‘It’s not easy to stick to quality these days. A restaurant like Pajta can only be run with with love. It’s not worth it for the profit…This kind of catering is not about striking it rich; it is the kind…
According to a recent survey, half of Hungarian consumers find it important for the product to be of Hungarian origin or to have Hungarian ingredients, but only one in ten consumers considers it important for the brand or retailer to…
The state secretary articulated the vital goal that the number of university graduates among the Hungarian diaspora should exceed their representation within their respective countries, with universities becoming cultural hubs for Hungarian communities abroad. He called the opening of the…
‘Places that present imported ideas instead of independent cultural achievements, fish and champagne from far away instead of their own produce, and have a tourist industry instead of hospitality, will inevitably fall behind.’…
If our goal is to prioritise food production, tradition alone is not enough; adaptation and modernisation are also necessary, stated János Lázár, to which János Áder added that the record number of applicants to the Mezőhegyes Agricultural School proves that…
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