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At least 10 will be the dishes with which hoteliers and restaurateurs will attract guests to our resorts
They are also traditional for each of the nine tourist areas.
More than 10 famous traditional dishes, glorifying Bulgarian cuisine, are included in the national tourist menu. With them, hoteliers and native restaurateurs will enchant the guests of our resorts.
The menu was developed by the University of Food Technology in Plovdiv in cooperation with the Ministry of Tourism and industrial organizations. This was made clear at the opening of the school year at the only higher education institution of its kind in our country, attended by Deputy Prime Minister Mariana Nikolova.
“The Flavors of Bulgaria” are included in the national menu
plates of
the nine
tourist
region
On the side. Among them are a meal of lyutenitsa, venison leg, pickles, homemade bread with samardala, Svishtov-style fish soup, buttercup chicken, “explained associate professor Kremena Nikovska, functional dean of the University of Food Technology.
The list of indigenous culinary masterpieces also includes Strandzha’s ishmer, which is made from sheep’s milk. Boil for a long time to a thick consistency.
There are also traditional menus for each of the nine tourist regions of the country. They have centers in Plovdiv, Sofia, Ruse, Veliko Tarnovo, Kazanlak, Blagoevgrad, Smolyan, Burgas and Varna. In the national menu project, each of them is presented with typical food and drinks.
Typical dishes from the Thrace region, for example, are the sarmi from the Haskovo region, which are made with dough and minced meat, pickles, stanimashki sarmi,
Svilengrad region
malebi,
for whose preparation crushed rice is used. Mavrud is listed as the most distinctive drink in this region.
For the region with the center of Blagoevgrad, as traditional dishes Kyustendil zelnik are indicated – this is a stewed cake, in which all the others are wrapped with a crust, and there is filling in the middle. It consists of fried nettle with leeks, cheese and 3 eggs.
Another such dish from the region is sarmi on the leaves of a wide Melnik vine: they are stuffed balls wrapped in grape leaves. Rice is
White rice,
baked
In the oven
with egg topping. Also typical of this region are dishes such as bismenka and pastel de cama.
Rhodope specialties include the Rhodope barbecue with lamb, patatnik and Rhodope wedge, which is a cake with rice, milk, cheese, butter and nettle, as well as the Rhodope sach, which traditionally includes three types of meat: veal, pork and chicken.
“Restaurants and hoteliers can take assortments from national and regional menus and offer them to their guests,” said Stanko Stankov, assistant professor at the University of Food Technology.
World practice has shown that including the opportunity to taste typical food and drinks at various events is a prerequisite for attracting 35% more tourists than standard cultural tourism.
Resort restaurants are not required to include these dishes on the menus, this is optional. To receive the brand “National Cuisine” or “Flavors of Bulgaria”, as it is not yet clear what the name will be, they must have one of these traditional dishes on their menu. The brand will be
in the way
on the sticker and
on a pennant,
to be placed on the tables.
“It is difficult to find restaurants in our country that offer typical dishes of the area. And in several Western European countries they rely on unique tastes. Some of the meals there have even become more famous than the views. When you say Spain, many people think of paella and Italy is associated with pasta.
Our idea was to also make a selection of typical Bulgarian foods, ”explained Assistant Chief Stanko Stankov.
He specified that menus have been prepared for the 9 tourist regions of the country and one national. The foods were selected with great care, and the goal was them.
not be alone
tourist
product, yes
they are padded
with a story
A challenge for the specialists, for example, was to select the most typical dishes of the “Valley of the Roses” region due to the rich palette. Finally, the typical dishes are the lamb trifle soup, the honey casserole with green almonds, the snake spring with pork. Sliced pearl and Karlovo anise are mentioned as drinks.
For the Black Sea region of Varna, the most popular dishes are nettle soup with egg, chicken stew with quinces, as well as the Malaysian dessert, sprinkled with sugar cane mastic.
One of the typical dishes of the Stara Planina region is the Tarnovo mushroom soup, which is prepared from at least three types of mushrooms and spices. Traditional dishes from the same region include buttercup chicken with fragrant tomato sauce, roasted bell pepper and spices, venison leg with fresh potatoes, and dried mushrooms stewed in Trojan style.
A popular dessert
is in the area
the coat – whole
grape seeds
they are chained
at the end and
are immersed in
grape-juice
Among the drinks, the specialists highlighted the Trojan plum and the Vratsa muscat.
The menu for the Danube region includes sturgeon with elecnitsa sauce, which is prepared with walnuts, garlic and vinegar, as well as traditional cornmeal bread. The only dessert in this area are fried pasta, flights with mastic. It is a concentrated watermelon juice.
“The culmination of our work was the national menu. We have included distinctive dishes from each of the 9 tourist regions, “explained Assistant Chief Stanko Stankov.
More than 29,000
work places
in tourism they are
saved in
the crisis,
thanks to government efforts. More than BGN 2 billion went to socio-economic measures, said Deputy Prime Minister Mariana Nikolova in Plovdiv. For their efforts, our country has been awarded by the World Travel Council with a seal of safety and hygiene.
“We must learn to work in the new conditions, which require much more discipline, responsibility and prevention,” emphasized Nikolova.
The deputy prime minister thanked the university for the active work on the joint national menu project and noted that the university trains personnel who have an important role in the development of the tourism sector.
Nikolova added that foreign guests really like what is offered at the Bulgarian table. And we had to use this potential to attract more tourists, relying on specialized services and products.
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