Ways to Promoting Rural, Cultural and Gastronomical Tourism in Mărginimea Sibiului

Ways to Promoting Rural, Cultural and Gastronomical Tourism in Mărginimea Sibiului

Virgil Nicula. (Faculty of Economic Sciences, “Lucian Blaga” University, Sibiu, Romania) and Simona Spânu (Faculty of Agricultural Sciences, Food Industry and Environmental Protection, “Lucian Blaga” University, Sibiu, Romania)
Copyright: © 2016 |Pages: 8
DOI: 10.4018/IJSEM.2016100104
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In 2009, the touristic potential of Marginimea Sibiului is recognised both nationally and internationally for its unique ethnographic, cultural, architectural and historical heritage and it has also won the Golden Apple Award of World Federation of Travel Journalists and Writers. In 2015, this area with rich traditions won a price for promoting local gastronomy. Cheeses of Marginimea Sibiului are an important part of this region's culinary and cultural tradition, and its diversity comes from specific production techniques. The Sheep Cheese Route provides an excellent opportunity for discovering the pastoral world of Marginimea Sibiului, with its picturesque settlements and calm lifestyle. Due to continuous shepherding and transhumance, the 18 villages connected to the route have succeeded in keeping their strong local identity. Marginimea Sibiului has always been known in Romania as the land of sheep, cheeses and meat delicacies. Its traditional products reflect the richness of the land but also the region's cultural diversity.
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Taste Of Mărginimea Sibiului In “Transylvania Gourmet-Food Culture Festival”

In September 2015 was held the first Transylvanian gourmet festival, organized by the My Transylvania association in Sibiu. The success that was gladdened by the unique event, prompted the organizers to continue thus for three weeks in August-September 2016 “Transylvania Gourmet-Food Culture Festival” which will celebrate and promote culinary culture authentic from southern Transylvania by organizing 13 events. Healthy food is the heart of this project and is celebrated as such: seasonal menus are offered of traditional products varieties, no preservatives, no additives and prepared according to traditional recipes, multicultural. The project includes Sibiu City Menu (launch of a common menu in ten participating restaurants throughout the period in which the festival takes place), meetings with producers from the area, launching a common label “Local Taste” for restaurants and producers from the southern Transylvania, roundtable on New Transylvanian Cuisine theme, Live cooking performance for young chefs and a gala prize for five categories.

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