A sip of Hungary, a mouthful of Italy – Hungarian-Italian hospitality cooperation
The students of the schools hosting the event prepared the dishes dreamed up by the chefs of the two countries using Hungarian agricultural products. Vocational schools, companies, institutions, chambers of commerce and industry and associations were involved in this professional cooperation. The dishes were prepared by students from six rural catering schools in six separate kitchens.
“The Hungarian National Gastronomic Association and the Marco Polo Group have been working for many years to make Hungary a destination where, in addition to the wonderful landscapes, the built heritage and the historical monuments, the tourists also come because of the great flavors” – indicator András Krivács and Ferdinando Martignagotwo presidents of the organization.
One of the most important projects of the Marco Polo Group, which represents the values of the world-famous Italian cuisine, is called Salus Kitchen. The goal of Salus (which means health in Hungarian) is to make food quickly and from healthy ingredients.
The principle of 6T
Italian experts abbreviate their main principles to 6T. These traditions, as tourists are primarily driven by historical and cultural traditions. Let the food be typical – according to the Italians, they always look for characteristics in a product or service. Emphasis on important place of origin, i.e. areathe uniqueness of the place of production.
For those working in the hospitality industry a tracciabilita, ie traceability, food safety and quality of service. Interesting password for crossing the border – a transnationality, – because they are convinced that this sector must be addressed to the whole world without losing its own identity. THE technology it speaks for itself: the best knowledge, skills and competences determine the standard of a given sector.
An important part of the adaptation to Hungarian conditions is the professional support of the young generation. After the difficulties caused by Covid, it is particularly important to make the hospitality industry attractive again to the young workforce. Speaking of which, the students at SIRHA are the best domestic chefs in their work. During the event, the participants were able to get acquainted with the raw materials used and the wines paired with the food, which were presented by the winemaker who produced them in his homeland.
The Marco Polo Group was founded in 2006 in Italy. The idea of the Salus Kitchen Project was born based on the feedback of the Hungarian experts participating in the Erasmus + programs.
The most important question, of course, is where and when can the Hungarian guest meet in the tangible reality of these? I received an answer to this from the Hungarian National Gastronomic Association, according to which I would like the guest interested in Hungary and abroad to be able to find these dishes as soon as possible throughout Hungary, for the time being only in the promotional training centers and restaurants. The Salus Kitchen name is a brand that will signify outstanding quality. In each region, these dishes will be made from the typical ingredients there. An important goal is the development of gastronomic tourism, the origin of food and its ingredients
Based on.
The new Italian slogan: Eataly
Italian gastronomy has so far been one of the most successfully imported cuisines in the world. We would think it is unnecessary to promote it. But the Italian chefs are progressing normally and have invented a new password, that is, Eataly i.e. eating and living, Italian style. It aims to show and prove that high quality Italian gastronomy can be accessed by all.
The name is derived from the English words eat, eat, and Italy. Oscar Farinettitör0, who had already outlined the design of the first Eataly department stores as early as 202, in the spirit of the then bursting Slow Food movement. This is when the exploration of companies and brands that pay serious attention to quality, environmental sustainability and responsible management began.
They have been studying and working abroad for years with the support of Hungarian young people, Erasmus and the Italian authorities, so that they can utilize their experience abroad. But it also happens that they continue to build their hospitality careers in Italy. Here you can experience – live – that food is more of a passion than a job – this slogan is typically Italian.
Reminds Fellini of his famous saying that Italy is nothing but magic – or, if you like, magic – and pasta…
Eataly is now present all over the world. It will set up centers with restaurants, bars and cafés, as well as cooking classes and tastings in addition to shopping. Let’s hope that a similar food and catering business building will be built in Hungary soon.
We went to the scene
In the institutions visited in and around Grado, the experience began with the raw materials. The imposing Eataly Center in Trieste, housed in a beautifully restored huge old building, is a kind of smart grocery store with a bar and a café with stunning sea and harbor views.
Primarily regional products here – we are in Friuli Venezia Giulia – in addition to locally baked sourdough breads, cheeses, hams, olives, olive oils, pasta, canned food, pestos, fresh meats, fish, vegetables and fruits. The drinks are waiting for the customers separately, where in addition to Italian wines, liqueurs and grapes, several countries of the world are already represented, unfortunately I did not find a Hungarian product.
The focaccia was accompanied by a Tartar made from raw meat from La Granda, which is protected by Slow Food. The spaghetti presented by the chef represented Eatal in Italy and around the world, with tomato and the special flour on which the spaghetti was based, not oregano, basil or cheese, but not even meat. .
During the study tour, farms that relied on tradition were presented, but XXI. century way. In one of the dairy farms, they described how to make and make cheese made from raw milk, telling us the path they had taken until they got bio-certified. The protagonists, of course, were the bocks who are visibly pampered: they listen to their names and enjoy being cleaned-massaged-pampered by an automatic brush.
Cow wellness – I read in one of their brochures, which is no exaggeration.
The feed comes from their own land and uses neither synthetic nor chemical fertilizers. In the world-famous Acquilla, famous for its magnificent basilica and mosaics, the destination was the multi-purpose gastronomic center COCAMBO, where you can learn about ice creams, coffee and chocolate. Anyone who wanted to could take part in the kitchen workflows. One of the young Hungarians working here, Zsuzsanna Kiss, said when I went there that she had been familiar with the mysteries of making chocolate for four years now, and with everything that can be experienced in this special confectionery factory. It is likely that Italy will use its knowledge in the future.
Every town in Italy boasts a place where only food prepared there. In San Daniele del Friuli you can already smell the intoxicating smell of ham on the border. The Bagatto handcrafted ham factory is a kind of five-star boutique: it is a traditional small family business where each ham is made by hand, no two are exactly alike. Another young Hungarian, Garda Benjamin, who was working in Grado at the time, said he had just embarked on an Italian waiter for the sake of adventure, but he soon came in, apparently enjoying the job. In a few weeks, he learned the most important technical terms and later also got a taste of the art of cooking. He works from home today, but wants to open an Italian restaurant at home later.