The candidacy of Dobrogea for European Region of Gastronomy 2029 is a unique opportunity to highlight what makes this region truly special: authentic gastronomy, cultural diversity, natural heritage, and the spirit of hospitality deeply rooted in its communities. The title is not only a recognition, but also a tool for sustainable development, responsible tourism, and stronger connections between local producers, schools, authorities, and visitors.
In May 2025, Dobrogea took an important step in this journey. The region was officially represented by Teodora Moraru and Carmen Ispas, Vice Presidents of the National Union of Romanian Employers – Southeast Region, at the 29th Platform Meeting of the World Regions of Gastronomy, held in Sicily – European Region of Gastronomy 2025. The event brought together representatives from more than 20 regions across Europe and beyond.
Over four days, we experienced an intense exchange of ideas, best practices, and inspiring examples of how gastronomy can shape identity and development. The program combined working sessions with immersive visits that showcased how Sicily integrates food heritage with education, tourism, and sustainability.
We began with a welcome dinner at Villa del Gattopardo, a historic residence that set the tone for meaningful exchanges. It was an evening where gastronomy and heritage came together in an elegant, informal setting, fostering the first connections between delegations.
Our second day took us to Orto Botanico in Palermo, an extraordinary space dedicated to biodiversity and ecological education. Here, surrounded by nature, we discussed the role of plant heritage and local ingredients in building a sustainable gastronomic identity.
At Cantine Florio in Marsala, one of Sicily’s oldest wineries, we learned how wine tradition can become a strong regional brand — when combined with storytelling, experiential tourism, and refined presentation.
We then visited the Raffadali Pistachio Farm (D.O.P.), a model of traceability and protection of traditional varieties. It showed us how a simple product can be elevated through authenticity, careful branding, and regenerative agriculture.
At Casa Diodoros, in the heart of the UNESCO World Heritage site Valle dei Templi, we witnessed a perfect integration of agriculture, heritage, and tourism. Local products like almonds, sun-dried tomatoes, and olive oil are cultivated within an archaeological site and promoted under a unified brand.
Progetto Natura offered a deep dive into artisanal dairy production — we attended demonstrations and tastings of traditional cheeses in a setting focused on sustainability and quality. This experience complemented our visit to CoRFiLaC, where we saw how food education can be brought to life through practical activities with students. It is a replicable model that would work beautifully in rural Dobrogea.
Our final stop was at the Modica Chocolate Consortium, where we discovered how a traditional artisanal recipe became a product with Protected Geographical Indication (PGI). Modica chocolate is now both a local symbol and an example of cooperation, shared promotion, and design with identity.
What We Brought Home
What we learned in Sicily can be summed up simply: gastronomy is a powerful driver of regional development. Food education must begin early, local producers need not only financial support but also trust-based networks, shared identity, and coordinated promotion.
Dobrogea — with its resources, its people, and its diversity — is ready for this challenge. We believe in the strength of our traditions, the richness of our land, and the creativity of our communities.
This candidacy is not just about winning a title. It’s about building a legacy.
And Dobrogea is ready to honor it.
