Chefi și specialiști în gastronomiile din 11 țări est-europene vor prezenta preparate specifice la deschiderea “Festivalului de vinuri și mâncăruri” care va avea loc sâmbătă, 30 noiembrie, la Ramada Plaza Craiova, de la orele 12:00. Orașul își întărește astfel vocația culturală și turistică de capitală gastronomică est-europeană printr-un eveniment cu gusturi rafinate: două zile de […]
Craiova, capitală gastronomică est-europeană
Spectaculoasa supă azeră de miel cu năut și gutui “Piti”, celebrul șnițel “Zagreb” sau savuroasa “Pljeskavica”, “kebache”-le bulgăresc sau “kofte kebab”-ul ca în Istanbul ori ciorbă acrită zdravăn ca în Chișinău și ciorba de pui georgiană, gulașul de vrăbioară sau baby calamarii umpluți cu legume – toate aceste mâncăruri specifice (și multe altele) au putut […]
Noua ospitalitate românească și impactul asupra brandului de țară: “Gastronomia – cu bune, cu rele” la prima conferință interdisciplinară
Impactul gastronomiei și ospitalității românești asupra imaginii de țară, importanța economică (turism și producție alimentară de masă) și implicațiile asupra coeziunii sociale interne și a modului în care se văd românii pe ei înșiși au fost temele abordate de către vorbitorii (din mediul academic și al practicienilor) invitați la prima ediție a Conferințelor “Gastronomia – […]
September 19, the first conference in the Gastronomy with good, with bad series
A revolution regarding the "New Romanian Hospitality", a new way of thinking - for innovation, identification of new products, services and projects for tourism, the food industry and HoReCa in Romania - this is the goal of the permanent debate and discussion forum "Gastronomy - with good, with bad", launched on September 19, 2024 by the platform […]
"Dobrogen wines and dishes" La Liman, in Tulcea - October 19-20, 2024: tastings, competition, gastronomy show, conferences for a sustainable local economy
A real "parade of wines, dishes and ideas from Dobrogen" takes place between October 19-20, 2024 on Faleza Tulcea, under the auspices of the Romanian promotion platform "WeAreRomania / YOU ARE WELCOME!". The event, held at the "La Liman" restaurant under the name "Dobrogen wines and dishes", has the dual purpose of promoting the gastronomy of the destination as a whole [...]
The volume "What's new in the New Romanian Cuisine" by Adriana Sohodoleanu, nominated for the Gourmand World Cookbook awards
The doctoral thesis in sociology on the New Romanian Cuisine written by Adriana Sohodoleanu and published in December by the GastroArt Publishing House is on the short list of nominations for the award for the best culinary book in or about Eastern Europe at the prestigious Gourmand World Cookbook awards. The volume is sold exclusively through the network of bookstores [...]
RUAL the first AproBistro hosts, at the end of July, Tomatino – the gastronomic festival dedicated to tomatoes
The second edition of Tomatino, the gastronomic festival dedicated to tomatoes, will take place on July 26 and 27, at RUAL first AproBistro (Str. Mihai Eminescu 114-116). The live cooking event will be organized in the generous inner courtyard of the restaurant and aims to promote the local product and tomatoes in particular highlighted also through a menu [...]
Tasty Memories, the foodie podcast moderated by me, remains the leader in its segment
The Amintiri Gustoase podcast, part of the Cronicari Digitali cultural platform, concludes season 1 from 2024, in which famous guests were in search of the identity of Romanian dishes, through tasty discussions, full of salt and pepper, to the delight of over 30,000 listeners. In the recently concluded season, for 11 episodes broadcast every Friday, from 19 […]
Tasting of Romanian and Central European sausages with wines from Villa Vinea
On July 10, at Corks Cozy Wine Bar in Bucharest, a new wine tasting curated by me will take place. Unlike the first edition this year, which took place in the spring, at the event on July 10, the organizers propose five other types of sarmals, discovered by me or other searchers […]
When do you also award prizes for gastronomic literature?
It could just be a matter of statistics, but that would mean working only with concepts that can be illustrated in excel, and that's not the case. In recent years, the literature with and about gastronomy has left the confines of the niche field and outsourced its services to the multidisciplinary area. It's a good sign of the health and maturity of the market, […]
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