wine and cuisine - erasmus.uni

BULGARIA
WINE AND
CUISINE
www.bulgariatravel.org
Unique facts
about Bulgaria
History of wine in
the Bulgarian lands
Wine production has over a thousand year long
tradition in Bulgaria. The ancient Thracians, who
populated the land in ancient times, worshipped
the gods Zagreus and Dionysius and used the wine
during their religious rituals. Nowadays Bulgaria is a
proud producer of fine quality wines, some of which
are made from unique sorts of vine, impressing wine
connoisseurs worldwide.
Wine is an integral part of the history of Bulgaria, it is also very much
a part of Bulgarian culture, customs and spirit. The Bulgarian lands
are rooted in ancient civilizations which have left an indelible imprint
on modern Bulgaria. The ancient Thracians used wine as an important
part of their religious rituals and as a mean of communing with their
gods. Evidence for this can be found in the many shrines discovered
throughout the country, which bring to mind the ancient rituals and
the cult of the god of wine, Zagreus. Bulgaria is home to some of the
most important archaeological discoveries, including gold and silver
Thracian pieces, most of which were parts of beautiful sets used for
serving and consuming wine.
The use of the Orphic drink in religious rituals is associated with
traditions in viticulture and winemaking. Homer often mentions in his
works the superior quality of Thracian wines.
The traditional Bulgarian cuisine is rich in
spices, with specific and unique taste. Most
Bulgarian meals are easy to prepare – if
you follow a traditional recipe to prepare
an authentic Bulgarian meal, you will feel
the Bulgarian spirit and cosy atmosphere.
The spices, fruit and vegetables used are organic.
Only in Bulgaria one can experience the taste of the
world-famous Bulgarian yoghurt, as well as delicacy
prepared with it. Bulgaria produces the rich flavoured
white cheese and rich tasting herbal honey.
With the establishment of the Bulgarian State
these wine-making traditions were absorbed
and preserved. Many medieval travellers who
passed through Bulgaria referred to the many
different types of good quality wines they
were offered. In the late 19th and early 20th
century a professional approach to viticulture
and winemaking began to emerge and the
foundations of the modern production methods
were established for Bulgarian wines. Today,
high-quality wines from Bulgaria can be
sampled around the globe. Many of the local
wines win international awards and astound
foreign oenophiles with their high quality and
exquisite taste.
The love of good wine and the interest in local
varieties has brought about an increase of
wine tourism in Bulgaria - wine tours and wine
tastings. Many of the wineries in the country
organize special events to introduce their
newest and best products.
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MAIN WINE REGIONS
Bulgaria is divided into five wine regions,
each with its own specifics and peculiarities.
Northern Region
The Northern Wine Region stretches
between Balkan Range (Stara planina)
and the Danube. It is very large and
extensive and includes many smaller
regions with specific microclimates and
different soil and climatic characteristics.
Good conditions for growing primarily
red grape varieties are found in this area Cabernet Sauvignon, Merlot, Pamid,
Gamza and Pinot Noir. However, some
white varieties with very good quality
are also represented, these include
Chardonnay, Sauvignon Blanc, Riesling,
Aligoté, Tamyanka and Muscat. The
region produces good dry white wines,
naturally sparkling wines using traditional
technology, high-quality red wines with
rich fruity flavours. Here the traditions
of viticulture and winemaking are highly
respected and some of the oldest and
largest winemaking centres in the country
are in this region - those in Russe, Svishtov,
Vidin, Lyaskovets, Suhindol and Pleven. The
only Wine Museum in the country is located in
the region of Pleven.
The Eastern Wine Region comprises three sub-regions – the Black
Sea, Dobrudzha and Ludogorie. The mild climate is favourable for
the cultivation of white grape varieties. These include Sauvignon
Blanc, Chardonnay, Ugni Blanc, Dimyat, Rkatsiteli, Traminer, Aligoté
and Riesling. The long warm autumn is conducive to the production
of excellent semidry white wines. Some micro regions also create
suitable conditions for cultivation of red grape varieties - Merlot,
Cabernet Sauvignon, Cabernet Franc. The largest wineries in the
region are found in Varna, Pomorie, Burgas, Targovishte, Shumen
and Preslav Khan Krum.
Sub-Balkan Region
Southern Region
The Southern Wine Region includes
the districts of Plovdiv, Haskovo,
Pazardzhik, Stara Zagora, Lyubimets
and Harmanli, this is the Upper Thracian
Plain (Gornotrakiyska nizina) and part of
Sakar Mountain. The Balkans provide
protection against the extreme cold and
high winds from the north. This creates
good conditions for the cultivation
of red varieties with excellent taste
properties - Merlot, Cabernet Sauvignon
and Rubin. Soil and climatic conditions
are also suitable for the cultivation
of some white varieties. The districts
of Asenovgrad, Pazardzhik and
Perushtitsa grow Mavrud - a unique
Bulgarian variety. The more important
wineries of this region are located in
Asenovgrad, Haskovo, Brestovitsa,
Stara Zagora and Lyubimets.
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The South-western Wine Region
is relatively small and includes the
land along the Struma River south
of the town of Dupnitsa. The larger
wineries of this region are located in
Damyanitsa, Sandanski, Blagoevgrad,
Petrich and Harsovo. The climate here
is very similar to the Mediterranean.
The climatic conditions around Melnik
and Sandanski are most favourable
for growing grapes. The variety
Shiroka Melnishka, which grows
only here, is important for wine
production in the region. Merlot,
Cabernet Sauvignon and other
varieties are also cultivated.
Eastern Region
The Sub-Balkan Wine Region
includes the territories south of the
Balkan Range to the northern slopes
of Sredna Gora Mountain and the
largest wineries are located around
Sliven, Karnobat, Karlovo, Slavyantsi
and
Sungurlare.
The
Balkan
Mountains create a barrier to keep
out the colder northern weather. This
generates exceptionally favourable
conditions for the cultivation of
many grape varieties. The local
variety Cherven Misket is typical of
this region and produces good white
wines. Cabernet Sauvignon, Shevka,
Pamid, Chardonnay and Merlot also
thrive here. The region is known for its
excellent dry and semidry white wines
and to a lesser extent for its red wines.
South-western Region
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Gamza
Gamza is a local red variety, which thrives best
in North-western Bulgaria - Suhindol, Vidin and
Pleven. The grapes of this variety mature late
and produce red dessert and table wines. These
have a clear bright raspberry colour and a fruity,
prevailingly raspberry aroma. They are fresh,
light-bodied and should not be flavoured with
oak. Gamza wines are usually consumed young.
The variety is grown in Macedonia, Romania
and Hungary, under different names. The bestquality Gamza wines can be found in Northern
Bulgaria, in wineries in the region of Vidin and
Pleven in Northern Bulgaria.
Shiroka Melnishka
UNIQUE
LOCAL VARIETIES
Shiroka Melnishka is a local red
variety which grows only in the
regions of Melnik, Petrich and
Sandanski, since it is vulnerable to
low temperatures. The colouring
of the wine is medium deep. The
wine produced from this grape
variety is of excellent quality, with
ripe cherry and herbal aromas, and
in the presence of oak it develops
undertones of tobacco and leather.
The flavour of the young wine is
fresh, with pronounced tannins.
Cherven Misket is an old Bulgarian variety, mostly cultivated in the
Sub-Balkan region. It is the Bulgarian grape variety that is most
highly resistant to cold. Wine made from it has an interesting pink
tint. It is known that the variety is a hybrid created from Riesling
and Dimyat. Its aroma is a bouquet of herbal nuances, quince and
honey. Cherven Misket wine can be sampled in wineries in the
regions of Straldzha and Sungurlare.
Cherven Misket
Rubin
Rubin is a local variety
created by cross
fertilization from two
varieties - Nebbiolo
and Sora. Its wines
have a deep colour
and
a
full-bodied
flavour with a soft
aftertaste. Its aroma
is intense, fruity, with
a predominance of ripe
blackberry. In contact
with oak it develops a
hint of fruit jam. Rubin
wines can be tasted at
wineries in the region of
Plovdiv and Septemvri.
With maturity its taste becomes
softer but retains its spicy finish.
The unique flavour of the wine from
grape variety Shiroka Melnishka can
be experienced in the wineries in the
region of Sandanski and Melnik.
Dimyat
Dimyat is a typical Bulgarian
white
grape
used
for
production of dry white wines
as well as aromatic wines
and brandies. It develops a
fruity aroma with hints of
ripe peach. Its flavour is mild
with a pleasant freshness. It
grows best in the region of
Varna but is also grown in
other parts of the country.
You can sample it in the
wineries in the region of
Evksinograd Varna, Shumen
and Stara Zagora.
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Mavrud
Mavrud is a very old local variety grown mainly in the
areas of Asenovgrad, Plovdiv, Pazardzhik and the
foothills of the Rodopi Mountains. Wine produced from
Mavrud is a saturated ruby purple and has an excellent
flavour. It has a pronounced rich texture and a luscious
aroma with strong overtones of ripe berry and spices.
It ages very well in contact with oak. Several wineries in
the region of Asenovgrad, Plovdiv and Pazardzhik offer
tasting of Mavrud.
Pamid is one of the oldest varieties
grown in Bulgaria. It is widely found
throughout the Balkan Peninsula
under different names. It is suitable
for wine production and fresh
consumption. Wine produced from
Pamid has a light red colour. Its
aromas are fresh, with fruity notes,
elegant body and soft finish. It is
consumed young due to the low
content of phenolics and does not
respond well in contact with oak.
It is often used in blends. Pamid
can be sampled at wineries in the
region of Pazardzhik, Pamidovo
and Plovdiv.
Pamid
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Wineries and Wine Tasting
Almost all wineries in the country offer
wine tasting and have areas specially
equipped for this purpose. Both group and
private events can be organized. For more
information, contact your tour operator,
the local tourist information centre or one
of the many wineries.
The region of Pleven, Kaylaka Park, hosts
the only Wine Museum in the country.
There you can learn about the history of
Bulgarian winemaking and the subtleties of
wine tasting. At the museum many different
wines can be tasted. The museum houses
around 7,000 exhibits - old wines and wine
storage and winemaking vessels. The oldest
wine in the museum was produced almost
100 years ago.
THE BULGARIAN CULINARY TRADITION
Bulgarian cuisine is colourful and diverse. It is
rooted in centuries-old traditions and practices.
In some places recipes have been passed down
from generation to generation and have remained
unchanged for hundreds of years.
Characteristic of Bulgarian cuisine is the
simultaneous heat treatment of most products.
The recipes include a large number of vegetables
and spices, among which are garlic, black pepper,
thyme, spearmint, savory, bay leaf and paprika.
Some dishes are prepared for specific Bulgarian
holidays - Christmas Eve, Easter, St. George’s Day
and St. Nicholas Day.
Herbs and Spices
Herbs have a prominent place in Bulgarian cuisine.
Various healing herbs are used for seasoning in many
traditional dishes. These include basil, thyme, oregano
and spearmint.
Almost all Bulgarian dishes include parsley. It is used
in main dishes, soups and salads, both fresh and dried.
It is not only used as seasoning, but according to folk
medicine it helps cure digestive and kidney diseases.
Basil also has a special place in Bulgarian cuisine. It is
most often used to season meat, beans and potato
dishes.
No one in Bulgaria can imagine bean soup without
spearmint. This aromatic spice is used both fresh and
dried. The taste of wild mint is also excellent.
Thyme is also used as a spice and has various medicinal
qualities. It has been believed since ancient times
that it is a cure for colds, bronchitis, heart disease and
rheumatism.
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Traditional dishes by region
Thracian Cuisine
The Thracian region is rich and
fertile. As in other parts of Bulgaria
Thracian towns offer some very
special local dishes. Thracian
rice pie, burania (sauerkraut with
rice or spinach), beans with
sauerkraut and Thracian katmi
(pancakes) and tarhana are very
special. These are only a small
part of the culinary temptations
in the Thrace region. The local
villages prepare the most delicious
flatbreads and banitsa found
anywhere in the country.
Pirin cuisine is diverse and deliciously interesting. It utilizes a
wide variety of spices. You can best explore this local cuisine in
the area of Bansko.
Pirin Cuisine
The taverns of Bansko, as well as larger establishments in other
towns of the Pirin region, are charming with their old-style
furnishing and authentic atmosphere. Here a visitor can sample
some of the most interesting dishes and delicacies in Bulgaria banski starets, kapama, chomlek, banska kavarma and katino
meze.
Many guest houses will even offer to teach a guest to cook
some of these dishes. While in Pirin red Melnik wine is a “must
try”.
Also in the region of Pirin the local versions of kachamak, sarmi
and pastarma are a must.
Many Thracian dishes are cooked in
clay pots. The spices most frequently
used in the Thracian region are
paprika, spearmint and basil. Cumin,
which is a characteristic spice for
the region of Plovdiv, is also used in
some dishes.
Rodopi Cuisine
Rodopi cuisine contributes to the unique charm of the Rodopi Region. It has a very
specific taste. Although the dishes are offered in many places in the country, authentic
patatnik or klin potato dishes can be tasted only in the Rodopi villages.
The Rodopi cheverme /barbecue/ and the Smilyan beans are other popular local
dishes. In the Rodopi village of Smilyan many different dishes prepared with local
beans can be tasted - bean salad, bean soup and breaded beans.
Potatoes are widely used in Rodopi cuisine. Patatnik is the most popular dish. Do
not miss the Rodopi cheverme and kachamak /cornmeal porridge/. Cheverme is very
delicious and is prepared in a very interesting way.
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WINE AND
CUISINE
MAJOR SITES
Bregovo
Vidin
Silistra
23
Tutrakan
6
Vrashka
Chuka
ROMANIA
8 Ruse
Lom
Durankulak
Oryahovo
Razgrad
Svishtov
1
Montana
SERBIA
Shumen
Targovishte
Telish
Sevlievo
Sungurlare
Sliven
26
4
Oltomantsi
Kyustendil
Brezovо
22
21
Dupnitsa
Gyueshevo
Beli Iskar
Pamidovo
Septemvri
5
Pazardzhik
Brestovitsa
Stanke
Lisichkovo
Zlatarevo
Harsovo
5
Asenovgrad
Ilinden
GREECE
10
Lesovo
Lyubimets
Black Sea
(Eastern Wine Region)
Rose Valley
(Sub-Balkan Wine Region)
Struma Valley
(South-western Wine Region)
6
Vidin
7
Pleven
8
Ruse
9
Varna
11 Stara Zagora
12 Sliven
13 Karnobat
15 Melnik
Ahtopol
Rezovo
16 Sandanski
17 Bansko
18 Smilyan
19 Banitsa (Vrachansko)
Svilengrad
Kapitan
Andreevo
Kapitan
Petko Voyvoda
20 Tran
TURKEY
21 Kyustendil
22 Beli Iskar
Ivaylovgrad
23 Tutrakan
Smilyan
Zlatograd
Kulata
Malko
Tarnovo
Harmanli
Kardzhali
18
Thracian Valley
(Southern Wine Region)
14 Plovdiv
Ivaylovgrad
Gotse Delchev
10
Sozopol
2
Smolyan
Danubian Plain
(Northern Wine Region)
10 Pomorie
Stara Zagora
Haskovo
Sandanski
Damianitza 16
15
Melnik
24
Tsarevo
17
Petrich
Yambol
14
Peshterа
BLACK
SEA
Burgas
11
Bansko
REPUBLIC OF
MACEDONIA
Karnobat
Pomorie
Plovdiv
Perushtitsa
Blagoevgrad
13
Gurkovo
Pernik
Sveti Vlas
Nesebar
Trauben
12
Karlovo
Klisura
5
Slavyantsi
Gabrovo
Troyan
Strezimirovtsi
1
4
Byala
25
Sofia
9
Veliki
Preslav
Lyaskovets
Veliko
Tarnovo
27
Kalotina
Tran
Kavarna
3
Varna
Osmar Dorf
Khan Krum
Gorna
Oryahovitsa
Suhindol
Lovech
Roman
20
Balchik
2
Dolni Pleven
Dabnik
Vratsa
Shabla
Dobrich
Harsovo
7
19
Banitsa
3
Nikopol
Rabisha
24 Nessebar
Winery
Airport
25 Troyan
Border crossing
26 Klisura
Port
27 Sevlievo
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BULGARIAN CUISINE
Shopska Salad
Ingredients: To make the pastry from scratch: 2
cups milk, 1 tsp sugar, 1 tbsp salt, 2 eggs, flour –
as much as can be absorbed, 50 g yeast
Banitsa
Or: 1 package ready pastry sheets, 400 g white
cheese, 2 eggs, 400 g yoghurt, butter
Ingredients: 500 g tomatoes, two cucumbers,
1 pepper, 1 onion, 200 g white cheese, parsley (to
taste), vinegar, salt and oil (to taste)
To prepare the pastry dough mix the milk, salt,
sugar, eggs, yeast and flour and allow dough to
rise. Then tear small balls from the dough and
roll out on a floured surface.
Dice the tomatoes into cubes. Slice the cucumbers
into rings and finely chop the onion or cut it into
crescents. Slice the pepper into thin strips, add the
spices and stir. Crush or grate the cheese on top of
the seasoned vegetables. Chop parsley finely and
sprinkle. It is best to serve the salad well chilled.
Olives may be added if desired.
Hotchpotch
(Cheese Pastry)
Place the rolled-out sheet on aluminium foil or
wrapping foil. Spread a mixture of the eggs
and cheese on each sheet. Use the foil to roll
up the sheet. The rolled-up sheets are placed
on a baking pan in the form of a spiral. Bake
in preheated oven at 200-250 °C until brown.
Flatbread
Ingredients: 500 g pork, 500 g
potatoes, 200 g green beans, 200 g
eggplant, 100 g okra, 100 g peas, 1
onion, 2 carrots, 1-2 tomatoes (fresh
or canned), parsley, savory, salt,
pepper (to taste)
Dissolve the yeast in water and add 2
eggs stirring constantly. While stirring,
add the flour until a homogeneous dough
ball is formed. Add 1-2 tablespoons of
vegetable oil and leave for 30 minutes
to rise, pat into a flat, round shape. Bits
of the dough can be used to decorate the
surface of the loaf. Use one egg to glaze
the surface. Separate the yolk from the
white of the egg and spread the yolk evenly
with a cooking brush. The flatbread is baked
in a preheated oven. It takes about an hour
at 200-250 °C.
Dice the meat into cubes and sauté
or stew briefly and put in a crock pot.
Cut the vegetables into cubes and add
to the hotchpotch. Add the spices and
stir. Bake with the lid on for about an
hour and a half to two hours in hot
oven. The lid may be taken off in the
last 20 minutes to get a crust. In some
regions of the country a cup of rice is
added to the dish.
Tarator
(Cold Cucumber Soup)
Ingredients: 2 cucumbers, 400 g yoghurt,
crushed walnuts (to taste), 1 clove of garlic,
vegetable oil, dill
Peel cucumbers and cut into small cubes.
Stir yoghurt while still in the pot. Add to the
cucumbers and continue stirring. Add ½ litre
of cold water. More or less water may be
needed depending on the desired density.
Use a pestle and mortar to crush the clove
of garlic with some salt and add to the soup
with the ground walnuts and finely chopped
dill. Season with a little vegetable oil.
Tarator is served cold as an appetizer.
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Ingredients: 1 kg flour, ½ litre of water
(or 400 g of yoghurt) , 3 eggs, 1 tsp sugar,
1 tbsp salt, vegetable oil, yeast, butter
Ingredients: (For a 3-litre jar), 2 ½
to 3 kg vegetables: bell peppers,
cauliflower, carrots, cabbage, 500
g sugar, 100 g salt, 1 head celery,
garlic, 250 ml vinegar, 1 litre of
water, aspirin, black pepper, bay leaf
Royal Pickle
Clean the vegetables and cut into
cubes. Pack vegetables in a jar as
tightly as possible. Bring to boil
the water, sugar, salt, vinegar and
aspirin (finely ground). Add the
spices after removing the marinade
from the stove. Pour over the
vegetables and seal while still hot.
Arrange the jars and turn over every
few days. After two weeks the
pickles are ready for consumption.
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Ingredients: 1 kg pork, 2 tomatoes, 2
onions, 2 peppers, thyme, salt, black
pepper, vegetable oil
Bean Soup
Ingredients: 250 - 300 g white or pinto beans, 1 carrot, 1
onion, 1 dried red pepper, 2 tomatoes (fresh or canned),
savory, spearmint and salt to taste, sliced sausage may be
added to the soup, if desired.
Dice the meat, remove the fat and
season with thyme, salt and pepper.
Oregano and red wine can also be
added. Soak the meat in the marinade
for several hours.
Soak the beans in water for at least 5-6 hours. Wash them,
put them in a pot of water and bring it to a boil. Pour off
the water. Rinse the beans again and add fresh water. If a
pressure cooker is used it takes 50 minutes to 1 hour. If an
ordinary pot is used, cook them for a minimum of 2/2 and
a half hours.
Cut the tomatoes and onions into
rings and the peppers into strips.
Thread the meat and vegetables
on skewers and barbeque. Turn the
skewers to cook the meat evenly on
all sides.
In a separate pan sauté the finely chopped onions, tomatoes
and carrots and add them to the beans. Reduce heat to
simmer until all vegetables are soft. Before removing the
pot from the stove add the spices.
Cabbage Sarmi
Bulgarian barbeque
Skewers
Kebapche
(Stuffed Cabbage Leaves)
Ingredients: 20 cabbage /sauerkraut/ leaves,
2-3 onions, 500 g minced meat, 1 cup rice,
paprika, black pepper, savory, parsley, vegetable
oil.
Fry the finely chopped onions and add the minced
meat and some water. When the meat is almost
done add the rice and a cup of water. Stir until the
rice absorbs the water. Add the spices to taste.
(Minced Meat Sausage)
Ingredients: 1 kg
minced meat (beef or
mixed beef/pork), salt
(to taste), pepper (to
taste), 1 tsp cumin
Mix the minced meat
with the spices and
let stand to absorb
the flavour. Shape as
sausages and grill, turn
periodically
to
cook
evenly.
Cut the solid part of each cabbage leaf. Put a little
of the stuffing in the centre and wrap the sarma.
Arrange the ready sarmi in a saucepan and add one
to two cups of water, cover with a few cabbage
leaves and simmer.
The sarmi may be prepared without meat. If not
using meat, add raisins and walnuts to the rice
stuffing.
Stuffed Peppers
Ingredients: 8 peppers, 1 onion, 1 cup rice, 1 carrot, ½ kg
minced meat, salt, paprika, black pepper, flour.
Cut the onions and carrots into small pieces, fry them in oil and
add water to cover. Add minced meat and continue to fry until
the meat changes colour and is broken down into small pieces.
Then add the rice, half a cup of water and seasoning. Stir until
the rice absorbs the water.
Clean the peppers and remove the stems and seeds. Stuff
each pepper with the prepared mixture. Cover the hole and
arrange the peppers in baking dish. Add several cups of water.
Place pan in a preheated oven.
Ingredients: 1 kg minced meat, 1
onion , 1 egg, 1 slice bread, chopped
parsley, black pepper, savory, salt,
cumin
Meatballs
Soak the bread in water or milk,
crumple it and add to the minced
meat. Add the finely chopped or
pressed onions, the egg and spices.
Knead the minced meat until
well mixed. Shape balls from the
mixture. Flatten the balls slightly to
make a patty. Grill on a pre-heated
barbeque, turn periodically.
Serve with yoghurt or sauce. For the sauce use an egg, cup
yoghurt, two cups of water and 2-3 tablespoons of flour. Mix
these ingredients and let them sit for 5 minutes. Pour over
the peppers just before serving.
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THE TYPICAL BULGARIAN FOODS
Honey
Bulgarian honey is very high
quality honey, and its taste and
nutritional values are impressive.
The country produces many kinds
of honey and bee products - acacia,
herbal, pine, honeydew and polyfloral honey. The different regions
of the country produce different
kinds of bee products depending
on their natural resources. Some
herbs are found only in Bulgaria
and there are also some rare or
endangered plants here. This
makes Bulgarian honey delicious
and very unique. It also increases
its healing qualities.
Bulgaria produces very high quality
propolis with proven healing
powers. Propolis has antibacterial
and anti-inflammatory properties
and also stimulates the immune
system. The propolis produced in
the region of the Rodopes is of the
highest quality.
Yoghurt
Yoghurt is a traditional Bulgarian
product. The microorganism responsible
for the fermentation of the milk bears
the name “Lactobacillus bulgaricus” .
This dairy product has a very pleasant
taste and is used in the recipes for
many beloved Bulgarian dishes: tarator,
banitsa, snezhanka salad and as topping
for some main dishes as well as a soup
thickener. In addition to its excellent
taste, it is also beneficial to good health.
Studies have shown that it has anticancer effect.
According to some legends, yoghurt has
been around since Thracian times. The
Thracians learned to add sour sheep’s
milk to fresh milk in order to make it
keep longer. Therefore a product named
“prokish” or leavened milk was created.
Other theories associate yoghurt with the
Bulgars and the drink “kumis”, a drink made
from horse milk.
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17
CALENDAR
OF EVENTS
A Motley Culinary
Festival to Visit my Town
This culinary festival travels around the country in a effort
to collect authentic recipes and to acquaint visitors with the
diversity and wealth of Bulgarian cuisine. Chef contests and
culinary demonstrations are held.
Where: in Bulgaria. When: A Motley Culinary Festival to Visit
my Town is most frequently held during the official holidays
of the individual towns. For more information visit: http://
culinaryfestival-bg.com
Festival of the Banitsa
In the village of Banitsa in the
region of Vratsa the Banitsa has
been celebrated for many years.
Naturally, one event is The
Most Delicious Banitsa contest.
Visitors to this festival can taste
a variety of different Banitsa and
enjoy folklore song and dances.
In Kyustendil some of the most
delicious Bulgarian cherries are grown.
The celebration of this delicious
fruit is held annually in Kyustendil.
At the cherry exhibition visitors are
encouraged to try different varieties
of cherries. They can also learn more
about dishes with cherries - jams,
compotes and pastries.
Festival of the Cherry
Where: Kyustendil
When: June
Festival of the Rila Zelnik
(Banitsa with Cabbage)
An annual celebration of the
zelnik is held in the village of
Beli Iskar in the Samokov region.
Local culinary masters compete
to produce the most delicious
zelnik. Guests can enjoy this
interesting type of banitsa as
well as other dishes unique to
the region of Samokov.
Where: Banitsa village
When: In May
Where: Beli Iskar
When: June
This annual festival introduces visitors
to the town of Gorna Oryahovitsa
to the sudzhuk - dry spicy sausage.
It is produced in this town and has
various culinary applications. At the
exhibition visitors can try different
kinds of sujuk and learn more about
how it is prepared.
Festival of the Sudzhuk
To try different varieties of apricots
and foods prepared with them be sure
to visit Tutrakan. There an annual
celebration of the apricot is held,
where in addition to tasting different
varieties of apricots, one can sample
the famous Bulgarian apricot rakiya,
the Bulgarian brandy.
Where: Gorna Oryahovitsa
Where: Tutrakan
When: Late May
When: July
Festival of the Yoghurt
In the town of Tran one can
learn more about yoghurt by
visiting the Yoghurt Museum
located near (7 km) Tran, in
the village of Studen Izvor.
There is also an annual yoghurt
celebration. Guests can sample
genuine homemade yoghurt and
dairy products.
Sea of Wine
Festival of the Apricot
The coastal town of Pomorie
holds an annual celebration and
exhibition dedicated to wine.
During the event there is wine
tasting and awards are given to
the winning wine producer.
Where: Pomorie
When: August
Where: Tran
18
When: June
19
Tourist Information
International Honey Festival
Each year the town of Nessebar hosts
the International Honey Festival. It not
only allows guests to learn more about
honey and other bee products, but also
includes workshops where honey producers
exchange knowledge.
NATIONAL TOURIST INFORMATION CENTRE,
MINISTRY OF ECONOMY, ENERGY AND TOURISM
SOFIA 1040, 1 Sv. Nedelja Sq.
Теl.: +359 2 9335826; +359 2 9335821; +359 2 9335811
E-mail: e-docs@mee.government.bg
Where: Nessebar
SOFIA, subway next to Sofia University „St. Kliment Ohridski“
Теl.: +359 2 491 83 44; +359 2 491 83 45
E-mail: tourist@info-sofia.bg
When: Late August
Festival of the Potato
The town of Klisura
houses the only
Potato Museum in
the country. For this
reason the Festival
of the Potato is held
there. During the
event a visitor can
try many potato
dishes and enjoy
an exciting folklore
program.
Where: Klisura
When: October
It is not difficult to guess that
the Festival of the Beans
is organized in the Rodopi
village of Smilyan. Here a
visitor can taste various
dishes that have beans as
an ingredient and can also
buy Smilyan beans and enjoy
an exciting entertainment
program.
Festival of the Plum
and the Troyan Plum Rakia
In the village of
Oreshak and the town
of Troyan traditional
celebrations dedicated
to
this
Bulgarian
alcoholic drink are
held every year. Folk
music
performances
are augmented by a
best home-made rakia
(Bulgarian
brandy)
contest.
Where: Troyan
When: Last weekend
of September
Festival of the Beans
SMOLYAN 4700, 5 Bulgaria Blvd.
Теl.: +359 30162530; E-mail: toursmolyan@abv.bg
Climate: Bulgaria has a mixed Mild-Continental
and Mediterranean influenced climate.
TRYAVNA 5350, 33 Angel Kanchev Str.
Теl.: +359 677 2247; E-mail: tourinfo-tryavna@globcom.net
Average winter temperatures: 0 °С to -2 °С
BANSKO, 1 Nikola Vaptsarov Sq.
Теl.: +359 749 885-80; +359 749 88633
E-mail: infocenter@bansko.bg
POMORIE 8200, 15 Solna Str.
Теl.: +359 596 25236; E-mail: mayor@pomoret.bg
RUSE 7000, 61 Aleksandrovska Str.
Теl.: +359 82 82-47-04 ; E-mail: tic@tic.rousse.bg
SHIROKA LAKA 4710, obl. Smoljan
Теl.: +359 3030 2222; E-mail: pesponedelnik@abv.bg
ЕLENA 5070, 13 Ilarion Makariopolski Str.
Теl.: +359 6151 7430; E-mail: otic@elena.bg
RAZGRAD 7200, 2 Nezavisimost Sq.
Теl.: +359 84 662324; E-mail: ticrazgrad@abv.bg
Average summer temperatures: 20-22 °С
Territory: 110,099 sq. km.
Population: 7 928 901
Official language: Bulgarian
Capital: Sofia
Currency: Bulgarian Lev (1 € = 1.955 BGN)
Single European emergency call number: 112
Average height above sea level: 470 m
Highest point: Musala peak (2925 m.)
Time zone: GMT+2 (EST+7)
Main denomination: East-orthodox Christianity
SANDANSKI, 1 Bulgaria Sq.
Теl.: +359 746 30549; E-mail: tour_centre@abv.bg
PLOVDIV, 1 Tsentralen Sq.
Теl.: +359 32 656794; +359 32 620229
E-mail: tic_plovdiv@abv.bg ; tic.plovdiv@gmail.com
SMILYAN 4770 obsht. Smoljan;
Chitalishte „Prof. Assen Zlatarov“
Теl.: +359 3026 2300; E-mail: smilyan_tourism@abv.bg
VARNA 9000, Sv. Sv. Kiril i Metodij Sq.
Теl: +359 52 608918; +359 52 608919
E-mail: invarna@abv.bg
When: November
20
Geographic location: Republic of Bulgaria is a
European country, located in the Eastern part of the
Balkan peninsular. Its Eastern boundary is the Back
Sea; Greece and Turkey are situated southbound, its
Western neighbours are The Republic of Macedonia
and Serbia, and to the North it shares border with
The Republic of Romania.
GORNA ORJAHOVITSA 5100, 5 G. Izmirliev Sq.
Теl.: +359 618 20506; E-mail: tic_go_2004@yahoo.com
Where: Smilyan.
Festival of the Pumpkin
TROYAN 5600, 133 Vassil Levski Str.
Теl.: +359 670/ 6 09 64
E-mail: infotroyan@yahoo.com; troyantour@abv.bg
GENERAL INFO ABOUT BULGARIA
SLIVEN, 1 Tsar Osvoboditel Blvd.
Теl.: +359 44 611148; E-mail: infotourist@sliven.bg
Pumpkin is widely used in
Bulgarian cuisine. It is used to
prepared tikvenik (pumpkin
pastry), jams, creams and
desserts. In Sevlievo one can
explore these culinary delights
during the annual Festival of the
Pumpkin. Of course, there is also
a largest pumpkin contest.
Where: Sevlievo
When: November
MINISTRY OF ECONOMY, ENERGY AND TOURISM
Bulgaria, Sofia 1000, 8 Slavjanska Str.
Tel.: +359 2 9407001
Fax: +359 2 987 2190; + 359 2 981 9970; + 359 2 981 5039
e-mail: e-docs@mee.government.bg
www.mee.government.bg
Operational Programme Regional Development 2007-2013
www.bgregio.eu
Investing in your future!
The project is funded by the European Regional Development Fund
and the state budget of the Republic of Bulgaria
Grant Scheme BG161PO001/3.3-01/2008 „Support for effective national marketing of the tourist product and improvement
of the information service”, BG161PO001/3.3-01/2008/001-4 „Design and distribution of advertising materials for promotion
of Bulgaria as a tourist destination”
OPRD
This document is created within the framework of the project “Preparation and Distribution of Advertising and Information Materials Promoting Bulgaria as a Tourist Destination”, Contract No BG161PO001/3.3-01/2008/001-4,
which is performed with the financial support of Operative Program “Regional Development” 2007 – 2013, co-financed by the European Union through the European Regional Development Fund. The entire responsibility
for the contents of the document is brought by the beneficiary – The Ministry of Economy, Energy and Tourism, and under no circumstances it can be considered that this document presents the official position of the
European Union and the Managing Body.
OPPORTUNITIES THROUGHOUT THE WHOLE YEAR
BULGARIAN
BLACK SEA
COAST
WINTER
TOURISM
ECO TOURS AND
VILLAGE LIFE
WINE AND
CUISINE
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