János Garaczi

SlowFood-CE project - Kecskemét field research

Childhood experiences played a decisive role in his life. His choice of profession was determined by the countryside lifedata-style and the village people, first of all by the grandparents' home. Luckily he had the chance to learn his profession's skills at places of the highest standard, from masters of outstanding expertise. He has been the chef and manager of his recent restaurant, the Tanyacsárda (Farmstead pub), ever since 1976. The main characteristic of this cuisine is to preserve traditional gastronomy, to offer traditional tastes. Basic materials are always fresh produce. The suppliers are permanent: local producers, breeders. They take pride in the fact that they grow their own vegetables and herbs, breed animals. Due to the high standard of the csárda, it has been for decades a most popular destination for both domestic and foreign guests, both in terms of entertainment, relaxation and enjoying gastronomy.

Video table of contents

There is no a table of contents

Interview information

Geographic information

Country: HU

City: Lajosmizse

Document by: Luca Percivalle

Questo video fa parte del seguente archivio
Slow Food Central Europe

Slow Food Central Europe

Slow Food-CE is a transnational cooperation project that seeks to improve the capacities of local, public and private actors in order to safeguard and give value to their gastronomic cultural heritage as part of a vision that integrates economic, environmental and social sustainability. The project intends to create a transferable model that can give traditional foods their true value, through knowledge of their producers, plant varieties, animal breeds, traditional processing techniques, folklore, cultural landscape, and enhance the common food heritage of Central Europe, leading to a new alliance between five cities: Venice, Dubrovnik, Brno, Kecskemét and Krakow.

Other video