I have been slightly obsessed with cooking and food related books. Upon my readings, I discovered Alice Waters and the Slow Food movement. Many of the philosophies that I have about cooking and growing my own food are very much in line with Slow Food, so I joined the organization and was pleasantly surprised that they had a few convivia in Bulgaria.
December the 10th is known as Terra Madre around the world. There are seven pillars of Terra Madre Day:
- Access to good, clean and fair food
- Agricultural and food biodiversity
- Small-scale food production
- Food sovereignty
- Language, culture and traditional knowledge
- Environmentally responsible food production
- Fair and sustainable trade
I contacted the regional coordinator of Slow Food in Bulgaria, Dessislava Dimitrova and she let me know that the convivium was organizing a tasting dinner at Vishnite restaurant in Sofia, prepared by Chef Valeri Neshov.
The guests of honor were two locally produced cheeses: Cherni Vit green cheese and Rhodope beaten cheese. The menu incorporated these cheeses into each course.
Here was the menu:
Starter: Spinach “bomb” with *Cherni Vit Green cheese served in krokmach sauce from Rakita village and garnished with confit tomato and olive oil, served with Ivo Varbanov, Harmanly Rose 2008
Cheese platter: Cheese varieties produced by the Bulgarian Slow Food Convivia and Presidia, served with Dragomir Pitos, 2006
Dessert: Chocolate mouse with Cherni Vit Green cheese, served with Homemade Sour Cherry (Vishnite)
Everything was delicious! I was really excited about trying something new, plus meeting new Bulgarians that shared my passion for food and wine. We were lucky to have Liya Stoilova, a sommelier as one of the guests, so it was exciting to experience new Bulgarian wines.
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