Lángos (Hungarian pronunciation: [ˈlaːŋɡoʃ]) is a traditional Hungarian food, now commonly made as a deep-fried flatbread. Historically, it was prepared from the last bits of bread dough and baked at the front of a brick or clay oven, served hot as breakfast on bread-baking day.
Etymology and History The name derives from láng, the Hungarian word for "flame." Up to the mid-20th century, bread was baked only once a week due to the cost of heating the large oven. Smaller flatbreads were baked in the morning while the oven was still heating up, giving them the name "lángos" (meaning "flamed").
Ingredients and Preparation The dough is made from flour, water or milk, yeast, and salt. Some variations add sour cream, yogurt, or mashed potatoes (known as krumplis lángos — potato lángos). The dough is deep-fried until golden and crispy on the outside while remaining soft and fluffy inside.
Toppings and Serving Lángos is typically eaten warm and can be topped with:
- Grated cheese and sour cream (the most common combination)
- Garlic butter or garlic water
- Sausage, bacon, or bryndza cheese
- Sweet toppings such as jam or powdered sugar
Regional Spread Beyond Hungary, lángos is popular in Austria (especially Vienna), the Czech Republic, Slovakia, Serbia, Croatia (where it is also called Mekike), Slovenia (Langaš), Romania (langoș), Poland (langosz), Bulgaria and North Macedonia (mekitsa), and the United Kingdom (as "Hungarian Fried Bread").
Langosco
Langosco is a comune (municipality) in the Province of Pavia, in the Lombardy region of northern Italy. It is located approximately 50 km southwest of Milan and 45 km west of Pavia, near the left bank of the Sesia River, on the border with Piedmont.
Key Facts
- Population: 467 (as of December 2004); more recent estimates place it around 357 inhabitants.
- Area: 15.7 km² (6.1 sq mi)
- Postal code: 27030
- Dialing code: 0384
Bordering Municipalities Candia Lomellina, Caresana, Cozzo, Motta de' Conti, Rosasco.
History The origins of Langosco date back to Roman times, as evidenced by local archaeological remains. In the 10th century, it was a small agricultural center dependent on local lords and later on Benedictine monasteries. By the 12th century, it was integrated into the Marquisate of Montferrat.
