The Italians have prosciutto, mozzarella and limoncello, the Spanish have ham, pimientos de Padrón and tapas, the French have cheeses, fine pastries and wines, the Danes have rye bread, and the Dutch have beer, cheeses and herring. And in most cases, no one anywhere can name and sell cheese like mozzarella, a strong drink like cognac or sparkling champagne, unless they come from the regions where they are originally produced. And this because these products enjoy a special status, protected by law.
What do we Moldovans have? If we are to quote ex-President Timofti: "this has not been decided, because we do not yet have, you know, I do not know what we do not have, but it was good to be, I tell you honestly." Yes, it was good to be. Because we want to know our world and to be able to tell strangers when they ask us: what you have here to see, tasted, bought.
The experience that journalist Nata Albot has gained in recent years working with local producers and studies in Montreal in marketing and gastronomic tourism, has given her the courage to try to create a list of local specialities, coming from one specific area, fresh or processed in a certain way, in compliance with the law, could become business cards of the country, with which we can attract tourists and boast with them. So, we Moldovans, what do we proud about?
I think, if I were to collect a puzzle of local specialities, you might discover a curious thing about our country. Moldova is a sweet, aromatic and intoxicating country. Our local specificity is closely linked to what grows on our land and what is found in our traditional culinary culture. Let's begin!
1. Fresh fruits: cherries, peaches, plums, strawberries, apples
Do you know that in Trușeni the largest cherry orchards in the country grow, in Tudora people have been proud for decades with their peaches, the strawberries from Costești invade our markets in season, etc? We have some local fruits in the country, which could become a brand for certain villages where traditionally they are grown, thus increasing their attractiveness and popularity. Around these fruits, geographically linked to certain villages, local authorities could build tourist identity, road signs, village entry facilities, culinary routes, campaigns to promote these villages and the products derived from these fruits.
How it sounds „Cireșele de Trușeni”, Tudora – the capital of the Peaches or the strawberries of Costești.
2. Dried fruits: apples, plums. I think, though, that the greatest potential is dried plums. Because it is rarely consumed abroad, more like a destitute, and to us, they already have a local identity that has become a tradition: plums with chocolate nuts (good to make as a gift), plums cooked in wine (like those prepared at Hanganu's Inn) from Lalova) or served with whipped cream and nuts as a local dessert.
3. Sweetness: rose, white cherries, walnuts, chives
These types of sweets are rarely found elsewhere. They are specific to our area and can become a country brand. At present, the rose sweet from Călărași is already enjoying the Protected Geographical Indication (PGI) certification, offered by AGEPI.
4. Grapes: Cardinal, Moldova, Șasla, etc.
When the season comes, they become the favourite dessert on the table: an explosion of unique flavours, colours and tastes. Many varieties of table grapes are grown in Moldova. And their aromas are unmistakable.
4. Moldovan fruit trees: blackberries, currants, raspberries, citrus fruits, aronia, goji
Inspired by the way Canadian blueberries are promoted, I can tell you with certainty that our local seedlings also have the power to become a country brand. Including derivative products, such as jams, syrups, honey mixtures or apple pills, so tasty of MoBerry.
6. Honey: lime, acacia, flowers
Not only bees in Moldova make good honey. But to turn honey into a specific national product, with which to boast in front of strangers, nothing prevents us. Simple honey or with various mixtures, nuts, seeds, dried fruits, ginger or mint, as those from Zabriceni Monastery, is a very tender product to be transformed into a culinary route, cognitive trips for children or local festivals.
7. Dried aromatic plants: acacia, rose, lavender, lime, leuștean, hyssop, basil
I smelled of lavender and other parts, and lime and acacia happened to catch flower in other countries. And I can tell you with certainty, that as the lime smells in Moldova it does not look anywhere, and the acacia and lavender. The latter has been cultivated in our country for decades for oil extraction. It is a special variety, Augustifolia K90 (Chisinau 90 or Chisiniovscaia 90) which contains an increased amount of oil and, therefore, is particularly aromatic, even if it is smaller in flower. Small but cheerful, the lavender from Moldova.
Our aromatic plants are a powerful magnet of attention for Moldova. It is important to know how to brand them. We could borrow good practices from the French, who have been doing this for many years. By the way, the monks from the Zăbriceni Monastery have a line called Bio Cămara and they are to be commended for the range of aromatic plants already registered at AGEPI with Protected Geographical Indication (PGI).
8. Nuts: green, dried, almonds
Did you know that in Moldova we have a very suitable climate for growing walnuts? And not too many countries can boast of such walnut plantations that we have in the country. Almonds also grow well with us. We just need to be aware of this wealth and start working on its marketing. Why not have energizing sticks with nuts and local dried fruits or various nuts pasta for salads with PGI?
9. Traditional pastry: pies, Guguță's couscous, tarts, cherries with cherries, cakes, nuts with condensed milk, black and white doughnut
In the chapter on Traditional Specialties, we can write a good part of our grandparents' sweets. If the French have croissant, baguette and a lot of other traditional goodies, the Germans have the gingerbread cake, so why couldn't we make the corncakes with rose candy from Butuceni or the Plate of the Bride from Crocmaz or the northern tarts of my grandmother, a national product, recognized and presented internationally as a traditional speciality?
10. Festive bread: colac, pasca, cozonac
There are many stories to tell in this chapter. We have a very rich festive bread tradition for various occasions and rituals. Those from Văleni, from the Bread Museum, can freely patent Pupaza, and those from Malovata can claim exclusivity on the wedding cake. So that the whole country has something to be proud of, and how our festive bread looks to become an ornament for home decor, postcards, mugs and calendars.
11. Oils: almond, unrefined sunflower, rapeseed
In addition to nuts and local seeds, which can be our business card, we also have good oils. That is, olive oil can be the pride of the Greeks and the Italians, and ours, unrefined by the sunflower, directly removed from the owl could not? Have you ever eaten any salad better than tomatoes, cucumbers and onions with unrefined sunflower oil, like home-grown, good morning? We have several cold-pressed oil producers, but I don't think any of them have tried to register their products at AGEPI.
12. Cheese: cows, sheep, goat, warp, curd, sheep, cheese
We cannot compete with the French, nor with the Dutch. But anyway we have what! Did you ever find our real cow cheese cut with a knife? I do not. And neither the sheepfold, made in the spring, for Easter. And neither does our chisel. It is important to protect them, as the Italians did with their mozzarella. At present we have Cheese of Popeasca registered at AGEPI with the certification "Protected Designation of Origin" (PDO)
9. Traditional pastry: pies, Guguță's couscous, tarts, cherries with cherries, cakes, nuts with condensed milk, black and white doughnut
In the chapter on Traditional Specialties, we can write a good part of our grandparents' sweets. If the French have croissant, baguette and a lot of other traditional goodies, the Germans have the gingerbread cake, so why couldn't we make the corncakes with rose candy from Butuceni or the Plate of the Bride from Crocmaz or the northern tarts of my grandmother, a national product, recognized and presented internationally as a traditional speciality?
10. Festive bread: colac, pasca, cozonac
There are many stories to tell in this chapter. We have a very rich festive bread tradition for various occasions and rituals. Those from Văleni, from the Bread Museum, can freely patent Pupaza, and those from Malovata can claim exclusivity on the wedding cake. So that the whole country has something to be proud of, and how our festive bread looks to become an ornament for home decor, postcards, mugs and calendars.
11. Oils: almond, unrefined sunflower, rapeseed
In addition to nuts and local seeds, which can be our business card, we also have good oils. That is, olive oil can be the pride of the Greeks and the Italians, and ours, unrefined by the sunflower, directly removed from the owl could not? Have you ever eaten any salad better than tomatoes, cucumbers and onions with unrefined sunflower oil, like home-grown, good morning? We have several cold-pressed oil producers, but I don't think any of them have tried to register their products at AGEPI.
12. Cheese: cows, sheep, goat, warp, curd, sheep, cheese
We cannot compete with the French, nor with the Dutch. But anyway we have what! Did you ever find our real cow cheese cut with a knife? I do not. And neither the sheepfold, made in the spring, for Easter. And neither does our chisel. It is important to protect them, as the Italians did with their mozzarella. At present we have Cheese of Popeasca registered at AGEPI with the certification "Protected Designation of Origin" (PDO)
13. Pickles: watermelon, apples, quince, cabbage
Let's not talk too much about pickles now, that leaves my mouth water. Have you seen the big eyes of strangers when they find out that we are dying the bush? But what about our chopped cabbage, what does it taste like if it is made from our mother's recipe? As the Germans made pickled cabbage a national product, we could also make our pickles a business card. Should any local producer dare to officially register with the recipe the watermelon, picked as a Traditional Specialty Guaranteed?
14. Macerated liqueurs: cherry, shocked, walnut, refined, diced, strawberry
Not that we would be the first or only ones to make local fruit and apple liqueurs, but why not make our own a national proud product. I have the recipe for homemade cherries in the book "Moldova from my mother's kitchen". I recommend it! I know people who make a good nut. In Tudora there is an exceptional knuckle. Only that everything remains for the time being at home, handmade, in small quantities, for own consumption.
15. Wines from local varieties: Rare Black, Black Feteasca, Royal Feteasca, White Feteasca
And of course, our wines from indigenous grapes. I think that in such a great international competition in the field of wines, the local grapes can give us that unique note so sought after by winemakers around the world. In their pure form or in coupage with other varieties, the native grapes, which are not as many and varied to us as they are to the Italians, for example, represent that "you with whom you are particularly proud" on the international level which must necessarily be exploited.
The source: DAR NOI, MOLDOVENII, CU CE NE LĂUDĂM? [online] [citat 29.03.20]. Disponibil: natalabot.md
Let's not talk too much about pickles now, that leaves my mouth water. Have you seen the big eyes of strangers when they find out that we are dying the bush? But what about our chopped cabbage, what does it taste like if it is made from our mother's recipe? As the Germans made pickled cabbage a national product, we could also make our pickles a business card. Should any local producer dare to officially register with the recipe the watermelon, picked as a Traditional Specialty Guaranteed?
14. Macerated liqueurs: cherry, shocked, walnut, refined, diced, strawberry
Not that we would be the first or only ones to make local fruit and apple liqueurs, but why not make our own a national proud product. I have the recipe for homemade cherries in the book "Moldova from my mother's kitchen". I recommend it! I know people who make a good nut. In Tudora there is an exceptional knuckle. Only that everything remains for the time being at home, handmade, in small quantities, for own consumption.
15. Wines from local varieties: Rare Black, Black Feteasca, Royal Feteasca, White Feteasca
And of course, our wines from indigenous grapes. I think that in such a great international competition in the field of wines, the local grapes can give us that unique note so sought after by winemakers around the world. In their pure form or in coupage with other varieties, the native grapes, which are not as many and varied to us as they are to the Italians, for example, represent that "you with whom you are particularly proud" on the international level which must necessarily be exploited.
The source: DAR NOI, MOLDOVENII, CU CE NE LĂUDĂM? [online] [citat 29.03.20]. Disponibil: natalabot.md
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