The festival, at its second edition, aims to promote the local food culture from Southern Transylvania. The visitors will have the opportunity to discover and understand the authentic local gastronomy, both food and seasonal recipes, through seven culinary events.

 Spain La Tomatina Events

Since 1945, this unusual festival brings together crowds of people every year, ready to have a great time hurling tomatoes at each other. The number of participants increases year after year as well as the excitement about La Tomatina Festival. It has been offically declared as Festivity of International Tourist Interest. 

For one week, Calahorra,"Town of Vegetables", becomes a major gastronomic forum and meeting place for Spain's best cooks. Throughout the week, and using the best quality vegetables, they produce the most innovative and appetizing dishes and snacks are produced and taste the best Rioja wines. Calahorra plays host to a fantastic festival at which gastronomy is the star.

La Tomatina’s Gastronomic and Cultural Fair is an event dedicated to the authentic cuisine, local products and music is performed in different areas in the village of Buñol, in Spain. The event follows the “Slow food” concept.  

The climate plays an important role in the cauliflower's cultivation and La Rioja region has the best climate for that. The cauliflower is solid and compact, the color is between white and cream, and has a diameter of 11cm, with well-shaped green leaves. The harvest has to be handmade and delivered to the warehouse in less than 12 hours.

Capons are often used in the traditional cuisine of Vicenza and Capon ala canevèra is a dish that is usually prepared in winter, during Christmas holidays.

But what is the canevèra? It’s a kind of pipe used as a blowhole during the cooking process in the oven, so the meat can keep all its taste. 

The typical Flemish asparagus is white, as it is grown covered in soil to prevent photosynthesis. This prevents the asparagus turning green and results in a taste a little sweter and much tenderer than the green asparagus. It is generally harvested from late April to early June. In Flanders, due to the short growing season and demand for local produce, asparagus commands a premium and the asparagus season is highlight of the foodie calendar as it is often nicknamend "white gold".

Hünkar Begendi was created during the reign of Sultan Abdülaziz, for his special guest Empress Eugenie, the wife of Napoleon the Third.

The name of this dish literally translates as “liked by the Sultan.” The chef kept on asking the Sultan and the Empress if they liked the dish, therefore the name got stuck as “liked by the Sultan.” In fact the Empress liked it so much that, she asked for the recipe and took it back home with her.

We welcome all people which appreciate delicious food and good time in natural surroundings to an all day event in the heart of Slovenia. The event every year attracts hundreds of food enthusiasts. Red threads of event are culinary products from strawberries and asparagus, homemade goodies and display of traditional handcrafted items.

An exhibition of home-grown Prekmurje vegetables, tasting vegetable meals and a lecture held by a professional.