Szilárd Tóth, the Michelin-starred chef of SALT, is a “Satu Mare child”, as he says, and this heritage, the world of his childhood in Matészalkai, the dishes and approach of the disappearing local gastronomy, is represented in the SALT kitchen and in the philosophy of his own premium meat brand, Satu Mare Dry Cured. On the Gourmet Academy stage, he will prepare a traditional Satu Mare dish, the soup of spaghetti, the tricks of which are nowadays less and less known. Thus, under the guidance of our Gourmet Ambassador Szilárd Tóth, we can participate in the preservation, transmission and tasting of an important gastronomic tradition.