SVÉT - Stylish Rural Restaurant and Magyar Konyha magazine, with the assistance of Marcsi Borbás, presented the Hungarian Cuisine Producers' Award for the seventh time in the park of the Esterházy Castle in Tata. Three producers received the award this year: Ferenc Formanek and Anita Képíró, the founders of Formanek Vineg'art, which makes Tokaj wine vinegar, István Mitlasóczki, the founder of the poultry breeder Kendermagos in Kurca-parti, and the Bálint brothers, the founders of Bálint Kert in Zsámbok.
The awards were presented by Anikó Lévai, chairman of the editorial board of Magyar Konyha, József Vinkó, editor-in-chief of Magyar Konyha and László Ruprecht, president of SVÉT. The prize is awarded annually to three producers who contribute to the improvement of the quality of domestic raw materials with their outstanding products. Because as we know from Károly Gundel, the legendary restaurateur: "You can spoil good ingredients, but you can never cook good from bad."
Together with this year's award winners, the number of recognized producers has now increased to 21. An important aspect of the award is that the product represents excellent and consistent quality - i.e. it does not contain artificial additives, its production is sustainable and it is continuously available.
Formanek Vineg'art is a family business producing special wine and fruit vinegars, which revived domestic vinegar and balsamic vinegar production and did a lot for the development of domestic cuisine.
István Mitlasóczki and Gajda Ildikó breed high-quality guinea fowl, chickens and roosters in Szentes under the brand name Kurca-parti Kendermagos.
In the farm named Bálint Kert, Péter Bálint and Eszter Bálint produce chemical-free vegetables and special types of salads in Zsámbok.
Source: Origo
Featured image: Hungarian Kitchen
