Slow Food is a global, grassroots organization, founded in 1989 to prevent the disappearance of local food cultures and traditions, counteract the rise of fast life and combat people’s dwindling interest in the food they eat, where it comes from and how our food choices affect the world around us.
The Slow Food Trail (Poteca Slow Food) is a project implemented by Slow Food Sibiu with the aim of bringing children closer to nature, to the village life, to traditions and to the concept of slow living.
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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 we’ve found out what Slow Food is, it seems important to bring some arguments about the benefits of local food. I think it would be a good idea to embrace one or more of the following reasons if we feel like it.
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.
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.
The Chocolates Of Life 