Archive for the ‘Dinning’ Category

Under the 150 years of Turkish rule had the greatest influence on Hungarian gastronomy.

During the Turkish occupation, countless, previously unknown flavors entered Hungarian cuisine.

If we approach from the side of gastronomy in the 16-17. century history, meet positive effects with countless, previously unknown flavors and its development of today’s culinary culture.

Hungarian eating habits during the Turkish occupation were characterized by the fact that the dishes were prepared with butter, many dairy products were in use and the dishes were very seasoned. Cooked pasta and dumplings were added as a side dish or used in soup. Among the dishes were pies, sausages, sausages, jellies, donuts, pancakes, and strudel. The cooking methods included grating, pickling, stitching, draping, ablation, steaming, toasting. In the Turkish occupation areas naturally the Turkish culinary culture came to the fore, using the characteristics of Turkish cuisine. We took the patties, flame, bejglit and stuffed cabbage from the Turks. Parsley, cumin, anise and horseradish are among our herbs inherited in our kitchen. Among the sweets, they brought barbecue, cakes, sponge cakes, bird milk, gingerbread, Turkish honey and its typical coffee. Then poppy, tomato and eggplant appeared. Turkish influences began to grow almonds, cherries, figs, nuts, grapes, peaches and cherries in Hungary. Pepper has become an indispensable element in Hungarian gastronomy through Turkish mediation. It has enriched our nutritional culture, has resulted in many common meals, and as a result, the Turkish-Hungarian tastes are quite close to each other. All-in -all, we can say that in the Hungarian nutrition culture by the Turkish influence has brought about significant changes that are still effective.

Regarding the consumption of meat, the pork has become increasingly popular in Hungary in the 16th century, as pork was not consumed by Turkish soldiers, so it could remain intact even during looting.

Meaty and rice dishes: Basically the shepherd’s dish into the Hungarian cuisine came from the Turks. These foods are mainly porridge and pasta dishes, lentils, sturgeon, egg barley. The pilau – rice and meat, biber – stuffed peppers, stuffed cabbage became our favorite food during the occupation and still today in the XXI century. Both peoples are well-known for their meaty buns, the only difference is that Hungarian cuisine pork was in use as the filling. Among the most well-known dishes of Turkish cuisine are the dishes stuffed with cabbage or rice in vine leaves which are available in tins at the local stores.

Sweets: From Turkish times, our cuisine becomes “sweeter” and finds its place in Hungarian cuisine with brittle cake, brioche, bird milk, honey brioche, turkey honey or quince cheese. Also arriving in the Turkish mediation the poppy seeds which later became in the Hungarian pasta and cakes, cakes.

Regarding to the Hungarian pastries, the „pogácsa” pastry (based on rather salty soft snack) and since the word itself is of Ottoman origin (called then Baghja), we have reason to believe that it was already known to the conquering Hungarians, only amplified by the Ottoman-Turkish era. Turkish honey was originally an Armenian sweet, but it came to us through the mediation of the Turks.

Turkish herbs and vegtables: Also played a significant role in Hungarian gastronomy. At that time it became an indispensable spice for peasant cuisine, but now-a-days these spices make our food even more colorful. Eggplants have been native in-and-around the Mediterranean and the Balkans since the 17th century, but to Hungary came through the Turkish mediation, which is a.k.a.  Turkish paradise.  One of the best known dishes made of it was the stuffed eggplant called “töltött padlizsán” “imam bayıldı” – “imam fainted”. Cannot skip to mention the seasoning with Turkish mediation includes sage, juniper, rosemary, thyme, peppermint, parsley, pepper, various onions, horseradish and saffron. The spread of maize in Hungary can be attributed to the Turks as well. Among the most well-known and favorite by many is cabbage stuffed with meat and/or rice in vine leaves.

Turkish Fruits: The influence may be also better discovered in the fruits that come to our land … apricots, strawberries, figs, medlar and Mediterranean plants and without them unimaginable in to-day’s Hungarian gastronomy.

We can see that in addition to our food, fruits and spices, the Turkish presence has influenced the long-term formation of our Hungarian dishes. Originally a fermented beverage made from millet, later made from different cereals, boza are very popular in Hungary. In addition to boza, the Turkish coffee as their traditional drink, appears in our country in the 16th century, and many people still to-day prefer to drink Turkish coffee. In the 15th century, like bozo, coffee was used as a medicine in addition to its enjoyment which shows an inpact to the Turkish presence and in our daily drinks.

Some recipes will be shared later, which we still consume to this day.

© Aggie Reiter

World Italian Gastronomy Week – Authentic Italian Cultural Event – 2019!

There are still plenty of events during the World Italian Gastronomy Week to visit @ Budapest !

Made in Italy … Yes …  but this time the Food & Fine Wine to Gastronomy Expos are made in Budapest with Italian ingredient!

These Events bring together Italian world-renowned winemakers, chefs and industry insiders educate and inspire, meet with the producers, attend tasty dinners, taste regional products Made in Italy. There is a list of events to spend pleasure time together with friends whilst enjoying Italian food.  All you have to do is simply walkabout in Budapest to the places and discover Italy’s regions tastes and wines and last but not least, mind you there will be also film screenings .. not at any Budapest’s movie theater … but just at the Italian Culture Institution.

So here you go … watch out!

Here’s a couple of updates:

Tuesday, November, 19. … 10 a.m. – Noon – Luisa Torri, professor at the Pollenzo University of Gastronomy, Director of the Laboratory of Sensory Testing, discover the aroma of mustard as a raw material for balsamic vinegar accompanied by soft-textured Parmesan cheese. Seminar for participants with special invitation. Venue: Italian Institute of Culture – District,  VIII.,  8. Bródy Sándor Street.

From 6 p.m. – 8 p.m.  – The “Seasoned to Taste” film screening. The audience can also learn about the problems of Arturo chef’s life. Venue: Italian Institute of Culture – District,  VIII.,  8. Bródy Sándor Street. Entry is free, but need to register in advance: iicbudapest@esteri.it

Wednesday, November, 20. … 10 a.m. – Noon – Luisa Torri introduces the special taste of Parma ham, with the tasting the ham of two companies and discovering the differences between them. – Venue: Italian Cultural Institute – Venue: District,  VIII.,  8. Bródy Sándor Street. Participation is free, but registration is required by following the link in our email: budapest@ice.it 

From 6 p.m. – 9 p.m.  An interesting documentary film about Leonardo da Vinci “Leonardo and the Wine” …  500 years after his death – we get to know the genius Leonardo vineyards. After the screening, Vinci wines can be tasted. Seat reservation is need through: iicbudapest@esteri.it

Thursday, November, 21.  …  9 a.m. – Noon – The conference is organized jointly NÉBIH and will provide useful information to professionals in the hospitality industry.  There will be a wine tasting combined with the professional seminar, and in the evening wine experts and chefs can join and talk about food and wine pairing. Venue: District, II., 15/a Kis Rókus Street.  Compulsory reservation. For participants with special invitation.

From 11 a.m. – 1 p.m. –  Seminar on tasting Italian wines. Venue: Ritz Carlton Hotel, Elizabeth Ballroom – District, V.,  9-10 Erzsébet Square. For participants with special invitation.

From 7 p.m. – 10 p.m. – Fresh pasta with wine combinations. Venue: Ritz Carlton Hotel, Elizabeth Ballroom District, V.,  9-10 Erzsébet Square. Participants with special invitation.

Friday, November, 22.  …  6 p.m. – 10 p.m. Professional Day organized for journalists and businesses operating in the tourism sector with the participation of representatives who may participate in an interactive, recipient of the senses is their journey, learn about while catching some typical Italian regions. Venue: Akadémia Italia Budapest  – District, V., 12. Szent István Square. Participants with special invitation.

Update Aggie Reiter

„Week of Italian Cuisine in the World” again @ Budapest – 2019.

This year worldwide in celebrating the „Week of Italian Cuisine in the World”!

The 4th annual series of events  – “Week of Italian Cuisine”!

Join the venues during November, 18. to November, 24.

During the week offers rich and varied program  throughout Budapest for lovers of Italian wines and gastronomy who wish to enrich their cuisine with dishes that are mouthwatering tasty and easy to prepare.

The main ingredients will be Risotto, Parma Prosciutto, Parmigiano Reggiano, Balsamic Vinegar of Modena, Extra Virgin Olive Oil and Wine or, as the great genius Leonardo called it, “Sweet Liqueur”. On the fifth centenary of death, we will be introduced to Leonardo’s vineyards and we will be able to drink a glass of Vinci wine. Now how is that sound for food and wine lovers?

Monday, 10  a.m. November, 18.

Italian Institute of Culture – district,  VIII.  8. Bródy Sándor Street.

The first “International Alessandro Narducci Prize” award ceremony, the winners  are chosen from among the young talented chef. The award three educational institutions catering – Datini di Prato (Tuscany), Aldo Moro di Santa Cesaria (Puglia) and Tor Carbone (Lazio). Many ingredients are used across the country with some more so in certain regions than others. Following young students preparing their delicious dishes of their region’s own cuisine will be a journey to experience fine tastes of  different regions.  Free entry but registration is needed in advance. www.iicbudapest.esteri.it

Monday,  7 p.m. November, 18.

Akademia Italia Budapest – district, V., 12. Szent István Square

The Italian Chamber of Commerce for Hungary (CCIU) has the pleasure to invite food and wine lovers to join  this special occasion at the Aperi-Cocktail organized accordingly to the “4th Week of Italian Cuisine in the World”. Showcasing Italy and the Italian taste in the world, the Week of Italian Cuisine is a yearly initiative developed to promote Italian culinary traditions and food-and- wine professional as a distinctive trait of Italian identity and culture. Fine time to live together .. feel well … eat well… feel well with the experience of italian cocktails!

Payment is possible on the spot: 6500HUF  for CCIU Members and for their Guests and for NON-CCIU Members: 8000HUF

Dress code: casual elegant.

Further dates and venues to be published.

Update Aggie Reiter

Chef Cristina Bowerman @ Budapest – 4th World Italian Gastronomy Week

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An Italian in Budapest

Chef Cristina Bowerman – the one-and-only Michelin Star woman chef arrived to Budapest.

As to the opening of the 4th World Italian Gastronomy Week @ Budapest, Ms Christina Bowerman was invited as the guest of honor with VIP members and media representatives at the residence of HE Massimo Rustico the Italian Ambassador to Hungary on Friday, November, 14. As said by the HE, this morning she arrived direct from China to introduce, show the “technical know-how” and tasting of her special Risotto. As her presentation ended off she flew back to  her homeland Rome.

HE summarized Cristina’s life activities in cooking whilst the cooking step-by-step carry on. As said it all stated after graduating in Law in 1990, in 1992  then she left Puglia to San Francisco USA. In California she alternated forensic studies and graphic design working at Higher Grounds whilst busy at a coffee house in San Francisco. She developed her passion for cooking, that she had always cultivated largely due to her mother’s and grandmother’s teachings. She graduated in 1998., then moved to Austin, where she earned a degree in Culinary Arts in 2004. She gain her experience in Texas US at the Driskill Grill a.k.a. world-class dining.

In 2005 she decided to go back to Italy. She gained first experience at the Convivio Troiani in Rome, before moving to the Glass Hostaria, which still to-day is her own restaurant in the heart of Trastevere, known as the famous and touristic areas of Rome. Also in 2005, she has implemented a bakery and kitchen together a.k.a. “Free Go”

Ms. Bowerman is the only woman selected as Chef Ambassador at Expo – Milano 2015,  the principles are linked to the World Expo Theme: Feeding the Planet –  Energy for Life.

In 2016 Ms. Bowerman was selected as President of the Association of Italian Ambassadors of Taste. Receiving the Michelin star as the owner became of the variety of titles, multi-awards,  numerous accolades. Cristina has an emblematic career as she managed to emerge in an environment, such as haute cuisine …  extremely biased towards males. She has been recognized at TEDxMilano Women.  The Italian event was organized in the spirit of the Californian TED Prize. In 2018 signed an agreement at the Italian Ministery of Education “MIUR – Ministero dell’Istruzione, Università e Ricerca”, as to be President of the Association of Italian Ambassadors of Taste – and Re.Na.i.A. – Rete Nazionale degli Istituti Alberghieri  in supporting of Italian Cooking Schools so called: “Adotta un Istituto Alberghiero”

She receives the “Love Life Italiana” Award 2018 in Dublin as the “Best Female Italian Chef in Europe”.  The award was sponsored by Luxury Food&Lifestyle Worldwide. In the same year was awarded by Food Community the prizes as “Female Chef of the Year” and “Development and Culture of Made in Italy – Italian Association of Ambassadors of Taste.

Her developments never end, has been working on projects  such as:  Food-Act … Action Aid – Food for Everyone  and also working on Ketogenic diet and “Taste Ambassador” program.

As the a’la Cristina’s Risotto was cooked and ready to serve, she pointed out some figures regarding how many Michelin star chefs are in Italy saying there are a total of 374 Michelin Star Chefs and within this number: 11., – 3 Michelin Star Chefs, 35., – 2 Michelin Star Chefs and 328., 1 Michelin Star Chef. Within these numbers added, she has high hopes she will not be the only woman to received Michelin star in the selection of future chefs. She is convinced there are woman in Italy with excellent cooking skills and they should show up and not stay home cooking for their family only.

During the presentation could followed her hands as they were full preparing her special “Risotto a’la Cristina” spiced up with valtellinese bresaola beef ham and cetarean anchovies. The cooking went hand-in-hand with the Italian students from the University of Gastronomic Sciences. Cristina talked about “rice” itself!  The rice in Italy plays a central role within the locals in their the everyday gastronomy. Even although the pizza and pasta as favorit and primarily tied to Italian food and known worldwide., But about the rice only a few know interesting facts, as said it plays a central role in the Italian diet. There are over more than 100 different cultivated rice in the regions of  Italy. The difference in these rice is the place where it is grown. For the  better of Risotto a’la Italian it is in use of the “Canaroli rice”  … The Carnaroli rice is Kosher/Gluten Free … it is a short-grained white rice featuring small, plump grains that are slightly larger than Arborio Rice. Carnaroli Rice is considered to be one of the finest white rice used to make Risotto because of its high starch content.

Follow ups will be continued …

Update and snaps Aggie Reiter

 

World Italian Gastronomy Week @ Budapest 2019

The Italian Embassy in Budapest with the Italian Cultural Institute, with the Italian Institute for Trade Development (ICE Budapest), the Italian Tourism Office (ENIT), the Italian Chamber of Commerce and the Italian Academy of Cuisine (Accademia Italiana della Cucina) in conjunction with a series of events focus on Italian cuisine, history of Italian regions, trends in Italian cuisine and Mediterranean diet are organizing the  4th occasion,  the annual series of events  between November, 18 –  24 … “World Italian Gastronomy Week @ Budapest 2019.

The main theme this year: “Conscious nutrition, taste culture”.

Budapest is becoming  “A Little Italy”!  … Be Italian in Budapest …

True … that Budapest does not belong to one of the cities of the Mediterranean area, never-the-less welcomes everyone with seductive flavors and the feeling of genuine Italian.

Especially during the worldwide festival you can feel the mood of the Dolce Vita – “Sweet Life”, a little Italian in themselves. Autumn is the harvest season. It could not be more celebrated than with a true Italian top wine. The Italian Food and Wine fit together well with each other!  Delicious food with perfect and fresh ingredients really touch the taste buds. Also … without an Italian dessert, would be  unthinkable … right? … So go for it gourment don’t give up!

In Hungary, Italian food products are increasingly popular, and the customers  buy more and more Italian wines. You don’t have to have the year of pizza in Hungary because there are several restaurants and street pizzerias available to get a pizza on your busy day. A series of events organized within the framework of more than 110 international diplomatic centers and Italian cultural institutions with almost 4500 programs are implemented worldwide.

Detailed information will be published later.

Update Aggie Reiter

Herald News: Gastronomy Time – Laposa Wine Estate @ Badacsony

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Laposa Wine Estate is one of the most popular wineries at Badacsony in Northern Upland of Lake Balaton. The family basically deals with traditional, local grape varieties which are located in the best-suited sites of the surrounding volcanic buttes. Their love for the surroundings all started in 1978, on a train crossing the Lake Balaton Uplands and in while the whole family moved from Budapest to Badacsony. This is how the Budapest-based Laposa family from the cooper trade was united with the wine-making local Barabás family.

In the early of the ’90s the winery started to grow. The parcels are dispersed among Badacsony, the Szent György mountain, Csobánc, the Köves mountain and Somló. To this day, these plots form the backbone of the Laposa Wine Estate, which has by now expanded to 17 hectares. The Laposa winery produces mostly white wines, using traditional, local grape varieties typical of the Badacsony wine region: a total of 120000–150000 bottles of wine are produced yearly comprising: Welschriesling, Rhine Riesling, Pinot gris, Kéknyelű, Furmint and Juhfark. In recent years extended their range of hospitality by opening a new place in each year. These were: Gábli – a brunch spot inside Liliomkert market of Káptalantóti,  the Kis Hableány opened in the centre of Badacsony. The frissTerasz located on the Badacsony mountain – these all serve the purpose of providing stimuli to the life of Badacsony and its surrounds.

Highlights to the forthcoming events taking place at Badacsony

At Gastrohegy  – Hableány (Mermaid) Fish Supper – October, 26. The  Hableány  (Mermaid) will play a role on Friday night with an exclusive supper party. On the menu geese and new wines at Hableány – Mermaid: Balaton bistro dishes, with harmonious wine pairs with this year’s first wines from the cellar.

“Martin’s Day” Wine Dinner – Laposa Estate – November, 09. Welcoming a small number of participants  to their traditional, Martin’s wine dinner at Laposa Estate! Of course beside the goose flavors the leader to the dinner will be the this years new wine.

Badacsony New Wine Tasting – November, 16. This fall they wish to fill the Hableány – Mermaid spaces with life and restore to its old function, create a meeting point for the region’s winemakers, and a space where can show the outsiders dropping by the wine of the region. There is no better time to do this, as of November, when its  the new period of wines.They are already beyond the harvest, and finally can taste first “fruits” of their work, the exciting, fresh new wines.

Gastrohegy – “Badacsony Flying”  – November, 23-24. Poultry meat week-end. Traditional and unconventional dishes are rounded up by the chefs’ soaring imagination: chicken, turkey, pheasant, duck, goose, guinea fowl, rooster, pigeon on the plate in all forms. The rich in taste white wines will go well with the dishes!

GastroHegy/  Non-HAKE –  November, 26-27. Fish gastronomy at Badacsony but Hake (Merluccius merluccius) by no means! But sturgeon, catfish, bream, perch, fish that the water of Lake Balaton gives on the plate at the vineyard. The menus – comprising seasonally available ingredients of local producers – is put together by our chef based on our own recipes, while having particular regard to the individual wishes of their guests.

for reservation – birtok@bazaltbor.hu

Update Aggie Reiter

Hungary’s Cake of the Year – 2019

Winner cake of 2019 - Lace of Our Lady and the Little Chesnut cake

Hungary’s cake of the year happens once a year. This year the Hungarian Confectioner Craftsmen Corporation invited entries for the Hungarian Cake of the Year contest for the 13th time and as a tradition Hungary’s  Cake of the Country as to celebrate the National Holiday at the 20th of August. Thirty-one cakes were in competition and were prepared in their creations in front of the judges, who then after rated them based on professional aspects.

The finalists, this year’s  was winner was the “Boldogasszony Csipkéje” (Lace of Our Lady) Confectionery by Norbert Tóth the pastry chef from Dunaföldvár.  The lace of Our Lady is a real raspberry delicacy. More than half a pound of fruit. It consists of soaked sponge cake, raspberry and white chocolate cream, ganache with lemon and basil and raspberry jam.

Lace of Our Lady

Hungary’s free-sugar cake was revealed to be the winner of 2019 the “Kicsi Gesztenye” (Little Chestnut) cake by pastry chef László Gyuris from Szeged. The basic flavor of the cake is the chestnut, and also pleasantly sour cranberries and hazelnut crunch.

Little Chestnut Cake - Free sugar

Get ready for the real Hungarian heavenly delicious cakes. Surely if you are visiting, staying in Hungary at the time being the mouthwatering cakes cannot be missed to try this delicacy.

Are you a real gourmet? Surely if you are in Hungary you should try this delicacy.

In earlier years, the more modern French line dominated, but now the domestic taste was the winner at the jury.

For the 4th time was organized together with Hungary’s cake of the year the competition for traditionally made sourdough bread. Only those bakers were in competion making any bread without additives agents. Apparently, on the 20th of  August  celebrating Saint Steven Day – Hungary’s King.  This year’s harvest with the new bread as well. The winner was with white bread Szerencs Tarsoly – development of Pedró Bakery – made of wheat flour, durum flour, special shape, crispy, hand-made wheat bread.

 

Update Aggie Reiter

Hungary’s Food from Regions – Cook students competition 2019.

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The final of the 2019 cook competition was held at Felcsút – Letenyey Lajos High School and Vocational Secondary School.

The 12 team’s work could be traced on a projector and turned into a protective suit and cap in the kitchen.

After the serving the menus in competition was presented the creative manual of creative cooking and the invited participants may have tasted the menus

Eating habits have changed, new culinary trends are born, not only the world, but times of gastronomic revolution in Hungary. As a result, for the domestic labor market is a huge demand for chefs ready to use knowledge. Of knowledge with professionals in need who are extremely knowledgeable about technology in the kitchen and MAG was able to apply it in practice.

Jury members were attended by renowned chef school teachers and chiefs.

View the line up of menu snaps shown in the competition at the Letenyey Lajos High School  and Vocational Secondary School.

Update ans snaps Aggie Reiter

“Hungary’s Restaurant Week” Eatery @ Budapest and Countryside Restaurants – 2019.

During the Restaurant Week –  3-course dinner at top restaurants, with participant restaurants offering their menus: 3900HUF, the premium menus: 4900HUF  and  the exclusive menus: 5900HUF.

Not just for locals, but foreigners staying in Hungary and tourist on a short visit can be considered as interested in a country’s traditional, an international foods. So foodies lovers your time has come and for those perhaps who have not had the experience already to join one or more restaurant in Budapest during Hungary’s Restaurant Week take this as a call.  These discounted prix fixe menus at more than dozens-and-dozens of delicious eateries for lunch and/or dinner  can be a good idea.

Be on the voyage of meals that delights your eyes, taste on the plate that defines the art of dining when siting down at one of the chosen Restaurant between March 18 -24. 2019.

To participate, reserve a table during Restaurant Week is easy! No tickets or passes are required! Reservations are strongly recommended to make sure you’re able to sample your favorite flavors, or get to know the new Hungarian flavors! The public is invited to experience cuisine that will amplify your palate and highlight the fun of dining in Budapest and/or at the indicated country’s regional restaurants.

Food lovers may simply dine out at as many participating restaurants as they wish. No long phone calls  are required, nor waiting for confirmation. Written confirmation follows by e/mail immediately after the reservation. Enjoy your meal … good appetite and don’t forget to taste the fruity pálinka, and the fiery succulent wines from award-winning wine makers.

See the listed restaurants and keep in mind the bookings can only be made through online: https://www.etteremhet.hu/lang/en

Update Aggie Reiter

ENIT – Italian National Tourist Board Evening – focuses on the Mediterranean diet!  

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ENIT – Gala Dinner – Italian Culture Institution – Giuseppe Verdi Hall. The evening was arranged by personal invitation to illustrious V.I.P. and special guests, also dedicated to Italian and Hungarian tour operators with a dinner focusing on the Mediterranean Diet and the ENIT 2019 Activity Program.

Beside the mouth-watering flavors, the entertainment was throughout the whole evening.  The Italian Culture Institution – Giuseppe Verdi Hall with its interior architecture  “fesko”(a screen of the “so calling” landscape of Italy) on the stage’s back wall is simply beautiful with it as if we have had been just arriving to Italy.

The keystones of the evening was the promotion of the Italian tourist offers – Made in Italy – one of the richest artistic heritage in the world. Breathtaking landscapes, the warmth of the Mediterranean, extraordinary sounds-and sights of Italy. Also was to introduce the forthcoming ENIT 2019 program of activities. Beside the mouth-watering Italian gastronomy, was told that tourist enjoy their visits from Budapest to Italy back-and-forth exclusively to experience the world of so many things to enjoy Made in Italy. Was  pointed out by visiting, exploring of the places where culture, history, art and good kitchen and home-made real “mama”cuisines” …  real “à la carte”  made in Italy style are available and are not to be missed. Was introduced three Hungarian tourist office’s representatives who were invited to explore some Italian  cities, towns, vineyards and other venues which are not listed in their tour offers to Italy and known by the Hungarians. They spoke about the experiences and the wonderful hospitalities they gained during their study stay. Mr. Francesco Maria Mari  President – Italian Chamber of Commerce in Hungary outlined the tourism situation in Italy and that next year another opportunity will come forwards for tourist offices to explore the discoveries Italy.

After tasting through the Mediterranean Diet awesome food, cakes and top wines, fun time has not been left out.  András Hábetler and Beatrix Fodor, two grand opera singers performed a superb opera stand up featuring exceptional sounds and with fully packed of humor.

Coming close to the end to the grand gathering a Huge Cake was rolled into the Giuseppe Verdi Hall with the sign on top of it saying „Welcome to Italy”.

Update and snaps by Aggie Reiter