Spanish delights from Spain at the SZEGA Market – Budapest, in collaboration with the Spanish Embassy in Hungary.
A full week … October, 12-17. 2015
A week in Spain… well not in person, but through gastronomy diversity. The basic main thought was to familiarize the customers with the Spanish food and drinks. October, 12. back in Spain was also a special day, a national holiday celebrating Cristoforo Colombo (Christopher Columbus), who 523 years ago, on this day reached the Island of San Salvador and by this reached the previously unknown continent to the shores of America. So it was a double special day by the arrival to the Spanish Days official opening by His Excellency – Jose Angel Jorrit Lopez – Ambassador to Hungary who opened the week of Spanish gastronomy. As he said, he is only being here in Budapest for a short time, but well know the best way to get to know a country is by its gastronomy, which tells a lot about where you stay for a short or for a longer period of time. This is why during this week all the goodies which speak for themselves about Spain are here at the SZEGA Market.
Talking about food in Spain, many who have already visited Spain most probably tasted their traditional soup the Gazpacho which is a real classic summer pinch … refreshing, and full of ripe summery flavours and also from the Mediterranean coast the Paella … which is in a way simply, yet delicious with a mixture of sea food, rice and a load of veggies. The Paella actually was named after a double handled frying pan they cooked it in Spain.
The Szega Market now for one week visitors may gain an insight to the Spanish cuisine, such as: black olives, Tetilla, Manchego, cheese, Catalan zucchini bread, Sauvignon blanc – red, Manchela – dry, Bobal – rosé wines, Chorizo picante, Salchichon salami, Estrella beer and many more. Naturally as the Spaniards say … the King of Ham – Iberico Bellota can be purchased as well. During the week visitors may see how the cortador masters slice the ham. It seems easy, but an average person may be a bit confused when it comes to slicing … not so easy after all.
Update and snaps Aggie Reiter