Harghita County is preparing for 2027, when it will hold the European Region of Gastronomy title, with several programmes unveiled in Miercurea-Ciuc on Tuesday to strengthen local culinary heritage.

The president of the Harghita County Council, Biro Barna-Botond, said at a press conference that gastronomy would be the common language through which the county presents its values, communities and vision for the future.

'In 2027, gastronomy will become the common language through which, supported by the partnerships we are building, we will tell the story of Harghita County, its communities and its people. The county's designation as a European Region of Gastronomy is the result of sustained efforts and demonstrates that the development of tourism and local identity is a shared responsibility. While the process will bring international visibility, the real objective is long-term: building a strong professional network, ensuring a high-quality gastronomic offer and fostering connected, prosperous local communities,' he said.

Preparations for 2027 are being coordinated by the Harghita Intercommunity Development Association (Visit Harghita) and will include programmes dedicated to developing partnerships and consolidating local gastronomic values.

According to the County Council president, several initiatives have been developed to enable stakeholders in the hospitality sector, local producers, tourism service providers, civil society organisations and public institutions to become active partners in the 2027 programme. An information manual dedicated to the European Region of Gastronomy 2027 programme has also been drafted, offering detailed guidance on membership conditions, partnership formats and the benefits of participation.

Present at the press conference, Szabo Karoly, executive director of Visit Harghita, outlined initiatives aimed at reinforcing local gastronomic heritage.

The first initiative, the Signature Dish programme, represents a selection of representative tastes of Harghita County, identified through community consultation and the efforts of industry professionals. Forty-five specific dishes reflecting Szekler, Hungarian, Armenian and Romanian culinary traditions have been selected, and restaurants across the county are encouraged to include them on their menus.

'These are dishes passed down from generation to generation. They often reflect our culinary heritage and culture and, in many cases, are not found on restaurant menus, even though visitors come specifically to enjoy local, authentic food,' Szabo Karoly said, according to the official translation.

The second initiative is the Myrmidone Certification System, named after the Colias myrmidone butterfly, which recognises, based on criteria primarily linked to sustainability, restaurants and gastronomic outlets offering menus built on local ingredients and traditional flavours.

According to Visit Harghita, the certification takes its name from the protected and endangered Colias myrmidone butterfly, present in only three European countries - Poland, Slovakia and Romania - and in Romania only in two regions, including the area between Gheorgheni and Lazarea, known as the Kuruc Valley. Its presence confirms the exceptional value of Harghita's natural environment, which underpins local tourism and is reflected in the quality of local produce and gastronomy.

The third initiative, the Open Farm Programme, will offer local farms and food processors the opportunity to present their activity to visitors in an organised and safe manner.

All certified restaurants and farms will be featured on an official map, available from the autumn in both print and digital formats, which is expected to become a key guide for tourists seeking authentic gastronomic experiences in the county. The Signature Dish recipes will also be presented in a book to be launched this autumn.

Szabo Karoly noted that Harghita will hold the title in 2027, while Banat (2028) and Dobrogea (2029) have also submitted applications, with cooperation agreements already signed between the regions for mutual support and the identification of common partners and sponsors.

An agreement has also been signed with the National Heritage Institute, which supports the initiative by recognising gastronomy as an element of cultural heritage.

The Visit Harghita director said that intense months of preparation lie ahead and expressed confidence that 'we will have a wonderful journey', with all local stakeholders playing an important role.

In turn, the president of the Harghita County Council stressed that the authorities aim for each local actor, through the services provided, to become an ambassador for the county.

'Through the steps we are taking, we want every local stakeholder, through the services they offer, to become an ambassador for Harghita County, helping to strengthen local identity as part of a strong European identity based on taste, traditions and the future,' President of the Harghita County CouncilBiro Barna-Botond concluded. AGERPRES (RO - writing by: Gina Stefan; EN - writing by: Simona Iacob)