b_200_150_16777215_00_images_stories_cikkek_rsz_p1040327.jpgOn August 27, 2014 in the afternoon in a downtown restaurant called Lacipecsenye gathered the crème de la crème of Hungarian haute cuisine, for no other reason than to taste the local varieties of this year's crop from ÖMKi’s tomato research, exactly 29 special tomato varieties. In the selection we had Hungarian varieties, requested from the Centre for Plant Diversity (NöDiK) and re-introduced to organic cultivation and in addition, five specialities as well, that were the seeds received for trial from the president the Hungarian Gastronomy Association, Tamás B. Molnár. Furthermore, chefs tasted three landrace varieties from Nyárádmente (Transylvania), an American and a Spanish land race as well.