Katalin Kovácsné Drabant

SlowFood-CE project - Kecskemét field research

Wine-growing and viticulture is a rich cultural heritage inherited from the grandparents. The atmosphere of the harvests is a wonderful memory of her childhood. Grapes were processed with traditional manual methods. Treading grapes as a method was not used anymore; to get the juice they pressed the grapes manually "sutulás", then it was fermented in wooden casks. Casks, just as in olden times, are fumigated with sulphur. The children's task was to collect vine-shoots. Nowadays they use modern machinery. Bottling is still done with traditional manual method. Their specialty is that they harvest when the grapes are fully ripe. Their main ambition is to preserve the flavor and bouquet of the wine characteristic of the region.

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Country: HU

City: Kecskemét

Document by: Luca Percivalle
Video by: Zoltán Szűcs
Created: 18-06-2018

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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.

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