leaving only the rich, silky pulp. The result is a dark orange jam with a balanced sweet-tart flavor, naturally high in vitamin C and antioxidants. No added pectin or gelling agents are needed — the fruit’s own texture does the job. Cornelian cherry jam is a true rarity. Few producers work with this wild fruit, which takes years to yield harvests. Its flavor is unmistakable: tart, with subtle plum-like notes and a naturally low sugar content. Produced in small batches from their own harvest, these jams contain no additives or preservatives. Where to buy Hévíz Farmers’ Market Liliomkert Market, Káptalantóti More information & Contact: Facebook  

The Life-Giving Winds of the Ice Age: How Loess Shaped the Land

Did you know that Transdanubia’s rich, golden soils are actually a gift from the winds of the Ice Age? Loess isn’t just a dry geological term — it’s an ancient natural recipe that gave rise to some of the most fertile soils in the Carpathian Basin. Where vineyards grow today and birds nest in loess cliffs, strong winds once carried yellow dust across the landscape — for thousands of years. Learn how this unique sediment shaped the land and why loess is still essential for sustainable farming today.

What Is Loess and How Did It Form?

The term loess comes from the German word lose, meaning "loose." Loess is a fine-grained, yellowish sediment that was deposited during the Pleistocene epoch (2.58–0.01 million years ago), particularly during glacial periods. It formed in periglacial environments south of the great Scandinavian ice sheet — cold, dry landscapes with little or no vegetation.

The dust was carried by strong Ice Age winds from floodplains and barren steppes, and slowly accumulated over tens of thousands of years. Eventually, calcium carbonate cemented these layers into loess, which developed characteristic vertical fissures.

It’s important to note that the Pleistocene wasn't a single “Ice Age,” but a period that included alternating cold and warm phases — some even warmer than today.

Loess and the Landscape

Loess gave the Carpathian Basin — especially Transdanubia — its distinct terrain.

Steep loess cliffs (sometimes up to 10 meters high), caves that provide nesting sites for bee-eaters and sand martins, centuries-old sunken roads carved into hillsides, and exposed root systems are all part of the landscape’s geological legacy.

Together, they define the unique character of this region — shaped by time, wind, and stone.

Fertility and Water Retention

Loess-rich areas have produced some of the most fertile soils in the region. Many local producers farm on land that sits atop loess. This creates an excellent foundation for agriculture — not just because of the high humus content, but also because loess has outstanding water-holding capacity. Its vertical pores allow moisture to penetrate deeply and remain in the soil, even during dry periods.

A Modern Echo — Dust from the Sahara

Interestingly, the fine Saharan dust that now reaches Central Europe more frequently can be seen as a modern counterpart to loess-forming material. It’s a reminder that the powerful natural forces that shaped the land long ago are still at work today — just on a different scale.

title: Tüskevár Kert
description: Berry cultivation and processing are rare crafts — which makes them even more special. At Tüskevár Kert, you’ll get to taste unique creations like rosehip and Cornelian cherry preserves.
címkék:
fókusz kulcsszó:
szinoníma címkék:

46. EKF - Hévíz

Last modification: 2025. March. 19. 12:25

Találati relevancia adatok

megtalálta: szöveg (1)  | összesen: 1 pont
Tárolt adatok:
cím: EKF - Hévíz
lead:
tartalom: + 1 Thanks for everyone who was here last year! [galeria]
Mysterium in the woods - Hévíz - 28th April 2023 - 31st October 2023   The Tourism Nonprofit Ltd. of Hévíz won a cultural tender with the name "Mysterium in the Woods". The tender is supported from the Cultural - Art Programs, Veszprém - Balaton 2023 European Capital of Culture program. The Mysterium in the Woods is connected to the BALATORIUM subprogram. The main aim of the subprogram is to initiate a dialogue on the ecological issues of the region through the means of art and culture, as well as to consciously draw attention to the ecological challenges and natural treasures of the region. The aim of the program series is to connect nature as a cultural and living space with the creative man; in unusual places, based on several themes, awareness-raising and education by means of culture. The venue of the programs is the Protective Forest (Véderdő) on the northern side of the Lake, which is especially suitable for the presentation of environmental sustainability by works of art. The programs are free, but for some pograms you have to register.  

Find the music!

The "music" of the GROUND, the WIND, the WATER and the BIRDS - microconcers in secret spots of the Protective Forest.

Wander through the charming paths of the Forest and find the music of the forest. Enjoy the soft music and the cool of the trees. You can listen to short, 15-minute micro-concerts in the secret venues hidden in the trees, once in every hour.

23 June 15.30 in the West Protective forest, on the Treetop Walkway

14 July 16.00 in the Northern Protective forest

4 August 16.00 in the Northern Protective forest

18 August 16.00 in the Northern Protective forest

8 September 16.00 in the West Protective forest, on the Treetop Walkway

15 September 16.00  in the Northern Protective forest

 

We reserve the right to change the program! In case of rain, the program will be held at a new time or at a different location depending on the occasion!

 

Egregyi Museum Garden - August 4-6. Friday-Saturday-Sunday

First Egregy Eco-festival

Step on the grass allowed! Try it, experience it, learn it, listen it, enjoy it, see it…performances, arts and craft show, creative works and many others!

programs before the festival

3 August, Thursday

20:00 Trio Brax concert
21:00 Bossa & More Concert

4 AUGUST, FRIDAY

16:00 pART forest exhibition opening and micro-concerts in the Northern Protective Forest

Between 16:00 and 18:00 Gastronomic presentation - Tanácsa Attila's cooking school (vegan, vegan dishes)

16:00 - 20:00 Try it, experience it, learn it, listen it, enjoy it, see it... in the tents set up in the museum garden in Egregy: singing bowl session, mandala painting, lifestyle advice, right hemisphere drawing, vegan food, gastro show, craft creative sessions and much more!

16:00 Brum Bandi Band

17:50 Film: Climeate-film - film of the Balaton-Uplands National Park
18:30 Klára Hajdu and Milán Szakonyi concert
20:00 Ivett & JB Jazz concert


5 August, Saturday

10:00 Morning Yoga

10:00-18:00 Try it out, experience it, learn it, listen to it, enjoy it, see it... in the tents set up in the museum garden in Egregy: sound bowl session, mandala painting, lifestyle advice, drawing with the right hemisphere, vegan food, gastro show, craft creative sessions and much more!

10:00 - 18:00 Playhouse

11:00 Gastronomy presentation with tasting - Attila Tanácsa cooking school (vegan, vegan dishes)

14:30 - Joy dance for and with seniors

15:00 Gastronomy presentation with tasting - Attila Tanácsa cooking school (vegan, vegan dishes)

15:00 Nature film: Wild Waters

16:00 Igricek concert

16:00 Caricature painting with Tibor Karnics

From 4:00 p.m. TRAVELING PLANETARIUM - new shows every hour in a traveling planetarium

Amazing universe film (from 6 years old) in English


17:00 Light musical afternoon with the Vagabond Trio and the Cséplő-Poór Duo

19:30 Krisztián Grecsó autographs

20:00 Libikóka: Grecsó & Hrutka musical literary evening

6 August, Sunday

10:00 a.m. Musical nursery for the little ones

10:00-16:00 Try it out, experience it, learn it, listen to it, enjoy it, see it... in the tents set up in the museum garden in Egregy: sound bowl session, mandala painting, lifestyle advice, right hemisphere drawing, vegan food, gastro show, craft creative sessions and much more!

10:00-12:00 Playhouse

11:00 Kanga Training

15:00 Tüskevár film HU

16:00 A nagy Ho-Ho-Horgász film (The big angler) HU

17:00 Nature film entitled Wild Hungary HU

Refreshing beverages and delicious snacks every day!

The program is implemented within the framework of the Veszprém Balaton 2023 European Capital of Culture program with the support of VEB2023.

 

Opening on August 4, 2023 at 4:00 p.m. in Protective forest.

The essence of the pART project is to consider the forest itself as an art space, and let nature itself be the central component of the work of art. Art is not alien to its environment, on the contrary: it is an integral part of the landscape. The creations are not made to last forever, but are volatile and changeable, just like nature. They are part of a permanent cycle, while the forest itself becomes a gallery and also the subject of art.

We will introduce the artists and the exhibition after the opening!

 

Anyone who knows the area and has seen the exhibition - which is not only about the forest but also about the forest itself - will understand the choice of title. The pART forest exhibit is located on the forest path next to the northern stream of Lake Hévíz. The exhibition of more than 60 images of the wildlife in the nature reserve allows you to walk through the forest and discover the hidden beauties that are usually difficult to see with the naked eye or remain hidden during an ordinary walk. The pictures, stretched on and between trees, show wonderful birds, special plants, small animals and insects. Many of the works are paintings by nature illustrator Márton Zsoldos. The exhibition also includes a few photos taken by nature conservation guards Előd Búzás and Gábor Sinka in the immediate vicinity of Lake Hévíz.

The forest exhibition opens with a wooden gate bearing the motto of the exhibition:

"Open to nature!"

Tamás Pálffy from the organizer Hévízi Turisztikai Np Kft. emphasized that the whole Forest Ministry programme series was organized taking into account the nature conservation, sustainability and green event aspects. Each event tries to leave as small an ecological footprint as possible, and in all its elements it strives to bring people, nature and cultural experiences closer together in a way that only interferes with nature in a small but in no way harmful way.

For this exhibition, recycled wooden picture frames donated by local residents were used, and sugar cane was used for fixing. The forest exhibition is expected to be on display until 30 September, but this may change depending on the use of natural materials and weather conditions. Durability was not an objective in this case.

However, the gate will remain! Because whether or not there is a pART Forest Tour in the Hévíz Forest, the message is always the same: Open to nature!

 

Galerie

 

The stage plays are held in the Protective Forest, at the crossing near to the Water Lily Trail.

We can provide 60 places to sit, attendance is free of charge!

All plays are held in Hungarian!

 

15 July Saturday 17:00  Kacor Király (King Kacor) performance for children - performed by the Hahota Children's Theater

19 August Saturday 16:00 A császár új ruhája (The ceasars new clothes) performance for children - performed by the Hahota Children's Theater

26 September Tuesday 10:00 Mátyás király és az uzsorás (King Matthias and the usury  performance for children - performed by the Hahota Children's Theater

Guided geobotanical tours for adults - geotour in the Protective Forest / 120 min.

Zoltán Tamás Samu geocoach will lead the tours. On the nearly 2-hour geotour, we can get to know many unique species, from the swamp cypress and the protected forest, from the marsh cypress to the waterlilies. What gives the Hévíz forest its speciality and uniqueness? You will get know the landscape specifications! The maximum number of participants is about 15 people.

The guided tours are held in Hungarian (except 2 times, which will be held in German!)

30 April 14.00

27 May 16.00

24 June 16.00

14 July 10.00

16 July 10.00 - in German

19 July 11.00

4 August17.00

6 August 10.00- in German

8 September 14.00

7 October 15:00

21 October 15:00

 

Duration of the tours 120 minutes.

Regitstration

By phone at the tour guide, Tamás Zoltán Samu: +36 30 414 9009 By phone at the Tourinform office every day between 9 a.m. and 5 p.m.: 06 83 540 131

 EVERY TOUR IS FOR FREE!- ONLY IN HUNGARIAN (or German) LANGUAGE

Venue of the programs How to reach the Forest? Come by bus, bicycle, roller or on foot! You can reach the Forest easily from the Deák Square, Ady Endre street and via the Festetics Alley bicycle roads from the direction of Keszthely-Hévíz and Hévíz-Alsópáhok, from the Farmers Market throught the little walkways in the woods. There are paths barrier-free and suitable for running, which are connecting the Waterlily Trail to the West and North-Protective Forest. You can get to know the swamp world in the lower Protective Forest from the plank trail, and in the upper Forest you can look down to the town from the canopy loookout tower. Not so far from the forest the Farmers Market awaits you three times a week, also restaurants, buffets, opened daily, assigned cyclepath, bicycle storage and accesible public toilet is available hardly by the venue.  

The main aim of the program is to see the forest as a protected natural value while we also show it as an existing place for culture and art. We would like to connect the man-nature-art trio to each other to create a new unity with the help of cultural events.

What do WE do to reach this?

  • we do not intervene in the circle of nature with our events, we do not create alien objects in the forest
  • we do not set stages, lighting or an auditorium: everything stays natural
  • we only use portable devices
  • the number of attendees are limited to 50 people/event
  • we do not spend more than 3 hours in the forest at one occasion
  • we do not litter, and we try to reduce the ecological foot print of the event to the minumum
  • we honour the rules of the forest - we do not make noise, we do not harm the flora and fauna, we do not pollute the air and we do not disturb the life of the night forest
  • we didn't buy new devices for the programs
  • we minimalise the usage of plastic
  • we give eco-friendly and sustainable gifts for the participants of the guided eco-tours

What can YOU do for our forest?

  • don't litter in the forest
  • protect the flora and fauna of the forest
  • do not leave the beaten path. You can't know if there is a small hedgehog family hiding among the fallen leaves or a new tree is about to grow out of the ground
  • be aware that our events are micro events - here experience is more than comfort
  • our programs are free of charge, but you can buy a souvenir in the Tourinform Office if you'd like to support what we do
  • come to our events on foot or by bicycle or by public transport
  • bring water with you and we provide you fresh water to refill your flasks
  • take a picture, shoot a video or a selfie during or events or in the Protective Forest and share the experience on social media, use #IloveHévíz

 

  Tender code: OC-MUV/4-2022/616428Amount of support: 15.000.000 HufIntensity of support: 100%
title:
description:
címkék:
fókusz kulcsszó:
szinoníma címkék:

47. Dédi nyomában Biogarden

Last modification: 2025. May. 27. 13:54

Homemade delicacies made from sun-ripened, chemical-free vegetables — straight from the pantry.

Találati relevancia adatok

megtalálta: szöveg (1)  | összesen: 1 pont
Tárolt adatok:
cím: Dédi nyomában Biogarden
lead: Homemade delicacies made from sun-ripened, chemical-free vegetables — straight from the pantry.
tartalom: + 1 A pantry experience from Zala Drying herbs on the terrace, ripe tomatoes in the greenhouse, the scent of fresh jam in the kitchen — Dédi nyomában Biogarden started as a self-sufficiency project, a lifestyle choice rooted in a close connection to nature. It’s a small homestead where everything is made from what the garden yields, just a little more than you would preserve for yourself. And what will you find on the pantry shelves? Vegetable spreads, pickled vegetables, mixed salads, jams, and syrups for sure. Inspired by tradition Szabina’s family comes from the Bakony region. After living in Pilis, she moved to Zala County in 2022, choosing a new path with gardening at its heart — cultivating 4,000 m² of land. Initially experimenting with bio-intensive vegetable farming, she soon realized her true calling was not large-scale production, but crafting small batches of homestead delicacies with care and joy.The greenhouse, crop rotation, chickens, runner ducks, and composting all reflect her mindful approach to farming. Bio-intensive, chemical-free farming Every section of Szabina’s garden serves a purpose, the result of thoughtful planning. Fixed garden beds and a greenhouse are the core, where she practices regular crop rotation, enriches the soil with compost and mulch, and grows most plants from her own collected seeds, adapted to their environment. She uses well water for irrigation. For pest and disease management, she relies on natural methods: companion planting, insect netting, and biological solutions. Ducks and chickens happily assist by controlling snails and pests — no chemicals involved. Open the pantry & explore Szabina’s products include syrups, jams, dried herbs, pickles, and vegetable spreads — all made in small quantities, available seasonally and in varied selection. The charm of Dédi nyomában Biogarden lies in its simplicity: only as much is produced as the garden and nature provide — and only what Szabina herself enjoys making. While the farm’s name evokes old times, Szabina incorporates modern techniques too. She uses a canning machine to preserve syrups and pickles, ensuring shelf life and efficiency. Jams are made with sugar and gelling agents, while syrups and pickles are preserved without chemical additives, using the canning method. Herbs like lemon balm, mint, lavender, rose, and violet are handpicked, dried, and crushed. Vegetable spreads, pestos, and tomato sauces are always processed fresh — and they tend to sell out quickly!   Product highlights Vegetable spread Dédi nyomában Biogarden’s vegetable spreads are always made from whatever the garden currently yields — zucchini, tomatoes, peppers, or eggplant. What’s guaranteed in every jar is the essence of sun-ripened vegetables. Szabina grows her vegetables chemical-free, hand-harvests, chops, steams, or oven-roasts them, seasons to taste, and blends into a creamy, spreadable texture. Flavors change with the seasons and what’s available in the pantry: wild garlic, garlic, fresh herbs, or a mildly spicy kick. Each batch is unique and delicious. The spreads contain no preservatives or additives and are often produced in very limited quantities — sometimes just a few jars. Where to buy Online Store More information & Contact: Facebook

About 10,000 years ago, rapid climate warming triggered a cascade of natural responses: torrential floods, landslides, and intense rock weathering. The landscape we walk on today was not shaped over mere centuries, but by the dramatic forces of climate and water, working together. Did you know that the Zala Valley floor is made up of sediments deposited by a kind of "river of time"? Discover how the Earth’s surface became one of the most sensitive indicators of climate change.

Climate Change: Not Just a Modern Phenomenon

We often associate climate change with contemporary issues, but Earth’s climate has shifted many times throughout its history — sometimes quite rapidly. Within large-scale climatic cycles, alternating periods of warming and cooling have long been part of the planet’s natural rhythm.

When Climate Changes, Everything Reacts

A change in climate sets off a chain reaction of environmental processes. It’s not just animals and plants that respond — so does the landscape itself.

Around 10,000 years ago, as the climate warmed significantly, rainfall became more intense.

More rain meant more erosion: stormwater began washing away sediment from hills and valleys into riverbeds. The rivers, now carrying more water and more sediment, flooded more often and spread these materials across the landscape.

Shaping the Terrain

This had a major impact on topography: the land surface became more fragmented and dynamic. Warming temperatures also sped up chemical and physical weathering, breaking down bedrock and helping fertile soil layers to develop.
 In short, natural geological processes that had long been underway suddenly accelerated — and reshaped the surface of the land.

Young Sediments at the Base of the Slopes

Today, in many areas of the region, the lower slopes and valley edges are coated with sediment — debris washed down from higher ground, largely within the last 10,000–20,000 years. In the Zala Valley, for instance, these deposits have spread so far that they now reach the center of the valley floor.

The original bedrock source of these sediments varies: in Zala, it’s typically Pannonian sand (Somló Formation), while in the Keszthely Hills, marine-origin carbonates dominate — mostly dolomite, with some limestone. These sediments now appear as fine gravel, pebbles, or coarse sand, quietly recording the environmental changes of the recent past.

title: Dédi nyomában Biogarden
description: Homemade delicacies made from sun-ripened, chemical-free vegetables — straight from the pantry.
címkék:
fókusz kulcsszó:
szinoníma címkék:

48. Emese Cheese Workshop

Last modification: 2025. May. 27. 13:49

High-quality, artisanal goat milk products straight from sunny Cserszegtomaj — available in both savory and sweet varieties. Find your favorite!

Találati relevancia adatok

megtalálta: szöveg (1)  | összesen: 1 pont
Tárolt adatok:
cím: Emese Cheese Workshop
lead: High-quality, artisanal goat milk products straight from sunny Cserszegtomaj — available in both savory and sweet varieties. Find your favorite!
tartalom: + 1 Where happy goats give you cheese, yogurt, and kefir At her small-batch workshop in Cserszegtomaj, Emese Tusz handcrafts cheeses and dairy products without additives, using milk from goats raised on her family farm. What began as a solution to her son’s dietary needs has grown into a beloved craft, allowing many others to enjoy high-quality dairy products again. If you’re looking for clean, pure, and lactose-sensitive-friendly delights — start your tasting journey here. A former German teacher, Emese started experimenting with goat’s milk when her son was diagnosed with dairy protein and lactose intolerance. Her home experiments quickly turned into a passion, then a profession. She completed a two-year dairy processing course in Csermajor and established her own workshop in Cserszegtomaj. Today, her son — who has grown up around goats — also takes part in the daily farm work. For sensitive stomachs and gourmet palates At Emese’s market stall, you’ll find fresh goat cheeses flavored with herbs, aged Jersey cow cheeses, yogurt, kefir, and occasionally butter and cottage cheese — all made with milk from her own farm. Her goat herd currently numbers around 80, with about three-quarters producing milk. All products are made with pasteurized milk, natural rennet, and selected cultures, ensuring a clean, mild flavor with no strong "goaty" taste. Emese cares for her goats with expertise and attention, knowing that healthy, clean animals are key to quality cheese. She uses no additives, flavor enhancers, or preservatives. Each product is made by hand — from shaping the cheese to seasoning it. Emese adapts her recipes daily, responding to the natural variations in milk: “Every day, the milk behaves differently. Its taste, texture, everything changes — you can’t force it into a formula, you have to follow its lead.” Fresh cheeses are often seasoned with smoked paprika or herbs. The yogurt is thick yet silky, while the kefir is light but full-flavored. Aged cheeses offer a deeper, more complex taste profile. Emese also keeps a Jersey cow, whose A2 beta-casein-rich milk broadens her product range — perfect for sensitive customers. Her aged cheeses and limited-edition yogurts often come from this milk, crafted with separate recipes to suit its unique character. Seasonal production Goats naturally begin producing milk after spring births, with milking season typically lasting through autumn. As a result, fresh goat milk products — like cheese, yogurt, and kefir — are only available during certain times of the year. In winter, when the goats rest, production pauses. Only at the market — Always personal You can find Emese’s products exclusively at the Hévíz Farmers’ Market. For her, meeting customers is part of the experience. She loves to talk about her cheeses, her goats, and how everything is made — often sharing pairing tips as well. “If it’s good enough for my son, it’s good enough for anyone.” This simple philosophy sums up what makes Emese’s products so special: they are healthy, natural, delicious — and crafted with honesty, heart, and care.   Product highlights Goat cheeses in a variety of flavors Fresh cheeses, creamy spreads, yogurt, and kefir — all made from milk sourced from Emese’s own goats, crafted with over a decade of experience. Every product is made with pasteurized goat’s milk, natural rennet, and carefully selected cultures. Fresh cheeses are prepared just before market days to guarantee freshness. In addition to plain, natural cheeses, you’ll find exciting flavors: garlic, chili, red onion, fenugreek, chives, and even a dessert cheese with walnuts and cranberries. Emese emphasizes quality and gluten-free safety, using Lukullusz ingredients to ensure her cheeses are safe for gluten-sensitive customers. No additives, no colorings, no preservatives. Smoked varieties are cold-smoked over beechwood, preserving their soft texture and natural aromas. Goat cheese pairs perfectly with a slice of sourdough bread, tossed into a fresh salad, or served alongside crisp apples. Where to buy Hévíz Farmers’ Market More information & Contact: Phone: +36 30 709 3640

The Life-Giving Winds of the Ice Age: How Loess Shaped the Land

Did you know that Transdanubia’s rich, golden soils are actually a gift from the winds of the Ice Age? Loess isn’t just a dry geological term — it’s an ancient natural recipe that gave rise to some of the most fertile soils in the Carpathian Basin. Where vineyards grow today and birds nest in loess cliffs, strong winds once carried yellow dust across the landscape — for thousands of years. Learn how this unique sediment shaped the land and why loess is still essential for sustainable farming today.

What Is Loess and How Did It Form?

The term loess comes from the German word lose, meaning "loose." Loess is a fine-grained, yellowish sediment that was deposited during the Pleistocene epoch (2.58–0.01 million years ago), particularly during glacial periods. It formed in periglacial environments south of the great Scandinavian ice sheet — cold, dry landscapes with little or no vegetation.

The dust was carried by strong Ice Age winds from floodplains and barren steppes, and slowly accumulated over tens of thousands of years. Eventually, calcium carbonate cemented these layers into loess, which developed characteristic vertical fissures.

It’s important to note that the Pleistocene wasn't a single “Ice Age,” but a period that included alternating cold and warm phases — some even warmer than today.

Loess and the Landscape

Loess gave the Carpathian Basin — especially Transdanubia — its distinct terrain.

Steep loess cliffs (sometimes up to 10 meters high), caves that provide nesting sites for bee-eaters and sand martins, centuries-old sunken roads carved into hillsides, and exposed root systems are all part of the landscape’s geological legacy.

Together, they define the unique character of this region — shaped by time, wind, and stone.

Fertility and Water Retention

Loess-rich areas have produced some of the most fertile soils in the region. Many local producers farm on land that sits atop loess. This creates an excellent foundation for agriculture — not just because of the high humus content, but also because loess has outstanding water-holding capacity. Its vertical pores allow moisture to penetrate deeply and remain in the soil, even during dry periods.

A Modern Echo — Dust from the Sahara

Interestingly, the fine Saharan dust that now reaches Central Europe more frequently can be seen as a modern counterpart to loess-forming material. It’s a reminder that the powerful natural forces that shaped the land long ago are still at work today — just on a different scale.

title: Emese Cheese Workshop
description: High-quality, artisanal goat milk products straight from sunny Cserszegtomaj — available in both savory and sweet varieties. Find your favorite!
címkék:
fókusz kulcsszó:
szinoníma címkék:

49. CseroSajt

Last modification: 2025. May. 27. 13:53

Smoked parenyica, spiced gomolya, sweet whey cream — if you love authentic flavors, you simply must try CseroSajt!

CseroSajt

Találati relevancia adatok

megtalálta: szöveg (1)  | összesen: 1 pont
Tárolt adatok:
cím: CseroSajt
lead: Smoked parenyica, spiced gomolya, sweet whey cream — if you love authentic flavors, you simply must try CseroSajt!
tartalom: + 1 Three cows, two hands, and a story rewritten every morning In a former press house on the Rezi vineyards, it's no longer wine aging, but cheese. Under the hands of Róbert Cserép, smoked parenyica, spiced gomolya cheese, and sweet whey cream are crafted daily. At dawn, while others are still sleeping, Robi is already in the cheese workshop: pasteurizing, curdling, stirring, shaping, smoking, packaging. CseroSajt's story isn’t about an inherited craft passed down through generations — it’s about a bold change, a conscious decision, and a lot of relearning. You can taste the cheeses right on the farm, surrounded by peacefully grazing cows and the rolling hills of Rezi vineyards. From IT Specialist to Cheesemaker Robi used to work in IT, but eventually grew tired of screens and enclosed spaces. Drawn by the tranquility of a nature-based lifestyle and the desire to create with his hands, he turned to cheesemaking. “Every morning, before I start, I stand in front of the workshop. The cows graze quietly, the mist slowly lifts, and on colder days, you can even see their breath. That’s when I know I’m in the right place.” A lifelong resident of Rezi, it was only natural for Robi to start his cheesemaking venture here. He began with just two liters of milk, making cheese as an experiment for his family. Positive feedback quickly showed him that others also appreciated his handcrafted, small-batch cheeses. What started as a passion project has now grown into a business — Robi even has help today. After numerous courses, trials, and failures, he transformed the old press house into a compliant, yet still artisanal, cheese workshop. Its essence, however, remains unchanged: handmade, close to nature, and close to people. Cheese you’ll remember CseroSajt offers fresh plain and spiced gomolya cheeses, along with hand-stretched parenyicas in various flavors. Robi also makes a creamy, sweet whey spread that’s denser and richer than yogurt, offering a unique taste experience. All cheeses are made from gently pasteurized milk, preserving their natural nutritional value. Robi carefully selects his rennet and bacterial cultures, using only natural, additive-free salt. Flavors are thoughtfully chosen: red onion, ham, garlic, wild garlic, sun-dried tomatoes, dried cranberries, chili — all-natural, often homegrown. Parenyica is hand-stretched, shaped, filled, and smoked with beechwood, creating its signature mildly salty, smoky flavor, which has become a hallmark of CseroSajt.  No preservatives, no additives — just honest craftsmanship. No two cheeses are alike At CseroSajt, you’ll never taste two identical cheeses. Variations are part of the charm, born from artisanal methods and nature-friendly animal husbandry. Though Robi follows his trusted recipes, factors like weather and the grass composition the cows graze on can subtly influence the texture and flavor of the cheese. As Robi says: “Cheese is as good as the milk. The milk is as good as the animal. And the animal is as well as it’s cared for.” Currently, three cows graze on Rezi hill: two Magyartarka and one Kárpáti Borzderes, named Rezeda, Pipacs, and Jázmin. We encourage you to taste CseroSajt products and, if possible, visit the farm to see the cheesemaking process up close — and meet the cows too.   Product highlights Parenyica – Hand-stretched, beechwood smoked Did you know parenyica originally comes from Slovak shepherds in the Tatra Mountains? From there, it conquered the world — and today, it’s made right here on Rezi hill. CseroSajt parenyica is crafted from fresh milk, gently pasteurized, then hand-stretched and rolled into shape using traditional methods. The base version is mildly salty, with a firm yet elastic texture, and smoked with beechwood, which imparts a distinctive yet smooth flavor. No preservatives or additives are used — only natural, mineral-rich salt. You can also enjoy parenyica in various flavors: red onion, ham, garlic, wild garlic, sun-dried tomatoes, dried cranberries, and chili. Where to find CseroSajt: 8373 Rezi, Kiscomai Road, Parcel No. 2622 Google Maps More information & Contact: Website Facebook Phone: +36 30 424 7424

Imagine a tropical sea where the dolomitic peaks of the Keszthely Hills now rise. The landscapes we consider timeless are, in fact, fleeting guests on Earth’s ever-changing stage. How does a shallow tropical sea become Hungarian highlands? Why does dolomite crack? And how does this still influence local farming today? Travel back millions of years into a story written in stone.

The Surface: Only Seemingly Permanent

Mountains, plains, islands, seas, rivers, and lakes may appear permanent within a human lifetime — but from Earth’s perspective, they are only temporary scenes. The rocks that form our planet’s surface are constantly in motion. Like the shattered shell of a boiled egg, tectonic plates drift endlessly atop the semi-fluid mantle beneath them.

Some crash together or sink beneath one another to create towering mountain ranges, while others subside, forming deep trenches or basins that may fill with water. That’s how the dolomite and limestone now forming the Keszthely Hills were once deposited — in the shallow waters of an ancient tropical sea, thousands of kilometers from their present location and long since gone.

The scene would have resembled the crystal-clear shallows of today’s Bahamian paradise.

Volcanoes in the North, a Tropical Sea to the South

While the northern block of the Keszthely Hills is made of relatively young (a few million years old) volcanic rock, the southern section — including Rezi and Cserszegtomaj — is dominated by much older dolomite, formed in those ancient tropical seas. Alongside widespread formations of so-called Main Dolomite, small patches of Rezi Dolomite can also be found — dating back over 200 million years.

The Keszthely Plateau is dissected by a north–south valley system and crisscrossed by micro-tectonic fault lines. Due to the shallow topsoil and varied terrain, more than 70% of the area is forested. Its karst surface experiences year-round water scarcity and has unique ecological features.

The plateau is divided by intermontane basins and bordered by deep tectonic fractures (such as the Hévíz and Ederics faults), making the area seismically sensitive.

Geology and Today’s Land Use

Soils formed on the debris of weathered dolomite provide the natural foundation for land use in the region. Several of our local producers cultivate land along the western edge of the Keszthely Plateau, where farming is defined by the proximity of a highland landscape — a plateau formed of horsts rising 350–440 meters, framed by tectonic fault lines.

title: CseroSajt
description:
címkék:
fókusz kulcsszó:
szinoníma címkék:

50. Picnic Hévíz

Last modification: 2025. May. 27. 15:23

Találati relevancia adatok

megtalálta: szöveg (1)  | összesen: 1 pont
Tárolt adatok:
cím: Picnic Hévíz
lead:
tartalom: + 1 Local Product Content Development Element Implemented within the Framework of the CROSSDEST SIHU00138 Project As part of the project, the Hévíz tourism organization collects products from local producers in the region and "tells the story" of each producer and product involved in the program – for example, their connection to geological features, links to local agricultural traditions, and the specific characteristics of raw material use. As a member of the Bakony–Balaton UNESCO Global Geopark, the project simultaneously presents activities rooted in the local cultural landscape, the people and communities who carry forward its values, and the relationship between products, nature, and geological heritage. Within the framework of the Hévíz Picnic program, the project uniquely showcases the distinctiveness of the "Hévíz story" through products and producers grounded in geological and natural values.   Geological aspects As we introduce the dedicated producers of this region, we invite you to reflect on the fundamental natural forces and processes that have made human society possible — and, in turn, have made the work of these producers possible as well. Alongside climate and the evolving web of life, one such force is the vast, ever-changing mass of rock beneath our feet. The environment in which these passionate local producers grow their healthy and flavorful goods has emerged from what we often refer to as the "inanimate world" — a realm that, on a different timescale, is remarkably dynamic. The fertile soil that nurtures our plants — and ultimately feeds animals and humans alike — exists thanks to geological formations that originated, in some cases, hundreds of millions of years ago under conditions dramatically different from those of today. Some were formed in warm, tropical seas reminiscent of the Caribbean, others under the icy winds of a climate more typical of Siberia. We invite you on a journey that spans millions of years — through vanished landscapes whose legacy still shapes the land we call home. This country may be small, but it holds remarkable geological diversity. Even neighboring villages can differ significantly in their natural features. Geology, however, sees things differently. From a geological perspective, the land beneath our feet is shaped by recurring "mosaics" of rock — recognizable patterns of a finite set of rock types. That’s why we’ve grouped the geological environments of the producers into distinct categories. Much of this region lies within the Bakony–Balaton UNESCO Global Geopark, a landscape of extraordinary geological variety by international standards. To learn more about the geopark, visit: geopark.hu Wikipedia – Bakony–Balaton UNESCO Global Geopark

Did you know the Zala River once flowed into the Drava and only later “found” Lake Balaton?
 The history of western Hungary’s water systems is not just a fascinating geological puzzle — it reads like an epic of Earth history: riverbeds shift, rivers “consume” one another, and even Lake Balaton doesn’t enter the scene until the final chapter. Discover how nature reshaped this landscape stroke by stroke — and how the Zala became Balaton’s most vital source of water.

The Quaternary Period and the Power of Landscape Formation

What sets the Quaternary Period (2.58 million years ago to the present) apart from earlier geological epochs is that the surface-shaping processes of this time — and the landforms they produced — continue to define our geographic environment today.

Pleistocene Changes: Riverbed Migrations and Terraces

One of the most pivotal surface processes during the Pleistocene (2.58 to 0.01 million years ago) was the migration of riverbeds and the formation of terraces and alluvial fans. These changes were closely tied to the slow retreat of the Pannonian Lake, which once filled much of the Carpathian Basin (see also: The Legacy of the Ancient Pannonian Lake).

The Ancient Danube Moves West

The early Danube initially flowed westward across what is now western Hungary, draining into the retreating Pannonian Lake. This westward course likely remained until the early Pleistocene.

A River’s Great Turning Point

The most dramatic hydrological change in the Carpathian Basin occurred between the Pliocene and Pleistocene: the formation of the Danube’s Visegrád Gorge (today’s Danube Bend), which diverted the river toward the center of the country and what is now the Pest Plain.

This shift profoundly affected all its former western tributaries — including the Zala.

The Story of the Zala: Migration and Capture

The river system of Central Transdanubia evolved in surprising ways, and the Zala’s journey is one of its most remarkable chapters. The Rába River already flowed northeastward toward the Little Hungarian Plain. The ancient Marcal, running northward, flowed into the Rába — and into it, in turn, flowed the ancient Zala.

But nature redrew the map — using the Zala as its brush. A now-vanished river flowing from north to south (its remnants visible today between Zalaszentgrót and Zalavár) cut into the landscape through a process called headward erosion — where rivers erode backward into the terrain, much like a hot knife slicing through butter. Eventually, it cut into the ancient Zala’s valley and “captured” the river, diverting it into its own course.

A New Path — and the Birth of Lake Balaton

From then on, the Zala made a sharp turn south at Türje and — with no Lake Balaton yet in existence — initially emptied into the Drava. Later, as the depression that would one day become Lake Balaton deepened, the Zala was gradually drawn toward it.

Lake Balaton, as a continuous body of water, is only about 5,000 years old — but for millions of years before, the Zala had already been on a winding journey that ultimately made it Balaton’s primary source of water, and the most life-giving river in the region today.

The Life-Giving Winds of the Ice Age: How Loess Shaped the Land

Did you know that Transdanubia’s rich, golden soils are actually a gift from the winds of the Ice Age? Loess isn’t just a dry geological term — it’s an ancient natural recipe that gave rise to some of the most fertile soils in the Carpathian Basin. Where vineyards grow today and birds nest in loess cliffs, strong winds once carried yellow dust across the landscape — for thousands of years. Learn how this unique sediment shaped the land and why loess is still essential for sustainable farming today.

What Is Loess and How Did It Form?

The term loess comes from the German word lose, meaning "loose." Loess is a fine-grained, yellowish sediment that was deposited during the Pleistocene epoch (2.58–0.01 million years ago), particularly during glacial periods. It formed in periglacial environments south of the great Scandinavian ice sheet — cold, dry landscapes with little or no vegetation.

The dust was carried by strong Ice Age winds from floodplains and barren steppes, and slowly accumulated over tens of thousands of years. Eventually, calcium carbonate cemented these layers into loess, which developed characteristic vertical fissures.

It’s important to note that the Pleistocene wasn't a single “Ice Age,” but a period that included alternating cold and warm phases — some even warmer than today.

Loess and the Landscape

Loess gave the Carpathian Basin — especially Transdanubia — its distinct terrain.

Steep loess cliffs (sometimes up to 10 meters high), caves that provide nesting sites for bee-eaters and sand martins, centuries-old sunken roads carved into hillsides, and exposed root systems are all part of the landscape’s geological legacy.

Together, they define the unique character of this region — shaped by time, wind, and stone.

Fertility and Water Retention

Loess-rich areas have produced some of the most fertile soils in the region. Many local producers farm on land that sits atop loess. This creates an excellent foundation for agriculture — not just because of the high humus content, but also because loess has outstanding water-holding capacity. Its vertical pores allow moisture to penetrate deeply and remain in the soil, even during dry periods.

A Modern Echo — Dust from the Sahara

Interestingly, the fine Saharan dust that now reaches Central Europe more frequently can be seen as a modern counterpart to loess-forming material. It’s a reminder that the powerful natural forces that shaped the land long ago are still at work today — just on a different scale.

Imagine a vast body of water — over 1,000 meters deep and more than 400 times the size of Lake Balaton — once rippling across this land. The story of the Pannonian Lake is not just a fascinating chapter of geological history, but a legacy that continues to shape the region: it left behind mineral resources, fertile soils, and even inspired legends. Discover how an ancient lake transformed Transdanubia — and why its impact is still felt today.

An Inland Sea for Millions of Years

At its greatest extent, the Pannonian Lake covered an enormous area, far surpassing the size of today’s Balaton. For millions of years (approximately 12 to 8.5 million years ago), it dominated the region. As surrounding mountain ranges gradually rose, the lake became cut off from the world’s oceans. Its water slowly turned fresh, and its basin began to fill with sediments. Because of its isolation, the lake developed a unique ecosystem with many endemic species.

The Lake Didn’t Appear Overnight

The Pannonian Lake didn’t simply “appear” in the Carpathian Basin. Its formation was the result of millions of years of tectonic activity and shifting climate. It emerged as an independent, enclosed body of water — no longer connected to the open seas.

Deep Waters, Varied Shores

In some areas, the lake reached depths of over 1,000 meters. Elsewhere, shallower zones supported lagoons, river deltas, and small, isolated lakes. During high water periods, rocky shorelines formed along the mountain fringes — traces of which can still be found today in the Keszthely Hills and the Mecsek Mountains.

The Lake’s Retreat — and Sediment Legacy

Despite its size, the lake was eventually filled in by immense volumes of sediment, carried mainly by rivers flowing from the Alps and the Carpathians. Over the course of 6.5 million years, it gradually disappeared from the landscape.

What did it leave behind?

Its sediments — composed mostly of sand, clay, and fine silt — became the so-called “Pannonian formations,” which today hold key mineral resources (such as petroleum) and aquifers. These formations define much of the surface geology of Transdanubia, including the Zala Hills.

Fertile soils later formed on the laminated silty and clay-rich deposits of the Somló Formation. Even the legendary “Tihany goat’s hoof” fossils — actually worn shell fragments of the Congeria ungulacaprae mollusk — can still be found embedded in these ancient layers.

The Final Lakes and a Gradual Goodbye

Because most of the sediment entered from the northwest, north, and northeast, the lake slowly retreated toward the south and southeast — as if it were “withdrawing” from what is now Hungary.

Small remnant lakes persisted for much longer in areas of present-day Slavonia (Croatia) and northern Serbia, but due to their different scale, character, and fauna, they are not considered true successors of the ancient Pannonian Lake.

About 10,000 years ago, rapid climate warming triggered a cascade of natural responses: torrential floods, landslides, and intense rock weathering. The landscape we walk on today was not shaped over mere centuries, but by the dramatic forces of climate and water, working together. Did you know that the Zala Valley floor is made up of sediments deposited by a kind of "river of time"? Discover how the Earth’s surface became one of the most sensitive indicators of climate change.

Climate Change: Not Just a Modern Phenomenon

We often associate climate change with contemporary issues, but Earth’s climate has shifted many times throughout its history — sometimes quite rapidly. Within large-scale climatic cycles, alternating periods of warming and cooling have long been part of the planet’s natural rhythm.

When Climate Changes, Everything Reacts

A change in climate sets off a chain reaction of environmental processes. It’s not just animals and plants that respond — so does the landscape itself.

Around 10,000 years ago, as the climate warmed significantly, rainfall became more intense.

More rain meant more erosion: stormwater began washing away sediment from hills and valleys into riverbeds. The rivers, now carrying more water and more sediment, flooded more often and spread these materials across the landscape.

Shaping the Terrain

This had a major impact on topography: the land surface became more fragmented and dynamic. Warming temperatures also sped up chemical and physical weathering, breaking down bedrock and helping fertile soil layers to develop.
 In short, natural geological processes that had long been underway suddenly accelerated — and reshaped the surface of the land.

Young Sediments at the Base of the Slopes

Today, in many areas of the region, the lower slopes and valley edges are coated with sediment — debris washed down from higher ground, largely within the last 10,000–20,000 years. In the Zala Valley, for instance, these deposits have spread so far that they now reach the center of the valley floor.

The original bedrock source of these sediments varies: in Zala, it’s typically Pannonian sand (Somló Formation), while in the Keszthely Hills, marine-origin carbonates dominate — mostly dolomite, with some limestone. These sediments now appear as fine gravel, pebbles, or coarse sand, quietly recording the environmental changes of the recent past.

Imagine a tropical sea where the dolomitic peaks of the Keszthely Hills now rise. The landscapes we consider timeless are, in fact, fleeting guests on Earth’s ever-changing stage. How does a shallow tropical sea become Hungarian highlands? Why does dolomite crack? And how does this still influence local farming today? Travel back millions of years into a story written in stone.

The Surface: Only Seemingly Permanent

Mountains, plains, islands, seas, rivers, and lakes may appear permanent within a human lifetime — but from Earth’s perspective, they are only temporary scenes. The rocks that form our planet’s surface are constantly in motion. Like the shattered shell of a boiled egg, tectonic plates drift endlessly atop the semi-fluid mantle beneath them.

Some crash together or sink beneath one another to create towering mountain ranges, while others subside, forming deep trenches or basins that may fill with water. That’s how the dolomite and limestone now forming the Keszthely Hills were once deposited — in the shallow waters of an ancient tropical sea, thousands of kilometers from their present location and long since gone.

The scene would have resembled the crystal-clear shallows of today’s Bahamian paradise.

Volcanoes in the North, a Tropical Sea to the South

While the northern block of the Keszthely Hills is made of relatively young (a few million years old) volcanic rock, the southern section — including Rezi and Cserszegtomaj — is dominated by much older dolomite, formed in those ancient tropical seas. Alongside widespread formations of so-called Main Dolomite, small patches of Rezi Dolomite can also be found — dating back over 200 million years.

The Keszthely Plateau is dissected by a north–south valley system and crisscrossed by micro-tectonic fault lines. Due to the shallow topsoil and varied terrain, more than 70% of the area is forested. Its karst surface experiences year-round water scarcity and has unique ecological features.

The plateau is divided by intermontane basins and bordered by deep tectonic fractures (such as the Hévíz and Ederics faults), making the area seismically sensitive.

Geology and Today’s Land Use

Soils formed on the debris of weathered dolomite provide the natural foundation for land use in the region. Several of our local producers cultivate land along the western edge of the Keszthely Plateau, where farming is defined by the proximity of a highland landscape — a plateau formed of horsts rising 350–440 meters, framed by tectonic fault lines.

title:
description:
címkék:
fókusz kulcsszó:
szinoníma címkék:

51. Csizmás Syrup

Last modification: 2025. May. 27. 13:52

The unique highlight of Csizmás Syrup is their lightly herbal syrup made from homegrown hemp, but their raspberry, strawberry, and sour cherry syrups are also well worth a taste.

Találati relevancia adatok

megtalálta: szöveg (1)  | összesen: 1 pont
Tárolt adatok:
cím: Csizmás Syrup
lead: The unique highlight of Csizmás Syrup is their lightly herbal syrup made from homegrown hemp, but their raspberry, strawberry, and sour cherry syrups are also well worth a taste.
tartalom: + 1 Handmade, all-natural, fruit-packed In a small workshop on Egregyi Wine Hill, gently overlooking Hévíz, Csizmás Syrups are born. Their defining feature? Real fruit, no artificial flavors or sweeteners. László Németh, the founder and creator, wanted to revive the authentic taste of syrups he grew up with — the kind where “raspberry tastes like raspberry.” If you too remember the taste of real, homemade syrup, László’s creations will bring back that countryside nostalgia with every sip. Everything was in place — It just had to begin Gastronomy and hospitality have always been close to László’s heart, having worked in these fields abroad before returning home to Hungary. His family grows fruit in Pankasz, a village in the Őrség region, so when there was surplus fruit, László experimented with making his own raspberry, strawberry, and sour cherry syrups. After much trial and error, the Csizmás Syrup brand was born — and customer feedback quickly confirmed its place in the market. Real fruit, real taste, without compromise. Ingredients from trusted sources Since its founding in 2018, Csizmás Syrup has followed one simple principle: only bottle what László himself would happily consume. Most of the ingredients come from family production: raspberries, strawberries, and sour cherries are grown in Pankasz, Vas County. Elderflowers are foraged by László himself each May, far from roads and pollution. Hemp is grown right behind his workshop on the Egregyi Wine Hill. Traditional craftsmanship, no compromises Every step of the process is done by hand — from milling the fruit to bottling — ensuring the highest quality. Csizmás Syrups are made cold-pressed, without pasteurization or cooking, preserving the fruits’ authentic flavor, color, and vitamin content. The juices retain fruit pulp and seeds, adding body and richness: raspberry seeds remain in the syrup, strawberry bits stay in the juice. The fruit content is impressively high — at least 40%. Only minimal preservatives and just enough sugar are used to achieve the desired taste profile. As László says: “Never skimp on the fruit and work as quickly as possible.” The result is a product that captures nature’s true flavors — no artificial aromas, just lasting, real taste. Real fruit, lasting flavors The product range includes raspberry, strawberry, sour cherry, elderflower, and the unique hemp syrup. The hemp version is lightly herbal, calming, and many enjoy it as a relaxing evening drink. László only releases products he’s personally satisfied with — if a recipe doesn’t meet his high standards, it doesn’t make it to market.   Product highlights Hemp Syrup Hemp syrup is a true rarity, unique in both taste and effect. Made from industrial hemp (Cannabis sativa) grown without chemicals on Egregyi Wine Hill, László harvests the female hemp flowers in autumn and cold-processes them to preserve their valuable active compounds — known for their calming and stress-relieving properties. The syrup’s flavor is gently spiced, refreshingly herbal, and balanced with a hint of lemon. It contains only natural ingredients and a minimal amount of sugar. Perfect as a refreshing drink diluted with water or soda, but many also enjoy it before bedtime for its soothing effects. Serving Tip: For best taste, mix Csizmás Syrup with water or soda in a 1:8 ratio. Where to buy Hévíz Farmers’ Market

Imagine a vast body of water — over 1,000 meters deep and more than 400 times the size of Lake Balaton — once rippling across this land. The story of the Pannonian Lake is not just a fascinating chapter of geological history, but a legacy that continues to shape the region: it left behind mineral resources, fertile soils, and even inspired legends. Discover how an ancient lake transformed Transdanubia — and why its impact is still felt today.

An Inland Sea for Millions of Years

At its greatest extent, the Pannonian Lake covered an enormous area, far surpassing the size of today’s Balaton. For millions of years (approximately 12 to 8.5 million years ago), it dominated the region. As surrounding mountain ranges gradually rose, the lake became cut off from the world’s oceans. Its water slowly turned fresh, and its basin began to fill with sediments. Because of its isolation, the lake developed a unique ecosystem with many endemic species.

The Lake Didn’t Appear Overnight

The Pannonian Lake didn’t simply “appear” in the Carpathian Basin. Its formation was the result of millions of years of tectonic activity and shifting climate. It emerged as an independent, enclosed body of water — no longer connected to the open seas.

Deep Waters, Varied Shores

In some areas, the lake reached depths of over 1,000 meters. Elsewhere, shallower zones supported lagoons, river deltas, and small, isolated lakes. During high water periods, rocky shorelines formed along the mountain fringes — traces of which can still be found today in the Keszthely Hills and the Mecsek Mountains.

The Lake’s Retreat — and Sediment Legacy

Despite its size, the lake was eventually filled in by immense volumes of sediment, carried mainly by rivers flowing from the Alps and the Carpathians. Over the course of 6.5 million years, it gradually disappeared from the landscape.

What did it leave behind?

Its sediments — composed mostly of sand, clay, and fine silt — became the so-called “Pannonian formations,” which today hold key mineral resources (such as petroleum) and aquifers. These formations define much of the surface geology of Transdanubia, including the Zala Hills.

Fertile soils later formed on the laminated silty and clay-rich deposits of the Somló Formation. Even the legendary “Tihany goat’s hoof” fossils — actually worn shell fragments of the Congeria ungulacaprae mollusk — can still be found embedded in these ancient layers.

The Final Lakes and a Gradual Goodbye

Because most of the sediment entered from the northwest, north, and northeast, the lake slowly retreated toward the south and southeast — as if it were “withdrawing” from what is now Hungary.

Small remnant lakes persisted for much longer in areas of present-day Slavonia (Croatia) and northern Serbia, but due to their different scale, character, and fauna, they are not considered true successors of the ancient Pannonian Lake.

title: Csizmás Syrup
description: The unique highlight of Csizmás Syrup is their lightly herbal syrup made from homegrown hemp, but their raspberry, strawberry, and sour cherry syrups are also well worth a taste.
címkék:
fókusz kulcsszó:
szinoníma címkék:

52. BeReady Project

Last modification: 2025. May. 28. 13:16

Találati relevancia adatok

megtalálta: szöveg (1)  | összesen: 1 pont
Tárolt adatok:
cím: BeReady Project
lead:
tartalom: + 1 In the first call of the Interreg Danube Region Programme, 290 concept notes were submitted. Out of these, 89 advanced to the second phase, and 60 reached the funding agreement stage. Twenty of these projects fall under the priority area “A greener, low-carbon Danube Region.” One of the innovative projects selected is Be Ready (urban heat island resilience, preparedness, and mitigation strategy). The project aims to provide tools for local and regional authorities to identify urban heat islands and understand their causes and impacts on human health, productivity, energy consumption, and biodiversity. The project involves 19 partners from 12 countries, working together to develop solutions to mitigate the effects of heat islands in urban environments. Partner cities, including Hévíz, are preparing action plans to address urban heat islands through data analysis, urban planning solutions, regulations, increased awareness, and infrastructural measures. A key aspect of the project’s approach is the concept of “urban acupuncture” – specific small-scale interventions with large impact. The urban pilot activities seek solutions in three areas: “Green acupuncture”, using vegetation; “White acupuncture”, applying innovative surfaces and materials; “Blue acupuncture”, exploring new ways to utilize water resources. You can get involved and support the fight against climate change in Hévíz, helping make the world more sustainable for everyone. Find more information about the project on our social media pages (Facebook and LinkedIn), and on the project website: https://www.interreg-danube.eu/projects/beready   Project news

The project Be Ready (UrBan hEat islands REsilience, prepAreDness and mitigation strategy) addresses the climate change capacities in the Danube Region taking into account ecosystem-based approaches. The common challenge to be tackled is urban heat islands (UHI). The recent unprecedented heat waves demonstrate the acute need to strengthen the preparedness and adaptive capacity of the society to cope with impacts of climate change and foster resilience at city level.

BEREADY PROJECT

Be Ready aims to:
          - provide local and regional authorities with research, assessment and operational instruments to better understand UHI, its drivers, and effects;
          - co-create, test and validate jointly developed solutions to mitigate the UHI effects in cities;
          - support partner cities to develop and adopt action plans for increased resilience to UHI effects with specific actions to promote green, blue, or white measures.The novel approach to be taken by the project – “green acupuncture” - will allow the partners, both cities and knowledge partners, to take targeted, small but powerful, context-based measures to deal with UHI in critical urban areas. City pilots will test solutions in three areas: “green acupuncture” (vegetation-based interventions); “white acupuncture” (based on innovative surfaces and materials); and “blue acupuncture” (novel uses of water resources).
 
The project main outputs include jointly developed and implemented methodologies and toolkits for UHI risk assessment, data analysis and modelling at city level; co-designed solutions for tackling UHI, tested and peer reviewed in urban environment by 12 pilot cities; a common strategy for improving the climate change preparedness and resilience aimed at local and regional authorities in the Danube region; action plans and transformative strategic outlooks for the participating partners; policy recommendations; a virtual training program with SPOCs; awareness campaigns in 12 countries over the 30-month period.Key for Be Ready is the ClimateSandbox approach that will support participating cities to define and deploy climate-oriented innovations – both on the technological and service side (i.e. content) and on the policy, administrative and spatial planning side (i.e. enabling conditions), through the innovative digital Climate Sandbox Technological and Societal Readiness Tool.
 
The project's ambition is to showcase to decision-makers and other stakeholders across Europe the benefits of adopting solutions in which the environment, simplicity, and aesthetics play a key role as value-generating agents as well as community engagement drivers, throughout the co-design process, acting both at levels of solution definition, development, and deployment.
 
Implementation period: January 1, 2024 – June 30, 2026
 
Partners:
          • Sofia Development Association, Bulgaria – Lead Partner
          • DEX Innovation center, Czech Republic
          • Association Tehnopol of Galati, Romania
          • Chișinău Town Hall, Moldova
          • Municipality of Galați, Romania
          • Science and Technology Park Nis, Serbia
          • City of Nis, Serbia
          • City of Zenica, Bosnia and Herzegovina
          • Urban Planning Institute of the Republic of Slovenia, Slovenia
          • Capital City Podgorica, Montenegro
          • University of Natural Resources and Life Sciences, Vienna, Austria
          • Slovak University of Technology in Bratislava, Slovakia
          • Municipality of Ratiboř, Czech Republic
          • South Moravian agency for public innovation JINAG, Czech Republic
          • City of Kranj, Slovenia
          • Association Bureau for Integration and Social Innovations, Bulgaria
          • Development agency North Ltd., Croatia
          • Municipality of Hévíz, Hungary
          • Small Business Development Foundation of Kisalföld, Hungary
 
Be Ready is an Interreg Danube Region Programme project co-funded by the European Union.

Experts from public institutions, scientific institutions, civil organizations and businesses will come together to learn about the risks of urban heat islands and to actively participate in the further activities of the project, the elimination of heat islands.

BeReady methodology workshop in Hévíz

The Be Ready (UrBan Heat Islands Resilience, PrepAreDness and mitigation Strategy) project deals with the climate change capabilities of the Danube region, taking ecosystem-based approaches into account. The common challenge is urban heat islands (UHIs). The recent unprecedented heat waves show the urgent need to strengthen the preparedness and adaptability of society. cope with the impacts of climate change and promote resilience at the urban level.

The Municipality of Hévíz City participates as a consortium partner in the project, where a total of 19 partners from 12 countries joined together to jointly develop solutions to mitigate the effects of heat islands in the urban environment. Partner cities, including Hévíz, develop action plans to tackle urban heat islands through data analysis, urban planning solutions, regulations, increased awareness and infrastructure measures. In connection with this, the local workshop will be held on November 6, 2024, where the work of the relevant professional and civil organizations will begin. During the program, they get to know the overall goals of the project, the research that has already been completed as part of it, the methodology of the risk assessment prepared by the partners, and its use. They create some sort of joint pact to reduce urban heat islands.

 

 

Elimination of urban heat islands in order to improve the quality of life of the population and guests.

BEREADY PROJECT in HÉVÍz!

The Be Ready (UrBan Heat Islands - UHI - Resilience, PrepAreDness and mitigation Strategy) project deals with the climate change capabilities of the Danube region. The Municipality of Hévíz City participates as a consortium partner in the project, where a total of 19 partners from 12 countries joined together to jointly develop solutions to mitigate the effects of heat islands in the urban environment.

Representatives of the following organizations participated in the workshop:

Hévíz City Municipality
Hévíz St. Andrew's Rheumatology Hospital and Spa
Balaton Uplands National Park
Hévíz Entrepreneurs' Association
Hévíz Room Publishers' Association
Liget Hévíz Ltd.
Hévíz Television Ltd.
Bonvital Gastro & Wellness Hotel
Noppa Ltd.
Kisalföldi Enterprise Development Foundation
Hévíz Palace Hotel
BOKU University, Vienna

 

What is the project about in brief?

The partner cities, including Hévíz, develop action plans to combat urban 'hotspots' using data analysis, urban planning solutions, regulations and infrastructure measures.
As the average summer temperature rises, urban heat islands (UHI) are increasingly forming, which pose a health risk to residents and visitors, especially among the oldest and youngest, as well as sick people. The unprecedented heat waves experienced recently show that there is an urgent need to strengthen the preparedness and adaptability of society and to consciously (re)shape our living spaces in defense against the heat.


The aim of the project in Hévíz is to assess the city's hottest spots and develop solutions for their effective cooling or elimination. Efforts must be made to ensure that, within the framework of the 2-year program, there are immediate solutions, unique model projects and long-term strategic proposals at the local level as well.


The BeReady project consists of 5 phases, of which the III. stage preparation is underway in Hévíz. In Phase I, the research institutes assessed the general characteristics of the heat islands and are working on methods to map them. The II. the partners got to know the methods. The current III. with the involvement of the localities, locally affected partners, professional organizations, experts and the population, they will assess their own heat islands based on the methodology and their risk in order to be able to formulate proposals to prevent the formation of heat islands or eliminate existing ones. This will be followed by IV. phase, in which specific tasks and pilot projects must be implemented to reduce heat islands, the results of which will have to be reported and the results published in phase V.

Experts from public institutions, scientific institutions, civil organizations and businesses came together to learn about the risks of urban heat islands and to actively participate in the further activities of the project, the elimination of heat islands on the 6th November 2024 for a local workshop. The crowd of 18 guests got familar with the whole project, and started to learn the about the metodology which will used to measure and collect the local datas to provide the UHI vulnerability of Hévíz.

 

https://www.heviz.hu/en/news/news/beready-project-in-heviz

As part of the BeReady project (Urban Heat Islands Resilience, Preparedness and Mitigation Strategy), the City of Hévíz has completed a vulnerability assessment related to urban heat islands (UHI).
The assessment was based on a methodology jointly developed by expert partners involved in the project (Urban Planning Institute of Slovenia, BOKU, STUBA, Science and Technology Park Niš), with the goal of reducing risks related to the heat island effect.

The aim of the report is to map the vulnerability and preparedness of the city of Hévíz in the face of increasingly frequent summer heatwaves and extreme temperature events. The city’s analysis was carried out using four key criteria: exposure, sensitivity, preparedness, and adaptive capacity.
The assessment highlighted the urban areas most exposed to the heat island effect—particularly densely built commercial zones and areas with low green space coverage. In the next phase of the project, concrete adaptation and UHI mitigation measures will be developed with the involvement of the local community, paying special attention to the needs of vulnerable population groups.

BeReady – Online Platform for Vulnerability Assessment Tools

Within the framework of the BeReady project, an online platform offering Urban Heat Island (UHI) Vulnerability Assessment Tools has been made available. This platform supports municipalities and professional stakeholders in identifying and managing the risks and vulnerabilities related to the heat island effect.
Its purpose is to assist local authorities and relevant actors in assessing the level of their UHI vulnerability, raising awareness of at-risk groups, and identifying opportunities for development within relevant policies, practices, and in terms of adaptive capacity and preparedness.

The platform offers a simplified self-assessment tool that allows cities to evaluate their UHI exposure, sensitivity, preparedness, and adaptive capacity based on their own data. The methodology is built around four core elements: exposure, sensitivity, preparedness, and adaptive capacity.
In addition, the platform showcases good and promising practices for mitigating UHI impacts and encourages the exchange of experiences and solutions between cities.

Users of the platform also have access to a glossary that helps them understand the technical terms and abbreviations used. Where needed, BeReady partners provide direct support and mentoring through the platform.

The BeReady project aims to provide research-based, assessment, and operational tools to help local and regional authorities better understand the UHI phenomenon, identify its causes, and develop effective adaptation and mitigation strategies.

The platform is available at the following link: https://be-uhi-ready.net/vulnerability-assessment-tools/

UHI ASSESMENT REPORT HÉVÍZ_ENG

   
title: BeReady Project
description:
címkék:
fókusz kulcsszó:
szinoníma címkék:

53. Cserszegtomaj Delights

Last modification: 2025. May. 27. 12:53

Pickles, fermented vegetables, smoky zakuska, homemade jams, and roasted hazelnuts — all crafted from homegrown produce, free of additives, just like grandma used to make.

Találati relevancia adatok

megtalálta: szöveg (1)  | összesen: 1 pont
Tárolt adatok:
cím: Cserszegtomaj Delights
lead: Pickles, fermented vegetables, smoky zakuska, homemade jams, and roasted hazelnuts — all crafted from homegrown produce, free of additives, just like grandma used to make.
tartalom: + 1 From garden to jar Have you ever tasted roasted hazelnuts? Tried pickled turnips? Love fermented vegetables? At Cserszegtomaj Delights, the family’s homegrown fruits and vegetables are transformed into delicious jams, healthy pickles, rich vegetable spreads — and even roasted hazelnuts, one of the key ingredients in Nutella. Éva Mózerné Merics and her family have been growing their own produce for decades. By expanding into small-scale processing, they now manage every step from seed to jar themselves. A legacy rooted in grandmother’s kitchen The farm is built on generations of family knowledge and experience. What started as growing food for personal use gradually turned into selling surplus at local markets. For years, Éva’s grandmother sold their homemade products at the Keszthely market. As demand for preservative-free, homemade goods grew, Éva left her previous job and dedicated herself full-time to farming and processing. Today, the family cultivates several hectares of orchards, vegetable plots, and a hazelnut grove in Cserszegtomaj. Thanks to increased processing capacity, their products are now available year-round — though seasonal ingredients ensure constant variety. Traditional methods, modern values The product range includes classic pickles, fermented vegetables, vegetable spreads, jams, and roasted Turkish hazelnuts — plain, salted, or chocolate-coated. Depending on the season, Éva might also bring fresh produce to market: pumpkins in autumn, persimmons or quince paste in winter. Éva learned the art of preserving, fermenting, and natural processing from her mother-in-law. Many of her products are made without preservatives or additives, using traditional methods — just like grandma did. Fermented and pickled products — like turnips, cabbage, beets, or broad beans — are unpasteurized, retaining their natural nutrients and rich flavors. All vegetables are grown on the family’s land. Every step — slicing, bottling, labeling — is done by hand in their workshop in Cserszegtomaj. "Good things take time" That philosophy could easily be Cserszegtomaj Delights’ slogan. Éva believes that patience is the key to creating truly healthy, high-quality foods — whether preserving, pickling, or fermenting. More than a farm: an experience Besides their Cserszegtomaj farm, the family also maintains plantations in Alsópáhok, where they operate two guesthouses. Soon, they will open a demonstration garden, offering thematic programs and hands-on workshops where visitors can learn the secrets of homemade preserves. A mission, not just a job “What the garden gives, I want to turn into more than just flavor. I want to create life.” For Éva, farming is not just work, but a calling. She firmly believes that what we eat affects our quality of life, which is why knowing where food comes from — and how it’s made — truly matters.   Product highlights Zakuska This traditional vegetable spread is made from fire-roasted eggplants, homemade ground peppers, and their own tomato puree — all free of additives. The eggplants are roasted over fruitwood coals, giving them a signature smoky flavor. Every step is done by hand: peeling the eggplants, harvesting garden-grown peppers and onions, simmering the tomatoes. Seasoned simply but boldly, the zakuszka showcases the true taste of vegetables. Thick and creamy, it’s vegan, gluten-free, and perfect on bread, toast, or as a flavorful side dish. Each jar captures the essence of a Cserszegtomaj season. Roasted hazelnuts On their plantation, Éva’s son Gergő and his family tend to over 700 hazelnut bushes, using eco-friendly, chemical-free methods. After harvesting, the nuts are dried, cracked, hand-sorted, and roasted in small batches to ensure maximum flavor and crunch. They are available plain, salted, or coated in chocolate for those with a sweet tooth. Gergő also produces cold-pressed hazelnut oil — a rare delicacy in Hungary. Where to buy Hévíz Farmers’ Market Szezonkosár (Seasonal Basket Initiative) More information & Contact: Facebook
title: Cserszegtomaj Delights
description: Pickles, fermented vegetables, smoky zakuska, homemade jams, and roasted hazelnuts — all crafted from homegrown produce, free of additives, just like grandma used to make.
címkék:
fókusz kulcsszó:
szinoníma címkék: