Baba neagra – element of gastronomic heritage and of preparation traditions

Abstract

Th e paper presents the results of the study on the traditions of preparing the „Baba Neagră” (Black sweet dish), as an element of the gastronomic patrimony in the area of the Republic of Moldova. Baba Neagră is a sweet dish prepared especially in the northern part of the Republic of Moldova. Th e preparation is also identifi ed in Romania. Th e study undertaken allowed the identifi cation of a varied range of this preparation-13, excelling from one area to another, being identifi ed as a preparation served hot or cold, with cognac, fruits, nuts, sweetness from fruits, etc. For diff erent periods in the religious calendar, the inventive housewives identifi ed solutions: there was the Baba Neagră for lent and Baba Neagră for celebration. Th us, considering the religious customs (as a landmark), but also through their native skill, various recipes were created valid for any period of the religious calendar year. We note that the importance of discovering, preserving and passing on to the next generations of authentic Baba Neagră recipes derives from the interest in promoting authentic dishes. In this context, the preparation of Baba Neagră is a brand of national cultural and gastronomic identity.