Un hangar, trei regiuni, trei chefi – cea mai recenta reteta a workshop-ului de cooking marca #AmintiriGustoase. O formula care a ridicat, la propriu, gastronomia romaneasca de la sol si a dus-o la inaltime. Pentru o zi, hangarul Aeroclubului Romaniei de la Clinceni a devenit locul in care avioanele au impartit scena cu oale incinse, aromele s-au amestecat cu emotia unui show aviatic, iar povestile culinare ale Romaniei au primit un decor cum rar ai ocazia sa vezi. Tema acestei editii? „Gastronomia romaneasca la inaltime!”.

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Iar cadrul nu putea fi mai potrivit. Printre avioane, elice si oameni veniti sa descopere gusturile celor mai interesante regiuni ale Romaniei, bucatariile Harghitei, Banatului si Dobrogei au prins viata prin preparate gatite live, ingrediente locale si povesti despre comunitati care au construit, in timp, identitati gastronomice cu totul aparte.

De data aceasta, ingredientele unei experiente memorabile nu s-au limitat la preparate, retete si produse locale. Au inclus trei chefi cu personalitati si stiluri diferite, echipe gata sa transforme ingredientele in povesti, producatori si parteneri de top, traditii pastrate si reinterpretate, un spectacol aviatic oferit de Soimii Romaniei si, mai ales, multa pasiune pentru gastronomia romaneasca. Rezultatul? O zi in care am trecut, rand pe rand, de la gusturile consistente ale Harghitei, la savoarea generoasa a Banatului si la explozia multiculturala de arome a Dobrogei.

Cele trei regiuni gastronomice europen, Harghita 2027, Banat 2028 si Dobrogea, candidata pentru 2029 au urcat, la propriu si la figurat, pe aceeasi scena culinara. Iar ghizii acestei calatorii gastronomice au fost Chef Zsigmond Andras, Chef Ioan Bebeselea si Chef Alex Petricean.

Pentru ca, uneori, ca sa intelegi cu adevarat un loc, nu trebuie decat sa te asezi la masa. Iar cand masa este intinsa intr-un hangar, sub privirea avioanelor si cu Romania servita, la propriu, in farfurii, experienta devine una pe care nu o uiti prea curand.

Si, pentru ca locatia cerea si spectacol, intalnirea dintre gastronomie si aviatie a fost completata de un moment special oferit de Soimii Romaniei. Privirea se ridica spre cer, aromele se ridicau din farfurii, iar conceptul „la inaltime” a capatat dintr-odata mai multe sensuri.

Trei regiuni, trei povesti culinare. Fiecare echipa a adus pe masa nu doar preparate, ci si o parte din identitatea locului pe care l-a reprezentat. Pentru ca exact aceasta este frumusetea unor astfel de workshop-uri: poti intelege o regiune nu doar privind-o pe harta, ci si gustand-o.

Harghita 2027: gusturi consistente, cu suflet de munte. Echipa condusa de Chef Zsigmond Andras a adus in prim-plan preparate robuste, calde si generoase, asa cum iti doresti intr-o zi racoroasa.

Meniul a inclus o Tocanita cu osobuco, porcini si hribi, o combinatie bogata, cu carne frageda si note intense de padure, alaturi de un bulz cu untura de porc si afine uscate, unde savoarea sarata si consistenta a preparatului a primit un contrast interesant din partea fructelor.

Finalul dulce a venit sub forma unor Clatite cu afine uscate, simple in aparenta, dar exact genul de desert care inchide o masa cu gust de acasa.

Banat 2028: traditie cu personalitate. Pentru Banat, Chef Ioan Bebeselea, „banatean prin adoptie”, a construit un meniu cu acelasi aer generos si relaxat pe care il astepti de la bucataria acestei regiuni.

Tocanita de cartofi cu carnati picanti, servita alaturi de salata de varza murata cu cimbru, a fost un preparat cu gust puternic, reconfortant si perfect echilibrat de prospetimea si aciditatea garniturii.

La desert, Ciufulita cu smochine a adus nota dulce a meniului banatean, intr-o interpretare care a demonstrat, inca o data, ca retetele traditionale pot ramane surprinzatoare atunci cand sunt puse in mainile potrivite.

Dobrogea 2029: o farfurie plina de comunitati si povesti. Pentru noi, unul dintre momentele speciale ale zilei a fost, fara indoiala, oprirea in Dobrogea.

Echipa condusa de Chef Alex Petricean, din care a facut parte si Inspiratie la Fix, a pregatit un meniu care a spus una dintre cele mai interesante povesti culinare ale Romaniei: cea a unei regiuni construite din intalnirea culturilor, comunitatilor si traditiilor.

Felul principal, sugestiv numit „Moussaka vs. Imam Bayildi”, a pus fata in fata doua preparate ajunse de-a lungul timpului si in Dobrogea, fiecare cu propria poveste.

Pe de o parte, moussakaua, reinterpretata cu carne de berbecut si note locale. Pe de alta parte, celebrul Imam Bayildi, preparatul turcesc in care vinetele devin personaj principal. Rezultatul a fost o conversatie intre gusturi si influente, intre carne si legume, intre retete care au traversat granite si au fost adoptate, transformate si facute proprii de comunitatile Dobrogei.

Iar ingredientele locale au facut diferenta: carne de berbecut, branza de capra, iaurt de capra, capere, rosii, vinete, plante aromatice si produse venite direct de la producatori din zona. O farfurie care nu a incercat sa simplifice Dobrogea, ci sa-i arate tocmai bogatia.

Desertul, „Multiculturalitatea Dobrogei”, a continuat firesc povestea. Un desert construit in jurul mai multor comunitati si influente care convietuiesc in aceasta regiune: Chismanul, mostenit din bucataria dobrogeana, placinta dobrogeana, cu identitatea ei deja imposibil de separat de loc, si influente venite din comunitatile bulgareasca, turceasca, macedoneana si rusa. Branza proaspata, telemeaua de capra, mierea de salcam, petalele de trandafiri, migdalele si alte ingrediente locale au intrat intr-o compozitie care a avut mai mult decat gust bun: a avut context.

Pentru ca Dobrogea nu este o singura poveste culinara. Este o colectie de povesti care, impreuna, creeaza ceva cu totul special.

Ingredientele unei experiente reusite. Un astfel de eveniment nu se construieste doar in jurul chef-ilor. Se construieste si cu parteneri care inteleg ca gastronomia inseamna ingrediente bune, oameni, comunitati si experiente impartasite.

Artesana a adus in aceasta poveste produse lactate cu gust autentic si grija pentru ingrediente simple si bine facute.

in timp ce Aqua Carpatica a fost prezenta cu apa care completeaza firesc o experienta gastronomica de acest nivel.

De la Samburesti au venit vinurile care au insotit preparatele si conversatiile dintre invitati,

iar 5 to go a adus energia fara de care o zi plina de cooking, degustari si networking ar fi fost cu siguranta mai lunga.

Annabella si Raureni au completat universul ingredientelor si al gusturilor romanesti, fiecare contribuind la ideea de a pune in valoare produse cunoscute, apropiate si parte din memoria noastra culinara.

Electrolux, partener principal si sustinator constant al initiativelor dedicate sustenabilitatii si comunitatilor, a adus si dimensiunea contemporana a evenimentului: tehnologia care face legatura intre traditiile de ieri si experientele culinare de azi.

Pe mesele workshop-ului si-au gasit locul si gusturile produse de Benedek si Tertksi, cu mezeluri care au completat experienta regionala, in timp ce Csiki a venit cu bere si chipsuri, aducand o nota relaxata, perfecta pentru atmosfera unei zile in care gastronomia s-a intalnit cu oamenii.

Mai sus decat o simpla degustare. Poate ca acesta este, de fapt, ingredientul secret al proiectului #AmintiriGustoase: faptul ca nu este vorba doar despre mancare.

Este despre locurile din spatele ingredientelor. Despre oamenii care le produc. Despre comunitatile care pastreaza retete si le duc mai departe. Despre chefi care le traduc intr-un limbaj contemporan. Si despre oameni care se aduna in jurul aceleiasi mese pentru a descoperi ca gastronomia poate spune povesti la fel de bine ca orice carte.

Iar pentru ca tema „Gastronomia romaneasca la inaltime!” avea nevoie si de o demonstratie la propriu, privirile au fost, pentru cateva momente, indreptate spre cer. Soimii Romaniei au oferit un show aviatic spectaculos, cu manevre care au adus adrenalina si emotia in mijlocul evenimentului.

Si pentru ca pasiunea pentru zbor nu tine cont de stereotipuri, printre pilotii formatiei s-a aflat si o domnisoara pilot, demonstrand cu eleganta si curaj ca cerul este, intr-adevar, pentru cei care indraznesc sa-l cucereasca.

Un moment spectaculos care s-a potrivit perfect cu decorul de la Aeroclubul Romaniei si care a dus conceptul de gastronomie „la inaltime” la un alt nivel.

La Clinceni, intre avioane, farfurii, arome si demonstratii culinare, Harghita, Banatul si Dobrogea au aratat ca Romania are nu doar preparate memorabile, ci si regiuni cu identitati gastronomice puternice.

Iar atunci cand pui impreuna trei echipe de chefi, producatori, parteneri, ingrediente locale si un hangar plin de energie, rezultatul nu poate fi decat unul singur: gastronomia romaneasca chiar ajunge la inaltime.

Daca v-a placut articolul Gastronomia romaneasca la inaltime! #AmintiriGustoase, va invit sa cititi:

English version

Romanian Gastronomy at New Heights! #AmintiriGustoase

One hangar, three regions, three chefs: the latest recipe from the #AmintiriGustoase cooking workshop. A formula that has literally lifted Romanian gastronomy off the ground and taken it to new heights. For one day, the Romanian Aeroclub hangar in Clinceni became a place where aeroplanes shared the stage with sizzling pots, where aromas mingled with the excitement of an air show, and where the culinary stories of Romania were given a setting you rarely get to see. The theme of this edition? “Romanian gastronomy at new heights!”

And the setting could not have been more fitting. Among aeroplanes, propellers and people who came to discover the flavours of Romania’s most interesting regions, the cuisines of Harghita, Banat and Dobrogea came to life through dishes cooked live, local ingredients and stories about communities that have built distinctive gastronomic identities over time.

This time, the ingredients of a memorable experience were not limited to dishes, recipes and local products. They included three chefs with different personalities and styles, teams ready to turn ingredients into stories, top producers and partners, traditions preserved and reinterpreted, an air show by the Soimii Romaniei (the Romanian Hawks) and, above all, a great deal of passion for Romanian gastronomy. The result? A day in which we travelled, one after another, from the hearty flavours of Harghita to the generous savour of Banat and the multicultural explosion of flavours of Dobrogea.

The three European gastronomic regions, Harghita 2027, Banat 2028 and Dobrogea, candidate for 2029, climbed, both literally and figuratively, onto the same culinary stage. And the guides on this gastronomic journey were Chef Zsigmond Andras, Chef Ioan Bebeselea and Chef Alex Petricean.

Because sometimes, to truly understand a place, all you have to do is sit down at the table. And when the table is set in a hangar, under the gaze of the aeroplanes and with Romania served, quite literally, on plates, the experience becomes one you will not forget any time soon.

And because the location called for a show, the meeting of gastronomy and aviation was completed by a special moment from the Soimii Romaniei. Eyes turned to the sky, aromas rose from the plates, and the concept of “at new heights” suddenly took on more meanings.

Three regions, three culinary stories. Each team brought to the table not just dishes, but also a part of the identity of the place it represented. Because this is exactly the beauty of workshops like these: you can understand a region not only by looking at it on a map, but also by tasting it.

Harghita 2027: hearty flavours with a mountain soul. The team led by Chef Zsigmond Andras brought to the forefront robust, warm and generous dishes, just what you want on a cool day.

The menu included a stew with osso buco, porcini and boletes, a rich combination with tender meat and intense forest notes, alongside a bulz (cornmeal and cheese dumpling) with pork lard and dried blueberries, where the salty, filling character of the dish was given an interesting contrast by the fruit.

The sweet finale came in the form of Pancakes with dried blueberries, simple in appearance but exactly the kind of dessert that closes a meal with the taste of home.

Banat 2028: tradition with personality. For Banat, Chef Ioan Bebeselea, “a Banat man by adoption”, built a menu with the same generous and relaxed air you expect from the cuisine of this region.

The potato stew with spicy sausages, served with pickled cabbage salad with thyme, was a dish with a strong, comforting flavour, perfectly balanced by the freshness and acidity of the side.

For dessert, the Ciufulita with figs brought the sweet note of the Banat menu, in an interpretation that showed once again that traditional recipes can remain surprising when placed in the right hands.

Dobrogea 2029: a plate full of communities and stories. For us, one of the special moments of the day was, without a doubt, the stop in Dobrogea.

The team led by Chef Alex Petricean, which included Inspiratie la Fix, prepared a menu that told one of the most interesting culinary stories of Romania: that of a region built from the meeting of cultures, communities and traditions.

The main course, evocatively named “Moussaka vs. Imam Bayildi”, pitted two dishes against each other that have, over time, also found their way into Dobrogea, each with its own story.

On one side, moussaka, reinterpreted with mutton and local notes. On the other, the famous Imam Bayildi, the Turkish dish in which aubergines are the main character. The result was a conversation between flavours and influences, between meat and vegetables, between recipes that have crossed borders and been adopted, transformed and made their own by the communities of Dobrogea.

And the local ingredients made the difference: mutton, goat’s cheese, goat’s yoghurt, capers, tomatoes, aubergines, aromatic herbs and products coming straight from producers in the area. A plate that did not try to simplify Dobrogea, but to show precisely its richness.

The dessert, “The Multiculturalism of Dobrogea”, continued the story naturally. A dessert built around the many communities and influences that live side by side in this region: Chisman, inherited from Dobrogean cuisine, the Dobrogean pie, with an identity already impossible to separate from the place, and influences from the Bulgarian, Turkish, Macedonian and Russian communities. Fresh cheese, goat’s telemea, acacia honey, rose petals, almonds and other local ingredients came together in a composition that had more than good taste: it had context.

Because Dobrogea is not a single culinary story. It is a collection of stories that, together, create something truly special.

The ingredients of a successful experience. An event like this is not built only around chefs. It is also built with partners who understand that gastronomy means good ingredients, people, communities and shared experiences.

Artesana brought to this story dairy products with an authentic taste and care for simple, well-made ingredients,

while Aqua Carpatica was present with the water that naturally completes a gastronomic experience of this level.

From Samburesti came the wines that accompanied the dishes and the conversations between guests,

and 5 to go brought the energy without which a day full of cooking, tastings and networking would certainly have felt longer.

Annabella and Raureni completed the universe of Romanian ingredients and flavours, each contributing to the idea of showcasing familiar, close-to-home products that are part of our culinary memory.

Electrolux, main partner and constant supporter of initiatives dedicated to sustainability and communities, also brought the contemporary dimension of the event: the technology that links the traditions of yesterday with the culinary experiences of today.

On the workshop tables, the flavours produced by Benedek and Tertksi also found their place, with cured meats that completed the regional experience, while Csiki came with beer and crisps, bringing a relaxed note, perfect for the atmosphere of a day when gastronomy met people.

Higher than a simple tasting. Perhaps this is, in fact, the secret ingredient of the #AmintiriGustoase project: the fact that it is not only about food.

It is about the places behind the ingredients. About the people who produce them. About the communities that preserve recipes and carry them forward. About chefs who translate them into a contemporary language. And about people who gather around the same table to discover that gastronomy can tell stories as well as any book.

And because the theme “Romanian gastronomy at new heights!” needed a literal demonstration too, all eyes were turned, for a few moments, to the sky. The Soimii Romaniei put on a spectacular air show, with manoeuvres that brought adrenaline and excitement into the middle of the event.

And because the passion for flying knows no stereotypes, among the pilots of the formation was a young woman pilot, showing with elegance and courage that the sky is indeed for those who dare to conquer it.

A spectacular moment that suited the setting at the Romanian Aeroclub perfectly and took the concept of gastronomy “at new heights” to another level.

At Clinceni, between aeroplanes, plates, aromas and culinary demonstrations, Harghita, Banat and Dobrogea showed that Romania has not only memorable dishes, but also regions with strong gastronomic identities.

And when you put together three teams of chefs, producers, partners, local ingredients and a hangar full of energy, the result can only be one: Romanian gastronomy really does reach new heights.

If you enjoyed the article Romanian gastronomy at new heights! #AmintiriGustoase, I invite you to read: Workshop “Mica Unire in Bucate”, Workshop #AmintiriGustoase or Workshop „Neaos, de la fiecare” #AmintiriGustoase

ENJOY OUR RIDE!

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• Varza calita cu ciolan afumat la cuptor
• Trattoria by MRS Residence – Un strop de dolce vita in Ploiesti

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