Europe Magazine January 2019



Photo copyright: Ministry of Tourism


Romanian gastronomy is a geographical and historical expression of the country: the diversity of landscape provides a diversity of ingredients, and encounters with various cultures through the centuries have left savoury imprints of flavours and colours. The most famous dishes for the first course are “ciorbă de perişoare” (meatball soup) and “ciorbă de burtă “ (tripe soup); for the second course “tocaniţă “ or “tochitură” (meat stew seasoned with onions and/or spices), “sarmale” (pickled cabbage leaves stuffed with a mix of minced meats, rice and spices) and “mici “ (small, skinless grilled sausages); and for dessert “papanaşi” (cottage cheese donuts, topped with sour cream and fruit preserves), “clătite cu brânză” (crepes filled with cottage cheese, raisins and spices) and “cozonac” (traditional holiday sweet bread filled with walnuts, poppy seeds and cocoa). In 2019 Sibiu County will bear the title of European Region of Gastronomy, together with the South Aegean Region from Greece. In addition, the Mărginimea Sibiului area in Sibiu County has been given the title of European Destination of Excellence for tourism and

local gastronomy. Cheeses are part of the destination’s culinary and cultural tradition; local shepherds still use ancestral recipes to produce various sheep’s milk cheese products such as “telemea”, “burduf”, “urdă” and “caș”. The Cheese Road is famous in this area.

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