An international jury evaluated Harghita, Romania, for the 2027 European Region of Gastronomy, praising its commitment to sustainable and quality gastronomy.
Publish Time：
2024-10-15 17:25:00
Source：
Travel Daily News
An international jury comprising of four international experts, accompanied by IGCAT's President, Diane Dodd PhD considered the application of Harghita region, Romania, for the title European Region of Gastronomy 2027. After reviewing the bid book: Harghita submitted on 31 May 2024, the jury visited the region, 6-11 October 2024. The aim of the visit was to assess the region’s appropriateness and readiness to host the title in 2027. The jury will prepare a comprehensive report with recommendations to support the region’s journey.
During the visit, the jury met with more than 100 stakeholders from across the region such as tourism directors, local authorities, heritage experts, academics, business representatives, educationalists and local non-governmental entities concerned with the development and protection of Harghita's culture and contributors to the region's bid. The jury was pleased to get to know so many stakeholders from public, private, third sector and academic institutions and applauded the efforts of all involved from many sectors in the strategies and plans for the region.
General comments
The jury were impressed with the preservation of the landscape, the harmoniously coexisting cultures and the preservation of the Hungarian language. They felt that this has provided the basis for a strong sense of authentic and vibrant living traditions. They noted that the people they met have a close connection with the land, appreciation of quality food products and this offers a solid foundation for sustainable tourism development, where gastronomic practices can be preserved and integrated with modern approaches.
The jury was impressed by how the vision for Harghita, candidate European Region of Gastronomy 2027 has been inspired and reinforced by the development work of Harghita County Council, together with its sub-institutions, that together have created the conditions for slow, green and family-friendly tourism. Food has been on the public agenda since 2022 when Harghita Community Development Association dedicated 2022 as the Year of Gastronomy.
In particular, the jury commended the work of Harghita Community Development Association and Visit Harghita/ADI Harghita, who with various partners, developed the Family-Friendly Certification Scheme that has already enlisted 157 supporting entities including 65 accommodation facilities, 29 restaurants, 51 tourism programmes and 12 tourist attractions. The jury feel this concept could be extended through to other sectors and adopted in relationship to a "good food for all" concept, ensuring all children have access to natural and healthy diets. The increasing interest to preserve the wellness of local citizens as well as their landscapes, food and culture is completely coherent with the work of many exciting initiatives in the region. Notably the jury would like to applaud:
Aside from the County, from the public sector the jury were also heartened to see so many villages and towns supporting the bid and wish to thank: Miercurea Ciuc/ Csíkszereda municipality, Gheorgheni/ Gyergyószentmiklós municipality, Odorheiu Secuiesc/ Székelyudvarhely municipality and Praid/ Parajd municipality for their commitment to ensuring that local food is given priority at all public events.
From the academic sector the jury appreciated that Harghita has a whole range of public, subsidized and private educational initiatives including remarkable examples such as: the Sapientia University, Pangastro Course Academy, Taste of Transylvania Culinary Academy and Boro Info Group among other institutions. A combination that guarantees a kaleidoscope of opportunities for all ages; amateurs and professionals; and across the entire region.
On this note, the jury noted the exceptional amount of gastronomy related literature ranging from the Franciscan cookbook that laid the foundation for the region's rich, sustainable and diverse gastronomy, as well as many other cookbooks of exceptional quality, and notably the Székely Konyha és Kert monthly magazine (Szekler Kitchen and Garden) and the Brutarul-Cofetarul Revista.
It was also wonderful to see how many non-governmental and religious organisations are working with the same values and principles as IGCAT and are thus examples of good practice such as:
There are many others also supporting the bid including the Association of Hosts in Ciuc/Csík; Association of Szekler Farmer Groups (Székely Gazdaszervezetek Egyesülete) and the Armenian Community House. The jury are grateful to them all for spending time to share their projects and perspectives.
Possibilities for private sector development are enormous and we want to compliment Harghita Business Centre that fosters a dynamic entrepreneurial environment and offers support to local young start-ups. It is also welcoming to see many high-quality family food businesses such as Ribon, and Jami distillery, for leading the way and showing how local food can be a source of income for future enterprises. The jury also commended the ambitions of the newly formed Hospitality and Tourism Patronage in Odorheiu Secuiesc/Székelyudvarhely who will be able to make a big difference to visitor accessibility to local products by making products available in their minibars and breakfasts.
The jury agreed that one of the strongest assets is the sheer quantity and quality of festivals in the region, these serve as a continuous celebration of heritage —especially intangible cultural heritage—, providing a platform where popular, traditional and contemporary culture and gastronomy can be celebrated. The jury are assured that there is much knowledge and experience in building different food events with an international quality within the region, looking at for example: AtFest, Taste Transylvania and Expo GastroPlan. The jury also noted the potential of the salt mine as an extraordinary venue for special events.
The jury noted the great role that the hospitality sector is playing and the jury observed outstanding examples of traditional hospitality in Harghita, which blend authenticity with a modern touch. Notably, Zsigmond Malom Inn in Csikmadaras for authentic heritage breakfasts; Almarium Restaurant in Homorodalmas exemplify a heritage and innovative food fusions, providing experiences that honor heritage while feeling also contemporary; cross-cultural (Hungarian, Romanian and Armenian) culinary offerings at K&K Bistro in Gyergyoszentmiklos and; creative gourmet experiences at Páva Restaurant in Szekelyudvarhely.
These are exceptional experiences but the jury wishes to thank everyone that provided spectacular food, hospitality, and insightful guides throughout the visit and especially: Sasfészek, Szekler Border Guard Memorial, Szekler Museum of Ciuc in Mikó Castle, Hotel Fenyő, Soskut Fantana Sarata (a historic salt well and bathhouse), Ugron Castle, Septimia Hotel, Mini Transilvania, Hotel Küküllő-Târnava, and Praid/Parajd's Salt Mine and especially Magenta Tours with early examples of experiential tourism activities, such as chimney cake baking and traditional amadou leather -making, which began over a decade ago, show a forward-thinking mindset. Harghita’s culinary landscape demonstrated its breadth and depth.
All these businesses and initiatives suggest that Harghita has the opportunity to continue further developing its tourism offerings, combining its rich heritage with contemporary experiences to attract and delight visitors from the country, region and beyond and expanding the job and business opportunities of the local populations.
Furthermore, the range of quality products, knowledge of provenance and creative use of local herbs all combine to offer a plentiful supply of delicious flavours with great potential. The Jury was very impressed with the quality of the Harghita cheeses: from mountain plateau micro businesses to the exceptional Artisanal Cheese Workshop at Gheorgheni with its impressive dairy & kitchen gardens. The extraordinary natural wealth & biodiversity of Harghita's extensive meadows is outstanding. There is also a cognisance of the importance of native breeds, seed varieties & wild ingredients, all contributing to the unique food culture of this region.
The jury noted the important commitment across all stakeholders to protect and promote regional food, as well as their efforts to raise the visibility of the candidacy. The jury also noted that there is already considerable evidence of waste reduction and awareness of the importance of using sustainable methods of food production, such as solar energy and creative uses for by-products that ensures a sustainable approach for the future.
In conclusion, the jury met a region ready for development and the next steps. Central stakeholders have the perspectives and ideas to develop the region to an attractive international food region. The jury noted the strong emphasis on green, safe, family-friendly activities and felt this could be complimented by stronger emphasis on being a wellness region given the salt baths, mineral water and incredible variety of herbs in the region that can be enjoyed in the cuisine and teas – this is remarkable in Europe’s culinary landscape.
The jury wish to note that the Award will give extra stimulus for the stakeholders to continue and deepen their cooperation; share knowledge and cross-marketing opportunities with other awarded and candidate Regions of Gastronomy, thus providing international visibility. Visit Harghita has the knowledge and authority to lead the process in an exceptional way and the jury have every confidence that your year and the legacy thereafter will be successful.
The jury appreciated that the bid:
The jury agreed that the exceptional food and hospitality found in Harghita, the culture and indeed harmony of culture, landscape, tangible and intangible heritage and well-being makes Harghita's application extremely strong. Therefore, based on the written application and visit to the region, the jury decided that Harghita region should be recommended for the title European Region of Gastronomy 2027.
