Archive for the ‘Gastronomy’ Category

St. Patrick’s Worldwide on its way – Budapest 2019!

Be Irish … Everyone is Irish To-day!

March 17th, which is about St. Patrick’s Worldwide, and about the beer we associate with  Ireland immediately.

A little background in time … St. Patrick’s Day in Ireland has been an official national holiday since 1903. Patrick lived in the fifth century, and taught the Irish to the teachings of Jesus. Already in the seventh century it was a great cult, and in the 1800s the church officially named his day 17 March.

March 17 is an important day in many countries around the world: from Dublin to Dubai, from Peru to Paris or from Sydney to Stockholm, it is originally about Irish and descendants of the country to celebrate the Island of Ireland together. And they do it so well that they are also attached to those who have no attachment to Ireland. In the latter, it is almost certain that Ireland and perhaps the most popular stout in the world, Guinness, has a huge role to play.

In Hungary … There are only a few hundred Irish people in Hungary, but mutual sympathy plays a major role in the fact, that for eight years, Budapest has been hosting the biggest Saint Patrick’s Day in Central and Eastern Europe. The procession and festival are part of the Irish National Day and are joined by the Hungarians.

On Sunday, March, 17. from Noon to 3 p.m. gathering at District V. on the Szabadság Square. And before hitting onwards a delicious choice of real Irish beef burgers on the spot to ease the hunger. Following the route from downtown at 3 p.m.  New attraction coming from Ireland … recruited staff from penitentiary institutions of Prison Service Pipe Band, of which 52 pipers blowing the Irish folk music.  The marchers are led by just as in the previous years with a huge St. Patrick’s dummy as the leader of the march. The route goes through the Andrássy Road and arriving to the “Fogasház” Instant Club (pub, party venue) at district, VII., 49-51 Akacfa Street continuing the celebration party.
From 4 p.m. a variety of programs await the participants in a real pub atmosphere for kids playing games, getting to know the Irish motif world, and of course the bands in the club will play live Irish music in a variety of styles. Most probably foreigners beside Irish folks will be swell to join the celebration.

Still in time … shop Men’s Green Shirt, Hoodies, Pants and More … but don’t be green being jealous of another. Head out to your the favorite pub and off you go to celebrate.

Cheer with a Guinness just like around the World millions do it’s

St. Patrick’s Day! – Irish National Day!

Update 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

Festival of health-conscious products – Budapest – 2019

ELTE Lágymányos Campus – Northern Building

District XI., 1/A Pázmány Péter promenade

February, 23. – 24. 2019.

10 a.m. – 8 p.m.

Coming up this week-end a festival of gluten, lactose and sugar-free health-conscious products and services at 2 levels, over 1000 square meter.  The goal was to kick off a light, 2-day, colorful, but also professional festival where every health-conscious person can find the best diet for him.

Suffering from food allergies? Find answers to all your questions on the spot.

Those arriving at the festival can meet the most famous players in the free trends, professional performances, small market yard, gastronomy tips, also exhibition and many other interesting things to the questions that have not yet been answered.

Presentations and performances are in Hungarian language, yet  with some of the presenters may have easy conservation in English language.

Update Aggie Reiter

Seventh Chocolate Carnival @ Pécs – 2019.

In February, beside the famous Venice Carnival in Italy,  the Season’s of Carnival in Hungary brings the Carnival mood in the air with chocolates made in Hungary.  For many around the world believe “chocolates are their best friend!” and cannot argue in that. Chocolate has been around the world throughout decades of civilization,  it has been present yesterday, to-day and tomorrow for many sweet tooth individuals.

It was announced at the press meeting that this year the Seventh Chocolate Carnival will be organized at the Zsolnay Cultural Quarter  between

February, 9-10. 2019.

Opening hours: February,9. 10 a-m. – 6.30 p.m.   February, 10 a.m. –6 p.m.

Not too far from the capital, is the City of Pécs, the 5th largest city in Hungary which is around 2000 years old and  is a popular destination for visitors interested in history and culture.

After last year’s sensation made milk chocolate, black chocolate and white chocolate, this year the fourth type of chocolate, “the ruby chocolate” will get its starring role. The pink Ruby will play a major role at the carnival

Besides the entertaining events there will be professional events, offering entertainment opportunities for all ages. At the Chocolate Carnival 25 chocolate related programs at 20 stages … 18 exhibitors.

During the 2 days the children on the spot: Marzipan marshalling exercise, children can make edible figures from colorful marzipan, and Chocolate Paint Chocolate Paint, and spray with tiny sugar dips. With the show at the entrance, the visitors of the Chocolate Carnival will receive a 15% discount on all exhibitions of the Zsolnay Cultural Quarter, the Labor-Interactive Magic Space, and visiting the Planetarium and the Magic Wonders.   Throughout the event also a 3D printer works will be operating in the foreground. And for the really little ones: The Total Art Association is waiting for them with an animated playhouse Dumplings with Arthur. … “Gombóc Artur”.

The local visitors may enjoy the Choco Carnival, as well as foreigners staying, working in the city and beside visiting the “Chocoville’s”  wonderful tastes, worthwhile to roll over to the remarkable venues such as: the Csontváry Museum, the Synagogue, Pécs Cathedral, Sopianae Early Christian Mausoleum, famous Zsolnay ceramics and Turkish ruins, Mosque of Pasha Qasim, Zsolnay Fountain at the downtown venue. Also to visit the one-and-only Beatles Museum in Central Europe. Pécs is the 5th largest city in Hungary is around 2000 years old and this city is a popular destination for visitors interested in history and culture.

Was more than 4000 last year’s visitor number, and hopefully there will be more visitors to experience the smooth mouth-watering tastes.

 Update Aggie Reiter

Boots List – Sausage Taxi Tour – City of Gyula

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Campaign – In Gyula to Gyulai Sausage on 8 wheels!

Make your own Boot List!

These were the welcoming words to the media, press invited persons at the Gyulai Meat Shop in the City of Gyula at the transfer of fees in connection to the performance review of the Hotels and Service Providers evaluation lodging 2017/18 year.

However, at first a bit back to have to go a year or two. The first step joint with local companies gathering goes back to the year 2014. At first the joint promotion and image campaign began with the Gyula Castle Bath, Gyulai Tourist Office Ltd. and Gyula Meat Ltd. In 2014 took the initiative from Gyula to Gyula. The goal was in the presentation to introduce more widely the Hungaricum – the Gyulai sausage. This option was and is highlighted then and even to-day by flyers placed on desks at the hotels to draw attention to the tourists visiting Gyula as an option to visit the meat shop and purchase delicacies. After all, as the saying goes … nothing is better than your own experience. The highest number of the guests from hotel’s arrived to shop showing the leaflet received at the hotel, the Gyula Meat Ltd. as a gesture rewarded the hotel for their support with a present of their products.  By the autumn of 2017, the Visit Gyula city program included as an option for tourist staying in Gyula to join the Gyula Sausage Tour.

In 2018, a joint collaboration was launched with Gyulavári Castle, Gyula Tourism Ltd. and Gyulai Meat Ltd. with the pedestrian sightseeing tour and the Gyulai Sausage Taxi on the Road. Was so successful that the opportunity to once a week  tour was upgraded to twice a week back-and-forth to the store and for the passengers on the Gyulai Sausage Taxi. Passengers could enjoy the trip while on a small sightseeing tour as well.

Highlighting some mouth-watering  appetizing flavors of the Gyulai Meat products … Dry Sausages, Salamis, the Gyulai sausages and salamis have characteristic taste, which formed by the microclimate of valley of Körös rivers, the traditional smoking technology, produced by the history of one-hundred years. The Gyulai-Royal Deer products in the line was awarded with Hungarian Quality Product Award in 2014, and was selected for New Product Expo in Amsterdam in 2015. It is a real gourmand delicacy!  The Liver Pastes is very popular among kids. Besides the classical taste there is one other flavor with a touch Marjoram. The Ham and Cold Cuts are one of the main favorites, especially the so-called Mályvádi ham, which is heavenly tasty. Once tasted it surely be favorite but can only be purchased at the  local shop or at the presence of Gyula Meat on a gastro event. Was awarded with Hungarian Quality Product Award. The name Mályvádi comes from the nearby Mályvádi forest. Cooked-Smoked Products, besides the traditional drying method, cooked and smoked sausages and cold cuts are also popular. The Hungarian „paprika potatoes” are not real without the Gyulai lecho sausage. Lacto-free meat products are also made at the Gyula Meat Factory. In 2013 the Gyulai Sausage was graded HUNGARICUM by the Technical Committee. Also in 2015 Gyulahús Ltd. was awarded by Hungarian Product Economy Grand Prix. The „Gyulai” brand also won the title of HungarianBrands, SuperBrands and Business Superbrands. The line of the Gyulai-Royal Deer products in 2014 received the Hungarian Product Grand Prix.

Sausage  goes well with beer  … they are pretty good in company! Within visiting Gyula would be a pitty to miss the Brewery – City tour – Sausages! This year at the Gyulavári Castle a range of gastronome is at their fingertips … “Alakor” organic wheat beer, the “Corner” Brewing beer for tasting by the visitors. The plant plan is to strengthen their 6 beer on the tap with bio products as well. Gastro tour every Wednesday of the week from 2 p.m. – 5.45 p.m. departing from in front of the Tourinform Office, maximum 12 persons.

Beers and a visit to the World of Tastes every Thursday of the week from 3 p.m. – 7.45 p.m. departing from the Tourinfom Office, maximum 12 persons. Beer Corner has a selection of Elixbeer craft beer: India Pale Ale, Gyulavári Stout, White Wheat beer.

Last but not least it was said beside the above heard at the press gathering the Gyulai Meat Shop’s wish is to reach at least once a week at the hotels in Gyula to introduce at the daily breakfast the wide variety of Gyulai Meat products, so for the tourists and locals arriving from other regions of Hungary would meet the flavors.

Update, snaps by 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

Extraordinary Italian Taste – Journey into the world of Italian wines – 2018.

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The Italian Trade Institute (ITA) wine tasting was held for the 3rd. time on the occasion of the Italian Culinary World Week with masterclass for Italian and Hungarian business meetings. The Italian wine tasting seminar titled “Traditional and Quality” were present H.E. Massimo Rustico – Italy Ambassador to Hungary, and representative of the Italian Cultural Institute, the ICE-Agency Office, ENIT, the Italian Chamber of Commerce for Hungary.  The “Wine & Food” workshop within the framework of the Third World Italian Culinary Week was held after the seminar at the Marriott Hotel – Elizabeth Ballroom (District, V., 4. Apáczai Csere János street Budapest. In parallel to the technical seminars, meetings were held between Hungarian and Italian producers, 11 importers, distributors,  restaurants members and hotel sales, as well as members of the press.

Within the series of the Italian Institute for Foreign Trade and the Italian Gastronomic World Week the ICE Office – Budapest invited  Ms. Barbara Tamburini, an internationally renowned wine expert.  In the first part the expert lectured on the emergence of the Italian wine makers, and then after followed to the tasting one-by-one from north to south of 10 Italian excellent wines, which demonstrate the excellence of Italian wine production.

The tasting hosted by ICE offering a snapshot of 10 Italy’s grand wines from Head-to-Toe … meant from North to South of Italy’s  superb wine regions:

Number 1. Lombardy Vigna Dorata Franciacorta Brut. Grape variety Chardonnay 80% and Pinot Nero 20%. The soil composition is alluvional morain soil of early origin with an extremely sandy structure and very frequent presence of moraine stones.The Vineyard comes from the village of Cazzago San Martino. The exposure and height South-West exposure with light slope, 230 meters above sea-level. Taste: vanilla and perfume fragrances. Franciacorta was the official provider of sparkling wines for the Expo Milano 2015.

Number 2. Umbria Fiorfiore Roccafiore  (2017). The grapes 100% Grechetto di Todi and organically treated vineyards at a height of 380m. above sea level are on the bottom of slate, chalk and clay. They are harvested manually. The vineyards have a South and South-East orientation. The winters in Todi are cold and rainy, the summers warm and windy. After the soft pressing of the grapes, the juice and the must get a natural fermentation, followed by a ripening on large Slovenian barrels for a year and in bottles for 4 months. It is best served after 3 or 4 years after the grapes were harvested. Tastes: golden apple, pineapple, small yellow flowers with very delicate sweet spice notes.

Number 3. Campania Donnachiara Greco di Tufo  DOCG (2017) The Campania wine region is in southern Italy. The region’s most prestigious white wine, made predominantly from the grape variety that shares its name. The Greco di Tufo grape is a clone of Greco Bianco and is believed to have been introduced to Campania by the Pelasgians, an ancient people from Thessaly in Greece. The best Greco di Tufo vineyards are found on the volcanic hills of the Avellino province in central Campania.The Greco di Tufo wines are cultivated at an altitude of 450 to 500 meters. Often typified by warm tropical fruit and a touch of oak. Aromas ripe citrus, nectarine passionfruit drive this style. Recommended with White Fish.

Number 4. Friuli Venezia Giulia Aromatic Traminer (2017). The wine made in the north-eastern Italian region of Friuli-Venezia Giulia. Once part of the Venetian Republic and with sections under the influence of the Austro-Hungarian Empire for some time, the wines of the region have noticeable Slavic and Germanic influences.The area is known predominantly for its white wine. Is internationally styled Merlots, The Tazzelenghe (meaning “tonguecutter”) produces a very tannic and fruity wine that mellows as it ages but maintains a good amount of its fruits such as: herbal, apricot, peach and pear.

Number 5. Le Sabbie dell’EtnaEtna Rosso DOC (2016). North-eastern slope of the Volcano – Sicily, the largest active volcano in Europe. The vivid ruby color of the grapes of the native Nerello Mascalese, implanted for centuries in the volcanic area of Etna, Nerello Cappuccio and anticipates a delicious bouquet where cinnamon, black pepper, cherries alternate and blend is really admirable. Soil is loamy and sandy of volcanic origin and mineral content, including phosphorous, magnesium and potassium.

Number 6. Piemonte …  Barolo  DOCG (2014). Origin from Gancia dell’Annunziata farmhouse – Barolo. Grape 100% Nebbiolo. Soaking peels for 12 days. Fermentation in steel tub, ready maturation in French barrel for 18 months. Intense scent, mature fruit and rose petals.

Number 7. Toscany …  Brunello di Montalcino DOCG Podere la Vigna (2013). From the region Rosso di Montalcino Tuscany. Grape Sangiovese (or Nielluccio in Corsica). Color dark-berried and it is the most widely planted grape variety in Italy. Smooth wine with Beef and Venison.

Number 8. PugliaPrimitivo di Manduria “Sessantanni” Corte Giara DOC (2015) …Editor’s remark … Pardon me … this was excellent – my favorite! Most Popular wine in the region Primitivo di Manduria. The”Sessantani” is made from the grapes of vines almost 100 years old, the oldest of the Feudi di San Marzano. Deep ruby-red colour.  The fragrance is very rich, on the nose it releases primary aromas of fruit, ripe plums and blackberries, cherry jam, afterwards, spicy and fragrant notes of liquorice, sandalwood, cardamom, pepper, tobacco, incense and cocoa, It is rich, intense and explosive on the palate, but exquisitely balanced and elegant. A powerful wine with considerable body, but also smooth and caressing. The wine enhances meat dishes such as lamb chops, veal stew.

Number 9. AbruzzoMontepulciano D’Abruzzo Teramane Hills Reserve  DOP (2011). Grape type: Montepulciano. Garnet red color. Fruity and spicy scent. Intense and persistent taste, suggested with rich first course, red meat and medium and hard cheese. Awards: International Wine & Spirit Competition, 2016 – Silver, International Wine Challenge, 2016 – Bronze Mundus Vini, 2016 – Gold International Wine & Spirit Competition and 2015 Bronze.

After the workshop visited a couple of Made in Italy products around exhibitors tables … cheeses, olive oils, olives and vegetables, sweets, liqueurs and grappa by Italy, Italian coffee beans and tourist agency: suditaliahotel – Forio.

The report became slightly long so only highlighting one of the wine table … The Rosso Piceno D.O.C. (D.O.C. stands for = perfect for grapevine cultivation). Organic “CARPINO NERO” ZEROQUINDICI was pretty cool organic wine with low sulphite content and prepared without the use of preservatives, origin from Sangiovese vineyard which is located at Marche region – central Italy. The estate is still among the most esteemed wine producers of the Piceno wine-making region. The Montepulciano and Sangiovese grapes grow on the clayey texture of the soil which determines in the wines the richness of extracts. The nose is perceived with strong notes of red fruits and sweet spices. Pairings goes well with pasta, meat and/or tomato sauce or with grilled meat and cheese. Received Award for the year (2016).

Update and snaps by Aggie Reiter