This year, Sibiu, Romania Sibiu is divided, with the Greek southern Aegean and the title of the Gastronomic Region of Europe. Medana at law, via this tradition-rich area in the heart of Romania.
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A culinary journey to Transylvania
The South of Transylvania at the foot of the Carpathian mountains is well-known and popular at home and abroad for its numerous attractions. To call the beautifully restored historical centre of Sibiu, the neighboring picturesque villages, the partly still untouched nature with extensive Hiking paths. Add to this the resorts and the salt lakes, medieval fortified churches, built by the German minority, the so-called Transylvanian Saxons, and, not least, the still traditional nature-made foods – the basis for a wide-range of cuisine.
“This year, all the way to Hermann city,” emphasizes, visibly pleased Alin Chipaila, head of the tourism Association of the circle of Sibiu. For 2019, the medieval city is not only a Gastronomic Region of Europe, but also the host of the next summit of the European Union on 9 May. Another highlight is the annual international theatre festival, which is now one of the largest in the world – in addition to Avignon and Edinburgh.
Tradition and sustainability
“The gastronomy is a decisive factor for a sustainable development of the Region,” explains Chipaila. The numerous projects carried out in the framework of the Gastronomic Region of Europe throughout the year, to the benefit of many producers – whether small or larger businesses. This will be included in the current program. “Our Transylvanian cuisine lives from the many influences of the various ethnic groups that settled in the course of centuries, or the area at times heavily influenced: Romanians, Germans, Hungarians, Jews, Armenians, Roma, Greeks, Turks… and a Total of not less than eleven such influences.” An opportunity to explore this exciting cuisine, is a journey through the many good Restaurants and Bistros in the city and the surrounding area. You can, however, also follows the Original experience, for example, if one of the so-called “cheese road”.
Alin Chipaila, head of the tourism Association of the circle, Hermann city
Up to the end of the year there are numerous events and festivals in Sibiu and in the nearby towns of the district in which the local and seasonal products are featured. Popular in the whole country, not just the meat – and sausage specialities from the Region – usually smoked, but also the cheese: Buffalo, cow, goats, and especially sheep’s cheese. A cheese with a long Tradition. In the picturesque villages around Sibiu, the best sheep’s milk cheese to be made.
“The Grass of our pastures makes the cheese so special,” says full of enthusiasm, Livia Voinica. “But also the pure natural ingredients: milk, rennet, and possibly salt.” The life of the 34-Year-old from the village of Sadu is determined by this cheese. Even as a young girl she helped at home in the cheese factory and her mother to the market when selling. She works hard and has little free time, but it is, nevertheless, satisfied: “The whole family is not here, otherwise.” On the market you can find as well as every day and their cheese products are very much in demand: The “Telemea”, a traditional herder’s cheese in brine, of the “Burduf”, in fir bark or sheep’s bladder matured spicy cheese, or “Urda”, a creamy soft all cheese made from sheep’s milk. How big is the herd? The don’t want you to tell us: “About age, money and sheep, no one speaks as we know,” she says with a grin to the response.
Popular destination for German tourists
Ileana and Dorin Beu, operator of the Pension “Ileana” in Orlat
Very popular is also the agro-tourism is the rapidly increasing number of rural hotels, which offer their guests regional products and Transylvanian dishes proves. The Pension “Ileana” in Orlat,15 km West of Sibiu, have been in existence for almost 20 years. “Our guests – most of them coming mainly from Western Europe-from Germany and France. The German tourists love the Hiking, visit the Church castles and are very curious about our native food. We have guests coming for over ten years,” says Dorin Beu, who runs the Guesthouse with his wife, Ileana.
Who wants to rich tradition of cuisine of Transylvania and especially in Sibiu to get to know, you should definitely also visit the colorful farmers markets with their fresh and tasty Offerings, depending on the Season.
“Certainly we are pleased that all the looks in this year are again focused more on Sibiu – as in 2007, during the capital of culture year,“ says Chipaila. He hopes to have even more tourists from all over the world. The number of visitors was anyway satisfactory high: more than 600,000 in the past year, of which about 150,000 from abroad, “more and more people from German-speaking countries to spend your holidays here”.