In the latest episode of the Blue Planet podcast, released on Monday, former President János Áder and Italian restaurateur Gianni Annoni engaged in a discussion about Italian Easter traditions and sustainability.
Asked about the significance of Easter for Italians, Gianni Annoni stressed that ‘for us Christians’ Easter is the most important holiday because ‘all the miracles that God promised come together here’. Among the foods eaten in Italy at Easter, Gianni Annoni highlighted lamb, which is mainly imported from Hungary. He added that eggs are also important, used to decorate savoury cakes, especially in southern Italy, along with spring vegetables and Easter desserts.
When asked about his favourite Easter food, Gianni explained his omnivorous nature and said that he respects all food. He interpreted this as a message of sustainability and real change. He said that the main problem today is that people are too used to eating only chicken breast or salmon, forgetting offal, peculiar flavours and textures, while the key to sustainability is to ‘eat everything’.
Describing this situation in the words of his grandmother, János Áder noted that ‘we are used to the good’. He pointed out that the younger generation is naturally able to buy anything, but is reluctant to revive gastronomic traditions or experiment. As an example, he mentioned that in Hungary freshwater fish can be prepared in a myriad of ways, not limited to frying or fisherman’s soup.
Áder emphasized the importance of preserving traditions, noting that Gianni Annoni not only keeps traditions within the family but also in the menu of his restaurant. He also recalled Gianni Annoni’s earlier remark that it is difficult to obtain quality raw materials in Hungary, so one often has to travel to Italy to get such goods. ‘Has the situation changed in recent years?,’ the former President asked.
Gianni Annoni highlighted the changes, especially in the meat sector. All the game and poultry used in the restaurant are invariably Hungarian. Although some of the beef used is Hungarian, they still have to source veal from Italy and import sea fish from there. Gianni stressed the significant development of Hungarian cuisine, noting its evolution and acknowledging that ‘Hungarian people have started to think consciously about Hungarian food’.
The Italian restaurateur concluded the discussion by reiterating the importance of preserving traditions and urging everyone to eat quality Hungarian meat at Easter. Áder bid farewell, wishing a happy Easter to all viewers and listeners.
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Sources: Hungarian Conservative/Blue Planet
