The Ball of Hungarian Flavors will be held at the Royal Palace of Gödöllő

The visitors of the 1st Ball of Hungarian Flavors can taste trout caviar from Szilvásvárad, confited water buffalo neck and gray calf beef fillet on 2 March at the Royal Palace of Gödöllő.

The event is organized by the Association of Hungarian Flavors in order to cultivate and promote the traditional Hungarian cuisine, the culinary culture and the Hungarian farmers.

The seven-course gala dinner will be prepared by seven great chefs of Hungary, by using only high-quality Hungarian ingredients. The menu includes specialties such as trout caviar with quail egg and cucumber salad from Szilvásvárad, sheatfish baked in grape leaves with cabbage, confitted water buffalo neck and gray beef with veal loin duo blue cheese.

Detailed information can be found at: www.magyarizekbalja.hu. (MTI)