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There are few recipes for mushroom dishes in Bulgarian cookbooks, and local restaurants will at best offer you fried champignons. This does not mean that mushrooms do not grow in Bulgaria. They do, and a variety of species from russula and dung beetles to delicious Piedmontese truffles. It’s just that here they have never been one of the main sources of protein, nor a favorite delicacy. Just one of the gifts of the generous Bulgarian nature, fading against the background of nut-fruit-vegetable splendor.

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Bulgarian honey has exceptional taste and unique medicinal properties. The mild climate of the country creates favorable conditions for the development of this area. The abundance of honey-bearing herbs, as well as the almost complete absence of heavy industry, contributes to the collection of environmentally friendly honey. A large amount of honey is produced for export, and Bulgarian beekeeping products are always present at international exhibitions along with rose oil, wine and yogurt. On average, the country produces (for export) 5-6 tons of honey per year, mainly for the European Union, 5 € liter.

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