The project initiated at the first edition of the National Congress of Gastronomy and Wine by Chef Nico Lontras (Rare Food Services), Cezar Ioan (vinul.ro) and Cosmin Dragomir (gastroart.ro) was adopted with 251 votes in favor, 2 abstentions and none against by the Chamber of Deputies, the decision-making body, after passing the Senate and all the relevant commissions.
The project was submitted by the deputy from Brașov, Mihai Mohaci, and underwent several changes compared to the initial form during the legislative process.
The National Day of Romanian Gastronomy and Wine provides:
Art.l.- The National Day of Romanian gastronomy and wine is established, on the last Sunday of October.
Art.2.- (1) The national day of Romanian gastronomy and wine can be organized by the central, local public authorities, by the other state institutions, by natural or legal persons by organizing and participating in programs and events of a social nature. or scientifically, in order to appreciate and promote traditional culinary habits and products.
(2) The central and local public authorities may contribute to the organization of the specified actions by providing logistical support and may allocate funds from their own budgets within the limits of the approved budgetary allocations.
On Wednesday, April 16, at the 3rd edition of the National Congress of Gastronomy and Wine (from 10:00 in the ASE Hall in Bucharest), the initiators will also launch a guide of good practices for this law.
“The day of gastronomy and wines in Romania can be one of the factors that trigger the desire for (re) knowledge, pride and progress. The French, Italians, Spaniards, Germans, Czechs, Turks (and almost all the peoples "with history" we can look at) have made gastronomy (and wines, where it is traditional) the spearhead for attracting tourists, for exports, to reconstruct the invisible ties that make up the intimate fabric of a nation. ”, Cezar Ioan (vinul.ro)
“It is a perfect opportunity for public-private partnerships to celebrate Romanian gastronomy other than in front of the grill with the glass of turbulence in hand. We can organize debates, conferences, thematic exhibitions, book launches, etc. I would like the restaurants to use this pretext to present menus specially designed for this day ", Cosmin Dragomir (gastroart.ro)
“It is an important step to establish our national, regional, local and microlocal culinary identity. The promotion of gastronomy and local wines is done by ear, as it cuts everyone's head. Maybe it's time to have a robust and attractive concept for potential tourists, a short, medium and long term strategy that will benefit everyone ", chef Nico Lontras