Archive for the ‘Gastronomy’ Category

Budapest Hosts First “Winternational” Gastronomy Festival – 2019

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District, XIV., Vajdahunyad Castle Promenade – Budapest

For a month you may taste the world’s winter festive meals.

December, 13, 2019 – January 12, 2020.

The organizers of the Advent Basilica, the most beautiful Xmas market in Europe elected on the basis of votes have launched another special event. Namely: Winternational is the first international winter gastronomy festival in  Budapest – Hungary.

What is actually Winternational, get to answer by visiting non less than delights from 25 vendors offering from 15 country‘s winter cuisine.  The organizers held a walk-through tasting press gathering by visiting the food booths. Entrance  to the venue is at the light-painted dome tent. Skip-the-line tickets, cause entry is free of charge.

As the visitors will be entering the venue will be greeted by eye-catching fairy tale settings: a lantern forest, light-painted dome tent, a magical miniature carousel for the kids to have fun on the chilly days of the season, and to view the iconic building of the renewed Liget park is just minutes away. Also reaching the spot many may be passing the Monuments of Hero Square and then will catch the eye of the magnificent sight of the Vajdahunyad Castle. 

When it comes to the winter traditions around the world may see not the same in every country. In Europe, Xmas is typically celebrated, but there are countries where there are other tradition such as the Western and Orthodox Christian. Not all keeping the holiday it the same way. However, when time comes in celebrating their special event, families gather and enjoying number of programs, along with traditional food and drinks.

In Hungary the main Xmas dish still kept tradition, for Xmas eve fish is prepared in several ways, famous Hungarian fish soup, baked fish with dressing and different fillings of beigli (cake).
In Eastern European origins flavor turkey with trimmings, keilbasi (Polish sausage), cabbage dishes, and soups.

Traditions kept around the world …. In the Anglo-Saxon culture, some regions  Santa Claus called (Chimney John) brings the gifts for the kids.. In Sweden, it is celebrated throughout December and traditionally until St. Knut’s Day on January 13. In Finland people believe that Santa Claus or Father Christmas lives in the northern part of Finland called Korvatunturi (or Lapland), north of the Arctic Circle and they bring the gifts to young ones. Almost every year in Israel celebrate during the same time Hanukkah at Christmas. Hanukkah is the Jewish Festival of Lights and it remembers the rededication of the second Jewish Temple in Jerusalem, in Israel. This happened in the 160s BCE/BC (before Jesus was born). Hanukkah is the Hebrew and Aramaic word for ‘dedication’. In Australia, at this time of year it is summertime, schools out and celebration beside spending time to avoid the heat stay around the beach or in tents where the presents are normally exchanged between families on Christmas Day.  Santa sometimes gives the reindeers a rest and might use kangaroos to travel with the gifts for the kids. He also changes his clothes for less ‘hot’ ones! Children often leave out carrots for Santa’s reindeer and there might be some cake for Santa, with some cold beer but it’s often non-alcoholic because Santa has to drive his sleigh back home to the North.

There is also at this time of year around the world a certain identity for good wishes, spoken in local languages, for example: Sweden: God Jul, Finland: Korvatunturi (or Lapland), north of the Arctic Circle and they greet each other by saying: Merry Christmas. Indonesia: Selamat Natal, Irish-Gaelic: Nollaig Shona Dhuit, Israel-Hebrew: Chag Molad Sameach meaning “Happy festival of birth”, Italy: Buon Natale, Malaysia-Bahasa / Malay: Selamat Hari Natal, Native American-Yupik: Alussistuakeggtaarmek, The Netherlands -Dutch: Prettige Kerst (Happy Christmas). Also China celebrating their most important holiday the Dongzhi Festival. So, if any of the visitors to the Vajdahunyad Castle meet any of these tourist may great them in the mother tongue language.

The Winternational is really just a few steps from the sumptuous Hero Square and the Budapest’s largest outdoor skating rink just across the Castle. Either of these hot spot venues are definitely to visit by tourists on the cool days. Spend your vacation, or relax  not missing this wonderful location while staying in Budapest making the fullest memories. A must-see and must-taste experience.

The gastronomy of these religious and cultural diversity was sought by the organizers to introduce and present to the locals, tourists staying, foreigners living in or outside of Budapest to  pay a visit to the Winternational Gastronomy Festival. Visitors can sample American (Buffalo Bill steamed meats), Germans (sausage delivery), Belgians (sweeties) French yummy (light vegetable and ham pies), Chinese (herbal drinks). Naturally, can be found in many places traditional Hungarian delicacies of the kitchen, and who are longing for hot drinks can have a taste of the delicious “AfterEight flavor hot chocolate, also with a touch of rum or with clove version. Also mulled wine and hot tea is not missing, to warm up the visitors. During the Winternational Gastronomy Festival, the Chinese Tourism Agency will permanently open a Pandah House with a special decoration, where besides the permanent programs (coloring, panda searching, photo tree) there will be exciting events, a fine place for the children to keep themselves busy.

But surely for the lineup of gastronomy delights the visitors need not have to get on a train nor fly over long distance and in hours to reach these delightful food.

At the Winternational feastival, expecting a decorated Xmas tree, don’t count on it, cause not all the countries at the venue keep … as said a bit earlier.  … the Xmas holidays in their country.

Opening hours: Monday – Thursday 10 a.m. – 6 p.m, Friday 10 a.m. -7 p.m, Saturday 10 a.m. -7 p.m, Sunday 10 a.m. -7 p.m.
Xmas: December 24. 10 a.m. – 2 p.m., December 25 and 26. 10 a.m. – 5 p.m.
New Year’s Eve: Tuesday, December, 31. 10 a.m. – 1 p.m.
New Year:  Wednesday, January 1, 2020. 11 a.m. – 6 p.m.

Update, snaps © Aggie Reiter

Basilica Advent Feast – Ecumenical Aid Organization – Saint Steven Square @ Budapest

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The Advent Basilica has become a major tourist attraction in Budapest over the years!

This is the 9th occasion to have the Advent Feast in front of the Basilica on the Saint István Square and will in the coming days will host a series of events. Within the series of event last Sunday, children of needy arrived from Kaposvár and began their afternoon collecting experience with the support of the Ecumenical Aid Organization. First they could have their lunch served at the hut. Thereafter, were divided into four groups, visiting four venues at the Xmas Advent Fair.  The children skated on the ice rink set up on the square and meet well-known people. Daniel Gyurta – Olympic, three-time world and two-time European champion Hungarian swimmer was one of the most wanted person to meet personally. He told … it is wonderful to see as the kids explore the venue and from the corner of their sparking eyes they enjoy the hustle and bustle that goes around on the ground at the Xmas Advent gathering.

Another guest, Kisztina Rátonyi – public media presenter, also skated with children on an ice rink set up on the square. It was good to see as they avoided tumbling, then their sense of success.

The Director of Communications of the Ecumenical Relief Society, Kristóf Gáncs told that their presence is not just a one-time occasion. The impact of these adventure programs goes far beyond one day at Xmas. For the kids it is a great experience and they most probably will not forget what it was like to be at the Capital. The experience remains especially for those kids who had visited for the first time Budapest.

During the Advent event anyone can make a donation to the Ecumenical Aid Organization. In return will receive the chosen gingerbread baked on the spot and brought at the organization’s donation shop. The organization can also be supported on the local 1353 donation line. With a call or SMS can contribute 250HUF to the Advent collection.

The Relief Society’s slogan reflects … “FOOD” for the hungry, “HOME” for the homeless, “OPPORTUNITY” chance for the poor!’

Last but not least … Maybe needless to say at the Xmas Advent Feast, everyone has to watch at least once the 3D-animated movie projected on the Basilica building. It only takes a few minutes of screenings along with music, start every 1/2 an hour, telling a different story connected to the Advent time.

For locals and tourist rolling by … can’t be hungry on the spot … noway to be because can make up for the hunger feeling that the eye catch on the spot. Real Hungarian food, strudel cake, chimney cake, wine, pálinka, champagne, soft drinks and of course the spicy mulled wine in the season’s chilly weather will do it right.

Update, snaps © Aggie Reiter

“The Trail of the Female Chefs” – European Cinema Night – Budapest

The Trail of a Female Chefs – French film

Uránia National Film Theater – Budapest,

Screening: December, 6. 2019.

After the success of the 2018 edition, European Cinema Night is back again in Budapest!

The European Cinema Night tradition began in 2018 at the initiative of Creative Europe MEDIA and co-organized by Europa Cinemas, with the aim to becoming a great, joint celebration of the richly diverse and rich European film culture.

The European Movie Night will be held across 54 European cities. Free screenings of more than 40 European films supported by MEDIA, together with post-screening  Q & A discussions. At the Urania National Cinema Theater encompasses a special theme: the position of women in the world of contemporary gastronomy. Guests: Michelin-starred chef Eszter Palágyi, and two gastronomy bloggers.

Film-loving get your seat,worth it, cause the French movie is full of humor and great venues.

On the big screen gastronomy will play the leading role … Mind you don’t come there being hungry, cause it will get worse.

Entry is free and you can win tickets by completing a short quiz game starting November, 26, 2019 on the Uránia website and Facebook.

The French Institute of Budapest is the collaborative partner of the Urania event.

Update Aggie Reiter

First Edition “International Alessandro Narducci Prize” @ Budapest 2019

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Alessandro Narducci  the youngest Italian Michelin-starred chef!

Even though Alessandro Narducci did not live above a pizza restaurant … already had great passion in creating, preparing food specialties in his earlier age.

His parents already saw his addiction in cooking, so as a  gift enrolled him to a cooking school and from there he spread his wings chef’s career. Traveled around the world to catch up, learn through close observation the stratagems from other cook sciences.

Alessandro’s beloved career as a chef and as well been loved by individuals in the professional field was able to share with other individuals his professional life and his private values. His career was short in time ended with a car accident. His parents decided to keep the light on Alessandro’s heritage to the future chef generation as a model by creating an international prize named after their son “Alassandro Narducci Prize.”

The event was organized in the frame of the 9th World Italian Gastronomy Week in Budapest by the Italian Embassy in BudapestItalian Chamber of Commerce (CCIU), Italian Cultural Institute, Italian Institute for Trade Development (ICE Budapest), Italian Tourism Office (ENIT) and Italian Academy of Cuisine at the Budapest’s Italian Culture Institute.  The Tor Carbone IPSEDA School of Catering had prepared in tasting: “Rolling in Puglia on the Pasta Paths”, “Rolling in Tuscany on the Chanti Paths” and “Rolling in Lazio on the Oil Paths, also coupled with tasting the  typical wines from the region of Puglia … Chanti … Lazio.

About the International Alessandro Narducci Prize.

Following the success of the 1st edition of the prize which took place in Rome, the Italian Chamber of Commerce for Hungary and the IPSEEOA Institute „Tor Carbone” decided to replicate this format for the italian community in Hungary, organizing a competition that will be held annually in Budapest- Hungary.

The goal of this unitiative is to promote Made-in-Italy and the Italian Know How, furthermore the synergy with italian hospitality and the training of future generations of chefs.

The rules and the principles behind the prize are coherent with the personality and the chef values represented by Alessandro Narducci.

The prize will be organized in two competitions, for 2 different groups of participants … the chefs and the cooks of the italian restaurant in Hungary with the students of the local cooking schools.

The aim of the competition is to reward both professional cooks and those who are in the beginning of their cooking career. The competitions and the award ceremonies of the Hungarian edition of the prize will take place in November, 2020, as the 5th Week of Italian Crusine will take place.

The competitions and the award ceremonies of the international edition of prizes will take place in the month of May, 2021 in Rome – Italy.

The participants of the 1st edition of the „International Alessandro Narducci prize” will compete in the gastronomic category and other more categories pre-added in the awards, such as: patissere, reception and mise en place.

The jury will be made up of representatives of „ Sistema Italia” of food journalists and of the Hungarian Confederation of Cooks and Hoteliers.

The prize for the winners will be:

A Plaque … A trip to Rome to join the International competition in May, 2021 … A voucher to purchase italian products and a prize kindly offered by Sambuca Molinanri.

Update and snaps Aggie Reiter

 

“Kapj Rá” – Get it!” – Let it Be Fish on Friday – St. Stephen’s Square’s Xmas Fair @ Budapest

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“Get it!” – “Kapj Rá”!

A press conference was held on  Friday, November, 22. at St. Stephen’s Square on the 2018 campaign to promote fish consumption, as well as on the advent appearance. Peter Ondra, executive director of the AMC emphasized that in 2018, promoted 34 events in Budapest and countryside of fish consumption in the marketing organization, including at a number of national events  and national exhibitions. All of these promotions by directly reached more than 1.5 million people. As has been said, is the positive experience of events unconventional, more special cooking methods – eg. with spicy fish balls or with different fish patties – many can raise the awareness of fish food and make them aware that we need to consume fish at least twice a week to maintain our health. The expert added that the recommended weekly amount of about 300 grams, that year more than 15 kg / person oily-fleshed fish.

Ferenc Lévai, member of the board and spokesman of the Hungarian Aquaculture and Fisheries Trade Organization (MAHAL pointed out that the autumn harvest has already begun and that there will be a large selection of fresh fish in stores and markets for the Xmas feast. The expert also said that it is not worth waiting for the holidays to buy the fish, because it retains its flavor and texture even after freezing for 2-3 weeks. On their home page, the fish shop search feature will help everyone find the shop nearest to your area where you can buy fish for the festive also emphasized that fish is not just a holiday food, as there are many creative and imaginative ways of preparing food.  The Kapj Rá”-“Get it!” recipe booklets also  support in giving tips. Last but not least added three comments were added: At first .. fish farming is a sector with zero ecological footprint and does not burden the environment. Secondly …  Let it be a „Kapj Rá„ – „Get it” campaign in Hungary … important for Hungarians to eat fish regularly, weekly.  Plan throughout the year for every Friday to be a Fish Friday.  Thirdly …  visit the chalet  to enjoy mouthwatering fish snacks, but also have interest to see a photo exhibition of fish farming and fish life are welcome.

At the Basilica, the Advent Feast  has started and at the wooden house awaits visitors every day at the spectacular kitchen on weekends for fish enthusiasts by  chef István Csesznegi, where may taste smoked bush paste, green spicy fish balls and carp crunch.

Update and snaps Aggie Reiter

DSB – International Event of the Week @ Budapest

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Around the World from 9 a.m. to 3 p.m.

Intercontinental Hotel – Budapest

The Diplomatic Spouses Budapest (DSB) was founded as a non-political and non-religious community of spouses of Ambassadors, such as: Italy, Great Britain, USA, Slovenia, Thailand, Finland, Tunisia, Philippines, Mexico, Peru, Ukraine, Malaysia, Morocco, South Africa, Kuwait, Slovakia, Ecuador, Mongolia, India and many more countries contributed at this special event. Budapest open its door to strengthen relations of the foreigner countries heritage in culture, gastronomy, interests in traveling to these countries by the Hungarians.
At the international tables were eye-catching rich in flavors of yummy foods, sweets, drinks  and so forth. The children’s corner was busy all day long with activities that stimulate children’s imagination. Having the experience of the day will be hard  to imagen to have at the Intercontinental Hotel in the 5 Halls to arrange  in the coming year the DSB cause it was so full by visitors that no place to even even drop a pin. Certainly, the house was full. Won’t be enough space in the future to arrange the 10th DSB gathering.

The annual charity fair has arranged an awesome daily event for supporting Hungarian children organisation for the needy.

Well done by the DSB organizing team – Mrs. Elda Spasse President and Mrs. Rasa Dagiliene DSB Fair Coordinator.

Slideshow giving an insight to the hustle and bustle!

Update and snaps Aggie Reiter

Made in Italy – Made in Modena – Balsamic Vinegar & Parmigiano-Reggiano a.k.a Parmesan

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In the frame of the 4th World Italian Gastronomy Week on Monday, November, 19., – Italian Cultural Institution – Budapest

Without leaving Budapest took a trip to the world of senses and flavors  “Made in Modena” with our excellent taste tour guide, the enthusiastic  Ms. Luisa Torri – Head of University of Gastronomic Sciences Pollemzo Sensory Test Laboratory.  She unveiled in pairing the protected origin and traditional of Parmesan and balsamic vinegar.

Within her presentation she spoke about the balsamic vinegar processes from “from the life of the grape growth” up to be served as balsamic vinegar on the table.

Talked about how it is made by saying… “In order to obtain the TBVM, the grapes harvested must be those “used for the wine traditionally cultivated in the province of Modena”. In particular, from Lambrusco and Trebbiano grapes. The procedure necessary in order to obtain TBVM consists of three basic stages …harvesting of grapes, pressing of the grapes and cooking of the grape must and the aging. Often the procedures goes by word-of-mouth, from generation to generation. But for sure, preparing the balsamic vinegar has a choreography itself, it is through lengthy aging in a series of 5 small barrels of different kinds of wood , with no addition of aromatic substances. As it evaporates it is always refilled from the earlier aged balsamic barrel to the elder wooden barrel.

In order to be bottled in the characteristic and legally exclusive bottle, all Traditional Balsamic Vinegar of Modena, must be assessed by a panel of five expert tasters who authorize by the set visual, smell and taste standards. The affixing of a numbered seal guarantees the quality of the product contained in each individual bottle.

The traditional balsamic vinegar of Modena is unique in the world of vinegar-based dressings. It is a rich, dark glossy color, characteristic density, smooth flowing syrupiness.

Ms. Torri noted that there are less aged vinegar that goes perfectly well with a few drops on the vanilla or with chocolate ice-cream and also on the light sponge cake is good too.

On our tour in tasting Italy continued with the Parmigiano-Reggiano, also called “King of Cheese”. Around Europa is better known as Parmesan. It is an Italian granular cheese. Received its named after the producing areas, the provinces of Parma, Reggio Emilia, the part of Bologna west of the Reno, and Modena (all in Emilia-Romagna) a part of Lombardy. Parmigiano-Reggiano is made from unpasteurized cow’s milk. “Parmesan” are protected designations of origin (PDO).

According to legend, Parmigiano-Reggiano was created in the course of the Middle Ages when the Benedictine monks began producing large wheels of cheese with a long maturation period using no additives  or preservatives. Nine centuries later, Parmigiano Reggiano remains the same natural product from raw milk, processed without the use of additives with a minimum maturation period of 12 months. Historical documents show that in the 13th and 14th centuries, Parmigiano was already very similar to that produced today, which suggests its origins can be traced to far earlier. It was praised as early as 1348 in the writings of Boccaccio in the Decameron  invents a “mountain, all of grated Parmesan cheese”. Each wheel must meet strict criteria early in the aging process, when the cheese is still soft and creamy, to merit the official seal and be placed in storage for aging.

The true Parmigiano-Reggiano cheese has a sharp, complex fruity … nutty taste with a strong savory flavor and a slightly gritty texture. Inferior versions can impart a bitter taste. The average Parmigiano-Reggiano wheel is about 18–24 cm (7–9 inch), high, 40–45 cm (16–18 inch) in diameter, and weighs 38 kg (84 lb).

Update and snaps Aggie Reiter