Dobrogea’s candidacy for the title of European Region of Gastronomy 2029 is a unique opportunity to highlight what truly makes this region special: its authentic gastronomy, cultural diversity, natural heritage, and the deeply rooted spirit of hospitality within its communities. The title is not only a form of recognition but also a tool for sustainable development, responsible tourism, and for strengthening the connections between local producers, schools, authorities, and visitors.
In May 2025Dobrogea 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 – South-East Region (UNPR-RSE), at 29th Meeting of the World Platform of Gastronomy Regionsheld in Sicily – European Region of Gastronomy 2025. The event brought together representatives from over 20 regions across Europe and other parts of the world.
For four days, the Dobrogea delegation experienced an intense exchange of ideas, best practices, and inspiring examples of how gastronomy can shape regional identity and development. The program combined working sessions with immersive visits, showcasing how Sicily successfully integrates its food heritage with education, tourism, and sustainability.
We began with a welcome dinner at Villa del Gattopardo, a historic residence that provided the perfect setting for the first informal exchanges. It was an evening where gastronomy and heritage came together in an elegant and friendly atmosphere, fostering the first connections among the delegations.
The second day took us to the Orto Botanicoin Palermo, an extraordinary space dedicated to biodiversity and environmental education. There, in the heart of nature, we discussed the role of botanical heritage and local ingredients in building a sustainable gastronomic identity.
At Cantine Florio in Marsala, one of Sicily’s oldest wineries, we discovered how winemaking tradition can be transformed into a powerful regional brand — when it’s accompanied by storytelling, experiential tourism, and refined presentation.
The visit to the pistachio farm in Raffadali (D.O.P.) illustrated the importance of traceability, protection of traditional varieties, and the promotion of a simple product through authenticity, thoughtful design, and regenerative agriculture.
At Casa Diodoros, in the heart of the Valle dei Templi archaeological site, a UNESCO World Heritage location, we discovered a perfect integration of agriculture, heritage, and cultural tourism. Local products such as almonds, sun-dried tomatoes, and olive oil are cultivated here and promoted under a shared regional brand.
Progetto Natura offered us an insightful look into artisanal dairy production — we attended demonstrations and tasted traditional cheeses in an environment focused on quality and sustainability. The experience was complemented by a visit to CoRFiLaC, where we witnessed how gastronomic education can be practically implemented in schools through hands-on activities with students. It’s a model that could be successfully applied in Dobrogea, especially in rural areas.
The final stop was at the Modica Chocolate Consortium, where we discovered how an artisanal recipe passed down through generations became a product with Protected Geographical Indication (PGI) status. Today, Modica chocolate is not only a local symbol, but also a model of cooperation among producers, joint promotion, and identity through design.
What We Brought Home
What we learned in Sicily can be summed up simply: gastronomy is a powerful driver of regional developmentFood education must begin early, and local producers need not only economic support but also networks of trust, a shared identity, and coordinated promotion.
Dobrogea — with its resources, people, and diversity — is ready for this challenge. We believe in the strength of traditions, the richness of the land, and the creativity of our communities.
This candidacy is not just about a title.
It’s about building a legacy.
And Dobrogea is ready to honor it.