Divinfood presentation at SVÉT’s annual event (Hungary)

On 9th of September Agrikulti participated to a great roundtable discussion about agrobiodiversity and the DIVINFOOD project during the weekend at SVÉT 13.0 (Stylistic Rural Gastronomy yearly event). During this event, the importance of agrobiodiversity and the role of restaurants and chefs in boosting it has been underlined; and some local problems, such as the low levels of legume cultivation and consumption, have been extensively discussed. 


At this event DIVINFOOD project was not only presented on stage in a round table discussion, but also on the plates of the guests. Csaba Ádám, the chef of Páskom1802, prepared a heavenly vegan dish from the pulses grown in the project: the curry-spiced one-dish meal was made with chickpeas from Jácint Weisz, black chickpeas from Kati Réthy (Szezon Kert) and beans from Lajos Fodor, all of which were complemented by fried green tomatoes, the latter of which the chef sourced from Bálint Garden. 

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