Year: 2023
Type: article
Abstract: The aim of this paper is to provide a description of Romanian gastronomy and to analyze the current situation of certified food products. Tastes, aromas, colors, combinations of Romanian ingredients and traditional technologies have led to the appearance of traditional products that have been passed down from generation to generation. Research focuses on linking existing natural resources to Romanian cuisine from each region of the country. Currently, at national level there are 725 certified traditional food products with unique characteristics, while at European level there are 11 products (meat, fish, cheese, fruit and vegetables) with Protected Geographical Indication (PGI) designation and one product with Protected Designation of Origin (PDO) (cheese), 41 wines with PDO, 13 wines with PGI and 9 spirits with Geographical Indication (GI). The largest number of traditional meat, dairy and bakery products were certified in the Center region of the country, while the largest number of beverages and traditional fruit and vegetable products were certified in the North-West region.
Authors: Cristina GHINEA, Ancuta Elena PRISACARU
Institution: Ştefan cel Mare University of Suceava
Language: English
Topic: Culinary Culture and Tourism
Domain: Social Sciences
SDG: Zero hunger
Open Access status: diamond
OpenAlex ID: W4391809554