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.
