Part of this weekend's holiday celebrations, the Buborék ('Bubble') Festival focuses on champagne and prosecco. Here in Hungary, champagne is made according to a traditional method, with another technique used for prosecco. József Törley, the first Hungarian champagne maker, returned home from Champagne in France to create everyone's favourite bubbly drink in the traditional way at the end of the 19th century. At this time, the consumption of champagne in Hungary became widespread, also thanks to his strong marketing. Törley would go to pubs and complain if there was none of his products available. Nowadays, you can drink Törley made with both champagne and prosecco processes. This weekend, at Vigadó tér, as well as all kinds of champagnes and proseccos, there are cavas and other Törley drinks to sample. Popular cocktail Aperol spritz, for example, is made according to a 100-year-old secret recipe.

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