Our Producers

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A boutique winery in Dealu Mare, on the site of a legend-wrapped 1909 cellar.

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Romania's first private winery after 1989, founded at Ceptura by Corsican count Guy Tyrel de Poix.

In Pătârlagele, Cristina and Mihai Negoț make Romania's first modern mead — European gold in 2024.

A plum orchard at Cernătești, grown naturally by one family — no chemicals, plenty of patience.

An off-grid, solar-powered micro-distillery in the UNESCO Buzău Land Geopark — spirits from local fruit.

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Father and son, 3 hectares in Dealu Mare, under 10,000 bottles a year — less is more.

In Nehoiu, Norica and Viorel Urjan revive Penteleu cașcaval, made to the old dairy-factory recipe.

Ioana gathers and dries herbs in Buzău county — teas and simple remedies, carefully made.

Sourdough bread from Buzău: slow fermentation, hands, flour and time — nothing industrial.

An artisan pasta workshop at Berca: bronze dies and slow drying, up to 72 hours.

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A Dealu Mare winery born in 2007: 64 hectares, limited-run wines and vine parcels with your name on them.

Lavender grown in Buzău county — dried flowers and scents for the home.

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Mirela, a food engineer, moved her dream to Pleșești: lavender, garden fruit and preserves made by hand.

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A French brewer and a Buzău local who met at an enduro race — craft beer from 100% Romanian malt.

Cold-pressed sunflower oil made by a family in Gherăseni — the taste of home cooking.

Transylvanian wine from Lechința, on 14th-century Saxon vineyard land — home of the famous Transylvanian Ice Wine.

Honey from Largu, on the Buzău plain — varieties by season and flower, with respect for the bees.

Craftsman Valentin turns natural wood into cutting boards, platters and kitchen pieces — each one unique.

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Romania's biggest bottled-wine exporter, with Top-100 winemakers — Recaș, in Banat.

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The conac's own artisanal delicacies: truffle zacuscă, truffle salt, jams — tradition with a touch of refinement.

At Tohani, in Dealu Mare: Mangalitsa pigs raised in semi-freedom and meat slow-cooked over wood fire.

65 hectares in Dealu Mare and Latin-named wines: Sapere Aude, Memento Mori, Festina Lente.

Two young growers turned the garden behind their house into a saffron field — "red gold", picked thread by thread.

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A German winemaker, forgotten Oltenian grapes: Crâmpoșie, Negru de Drăgășani, Novac — auteur wine from Drăgășani.

A young couple, their own farm at Ulmeni and old recipes: pastrami and sheep sausages made the old way.

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Founded by an Austrian and a Romanian at Fințești: 82 hectares in one of Romania's most modern wineries.

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The conac's own garden and small farm: vegetables, herbs, eggs and goat cheese, a few metres from the kitchen.

Romania's first certified organic wine, made in a Burgundian spirit between Gura Vadului and Săhăteni.

Italian cheesemaking tradition, local Romanian milk: naturally matured cheeses with natural rennet.

Crenguța makes marinated mushrooms and preserves in small batches, to inherited recipes — like at home.

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A Buzău startup growing fresh microgreens — concentrated taste and nutrients, harvested days after sprouting.

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Fresh fruits preserved in raw honey — an innovative Slow Food product from Buzău. Multiple varieties, each combining seasonal fruits with local honey. A way to preserve nature's sweetness without additives.

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The Grigorescu family's 1930 mansion, restored over 10+ years — a Slow Food destination in the UNESCO Buzău Land Geopark.

600 fig trees on the edge of Buzău: economist Valentin planted a fully organic orchard out of passion.