Main activities

Activity 1 „Research and study

A research of the population will be conducted, focused on the cultural aspects of local cuisine, which are passed mainly through oral traditions. A field research, following a scientific approach, will allow the discovery of antique recipes and the socio-cultural context they belong to (the connection between food and the calendar cycle, between food and sacredness, etc.). After this a representative sample of the elderly “informers” will be made, as well as a preparation of identity tables, audio-video interviews. The research will be valorized through a publication, which will represent a written memory of the precious culinary heritage of the LAG territory, and which will set as its main objective to preserve and reinforce this important knowledge. In addition to this, for the purpose of fact-proofing the analyzed cultural phenomenon, the research will proceed with discovering historic photographic documentation.  In addition to the individual publications, which each of the two LAG is going to elaborate in its national language and in English, there is going to be also an compilation in English language (depending on the available funds it might only be in electronic form), which will not only put together the data from the two researches, but will search for the similarities and differences and will analyze the approaches used in the two partner regions.

Activity 2 „Inventory of the typical and traditional products and the production workshops for agricultural food products

218026_291084600991026_1214642931_nAn inventory of local typical and traditional products and discovery of the respective production workshops for agricultural food products, which are interested to join the network, will be undertaken. The analysis and/or research of the products will demonstrate the quality characteristics (sensory, organoleptic and others) of the different productions, the eventual weaknesses and disadvantages. The research will also demonstrate the role of the quality marks of the product and the role, which the territory (human-climate-soil) plays for the formation of these aspects. A final processing of the accumulated documentation in the form of a collection will follow. It will be accompanied also by a photographic documentation collection for the products discovered by the LAG. Here again, like in activity 1, in addition to these individual publications of the accumulated results and documentation, which each of the two LAG is going to elaborate in its national language and in English, there is going to be also an compilation in English language (depending on the available funds it might only be in electronic form), which will try to analyze the data from the two regions and outline the main points/approaches/methods, which are worth exchanging and transferring between the two regions.

Activity 3 „Development of a network of producers and restaurateurs”

A restaurateur and producer network called “Flavours of yesterday” is going to be created. The restaurants, which join this network, will aim at introducing the consumers into the culinary aspects of the typical meals. For this objective it will be quite necessary that an event for transfer of competences to the local restaurateurs, joining the network, is organized. This event should include the presentation of customs, manners and traditions from the culinary culture of the territory, which have been discovered during the research. In addition to this, the activity also sets as an objective to integrate the rediscovery of gastronomic structures of the territory with system for valorization of the typical agricultural products, for valorization of the local cultural identity in its culinary aspect and for intensification of the social and territorial competitiveness. This integration will be guaranteed by the implementation of the producer network.

In summary, the activities, which are proposed to be implemented, are the following:

  • Inventory of the local restaurants – weaknesses and strengths of the separate structures and gathering of candidates for the network.
  • Creation of a producer and restaurateur network within the two partner regions for the initiative “Flavours of yesterday”
  • Transfer of competences and presentation of the results of the research, related to the cultural aspects of gastronomy from the past and the local products of all restaurateurs, who have become a part of the network. Developing a quality regulation (code) for the network, applicable for the entire network within the two partner regions.
  • Promotion and presentation of the network and its rules/requirements throughout the EU.
  • Design of basic promotional materials, which to be used for presentation and promotion of the network.

Activity 4 „Festival of the rural cuisine

All events will be united for the implementation of one or several events in a joined festival of rural culinary from the LAG zone. The “Flavours of yesterday” initiative aims at demonstrating including through these events, the culinary heritage of the territory, the traditional recipes, relying on the agricultural and livestock products. The main actors during these festivals will be the local women: housewives, guardians and bearers of ancient culinary knowledge. The festival will be a showcase for the presentation of the process used to restore the traditions and thus the gastronomic peculiarities of the LAG territory. The target groups of the festive events will be the local population, visitors, tourists, expert societies, the media and others.

Activity 5 „Marketing and communication activities

  • Implementation of the overall image of the network;
  • Conducting of promotional events for the project;
  • Elaboration of the project web-site;
  • Communication campaigns.

Activity 6 “Project management and coordination”

Management, monitoring, assessment and reporting of the project.


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