Slow Food-CE project has come to an end
The Slow Food-CE project launched on 27 th July 2017 with the participation of five cities from five countries has come to an end. Hungary was represented by the Municipality of Kecskemét. The project aims to preserve local gastrocultural heritage, turn people’s attention back to the values of their traditions, call everybody’s attention to the…
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Traditional dishes and drinks on the sandy plain between the Danube and Tisza rivers Apricot and the distillate prepared from them are parts of our identity
One of the streamlines of Slow Food movement is Slow Travel. It focuses on the slow and calm exploration of the region visited instead of rushing and hurrying across them. If we ask foreign delegations or tourist groups about the words they have learned first during their stay in Hungary, the words “apricot” and “pálinka”…
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Gardening with children
Gardening is one of the best past-time activities and fun for all ages. Working together in the garden with children offers an excellent opportunity for them to gather such knowledge that they can make a great benefit of in the future. The garden is the place where they can use all their senses: handicraft, smell,…
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Leavened bread baked from Király-type flour
Roland Király is the founder of Adjon Isten (God bless you) Mill and Handmade Bakery. He has set himself an aim no less than to restore the honour of the bread. He would like serve Hungarian people with wheat, flour and by the grace of the Lord. Roland is a regular participant in the Slow…
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The importance of tradition, real values and local products Directives of Slow Food
Living our life in the 21st century, we cannot influence the processes of the global world at all, we cannot affect economic laws, capital movements, or the expansion of supermarket chains. However, we may influence those things that are not global. Even without special examination, we can understand that people all over the world are…
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One morning I woke up and said to myself: I will become a cheese maker
Bea Lepés is an artisanal cheese maker, and she is one of the producers of the Producers’ Market organized in the framework of Slow Food-CE project. She is present there with her excellent quality chees types prepared from cow milk. How did you come to the idea of preparing cheese? We lived on a…
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Slow Food Producers’ Market continues in 2020
On January 31st 2020 the last Friday of the month the 10th edition of Slow Food Producers’ Market is going to be organized on the open space of Kecskemét Green Market. As last year, the producers and craftsmen taking part in the event are present at the market with the best of their knowledge and…
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Not all plants are herbs, not all weeds are herbs
Mrs. László Horváth, Terike, a herb and mushroom expert, is one of the key participants and activists of the Slow Food Producers’ Market organized on the last Friday of each month within the framework of the Slow Food-CE project. Her commitment to the aims of the project is quite inspiring for everybody. – How did…
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