5TH “GASTROPIAC” – GASTRO MARKET FAIR – EVERYTHING THAT GOES ALONG, BY, WITH THE FINEST HUNGARIAN FOOD

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THE FIRST TIME IN THE WORLD EVER –  AFTER 400 YEARS HERE IN BUDAPEST THE VISITORS TO GO TO THE GASTROPIAC  – GASTRO MARKET FAIR WILL BE AMAZED OF THE HEAVENLY TASTE OF THE  AUROCHS STEW AND THE SAUSAGE … THE AUROCHS ARE THE ANCESTOR OF THE ALL THE CATTLEOF TO-DAY! 

Just adding a note here to the unbelievable  … The auroch cattle extinct  400 years ago, but scientists by, “revitalized ”  known as the  “Heck” cattle aurochs  is the ancestor of all cattle of to-day.

During the late morning hours the organizers of the forthcoming Craft of Hungarian Flavors Fair of 2013 invited the press representatives to learn and spread the news about the new concept of the Hungarian national cuisine on the occasion of the Fair’s 5th anniversary. New themes are upon their way and a new title of the event was given, „Gastropiac – Gastro Market ” – Craft Hungarian Flavours Fair.

At the opening, before heading to spread the news to the forthcoming 5th Fair of „Gastropiac – Gastro Market ” – Craft Hungarian Flavors, MrCsaba Poór,  Chairman at the CME Board greeted the high number of the presence of press representatives.  Mr. Krisztán Pap, CEO Flavors of Hungary Trade Association Ltd.  was delighted to inform us of yesterday’s, March, 2. first Ball connected to the Hungarian influence at the Castle of Gödöllő. The Flavors of Hungary Trade Association Ltd. (MIKSZ) hosted the Hungarian influence consumers, producers, traders, media players and agencies, Heads of administrations. The scene was at the castle’s Grassalkovich Riding Hall which was the venue of the Hungarian EU Presidency and also where the EU leaders summit took place. As he said wished to share this information and the pleasure the organizers experienced before heading to to-day’s press release. Also attended at the press call, Mr. Sándor Csiki, biologist – gastro specialist told us that this year there will be  stew, sausages prfepaired from the meat of “aurochs”  and Mr. Gábor Rácz, rep. Almárium Hungarorum Bistro.  Wayback there was the sausage filling press gathering (see update) where I was amazied by the site of the cupboard filled with the Hungarian folks treasured foodstuffs from the times of Noah’s Ark … o.k. niot that long ago, yet very s specific ingredients which are hardly in use at the to-day’s kitchen. On this occasion was announced,  freshening up with the new theme, new name, “The Craft Hungarian Flavours Fair – Gastro Market” will colorful the display at the gastronomic event. As we were told, five years ago they had to work extremely hard to catch the eye of the press to advertise the fair of home-made food, and now-a-days more-and-more visitors who have visited the previous events follow the news to learn when will be the next event.

So, relying on the info of to-day, „liquid bread” and „liquid food” and all you can image will be on the spot during March, 8. – March, 10. 2013. at the usual place, “B” Hall at the Millennium. District II. 16-20 Kis Rókus Str. Budapest. Just like the year before the tables will be fully swelling of gastro delights like sausage, ham, cheese, soups, vegetables, Hungarian stews, pasta, fish, salads, sandwiches, wines from the field of Hungary, sweets-for the-sweets will be  on tables prepared, served, to be brought on the spot from the domestic gastro producers.

What to expect at the „Gastropiac – Gastro Market” … nearly 120 Hungarian producers, with 5000 different goods, ingredients and delicacies to pumped up the visitors taste, purchasing, having their own home-cooked Hungarian dishes here in Hungary or even over the other side of the Ocean.  Fifteenth „Gastro Points” will be awaiting the visitors to get their ingredients for delicacies in already prepared in the form of food

The Gastronomic specialties will not be missing. They will be out at the Points. Worth highlighting the Bükk gratin veggies covered by cheese sauce and celery, also apple salad with smoked quail eggs, or cheese dumplings from the mini farm garnished withthe delicious Hungarian chicken stew. Espeicially for the foreigner visitors,  the finest quality of the Hungarian wines and pálinka will be offered  to taste and purchase a bottle or two to comfy them back at their home.

Cannot walk by the twisting sence of the fried Hungarian grey beef, duck, goose, mangalica  and at the “Pomáz” manufactured traditional pork sausages with several dressing to be tasted like the side of the country apple sausage with mustard , onion jam, as well with prunbe.

A little background to the previous year: the organizers as a family bond created the Craft Hungarian Flavours fair to popularize the Hungarian producers, taste, and to support the Hungarian economy. Every year approximately 550 billion Hungarian Forint is spent on raw food, which is only a fraction of Hungarian products. Way back five years ago the organizers had high hopes to have the money remained in the domestic economy and to support the Hungarian producers to promote more products and bring them to the fair. During the last four years  around 150 exhibitors arrived to show their products for around sixty thousand visitors.  The country-side home-made bread will surely give a crush on those who will taste them. So far, around 60000 guests where purchasing themselves their products.

The daily ticket price is 1500/HUF. This amount can be in use by the visitors at the brand shop of Craft Hungarian Flavours when shopping for the amount over 5000HUF until May, 13. 3013. Address: District III.4/B. Szölőkert Rd. Budapest.

Kids arriving with their family members under the age of 12 can visit the fair free of charge.

At the end of the press call, all were invited to taste the Hungarian aurochs stew served with “nokedli” special Hungarian noddles sprinkled with cottage cheese and other delicous yummies and the grand assortment of wines and pálinka, refreshments were to fill our bellies.

Update and snaps Aggie Reiter

2 responses to this post.

  1. Posted by Chris on 05/03/2013 at 09:46

    Oh….For goodness sake…..I wonder how people on a strict diet manage after reading your reports ….My mind is spinning at the thought of the Hungarian Fried Grey Beef and the Country Apple Sausage…I’m wondering if the reporter ever has to do any home cooking ????…..After covering these regular gastronomic events I’m sure she has several airtight containers on hand in the event of leftovers…I know I would….Yum……..Thanks, Chris

    Reply

    • Dear Chris … Ahhhh for goodnessake I had no attention at all to make you feel that hunger … but comeing , being in Hungary ya cannot leave without the absolute satisfaction of how wonderful dry and liquid food we have and enjoy. As it is said ya can catch a male through his stomick and that is bingo :-).
      Oh and bring an extra size trousses cause ya’ll need it to fit in even ya coming for a week or so ,-)

      Reply

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