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GCP Workshop 3 – Cantina USAMV, Bucuresti, 25-26th of September, 2025

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The Communication and Dissemination Strategy for The Gastronomic Crossroads ERASMUS+ Project

Welcome Everyone

We’re looking to the past to shape the future. Drawing on traditional techniques – from seasonal cooking and natural preservation to nose-to-tail practices – we’re building a modern curriculum for future chefs and trainers.

The project is coordinated by Black Sea FooDignity, (Social Food), funded by Erasmus+RO, in partnership with Universidad Pontificia Comillas (Spain), Universitatea De Stiinte Agronomice Si Medicina Veterinara Bucuresti (Facultatea de Ingineria și Gestiunea Producțiilor Animaliere), and Bahçeşehir University (Turkey).

We’re kicking off with the first international workshop in Madrid, hosted by Universidad Pontificia Comillas and Madrid Culinary Campus. We’ll be sharing how culinary heritage becomes a tool for education, sustainability, and international collaboration.

Why This Matters

A Living Crossroads of Culinary Traditions
A Return to Local and Seasonal Sourcing
Culinary Heritage as a Model for Sustainability

What do you know about Medieval Cuisine?

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Enjoy Our Classes

The Forgotten Middle Ages Gastronomic Tale

In the heart of what is now Romania, where the lands of Wallachia, Moldavia, and Transylvania once stretched across mountains and rivers, a
culinary crossroads emerged. The roads that wound through these regions carried more than just merchants and soldiers—they carried flavors,
stories, and traditions. Traders brought spices from the Ottoman Empire, their carts heavy with cinnamon, cumin, and the deep reds of sumac. From
Al-Andalus, travelers introduced almonds, saffron, and the secrets of slow-cooked meats glazed with honey. In the highlands of the Carpathians,
where winters were long and unforgiving, people relied on fermentation, smoking, and herbal preservation to sustain their families through the
seasons. These techniques weren’t just practical; they were an art, perfected over centuries, passed from kitchen to kitchen, generation to generation.
This was not a single cuisine, but a tapestry woven together by movement, adaptation, and necessity. It was a way of cooking that embraced both
abundance and scarcity, celebration and survival. And like the hands that shaped it, it was never static, it evolved, absorbing new influences,
refining its methods, and preserving the wisdom of those who came before.

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Professional Chefs

Our Team

Adrian Hădean

Adrian Hădean

Cooking is also often carried out outside of personal quarters, for example at restaurants, or schools. Bakeries were one of the earliest forms of cooking outside the home, and bakeries in the past often offer the cooking of food provided by their customers as an additional service. Now factory food preparation is common.

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Eduardo Iglesias Jimenez

Eduardo Iglesias Jimenez

Steering Committee - Universidad Pontificia de Comillas

Desde Ångstrom Consulting implementamos acciones de sostenibilidad para cumplimientos normativos de impactos positivos en las personas, el entorno y el negocio. Trabajamos por el fortalecimiento comunitario y el desarrollo territorial Soy Investigador, Consultor y Profesor PhD acreditado en ICAI-COMILLAS, IAU, UEM, UAX e Instituto Berg de Derechos Humanos. Licenciado como Antropólogo (2012) y como Físico (2003), soy Doctor en Sociología…

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Grațiela BAHACIU

Grațiela BAHACIU

Steering Committee - USAMV Bucharest

Prof. Dr. Habil. Gratziela Victoria BAHACIU is teaching at USAMV Bucharest, where she manages projects in the field of food science and technologies, food quality, and safety. With over 24 years of experience, her activity has focused on scientific and applied research on improving the quality and safety of food products and the analysis and development of functional, ecological and…

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Laura Opriș

Laura Opriș

Communication Manager
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Sabina CHIABURU

Sabina CHIABURU

Project Manager

Ph.D complex systems – public procurementExpert evaluator, specializat în evaluarea sistemelor publice și private, analiză strategică și advocacy. EU & Nordic Grants – scriere de proiecte și: I am AEA, EES, COST, and Millenium Romania Node member, with a high interest in systems evaluation.I have a Master Diploma in European Policy and Program Evaluation, and my research is concentrated around…

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Sonia NECHIFOR

Sonia NECHIFOR

Research Manager

Managing Partner @Comm’ON The Agency II Senior Partner @The Connection Agency II VicePresident @BlackSeaFooDignity

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Zeynep Tacer Caba

Zeynep Tacer Caba

Steering Committee - Bahcesehir University
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Our Cookbook

Eam at nostrud oportere moderatius, cibo principes sed cu. Ei justo dicunt
sea, has ex ancillae voluptaria. Dicant percipit liberavisse qui id. Et virtute
vocibus appareat vim, per ne soleat ornatus albucius.
Cu quis nulla eloquentiam vix.

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Cooking Tips & Recipes

Food Blog

What Our trainees say

Testimonials

Culinarians are required to have knowledge of food science, nutrition and diet and are responsible for preparing meals that are as pleasing to the eye as well as to the palate. After restaurants, their primary places of work include delicatessens and relatively large institutions such as hotels and hospitals.

Carrie Palmer

Care Assistant

“Home-cooking” may be associated with comfort food, and some commercially produced foods are presented through advertising or packaging as having been “home-cooked”, regardless of their actual origin. Commercial cooking methods have evolved to a point where many of the ingredients and techniques used at home.

Melissa Hart

Office Manager

The expansion of agriculture, commerce, trade and transportation between civilizations in different regions offered cooks many new ingredients. New inventions and technologies, such as the invention of pottery for holding and boiling water, expanded cooking techniques. Some cooks apply scientific techniques.

Pamela Davis

Accountant

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