{"id":30977,"date":"2024-10-11T09:01:32","date_gmt":"2024-10-11T07:01:32","guid":{"rendered":"https:\/\/test-oldwebsite.igcat.org\/?p=30977"},"modified":"2024-10-11T09:01:32","modified_gmt":"2024-10-11T07:01:32","slug":"harghita-recommended-for-the-title-of-european-region-of-gastronomy-2027","status":"publish","type":"post","link":"https:\/\/test-oldwebsite.igcat.org\/fr\/harghita-recommended-for-the-title-of-european-region-of-gastronomy-2027\/","title":{"rendered":"Harghita recommended for the title of European Region of Gastronomy 2027"},"content":{"rendered":"

An international jury comprising of four international experts, accompanied by IGCAT\u2019s President, Diane Dodd PhD considered the application of Harghita region for the title European Region of Gastronomy 2027. After reviewing the bid book: Harghita<\/a> submitted on 31 May 2024, the jury visited the region, 6-11 October 2024. The aim of the visit was to assess the region\u2019s appropriateness and readiness to host the title in 2027. \u00a0The jury will prepare a comprehensive report with recommendations to support the region\u2019s journey.<\/p>\n

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\u2019s culture and contributors to the region\u2019s 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.<\/p>\n

General comments<\/strong><\/p>\n

The jury were impressed with the preservation of the landscape, the harmoniously coexisting cultures and the preservation of the Hungarian language. \u00a0They 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.<\/p>\n

The jury was impressed by how the vision for Harghita, candidate European Region of Gastronomy 2027<\/strong> has been inspired and reinforced by the development work of Harghita County Council<\/strong>, 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<\/strong> dedicated 2022 as the Year of Gastronomy<\/strong>.<\/p>\n

In particular, the jury commended the work of Harghita Community Development Association<\/strong> and Visit Harghita\/ADI Harghita<\/strong>, who with various partners, developed the Family-Friendly Certification Scheme<\/strong> 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 \u201cgood food for all\u201d 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:<\/p>\n

The Szekler Product Trademark<\/strong> (Sz\u00e9kelyterm\u00e9k \/ Prodes Secuiesc \/ Sekler Product) created by the Development Agency of Harghita County, which recognizes 202 small producers and over 1400 local products;<\/p>\n

The Little Gardeners Project<\/strong> (Kiskert\u00e9sz program \/ Micul gr\u0103dinar) by the Rural Development Association of Harghita County Council, engaging 3,500 school children into gardening to learn about local plant varieties;<\/p>\n

The Local Gastronomy Points<\/strong>. These are units in private kitchens in rural houses, where culinary products are prepared and served to guests according to recipes specific to the area for up to 12 people at a time. Two-thirds of the food served must be made from local ingredients. The culinary products are traditionally prepared using ingredients from local farms. This is an excellent example of a regulated effort to support families in rural communities as well as an incredible example of regenerative tourism.<\/p>\n

Aside from the County, from the public sector <\/u>the jury were also heartened to see so many villages and towns supporting the bid and wish to thank: Miercurea Ciuc\/ Cs\u00edkszereda<\/strong> municipality, Gheorgheni\/ Gyergy\u00f3szentmikl\u00f3s<\/strong> municipality, Odorheiu Secuiesc\/ Sz\u00e9kelyudvarhely<\/strong> municipality and Praid\/ Parajd <\/strong>municipality for their commitment to ensuring that local food is given priority at all public events.<\/p>\n

From the academic sector<\/u> the jury appreciated that Harghita has a whole range of public, subsidized and private educational initiatives including remarkable examples such as: the Sapientia University<\/strong>, Pangastro Course Academy<\/strong>, Taste of Transylvania Culinary Academy<\/strong> and Boro Info Group<\/strong> among other institutions. A combination that guarantees a kaleidoscope of opportunities for all ages; amateurs and professionals; and across the entire region.<\/p>\n

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\u2019s rich, sustainable and diverse gastronomy, as well as many other cookbooks of exceptional quality, and notably the Sz\u00e9kely Konyha \u00e9s Kert monthly magazine<\/strong> (Szekler Kitchen and Garden) and the Cofetarul Brutarul Revista<\/strong>.<\/p>\n

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:<\/p>\n

Gyulafeh\u00e9rv\u00e1ri Caritas Vid\u00e9kfejleszt\u00e9s<\/strong>, an outstanding educational farm that since 1993 supports small-scale farmers and the local agricultural community. The farm offers workshops, trainings and other educational and hands-on experiences \u2013 every municipality needs one!<\/p>\n

Jakab Antal H\u00e1z Caritas<\/strong>, a social enterprise focused on making a positive impact on the local community, serving more than 1,000 meals daily, they collaborate to supporting several local producers as well as supporting people in need.<\/p>\n

Hely\u00e9nval\u00f3 Helyi<\/strong>, an outstanding social enterprise supporting local small producers. Their shop features around 1,000 products sourced from over 100 producers within 75 km of the city.<\/p>\n

There are many others also supporting the bid including the Association of Hosts in Ciuc\/Cs\u00edk<\/strong>; Association of Szekler Farmer Groups (Sz\u00e9kely Gazdaszervezetek Egyes\u00fclete)<\/strong> and the Armenian Community House<\/strong>. The jury are grateful to them all for spending time to share their projects and perspectives.<\/p>\n

Possibilities for private sector development are enormous and we want to compliment Harghita Business Centre<\/strong> 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<\/strong>, and Jami distillery<\/strong>, 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<\/strong> in Odorheiu Secuiesc\/Sz\u00e9kelyudvarhely who will be able to make a big difference to visitor accessibility to local products by making products available in their minibars and breakfasts.<\/p>\n

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 \u2014especially intangible cultural heritage\u2014, 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<\/strong>, Taste Transylvania<\/strong> and Expo GastroPlan<\/strong>. The jury also noted the potential of the salt mine as an extraordinary venue for special events.<\/p>\n

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<\/strong> in Csikmadaras for authentic heritage breakfasts; Almarium Restaurant<\/strong> 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<\/strong> in Gyergyoszentmiklos and; creative gourmet experiences at P\u00e1va Restaurant<\/strong> in Szekelyudvarhely.<\/p>\n

These are exceptional experiences but the jury wishes to thank everyone that provided spectacular food, hospitality, \u00a0and insightful guides throughout the visit and especially: Sasf\u00e9szek, Szekler Border Guard Memorial<\/strong>, Szekler Museum of Ciuc<\/strong> in Mik\u00f3 Castle, Hotel Feny\u0151, Soskut Fantana Sarata<\/strong> (a historic salt well and bathhouse), Ugron Castle<\/strong>, Septimia Hotel, Mini Transilvania, Hotel K\u00fck\u00fcll\u0151-T\u00e2rnava, <\/strong>and Praid\/Parajd’s Salt Mine<\/strong> and especially Magenta Tours <\/strong>with early examples of experiential tourism activities, such as chimney cake baking and traditional amadou leather -making, which began over a decade ago, show\u00a0 a forward-thinking mindset. Harghita\u2019s culinary landscape demonstrated its breadth and depth.<\/p>\n

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.<\/p>\n

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<\/strong> at Gheorgheni with its impressive dairy & kitchen gardens. The extraordinary natural wealth & biodiversity of Harghita\u2019s 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.<\/p>\n

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.\u00a0 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.<\/p>\n

The jury furthermore wanted to thank each and every person they met, each that are working together for the region and have collectively created a wonderful impression of Harghita as a hidden gastronomic gem just waiting to be discovered:<\/p>\n

K\u00e1roly Szab\u00f3, Executive Director ADI Harghita<\/p>\n

R\u00f3bert Bir\u00f3, Assistant Project Manager ADI Harghita<\/p>\n

Zelinda P\u00e1ll, PR and Marketing Specialist ADI Harghita<\/p>\n

Zsolt Mezey, Project\u00a0Manager ADI Harghita<\/p>\n

Zolt\u00e1n Szak\u00e1cs, Operations Officer Szekler Border Guard Memorial Center<\/p>\n

Enik\u0151 S\u00f3gor, Vice-mayor Mayor’s Office Miercurea Ciuc\/Cs\u00edkszereda<\/p>\n

B\u00e9la Bors, Vice-mayor Mayor’s Office Miercurea Ciuc\/Cs\u00edkszereda<\/p>\n

Orsolya Juh\u00e1sz-Borsa, Head of Economic Development and Digitalisation Office Mayor’s Office Miercurea Ciuc\/Cs\u00edkszereda<\/p>\n

Kinga Prigye, Head of Unit for Culture, Education, Sport and Youth Mayor’s Office Miercurea Ciuc\/Cs\u00edkszereda<\/p>\n

Gy\u00f6ngyv\u00e9r Mara, Vice-rector, professor, Department of Bioengineering Sapientia Hungarian University of Transylvania<\/p>\n

Ede L\u00e1z\u00e1r Decan, Docent, Department of Business Sciences Sapientia Hungarian University of Transylvania<\/p>\n

Benedek Nagy, Adjunct, Department of Business and Management Sapientia Hungarian University of Transylvania<\/p>\n

Csaba L\u0151rincz, Publication\u00a0Manager,\u00a0Honline Media, Szekler Kitchen and Garden<\/p>\n

Ferenc Orb\u00e1n, Editor in charge,\u00a0Honline Media, Szekler Kitchen and Garden<\/p>\n

Csongor L\u00e1szl\u00f3, Executive\u00a0Director Rural Development Association of Harghita County Council<\/p>\n

Szid\u00f3nia Bartis, Manager Project Development Agency of Harghita County<\/p>\n

Etelka T\u00f3dor, President Association of Hosts in Ciuc\/Cs\u00edk<\/p>\n

Judit Poty\u00f3, Owner, Cook Sasf\u00e9szek Local Gastronomic Point<\/p>\n

Zsuzsa Bod\u00f3, Cook Sasf\u00e9szek Local Gastronomic Point<\/p>\n

Gizella Bod\u00f3, Cook Sasf\u00e9szek Local Gastronomic Point<\/p>\n

Istv\u00e1n Becze, President Association of Szekler Farmer Group<\/p>\n

Szende Mikl\u00f3s, Project Manager of Szekler Farmer Group<\/p>\n

Hargita Sz\u00e1sz, Communication specialist of Szekler Farmer Group<\/p>\n

Ang\u00e9la Imre, Financial officer of Szekler Farmer Group<\/p>\n

Zolt\u00e1n G\u00e1ll, Executive director Cseng\u0151 Cooperative<\/p>\n

R\u00f3bert Andr\u00e1s, President Forest Owners Association<\/p>\n

P\u00e9ter Tank\u00f3, Executive Director Tatros Cooperative<\/p>\n

Gy\u00f6rgy Hatos, Beekeeper Village administrator, Cristuru Secuiesc\/Sz\u00e9kelykereszt\u00far<\/p>\n

El\u0151d J\u00e1nos, P\u00e1linka expert P\u00e1linka destillery, Delni\u021ba\/Cs\u00edkdelne<\/p>\n

Ang\u00e9la Ferencz, Director Cultural Center of Harghita County<\/p>\n

El\u0151d Sz\u0151cs, Chef, gastronomy consultant Cs\u00edkcsomort\u00e1n Cooperative<\/p>\n

Levente G\u00e1l, Owner Zsigmond Malom Inn<\/p>\n

Timea G\u00e1l, Owner, cook Zsigmond Malom Inn<\/p>\n

Ferdin\u00e1nd J\u00e1nos, Founder Ribon Nat\u00far Cooperative<\/p>\n

Szid\u00f3nia G\u00e1bor, Production Manager Ribon Nat\u00far Cooperative<\/p>\n

Zolt\u00e1n Nagy, Mayor Mayor’s Office of Gheorgheni\/Gyergy\u00f3szentmikl\u00f3s<\/p>\n

R\u00f3bert Ruszu Tour guide Mayor’s Office of Gheorgheni\/Gyergy\u00f3szentmikl\u00f3s<\/p>\n

Zsombor Magyari, Youngster with Armenian ancestors Armenian Community House<\/p>\n

G\u00e9za Hodgyai, Marketing specialist Armenian Community House<\/p>\n

L\u00e1szl\u00f3 Kulcs\u00e1r, Director Armenian Community House<\/p>\n

Zsombor Keresztes, Owner K&K Bistro<\/p>\n

Attila Keresztes, Owner K&K Bistro<\/p>\n

R\u00e9ka K\u00f6ll\u0151, Project manager Caritas Artisanal Cheese Workshop<\/p>\n

L\u00e1szl\u00f3 K\u00e9menes, Project manager Caritas Artisanal Cheese Workshop<\/p>\n

Istv\u00e1n Baricz, Agricultural Engineer Caritas Artisanal Cheese Workshop<\/p>\n

L\u00e1szl\u00f3 Kastal, Director Caritas Artisanal Cheese Workshop<\/p>\n

Gy\u00f6rgy P\u00e9ter, Director Jakab Antal House<\/p>\n

L\u00e1szl\u00f3 Demeter, Biologist,\u00a0National Agency for Protected Areas Head of Harghita County Department<\/p>\n

Krisztina S\u00e1ndor, Owner Alm\u00e1rium Restaurant<\/p>\n

M\u00e1ria Hoz\u00f3, Kitchen help Alm\u00e1rium Restaurant<\/p>\n

Edit Kenyeres, Kitchen help Alm\u00e1rium Restaurant<\/p>\n

Erzs\u00e9bet Szil\u00e1gyi, Waitress Alm\u00e1rium Restaurant<\/p>\n

L\u00e1szl\u00f3 Tikosi, Mayor Mayor’s Office Mere\u0219ti\/Homor\u00f3dalm\u00e1s<\/p>\n

Mih\u00e1ly Rig\u00f3, Vice-mayor Mayor’s Office Mere\u0219ti\/Homor\u00f3dalm\u00e1s<\/p>\n

Zolt\u00e1n De\u00e1k, Employe Mere\u0219ti\/Homor\u00f3dalm\u00e1s Salt Bath<\/p>\n

Enik\u0151 De\u00e1k, Employe Mere\u0219ti\/Homor\u00f3dalm\u00e1s Salt Bath<\/p>\n

Istv\u00e1n Szak\u00e1cs-P\u00e1l, Mayor Mayor’s Office Odorheiu Secuiesc\/Sz\u00e9kelyudvarhely<\/p>\n

Endre D\u00e1vid, Vice-mayor Mayor’s Office Odorheiu Secuiesc\/Sz\u00e9kelyudvarhely<\/p>\n

L\u00f3r\u00e1nd Verz\u00e1r, President Hospitality and Tourism Patronage of Odorheiu Secuiesc\/Sz\u00e9kelyudvarhely<\/p>\n

\u00c1rp\u00e1d Vincell\u00e9r, Vice-president Hospitality and Tourism Patronage of Odorheiu Secuiesc\/Sz\u00e9kelyudvarhely<\/p>\n

Orsolya G\u00e1l-\u00d6rd\u00f6g, Secretary Hospitality and Tourism Patronage of Odorheiu Secuiesc\/Sz\u00e9kelyudvarhely<\/p>\n

Judit Moln\u00e1r, Manager Hely\u00e9nval\u00f3 Helyi Shop<\/p>\n

Melinda Benedek, Cashier Hely\u00e9nval\u00f3 Helyi Shop<\/p>\n

Kinga Katalin Cs\u00edki, Cashier Hely\u00e9nval\u00f3 Helyi Shop<\/p>\n

\u00c1rp\u00e1d Orb\u00e1n, President Civitas Foundation<\/p>\n

Adorj\u00e1n Trucza, President \/\u00a0Owner P\u00e1va KulinarIQum \/ P\u00e1va Restaurant<\/p>\n

Attila Sz\u00e1sz, Marketing\u00a0Manager P\u00e1va KulinarIQum \/ P\u00e1va Restaurant<\/p>\n

Szid\u00f3nia Jakab, Project\u00a0Coordinator P\u00e1va KulinarIQum \/ P\u00e1va Restaurant<\/p>\n

Orsolya Debreci, Sales Manager P\u00e1va KulinarIQum \/ P\u00e1va Restaurant<\/p>\n

Nat\u00e1lia P\u00e1l, Marketing Specialist P\u00e1va KulinarIQum \/ P\u00e1va Restaurant<\/p>\n

Viola Dak\u00f3, Green Chef, P\u00e1va Restaurant<\/p>\n

Em\u0151ke Jo\u00f3, Administrator,\u00a0P\u00e1va Restaurant<\/p>\n

Endre Waiter, P\u00e1va Restaurant<\/p>\n

Szil\u00e1rd Waiter, P\u00e1va Restaurant<\/p>\n

M\u00f3zes Sz\u00e9csi, Project coordinator,\u00a0Mini Transylvania Park<\/p>\n

Timea Bir\u00f3, Owner, Director SkyBar, Hotel K\u00fck\u00fcll\u0151-T\u00e2rnava<\/p>\n

T\u00fcnde Czapp, Administrator\u00a0 SkyBar, Hotel K\u00fck\u00fcll\u0151-T\u00e2rnava<\/p>\n

Rezs\u0151 Sz\u0151cs, Owner,\u00a0Jamy Distillery<\/p>\n

Melinda Sz\u0151cs, Owner,\u00a0Jamy Distillery<\/p>\n

Henrietta Anton, Graphic\u00a0Designer,\u00a0BoroInfo Group<\/p>\n

Bor\u00f3ka Jakab, Founder,\u00a0BoroInfo Group<\/p>\n

Claudia Popa, Food\u00a0Engineer,\u00a0BoroInfo Group<\/p>\n

Zolt\u00e1n P\u00e1l, Owner,\u00a0Magenta7 Travel<\/p>\n

Eszter L\u0151rincz, Owner,\u00a0Chimney cake workshop<\/p>\n

B\u00e9la De\u00e1k, Owner,\u00a0Chimney cake workshop<\/p>\n

Erzs\u00e9bet T\u00f3falvi, Owner Amadou workshop<\/p>\n

L\u00e1szl\u00f3 Ny\u00e1grus, Mayor Mayor’s Office Praid\/Parajd<\/p>\n

Constantin Szasz Katalin, Tourism\u00a0Coordinator,\u00a0Salrom<\/p>\n

Kenesi Szilard, Tourism\u00a0Activity\u00a0Coordinator,\u00a0Salrom<\/p>\n

Sebestyen Jozsef,\u00a0Director,\u00a0Salrom<\/p>\n

Sinka Lorand, Driver,\u00a0Salrom<\/p>\n

Szabadi Tibor, Tour\u00a0Guide,\u00a0Salrom<\/p>\n

Ged\u00f4 Szil\u00e1rd, Waiter,\u00a0P\u00e1va Restaurant<\/p>\n

Keszler Szabolcs, Waiter,\u00a0P\u00e1va Restaurant<\/p>\n

Bir\u00f3 M\u00e1ty\u00e1s, Chef,\u00a0P\u00e1va Restaurant<\/p>\n

P\u00e9nzes \u00c1kos, Chef,\u00a0P\u00e1va Restaurant<\/p>\n

V\u00e9csi D\u00e1vid, Chef,\u00a0P\u00e1va Restaurant<\/p>\n

Istv\u00e1n Ger\u00e9b (general manager)<\/p>\n

\u00c1gota Kubanek (sales manager)<\/p>\n

Lehel M\u00e1rton, Photo and video Madvertising<\/p>\n

Levente Bege, Photo and Video Madvertising<\/p>\n

D\u00e1vid D\u00e9nes, Photo and Video Madvertising<\/p>\n

In conclusion, the jury met a region ready for development and\u00a0the next steps. Central stakeholders have the perspectives and ideas\u00a0to 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 \u2013 this is remarkable in Europe\u2019s culinary landscape.<\/p>\n

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.<\/p>\n

Recommendation<\/strong><\/p>\n

The jury appreciated that the bid:<\/p>\n