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The Week of Italian Cuisine: smashing success of risotto in Budapest

​​It was the starred chef Cristina Bowerman who brought the Italian risotto to Budapest on the occasion of the Week of Italian Cuisine in the World. Bowerman, who is President of the Italian Association of Ambassadors of Taste, held a master class on risotto, a dish that is not well known in Hungary. The dish prepared by the chef was enriched by adding bresaola from Valtellina and anchovies from Cetara, used instead of salt for seasoning. The week’s schedule also included a cooking show held at the headquarters of the Italian Cultural Institute by the students of three Hotel Management Schools – the Tor Carbone Institute in Rome, the Aldo Moro Institute in Santa Cesaria Terme, and the Datini Institute in Prato – during which the students prepared refined traditional dishes from their places of origin.

During the week the Alessandro Narducci International Prize was also launched. This is a Prize promoted by the parents of the young chef, Alessandro, who had already earned a Michelin star at the young age of 26, but who died prematurely. The prize is awarded to the best recipe prepared by young cuisine students.


Two seminars were also held, the first focused on Balsamic Vinegar paired with Parmigiano Reggiano and the second on Parma Ham. The presentations provided a detailed explanation of the production processes and a description of how our senses perceive flavors, aromas, shapes and colors and was followed by a tasting of the products. There was also a segment dedicated to Italian wines.

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