What Degustăria does

• Education for the public and professionals. Friendly, bite-size modules on how to recognize a well-made product (texture, aroma, taste, balance), how to read a label, how to shop seasonally, and how to reduce waste at home or in a restaurant kitchen.
• Heritage reimagined, today’s language. Banat recipes—soups, stews, pies, orchard preserves—are put into context, lightened in structure, and plated in a modern key without losing their flavor identity.
• Tasting & discernment workshops. Guided exercises for students, families, and HoReCa teams that build a vocabulary of taste and an understanding of product origin.
• Practical resources. Local ingredient sheets, quick guides to responsible cooking, pairing suggestions, and good-practice kits for events.

Together with CRIES – LA PAS

Degustăria collaborates with CRIES within LA PAS, a program dedicated to responsible consumption, artisan gastronomy, and events run with sustainability protocols (reusables, waste sorting, donation/composting). In this partnership, workshops and demos become tools for behavior change: the public learns to associate great taste with ethical production, traceability, and respect for resources. In practice, Degustăria brings the “education of taste,” while CRIES provides the “framework and rules,” so the experience is both enjoyable and responsible.

Role in Banat 2028 – European Region of Gastronomy

• Taste content curation in the educational zones of festivals and at “Markets-in-the-Park”: live demos, guided tastings, and mini-guides for visitors (how to choose, combine, and store).
• Standards & quality for producer areas. Support in defining criteria for authenticity, traceability, and presentation so artisan stalls deliver a coherent, trustworthy experience.
• Training for youth and HoReCa teams. Mentoring on reinterpreted heritage recipes, hygiene, station setup, service, and culinary storytelling; modules convertible into micro-credentials.
• Programs for families and schools. A “taste literacy” workshop (sweet–salty–bitter–sour–umami, seasonality, label reading) delivered in 45–60 minute formats tailored to different ages.

What it delivers

• A better-informed public, better choices. People who can recognize a sound product, read labels, and shop responsibly.
• More visible producers. Well-told stories, well-run tastings, and useful feedback to improve products.
• Restaurants more connected to place. Recipes and pairings that showcase local ingredients in clean, seasonal menus.
• Lower-impact events. Public education and sustainability protocols go hand in hand for experiences that are both pleasurable and ethical.

In essence, Degustăria is the bridge between taste and knowledge: it teaches people to discern quality, helps producers and chefs show it, and—within Banat 2028—creates settings where local tradition becomes a contemporary experience: ethical, clear, delicious, and memorable.