The world situation this year, that inevitably also affected Romania beginning of March, made us reconsider our options when we heard rumors about a possible lock-down, with being allowed to only go out to get supplies. With a 5 year-old in the house, the kindergarten closed, us both working remote, full time, we had to figure something out that would allow us to spend time outdoors and to keep our daughter busy while we had to be in front of computers 8 hours a day.
We first heard about this place a couple of years ago and when checking it out more in detail, we were completely mesmerized by the idea of being in a remote area, in the beautiful Romanian mountains and exploring the surroundings on the back of a horse.
After visiting Rîu Sadului for the Burduf Challenege event, beginning of July, we paid this lovely village another visit one weekend later with a main purpose – to spend two days at a shepherd’s cottage up on the mountains surrounding the village and to get in contact with their daily routine and to enjoy the beautiful view around.
If July and August are, for us, months when we run for the high mountains to escape the summer heat, May is for villages and relaxed country side, with good food, lots of outdoor activities for grown ups and kids and a warm sun for extra good vibes. Mid May, we took off from Sibiu in the direction of Bazna for a nice family weekend away from the city noise.
For a weekend, a small and quiet mountain village in the Sibiu County, called Rîu Sadului was turned into the headquarters of a series of activities and workshops aiming to revive the local traditions, to reconnect urban people to the village life and to save a local endangered cheese assortment.
Now that the wonderful 2019 European Region of Gastronomy year has begun in Sibiu, let me explain some words that we frequently use in our relationship with food. I will firstly answer the following questions: What exactly does gastronomy mean? What does Slow Food stand for? Why should we eat locally? On the other hand, what is the New Transylvanian Cuisine? Let us take it gradually and see how all of these matters provide value to us here in Sibiu, in 2019 the Year of the European Gastronomic Region.
As winter in Romania is not very friendly and having outdoor events is a bit out of the question, main cities of the country were conquered, during the weekends from October to February (2018 and 2019), by a series of events aiming to help the locals discover and taste what their area has to offer in terms of gastronomy and not only. It happened in cities like Bucharest, Brașov, Cluj Napoca, Iași or Târgu Mureș. With dinner, brunch and a gastro tour in search of local producers, old and forgotten recipes and hidden places, but strongly related to the city’s community. Here’s how these weekends were organized and the story behind them.
At the beginning of September we took over the Suru Chalet in the Făgăraș Mountains and turned it into the headquarters of one of the coolest events we have been to this year. The 3 days spent there evolved around a old shepherd’s recipe that takes a lot of time to prepare and a lot of team work to get to the final result.
If in the first years of organizing Transilvania Gastronomică the aim of the organizers was to connect the restaurants of Sibiu to the small local producers of the county and to create and bring to life the concept of the Transylvanian New Cuisine, this year they dare to take this September 3 days event one big step further.