Archive for the ‘Gastronomy’ Category

26 Jan

Celebrating 71st. Republic Day of India @ Budapest

Posted by www.rollinginbudapest.com in Budapest - Hungary, Entertainments, Gastronomy, Herald News for Hungarians who speaks English!. Tagged: , , , , , , .

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Many countries around the world today joined to celebrate India’s Republic Day, likewise in Budapest – Hungary.

The celebration was held on Sunday, January, 26. by HE Mr. Kumar Tuhin, Ambassador of the Republic of India & Mrs. Deepa Tuhin @ Heritage House’s Theater – Budapest.

Invited guests joined to celebrate India’s  71st Republic Day together with members of the DC, dignitaries, senior government functionaries, prominent representatives, the Indian community, Hungarian political, business and cultural scenes, also by India’s friends and supporters.

The  Republic Day commemorates the occasion on January 26, 1950 when India, after gaining independence from Great Britain in 1947, adopted its Constitution … 1949. January 26 was already an auspicious day for India because in 1930 it was declared as Independence Day by no less than “The Father of the Nation” – Mahatma Gandhi.

Republic Day also marks the completion of India’s transition from the British Raj to an independent republic. It also represents the anniversary of the declaration of Purna Swaraj, which translates to “complete freedom,” by the Indian National Congress in 1929.

Ambassador Kumar Tuhin conveyed his festive greetings to the audience and said that India’s relations with Hungary is steadily growing and the interaction in diverse sectors, especially in economic and commercial sector. Hungary had been one of the first to recognize India’s sovereignty and the two had established diplomatic relations in 1948. India was one of Hungary’s most important trade partners, and still today tit is continuing  exchange of Hungarian – India students in several fields of education. Also welcomed the cultural and economic relations between India and Hungary.

The Ambassador expressed his thanks to the guests for attending and celebrating this special day together.

The highlight of the evening was followed by the group rendered enchanting India music and dance performances.

After the entertainment program a reception followed having a taste of India’s traditional gastronomy delights.

Update and snaps © Aggie Reiter

21 Dec

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

10 Dec

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

Posted by www.rollinginbudapest.com in Budapest - Hungary, Entertainments, Gastronomy, Gastronomy - Hungary, Herald News for Hungarians who speaks English!, Tourism, Wine and Gastronomy. Tagged: , , , , , .

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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

27 Nov

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

Posted by www.rollinginbudapest.com in Budapest - Hungary, Entertainments, Gastronomy, Herald News for Hungarians who speaks English!.

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

27 Nov

First Edition “International Alessandro Narducci Prize” @ Budapest 2019

Posted by www.rollinginbudapest.com in Budapest - Hungary, Gastronomy, Gastronomy - Hungary, Herald News for Hungarians who speaks English!. Tagged: , , , , , , , , , , , , , , , , , , , .

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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 Budapest, Italian 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

 

25 Nov

“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

24 Nov

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

21 Nov

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

Posted by www.rollinginbudapest.com in Budapest - Hungary, Gastronomy, Herald News for Hungarians who speaks English!, Hungary. Tagged: , , , , , , , , , , , .

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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

 

20 Nov

The Bükk GeoPark Center and Guesthouse was handed over @ Bükkszentkereszt

Posted by www.rollinginbudapest.com in Gastronomy, Herald News for Hungarians who speaks English!, Hungary., Tourism. Tagged: , , , , , , , , , .

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András Rácz – Minister of State for Environmental Affairs, Máriusz Révész – Active Government Commissioner Responsible for Hungary, Mrs. Rónai – Director of the Bükk National Park jointly opened the GeoPark Center and Guesthouse at Bükkszentkereszt in the Bükk Region and Júlia Nagy -Head of Department
Bükk National Park Directorate – Department of Communication and Ecotourism.

The Minister of State for Environmental Affairs at the official opening that a significant part of Hungary’s territory is protected internationally, in about ten percent. In addition to this a number of national parks and protected area conservation area. Also added the number of Eco-Tourism facilities of the National Park Directorates has increased significantly in recent years and that more and more exhibition sites are being visited. It is the second highest settlement in Hungary.

The Bükk National Park Directorate pays great attention to conservation of natural resources, protection of the environment to the fore and Eco-Tourism in the use of environmentally friendly solutions, awareness raising and increasing the environmental awareness of visitors.The 43,000 hectares of the National Park are home to many unique habitats and the richness and diversity of the species living there. Everyone knows the pupil violets, fragrant plants, a messenger to the Season of Spring on its way. Only place in Europe here in the Bükk Mountains can find the yellow color violet. The plant survived the ice age.  The first instrument of humanity was unearthed in this area. In the heart of the Bükk Mountains, Bükk Region GeoPark was established in the summer of 2017. This guesthouse offers a direct experience in natural values. Wish to target mainly families and groups of friends visit Bükk who want a higher standard of accommodation. A distinctive feature of the Bükk Region Geopark is that, unlike other GeoParks, karst phenomena are predominant in its area. A significant number of Geo locations arose of the karst, and beyond the region appeared unique geological values developed by people. These are aged from the volcanic operations , such as cave houses dug out of tufa or a beehive. Closing presentation she underlined  calling visitors all-year-around open to enjoy the beauty of nature in and-around the venues.

As told they place a lot of emphasis on GeoPark Tourism, Cultural Tourism, Heritage Tourism and least but not least Gastronomy Tourism. Package for tourist who wish to spend time as a day tripper on route Geo-Cultural may discover the ages from way back history. As the GeoPark title is primarily a tool for regional and economic development and important to involve the local population in the work.  Within the creation of the GeoPark Center and the birth of GeoPark Guesthouse making huge strides in tourism in the area. The GeoPark Guesthouse  has been designed to accommodate in double and quadruple rooms with a capacity of 28 and with additional bed a total of 35 people. The building complex has sauna and gym for those who wish to relax after their day in discovering the sights. Also to enjoy the roundabouts, in the  winter season of snowfalls sleds await guests in renting these devices. In the winter, sledges available to rent by guests. The guesthouse is also be open for various training communities. The rooms loose in feeling being near to the GeoLand because the wall murals reminding of  caves, stones and colors indicating where they are. GeoParks play an important role in the economic development of the protected area. Local farmers and local products generating micro, small and medium enterprises to strengthen the market position of supporting the development of their market access programs.  It plays a very important role in the management of mountain meadows of grazing.

Ending the official ceremony Product Trademark titles have been handed over to local hand-made producer of 15  within 45 products were granted the rights for trademark use. As the GeoPark title is primarily a tool for regional and economic development, it was very important to involve the local population in our mutual mission.  Visitor and foreigners are welcomed to this unique area to get to know the region’s natural flavors and their hand-crafted products.

Ms. Ágnes Kárpáti talked about their result of the cross between Carpathian “borzderes cattle” breeds with the cattle from the Alpine. This cattle offers several options like outstanding beef meat and dairy products. As part of the Carpathian borzderes gene preservation sample program explore not only the animal keepers, but also embraces the borzderes kind of promotion, especially in development of culinary means. The cows live on a non-chemical pasture. Herbs are also on their natural plate, eating the greenies and found in their milk and dairy preoducts.

Mentioning a couple of exhibitors on the spot: The Pély Tiszatáj Agricultural Company. Determinant of agricultural enterprises in the region. They are engaged in animal breeding and growing organic plants. They have been organic farming for decades. Their Trademarked product: pasta einkorn with 21 quail eggs.

Henrietta Hócza, the raw materials for her products are grown, collected and processed on the Dajka-Dűlő in Szilvásvárad, a family estate in the immediate vicinity of Natura 2000 site.Also produce home-made jams, syrups, herbs,  various grist and spices. Trademarked Products: Lace Berry – Quince Jam; Refreshing herba tea and Sea Buckthorn tea.

Nikolett Krivan “Büxirup” products have already been awarded the National Park Product Trademark. Now newer products  such as: teas and tinctures (herbal extracts) have been given the opportunity to be trademarked.

Their a/m producers products with the other 42 new trademark producers items can be soon purchased at the shops on the spot at the Bükk National Park.

Some of the pictures were taken by Attila Kozma from the Bükk National Park.

Update and snaps Aggie Reiter

 

 

18 Nov

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

Posted by www.rollinginbudapest.com in Budapest - Hungary, Dinning, Entertainments, Gastronomy, Herald News for Hungarians who speaks English!, Hungary., Tourism. Tagged: , , , .

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

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