|At the Szimpla Kert Sunday bio market.|
|Buapest's Bosznyak ter Market just before Easter|
|The default option for lunch!|
|Big Plate o' Slovak goodness!|
One of the first things I notice when I come to Hungary or anywhere in east Europe after traveling to the United States is that the pork here... tastes like pork. To which my American friends can argue about artisanal pigs, and free range pigs and all kinds of pigs but the pork uniformly tastes like cardboard in the USA - in the states I stick to beef. This summer I will be back in Romania, which offers some of the best pork in the world: similar to Hungarian pork, and often prepared by Transylvanian Hungarians themselves, but somehow porkier, piggier, somehow more swine-a-licious in flavor that the stuff we eat in Budapest. This is a plate from the incredible cabbage and pork specialty restaurant in downtown Cluj (in Hungarian: Kolozsvar) in central Transylvania known as the Varzaria, or "Cabbagerie" This is one of the best plates of food available in Europe - by a mile - and that includes Northern Italy, Paris, much of Portugal and Fife's place in Split, Croatia. This is what Jiro would eat if he wasn't dreaming about making sushi in a Tokyo subway passage. This is Pig heaven for under five bucks.