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Latest Trends on Cultural Heritage and Tourism

OENO- TOURISM - A NEW WAY OF ROMANIAN TOURISM BOOST

MIHAELA-CARMEN MUNTEAN, COSTEL NISTOR, ROZALIA NISTOR, DANIELA SARPE Department of General Economics, Faculty of Economic Sciences “Dunarea de Jos” University 59-61 N. Balcescu Street, Galati [email protected]; [email protected]; [email protected]; [email protected] http://www.fsea.ugal.ro

Abstract: Culinary tourism is one of the most recent forms of tourism and is based on the experience of tasting dishes of the region visited. Oenological tourism is the shape of the main attractions is not historical but vineyards and tasting. Culinary tourism is gaining momentum ever higher in countries that have strong activity of movements "slow ". Another reason behind the increase in culinary tourism is organizing fairs traditional dishes.

Keywords: culinary tourism, , traditional cuisine, oenological tourism, slow food, gourmet tourism marketing, agro-tourism, vineyards, wine tastings inspired by the combination in a delicious 1. Introduction synthesis, more ingredients and regional Long time before the first half of the twentieth methods, to a burst of fantasy whose dominant century, cuisine was a privilege and an elite feature is simply an innovative eclecticism, preoccupation. But by 1950, cap cuisine began to combining elements of feluritelor traditions with shake. Progress of democratic ideas, scientific new ideas to create original recipes. Culinary art is discoveries and technical achievements that made one that speaks to all five senses. Gastronomic the food more easily obtained, have blurred experiences can turn into real memorable moments, boundaries. became accessible if not especially in a foreign country. And why culinary all, even the vast majority. tourism has become a niche market with great Parallel to this huge change, and the twentieth potential. alone, the number of century has seen conceptual innovations in tourists in this segment totaled 27 million over the cooking. 1972 meant a new revolution in the past three years according to the Tourism Industry . Enough thicken sauces with flour Association. ready with heavy traditional dishes, cooked for Gourmet tourism began in the days when hours and giving as result a heavy plate of food Europeans traveled for years in search of Asian very boiled. Light sauces, quick cooking and a . Today is part of agro-tourism and focus on healthy, small portions, elegantly presented and tasting local food and drink preparations. It addressing all five senses, the image is not at all promotes gastronomic experiences unique and inferior to the taste - they would precepts new impressive, not only those who have earned four culinary movements, , just stars. Although neglected in the past, gourmet opposite, called , heir to the kitchen tourism is an important market that supports demanding the eighteenth and nineteenth centuries. economic and community development while Also late twentieth century gave us and fusion offering the tourist a more detailed picture of the cuisine. If, then, French food was only one French various cultures. This type of tourism is practiced food, Japanese was only one Japanese food typical in both rural areas and in cities, and should be a for and completely different from the rench, constant activity, accessible throughout the year. promises allow the most attractive cultural transfers. Fusion cuisine combines 2. Gourmet tourism - another way of elements of various culinary traditions, but without knowing the world identifying with any particular. Since the 1970s, You can not travel abroad and do not take note, several restaurants have started to offer fusion with museums, traditions and natural beauty, local dishes from reality and cultural diversity of clients, cuisine, mandatory component of the image that we passion and their ability to travel, the growing do on each corner of the world. Gourmet tourism is sophistication of tastes and openness to new not something new or even unusual. There are experiences. The movement of take various forms, special trips with tastings, guided, with all band

ISSN: 1792-4308 241 ISBN: 978-960-474-205-9 Latest Trends on Cultural Heritage and Tourism literally and figuratively. But even if we focus cream), Eis und Heiss ( ice cream with warm entirely on holidays gustatory-olfactory delight, cherry compote), but also famous German deserve to know, before leaving the road, about "Nurnberger Lebkuchen ". what they eat there. . In restaurants and taverns all over Greece . Famous worldwide for its sophistication, is relatively simple cook without too much , is the main landmark of world but with more oil and grilled. We can cuisine. The recipes themselves remain constant command: "melitzanosalata (crushed with and classical, because it relies on the skill of sauces , and )," dolmadakia and . Chefs should pay maximum attention to (Sarmaluta in vine leaves), usually served with the preparation of a simpler way, which translates " (, yogurt and garlic). as into ignoring time. Who has not heard of „foié "dolmades" or " (eggplant cooked in) gras“, „truffe“, „“, „coq au vin“ or with lamb, cinnamon, red wine and olive oil," famous „crêpes“ whether and Suzette? is a avgolemono (chicken with , egg, and lemon characteristic element of the French meal is served juice), " taramosalata - caviar served with , at and dinner on the wooden tray. Huge , olive oil and lemon juice and a variety of regional differentiation of France, and changing , especially squid, are also excellent. climate, landscape, diversity of animals bred races, Desserts, such as "tyropitakia (cheese ), find the image in many types of cheese, numbering baclava, kataif or loukoumades" are delicious. As about 370. Camembert, Brie, Roquefort, for drinks, best known wine and "". Reblochon, Bresse are just some of the most Coffee is like coffee is served strong, famous. Snails owe its popularity in French cuisine unfiltered and has specific names: "pikro" (Bitter from Antoine Carem - creator of “Eulogy French Coffee), "metrio" (semi-sweet) and "gliko" (sweet). cuisine”. These small molluscs, prepared with . Hard to find a more varied national cuisine , garlic and , have become so popular than Italian, because each region has its specific that special dishes were created with grooves for . In Piedmont, for example, eat more snails and claws with which to take hot shell, , hare and truffles. Lombardy is known for enabling driving fork with two teeth in the snail. " alla Milanese, cooked in every way, The most popular drink in France is, of , and" Panettone ". Trentino - Alto Adige is a region wine. Different from region to region, almost all with , Umbria is famous for kinds are very popular, whether they are called and black truffles, and Tuscany is the place Bordeaux, Burgundy, Loire, Rhone or Champagne. where we can order chestnuts and . Suitable and are Charteuse, Framboise and Finally, Naples is home of mozzarella cheese, the Genepi. and seafood, while Sicily is the paradise of . varies from region to sweets. Otherwise, how to travel further south, food region. In southern Bavaria Suebia have many is more spicy and wine harder. We can order at any foods in common between them and their Italian restaurant without the fear of making neighbors, Switzerland and . In the West, mistakes, "Tortellini" - stuffed with cheese, French influences are felt in the east of Eastern spinach or meat, "Bistecca alla Fiorentina" - and the Scandinavian north coast. German marinated in olive oil, wine , garlic, food is based on a great variety of dishes of pork, "Trifolium Funghi - saute mushrooms with garlic , fish, and . Germans eat very much fish and parsley, "in di Limone fave - in marine or fish freshwater. Are among the few lemon sauce," Burida alla Genovese "- people who prefer meat fish, various salads, fish octopus, squid, , and molluscs or" balls or other . Their kitchen uses more Cassa Sicilian "- a sweet pandispan filled with ; eat potatoes, different types of . A ricotta cheese and pistachio cream. feature of this kitchen is the association of meat . means primarily with heavy sauces, pasta, vegetables and sweets. As meat. It also means , chopped parsley, specialties meet: schweinebraten (pork and sauce, meat puddings and pies all. It also means a copious served with boiled potatoes and ), , famous name, "English Breakfast" which goulasch (diced pork and beef with vegetables), includes , eggs, beans and tomatoes, as well mit (pork with potatoes and as dinner, as the rich and substantial meal of the sauerkraut), erbsensuppe (soup with onions day. Dinner may be replaced with a ; the sky is and potatoes, served with ), leberkodel serving various cold dishes. So, coming from Italy (soup with of pork ), pasta and especially France, is perhaps the most "Spaetzle" or myth Kartoffelpuffer Apfelmus troublesome for a gourmet destination, Europeans ( pies and compote). For dessert, especially not understand anything of British taste in the food. Germans eat ice cream and fruit, but also traditional "Fish & chips ( and fish wrapped in desserts such as Rote Grutze (stewed fruit and paper) is perhaps the only way we can enjoy with

ISSN: 1792-4308 242 ISBN: 978-960-474-205-9 Latest Trends on Cultural Heritage and Tourism pleasure. Hot alcoholic drinks are also a feature of reminiscent here of the famous Hungarian , English. Although in the past, only English cuisine chicken with dumplings. Soups are specific is meat and vegetables cooked, now it has and chicken "Újhazi. Desserts are diversified greatly because English has become typical pasta with cheese, sour cherry strudel, cosmopolitan society. Thus, communities Hebrew, cheese or mac and of Somlói Arabic, Chinese, Indian and brought their culinary "vargabéles. Lovers of varieties available contribution plan. Dreher, Aranyászok, Kőbánya, Sopron or Bak. . consists of a variety of Alongside the famous champagne and Tokaj dishes, variety due to differences in geography, Hungarian Törley remember - the most famous - culture and climate of the country's regions. Her and Tokaji Aszu - most valuable. roots are Mediterranean and fish and seafood are . India is the country with 100 dialects, 1000 the basic ingredients, the sky is agaugă olive oil, a religions and 2000 gods. This diversity is reflected variety of vegetables, rice and garlic which plays an in its traditional cuisine. Contrary to popular belief, important role in preparing traditional dishes. In is not confined to rice, and any restaurant or patio can enjoy traditional dishes . In India there is a national food or of Spanish , "paella", "tortilla" and "sangria". culinary style, but an amazing variety of foods and Top dishes with snacks are served as appetizers, ingredients. India offers a variety of culinary styles, accompanied by a glass of wine. From the simplest each with their specific flavor, although it can variants, which include , sausage and cheese, identify common points. Thus, the spices are very until the most refined, with fish, shrimp, octopus important in both northern and southern India, and seafood, accompanied by traditional sauces, giving an intense aroma and Indian foods plates tapas focuses countless tastes of Spain. representing a distinct note of India. In traditional Following a meal of rice with seafood, and Indian cuisine does not use plates. Food is served potatoes, pan-fried egg and omelet form. One on a "thalia", a sort of round metal plate, usually of the most popular drinks, "Sangria" is a copper, although stainless steel is also catching on, refreshing blend of wine, cognac and exotic fruit or silver (for those who can afford). Cooking meat juice, with chopped pieces of kiwi, orange, lemon, or dishes, utensil most common site is the pineapple or mango. Wine is a high altitude, wok-like (typical ). aminitind varieties of Rioja, the Ribera del Duero, China. Chinese cuisine is distinguished by: the Penedès, La Mancha de Jerez and Andalucia. flavor of ingredients, cooking methods complexity, Desserts Spanish differs slightly from region to how sophisticated use of spices and herbs and region. Are favorite , fruit tarts, rice incredible variety of traditional foods. According to pudding, torrijas (), Turrón (a a statistical study in China were identified over dessert with almonds and ) and of 60,000 different traditional foods. Chinese cuisine course Churra. emphasizes the harmonious combination of foods - . Cuisine is a blend of modern and tradition, have achieved a balance between marked by the influence of Hittite, Persians, Greeks foods, intensely and neutral colors, soft or crisp and . Staples are rice and , and texture. Both chefs and consumers insist that all are lamb and chicken base, little pig being ingredients are of highest quality. For cuisine to consumed. Most commonly used ingredients are have a power of attraction, to increase the appetite eggplant, green pepper, onion, , beans, of consumers, the four-color, smell, taste and shape tomatoes, garlic and . and nuts: - plays a critical role. Foods smell must be pleasant, , apricots, cherries, green melon and figs, fragrant and attractive. Taste, sweet or salty, sour or , pistachios, , almonds and spicy taste to be as consumer and prepared hazelnuts. Lamb is basic prepare , more often according to each party. seen in "sis " and "Doner kebab". Fish and Japan. Natural and harmonious, is considered one are very fresh, the most delicious of the healthiest in the world. Contains fewer being "barbunya" and "Kilic Dung. Some calories, is rich in protein and iron, without restaurants allow guests access to kitchen pots and cholesterol or fat variety. The kitchen is remarkable they can choose from traditional foods do not compared with other virtual absence of spices, an understand the name, for instance "" or abundance of rice, soy products (miso, ), fish, "karniyarik. Important feature of Turkish meals is seafood, seaweed and vegetables. that food is served in small quantities and eat a lot is famous for the presentation of the preparations. of bread. Up and other basic types such as rice be All ingredients are sliced and artistically arranged, eaten with bread. not just to be pleasant, but also to comply with . Specific pieces of art are nourishing and Japanese cultural symbolism. Fish and seafood are Hungarian dishes have a very particular taste, is most important in your diet. Each ingredient has its cooked with paprika, onions, tomatoes, peppers, well established place on the table and forks instead

ISSN: 1792-4308 243 ISBN: 978-960-474-205-9 Latest Trends on Cultural Heritage and Tourism of using sticks. At the end of the meal, each guest busy in the spices, use dill, parsley, thyme, pepper, receives a bowl of warm water, perfumed with a garlic, etc. Famous Moldavian rolls are fine lemon slice, to wash their hands. It added that and delicate, they achieving minced meat are small Japanese table does not contain sweets, but on rare rolls, each 8-10 all wrapped in a leaf. occasions. "Hanul trei sarmale" Iasi, led by master in culinary . would not be the same art Stefan Mgyesi, keep Moldavian cuisine without the many varieties of peppers, of which tradition, here is eating the most delicious rolls and some are very good swift. Other spices are cumin, many other foods of the region. 's kitchen cinnamon, cloves, , oregano, onion, garlic eating more sweets made from dough with different and lemon and lime juice (limes). In addition, fillings of vegetables, fruit, cheese. You can not tomatoes, avocados and bananas play an important talk about cuisine in Moldova if it is recalled role in Mexican cuisine. An original authentic preparations such as „alivenci”, „răcituri de Mexican is " poblano" - turkey in pasăre”, „piftie de porc”, „ciorbă de potroace”, with dozens of ingredients, including pepper „borul moldovenesc”, fish brine, , and . Tortillas: it is one of basic foods in „pârjoale moldoveneti”, „tochitură Mexican cuisine. Are made from either flour or moldovenească”, „” and „pască corn and are of very tasty when served hot. When moldovenească”, „poale’n brâu”, pumpkin pies, they are fried they are called tostadas. cheese, , cabbage etc. Dobrogea cuisine is primarily influenced by the 3. fauna, the climate, but also by the Eastern cuisine. Over the centuries, Romanian cuisine, in addition Is used in cooking than fish, hunt and sheep, but to traditions inherited from our ancestors, and the poultry, beef and pork. Dobrogea is rich in rich assortment of recipes made with other peoples. vegetables and fruits, , cheese and eggs. Seeing signs of Westernization in our country Dobrogea foods are abundantly rich in available around 1700. Romanian countries were not ever materials to this area. Dobrogea cuisine foods are outside Europe. European influence is also found in light, tasty, their preparation is used more oil, butter the kitchen plan. and were and . Soups are soured, , but influenced by Austrian Empire, influenced with vinegar and made of vegetables and especially Moldova, France, Italy and Greece influenced fish. More snacks using fresh vegetables as lettuce Muntenia, Dobrogea affected Turkey as we find: mix with eggs, cheese, cream. Sauces are colored pot, and baclava, tuslama from the Turks, soups with , and vegetables are made from and sour soups from Russian to Hungarian crushed and dissolved in water meal off with soup goulash, stuffed pike from in Hebrew etc. These bones. Basic formulas are accompanied by sets of preparations were improved Romanian cuisine rice, vegetables, pasta well. Use more buttermilk, according to tastes, habits and preferences. For yogurt and cheese but consumed as such, but also example, stuffed cabbage is a Turkish food which in preparing other dishes. Dobrogea recall of foods is prepared at home from minced mutton with rice cuisine: fish soups, soup, marinades of fish, and raisins wrapped in cabbage leaves, leaves crap brine, spitted fish, crap stuffed or sorrel. Romanian cuisine, and especially the mutton, spitted lamb, salacul, kebab, moussaka, Moldavian managed to turn a simple meal in a true kefir, rice seals, but and baclavalele, sarailiile, "gourmet palace”. with raisins and . Romanian cuisine can be defined as a whole, but if Muntenia cuisine is characterized by diversity, we analyze the structure of meals in terms of ingenuity, delicacy. She suffered over time Greek assortment, the method of preparation of influence, oriental, French cuisine and finesse and condimentării, structure and combination of refinement to the present day Italian influence. different materials, we find that there are regional Muntenia cuisine uses a wide selection of peculiarities, regional. Each province has a specific vegetables, meat, meat products, fish, milk, pasta, history that has remained unique, was completed fruit. Soups are made from poultry and beef but and was enriched in terms of variety and quality. also vegetables, is used more and lovage, that gives Moldavian cuisine is characterized by fine cuisine, a special taste. Soups, especially those of refined and delicious. Is used in cooking, especially vegetables, rice is improved but also the "rags" meat, poultry and fish, but pork, beef, and from eggs to flour. and tuslamaua are vegetables, milk, eggs and cheese. It is used in very popular. Foods preparation using soups some sour and are improved with cream and undedelemnul, but butter and lard, especially in egg. Dietetic foods are, is without fried foods, winter. Salads are available in a highly diversified smothered with onions and flour dissolved in water. range, achieving fresh vegetables or cooked in Sauces are white but colored with tomatoes pasta combination with fruit, eggs, cheese, "linked" and paprika broth. Moldavian cuisine is not very together with sauce and especially the

ISSN: 1792-4308 244 ISBN: 978-960-474-205-9 Latest Trends on Cultural Heritage and Tourism binder is a very appreciated. Most popular foods: In the heart of Transylvania, Ţara Moţilor attractive , moussaka, ostropelul poultry, fish baked or wood architectural culture, what competed on the broiled cooking with different sets, cabbage rolls Maramures, long haul and hospitality of the with polenta, lamb reed, tripe soup, pasta and inhabitants of the Apuseni Mountains. Here, the desserts such as puddings cooking pasta, pies, cutting Wallachian boiled pig is „papanasii”, stewed fruit, confectionary and replaced by "cramp" - a hot drink produced by a chocolate cream. process-right dangerous. The beauty of the Transylvanian cuisine has undergone Throughout surrounding mountains is like speech Moţilor: history, the influence of the Austro-Hungarian seated, balanced, and often astonishing. cuisine. In Transylvania use than smoked bacon, Romanians who chose to visit relatives, friends, or well prepared, which is consumed throughout the to arrange dinners in larger groups have more than year. There are foods derived fatty foods, savory running: Celebrating Christmas is here, closely and pepper, and made of meat and especially pork. related to traditions and very few who are willing to Use vegetables, vegetables, milk and cheese and give them. So landing sites are chosen primarily by eggs. Soups are soured cabbage with vinegar or the beauty of Jesus' birth-related habits and by lime juice and tinker with egg yolks, cream and wealth, taste and variety of foods, drinks and flour. Specificity of these soups is tarragon. Tall sweets prepared for Christmas mass. Those that do tales and rolls cabbage, prepared with fresh pork, not impress them much carols, different mixed with , seasoning with pepper, preparations of pork, boiled and brandy , thyme and paprika. choose to spend their winter holidays abroad, Romanian cuisine is unique by the fact that every especially to ski in Austria or in southern locations, corner of the country is different gate but equally where you can return sun. At the same time, tasty. however, beautiful villages in Transylvania and Bukovina are overrun with Western tourists, 4. Gourmet Romanian tourism bewitched by the stories and photographs, made in marketing and Slow Food previous years, the friends who were in Romania. Her photographs with passion "bouef salad" which Romanian culinary tourism promotion is they (in France) there, kneading exhausting the undoubtedly a team effort. In the absence of a plum, ritual slaughter pig (not to say any step), national strategy, the initiative is currently reduced filling their sausages and pan, smoking to small producers trying to register their marks for and bacon, winding cabbage rolls and them traditional products. in the oven boiling soup in cabbage juice, Wealth of gastronomic map of Romania, some and giving each other over the hands, do not break areas are very popular in Romanian and foreigners plateaus on the table arrangement. Boiled with alike. Maramures is one of them - closer to the pepper brandy opened desires and appetites, and West than the rest of the country. Country of a red wine without designation of origin is controlled palm thick bacon and „horinca” slapped, but to avoid a headache. especially the most beautiful Christmas carols. Slow Food movements emerged in 1989 as a Where people still wear the port ancestors, and response to the global explosion of . The traditions are enshrined. Stunning countryside, with purpose of these organizations is the revival of a unique architecture and people "beautiful, blond local culinary traditions, people recall what the and brown cheeks, which lets you put the glass taste, caloric responsibility and the importance of back on the table with Horincea if you emptied a knowing the origin of products consumed. sip." Slow Food counts today more than 200,000 A little further east (after passing up Tihuţa) is members in 132 countries, countries where the another region with a long tradition of welcoming movement is most successful are Italy, Germany, tourists and foreigners Bucovina painted olds Japan and, predictably, USA. Other countries with monasteries country and the country of the most enhanced implication in joining Slow Food ideas sweet foods. are Australia, and France. For , is a "feast bathed in heavy cream Influence on health systems is most apparent in the butter and sweet soul grandparents who never United States where a person dies every five baked poale-n brâu...". Moldavian carols sung by minutes due to illness caused by diet. 10 percent of children dressed in sheepskin coats lamb impresses the cost of American health care system, one of the Europeans to tears on already soaked spirits. most well-developed world, are the costs of Winter landscape with wood smoke coming from obesity. In figures those costs totaling over 150 chimneys, are unchanged since the old days billion dollars annually and forecasts based on "memories of childhood" ... statistical data indicates that in 10 years this figure will double, obesity became a problem unbearable

ISSN: 1792-4308 245 ISBN: 978-960-474-205-9 Latest Trends on Cultural Heritage and Tourism by U.S. state. Diet-related diseases are the first the Turin festival of traditional products. Mountain "killer" of countries and change must take place regions of Romania "factory" true , otherwise in less than 10 years will reach the stage smoked cheese, soft cow cheese, curd and cheese, where children will have an expected lifespan less but honey, own recipes of blueberries, than that of their parents. This is inconceivable and berries, tree buds. yet very possible. In these circumstances, Slow Food USA intervenes 6. Conclusions massively to educate Americans and unprocessed Romanian cuisine is unique by the fact that every food taste what course her health. It seems hard to corner of the country is different gate but equally believe but there are families who are the fourth tasty. generation of people who do not know how to cook Gastronomic festivals, made some small anything. communities or guild, began to collect, temporarily, On the opposite side is most developed countries in a large group of tourists (foreign and Romanian) Europe where their motivation Slow Food which rises in the area, sales of units in the areas of movement in tradition, to avoid restrictions on EU hospitality and restoration. food-preparation methods. The best examples in Even if, in Romania, we can not yet speak of a true this direction are France and Italy where the gourmet tourism, rural tourism, and ecological assembly of representatives of the movement and tourism, have gained ground in the last decade, and eat dishes prepared by the EU regarded as totally among owners and managers of pensions already inadequate and seek special legislation to avoid beginning to see the change of mentality. pitfalls and trade shoulders. Unfortunately, these offers are very little Slow Food movement in our country, has a slightly percentage in Romanian tourism supply for different role, mainly engaging in activities to domestic or foreign tourists coming to Romania. promote traditional products at a global level. For the latter, limited culinary challenges, yet few Famous international fairs such as the Salone del dishes generally valid – „sarmale”, „”, Gusto "and conference" Terra Madre "organized in „tochitură”, „papanai” - in the absence of effective Turin are places where Romanian preparations exploitation Recipes typical of each area. gather ovation. Turin last year, Romania had a very For 2010 a new dimension in the development of good year managed to sell all products prepared tourism gourmet, in Romania, is given to the from the outset. opportunity to access EU funds or the Ministry of Romanian traditional products like cheese pine nuts Agriculture. bellows in the background, jams the Saxon villages Moeciu and captured over 200,000 visitors in two References: days of deal, foreigners have bought more than 300 1. Borca Anna, Jurnalul Na!ional, 20.10.2007, Turism kilograms of cheese and 150 jars of skin jam. culinar în lume; Romanians have been notice and cabbage and beets 2. Erik Cohen, Nir Avieli, 2004, Food in Tourism, in a jar of Husi and hollow, the curd or jam rhubarb Attraction and Impediment; Brusturoasa Saschiz. 3. Guntur Sugiyarto, Adam Blake, M. Thea Sinclar, For next year the two international fairs, Romania 2003, Tourism and Globalization; Slow Food representatives are planning the 4. Horescu Marius, 24.05.2008, ziarul Agenda/pag.11, Turismul gastronomic – o altă modalitate de a cunoaste presentation of two other Romanian traditional Europa; products, namely cobza with smoked and a 5. Radu Anton Roman, 2001, editura PAIDEIA, Bucate, type of onion produced in Turda, which is unique vinuri si obiceiuri românesti – ediţie in Europe. Encouraged by the success of current revizuită; Slow Food with the Romanian Peasant Museum 6. Stancu Iulia, 29.01.2007, revista Target, Turism decided to promote in the country. Gourmet; Products like this are so popular that foreigners www.agenda.ro come to visit rural areas of Barsa (Bran Rasnov or www.bucharestfoodfestival.ro Rucăr) for the simple opportunity to taste and buy pieces of the region. This region has always been privileged to map agricultural trade, often succeeding fame householders to go outside. If speaking agrarian Brasov and Covasna counties are recognized as "lands of potato” farmers are not inferior animals, each year, participate in international competitions, proud of their products. Among these is the famous cheese pine nuts tasted and appreciated for the first time in autumn 2004 at

ISSN: 1792-4308 246 ISBN: 978-960-474-205-9