Transylvanian Cuisine and Wines

Transylvanian Cuisine and Wines – Regional Gastronomy and Wine Conference

The Aurel Vlaicu University of Arad, through its Faculty of Food Engineering, Tourism and Environmental Protection, organized on Friday, October 24, 2025, the second edition of the Regional Gastronomy and Wine Conference – “Transylvanian Cuisine and Wines”, held at Complex M, Arad.

The event highlighted the diversity and refinement of dairy products and the passion for local wines, bringing together producers, processors, specialists, and enthusiasts of traditional gastronomy.

The conference was opened by Prof. Ovidiu Toderici, PhD, habil., Vice-Rector of Aurel Vlaicu University of Arad, Assoc. Prof. Virgiliu Ciutina, PhD, Dean of the Faculty of Food Engineering, Tourism and Environmental Protection, and Assoc. Prof. Anca Dicu, PhD, habil., together with Assoc. Prof. Claudia Mureșan, PhD, the event organizers.

Among the distinguished guests were Cosmin Dragomir (GastroArt), Cezar Ioan (Vinul.ro), Chef Nico Lontras (Casa Timiș), De Colțești Torockoi, ARĂDEANCA Association, SCDVV Miniș, Savori Urbane, Elite Wine Winery, Balla Géza Winery, Daiconi Vineyards, MaxiMarc Winery, HB Wine Winery, Dradara Winery, and Pivnițele Birăuaș Winery, as well as the Păstorul Crișana Association and the Technological High School of Food Industry Arad.

The program also included presentations on cheese and wine pairings, delivered by students from the Faculty of Food Engineering, Tourism and Environmental Protection.

“We are now at our second edition, and we hope to grow this project in the years to come. Our goal is to promote traditional cuisine, support local producers, and bring together specialists, students, producers, and the general public to help preserve the culinary traditions of this region. I would like to thank everyone involved in organizing the event, as well as the sponsors and local producers who supported it: Ciule Ioana Alexandra, Stoica Constantin, Morar Bogdan, Bătrîn Alin, Dobrotă Nicolae, Cioranu Nicolae, and Crăciun Ioan,”
said Assoc. Prof. Anca Mihaela Dicu, PhD, habil., event organizer.

The event was a true celebration of authentic Transylvanian flavors, culinary traditions, and collaboration between academia and the business environment.