Population
Original Luxemburgers make up about one third of the population. There are more than 180 thousand foreigners living here, mainly Portuguese, Italians, Frenchmen, Belgians and Germans. Over 7,500 residents are officials of the European Union. Most of the population is Catholic, however there are small Protestant and Jewish communities. The country has 100% literacy.

Economy
The country has well developed industry and service sector. An important source of funds is tourism. Industry is focused on the processing of metals and chemicals, which are major export items. Among the trading partners of Luxembourg are the surrounding states of European Union. The country is also doing well in the banking sector which is mainly due to political stability and liberal laws.

History and culture
History of Luxembourg started to count at the time when Lützelburg castle was built. It happened around the year 963. Then, around the castle, began to develop a medieval city that became the center of a small estate. Between 1659 to 1839 the territory of Luxembourg was several times reduced. Luxembourg gained independence in the 19th century. After World War II Luxembourg stood at the birth of NATO and the European Community (in 1993 renamed to the European Union).

Cuisine
Luxembourg cuisine is similar to Belgian, but you’ll find also a German influences – e.g. dumplings with cabbage, etc. Luxembourg National dish is “Judd mat gaardebounen” – it’s smoked pork served with cabbage or beans.

Other specialties include:

Ferkelsrippchen-grilled ribs
Liewekniddelen mat sauerkratu – liver balls with cabbage
Traipen – black pudding
Kuddelfleck – boiled tripe (intestine)
Kachkeis – cooked cheese

The most popular coffee in Luxembourg is “café au lathes” – coffee with boiled milk, as well as cappuccino and espresso.

Tips for trips

• The city of Luxembourg (its beautiful historical center and the walls on the slopes of the River Alzette
• Ardennes
• Moselle valley
• Müllerthal

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But everything else you can even imagine you can experience in Hungary – the cultural and social events, concerts and discos, folklore festivals, good food and drink, especially a great wine, sports (fishing, bathing and swimming, excellent opportunities biking, ballooning, parachuting and hang-gliding, windsurfing, sailing and water skiing on Lake Balaton, beautiful horses with the opportunity to ride on them, craft workshops, nostalgic carriage or old trains rides, boat cruises, live gypsy music, visits to zoos and nature reserves, and last but not least, many wellness activities in famous Hungarian spa.

Hungarian cuisine

Like any other cuisine even Hungarian one is influenced by the cuisine of neighbouring countries – mostly Bulgarian and Slovak. This cuisine is characterized by a variety of tastes and looks. Its main ingredient is the pepper, which grown all around the country. Another important ingredient is sour cream. The most commonly used meat is from oxen, calves, pigs or rams. They can also prepare the turkeys, chickens, ducks and geese as well as different game. The local rivers are excellent providers of freshwater fish such as perch, Danube catfish, sturgeon, pike or carp.

The most famous Hungarian dish is definitely Hungarian goulash or Segedin goulash. Then it is gnocchi with sheep cheese, which is the apparent influence of Slovak cuisine. The most popular spice is the pepper, served in six kinds and gives the meal its right Hungarian flavour. Popular soup is halászlé (fish soup) and bean soup. Another traditional dish is Perkelt prepared from various types of meat in a pot on the fire. Furthermore, it is worth tasting Borsos Tokány – braised beef in red wine sauce with tomatoes or Tordai lacipecsenye – crisp roasted young pork wrapped in flour with hot peppers. Traditional dishes include chicken with mushrooms and pepper, fried liver, Transylvanian layered cabbage or noodles with cabbage. The meals are served with all kinds of vegetable and fruit salads, e.g. such as cucumber salad with sour cream. Very popular deserts are strudels or poppy tubes.

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Slovakia is a member state of NATO, UN, OECD, WTO, UNESCO and other international organizations and joined European union in 2004. They have replaced their currency Slovak crown with Euro in January 2009.

The traditional products of Slovakia:
Bryndza – sheep’s-milk cheese that is used mainly for the traditional meal Bryndzové halušky (potato dumplings with sheep’s-milk cheese).
Tokaj wine – the sweet white wine

Main tourist destinations are the highest mountain range in Slovakia – High Tatras National Park and the national park in the heart of Slovakia – Slovak Paradise National Park. The country’s major rivers are the Danube and Vah. The High Tatras National Park has over 90 lakes. There are 12 major caves in Slovakia that you can visit.

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