In a celebratory move for Romanian gastronomy, Dobrogea has officially become a candidate for the European Region of Gastronomy 2029, following in the footsteps of Sibiu (2019), Harghita (2027) and candidate region Banat (candidate 2028). The Memorandum of Understanding was signed during the 29th Platform Meeting hosted by Sicily, European Region of Gastronomy 2025, from 5–9 May 2025.
The agreement was signed by Ms. Carmen Ispas, Executive Director, and Ms. Teodora Moraru, Vice President of the National Union of Romanian Employers – South-East Region, together with IGCAT’s President, Dr. Diane Dodd. Dobrogea’s candidacy marks a continuation of Romania’s growing commitment to safeguarding and promoting its rich culinary traditions and regional identities.
Dobrogea made a memorable first impression during the Platform Meeting by competing in the 6th World Food Gift Challenge, where they earned the prestigious Best Tasting Award for the product Moș Iosif, a moment that celebrated the region’s culinary quality and storytelling potential.
Representatives from Romania’s other regions of gastronomy expressed their full support. Károly Szabó, Executive Director of the Harghita Community Development Association and coordinator of Harghita European Region of Gastronomy 2027, remarked: “We’re thrilled to witness Romania’s growing presence in the Platform. By supporting each other and working collectively, we can build enduring legacies that strengthen our regions and international impact.”
Also present, Dr. Simona Neumann, CEO of APDT Timiș (Visit-Timis) and coordinator of Banat (candidate 2028), added: “Dobrogea’s journey is already off to an inspiring start. We’re proud to walk this path together and look forward to meaningful collaboration in the years to come.”
Dobrogea’s candidacy reaffirms Romania’s unified commitment to gastronomy as a driver for sustainable development, cultural pride, and international cooperation. As the newest candidate region within IGCAT’s Platform of the World Regions of Gastronomy, Dobrogea embraces a future grounded in collaboration, sustainability, innovation, and respect for culinary traditions.
