Banatica Culinary
A culinary journey through the heart of Banat, from tradition to gastronomic innovation.
Introduction
Location
TimisoaraYear
2023
Objectives and vision
Local ingredients and traditional products
Community involvement and impact
Project origin and partnerships
Future perspectives
Project News
IV) The memory of Banat taste - A manifesto in four acts After the three acts that progressively built the menu of the “Imperial Dinner”, the finale followed. Act 4: “Apfelstrudel mit Vanillecreme”, realized by Chef Cheregi Daniel The last dish of the evening was a classic dessert of the Habsburg Empire, reinterpreted through simplicity and precision of execution. The choice of apple was no coincidence: in a season when fresh fruit is still in short supply, the apple remains a landmark of transitional cuisine, kept over the winter and capitalized on until early spring. The Apfelstrudel showcased the Banat apple, presented in a double register: finely integrated into the fine pastry and kept whole, in miniature form, glazed in syrup. The vanilla cream, prepared according to classic canons, provided a neutral and elegant base, while the hand-crafted vanilla ice cream, along with the roasted and praline-coated walnut, added contrast and texture. A warm, familiar and balanced finish closed the menu on a note of coherence and refinement. Photo credits: Iosif Cervid (UniWorld Media) & Vasi Oacheș (Bored in Timisoara) World Region of Gastronomy Visit Timis Timis County Council Banat - European Region of Gastronomy
III) The Memory of Banat Taste - A manifesto in four acts After the presentation of the entree and the soup from the menu of the “Imperial Dinner” we came to the centerpiece. Act 3: “Sarma on vines with beef tongue” by Chef Miroslav Romanov Inspired by the Banat and Austro-Hungarian cuisine, the dish was based on the idea of the sarmale, reinterpreted with an unusual filling: beef tongue, an ingredient present and valued in the gastronomy of the noble meals of the past. The meat, slow-cooked to extreme tenderness, was wrapped in vine leaf and supported by accents of dried tomatoes and prunes in a balanced sweet and sour game, while the rosehip demi-glace sauce deepened the structure of the dish and harmoniously linked the flavors. The composition was also complemented by contrasting textures: the dill caimac provided roundness and creaminess, while the crunchy elements built a balanced finish between rustic and refined. A main course that expressed the maturity of the menu through balance, control and elegance. Tomorrow we conclude with dessert. Photo credits: Iosif Cervid (UniWorld Media) & Vasi Oacheș (Bored in Timisoara) World Region of Gastronomy Visit Timis Timis County Council Banat - European Region of Gastronomy
II) The Memory of Banat Taste - A manifesto in four acts After the presentation of the first act of the “Imperial Dinner” at the Mocioni Mansion, we continue today with: Act 2: “Spring soup” by Chef Ioan Bebeșelea In the kitchens of the Habsburg Empire, springtime brought fresh greens to the table, much more abundant and varied than we commonly use today. So, the second act focused on the purity of the Banat garden in a light, aromatic and fragrant soup. The base was an infusion of chlorophyll from a variety of seasonal greens, balanced by the natural acidity of the putina borscht. The broth was „sweetened” in the spirit of the Banat, but reinterpreted in a modern way: the yogurt, in the form of spheres, balanced the acidity of the borsch and added roundness, while the candied yolk completed the dish with its silky texture. The dish was an expression of the beginning of the season: simple, lively and precise. Photo credits: Iosif Cervid (UniWorld Media) & Vasi Oacheș (Bored in Timisoara) World Region of Gastronomy Visit Timis Timis County Council Banat - European Region of Gastronomy
I) The Memory of Banat Taste - A manifesto in four acts After yesterday we told you about the “Imperial Dinner” dedicated to the end of the IGCAT jury's visit, with a menu built as a manifesto in four acts, today we present you the beginning. Act 1: “The Lost Cherry” by Chef Manu Michelbach An amuse-bouche that has been created to stimulate the senses and whet the appetite through surprising contrasts. The nutty and spinach dough, earthy and vegetal, has woven the delicacy of duck foie gras, reinterpreted in the form of a gastronomic „cherry”. Inside, the surprise salted caramel kernel added tension and contrast, and the cherry note, backed by a preserved compote juice from last summer, was a detail designed to bring the idea of the preserved season, of summer closed in the jar and reopened in spring. The preparation was visually complemented by a cherry blossom, and for a multi-sensory experience, the base plate was discreetly scented with cherry notes. The entree brought the memory of the season to an imperial register with a modern play of contrasts between sweet, salty and textures. We continue tomorrow with the second act. Photo credits: Vasi Oacheș (Bored in Timisoara) & Iosif Cervid (UniWorld Media) World Region of Gastronomy Visit Timiș Timis County Council Banat - European Region of Gastronomy
English 
Romanian 
German