Food connoisseurs from different parts of the world can feel the spirit of Bulgarian cuisine with their palate by tasting yet another tempting dish. In its culinary guide “Sensation! Cooking with great European products” the European Commission has published recipes in many languages for the continent's protected products.

Bulgarian chef Vladimir Todorov chooses the meat delicacy created in the town of Gorna Oryahovitsa in the National Revival Period in order to recreate it in a modern version of the classic beans and sausage dish. In the traditional dish, which is often served here on cold winter days, he finds a hint of adventure and Bulgarian hospitality.

"I chose the Gornooryahovski sudzuk because it is the only Bulgarian product with a label confirming its quality and authenticity," says Vladimir Todorov. “I present a modern version of the dish, as I wanted to show that a top level can be achieved also with our local products. That is why everything I use in the recipe is of Bulgarian origin. In general, I like to feed my creativity and I think a lot about this dish - I wanted it to be something different and at the same time familiar, and although traditional, to make it new and interesting for both Bulgarians and foreigners. So I changed everything. And although it is again beans with Gorno Oryahovski sausage, thanks to the techniques used, a delicious and ethereal dish with many more textures was obtained.”

Vladimir Todorov was invited to take part in the European Culinary Guide after being spotted by an agent touring classy restaurants around the world. So he became part of the company of top chefs with several Michelin stars.

"When I travel to another country, I am always eager to taste its typical dishes and wonder what is traditional," says the chef. “And when foreigners come to the restaurant, they ask me about Shopska salad, beans, even tripe soup. In general, we have a lot of recognizable dishes.”

According to Vladimir Todorov, chefs are also responsible for the promotion of the unique Bulgarian products and their recognition as a trademark in the EU. And one of the first steps is to lend a hand to small producers.

"We need to start working much more with Bulgarian products, because this is the best thing a restaurateur can do," he continues. “When you use Bulgarian products, they are close to you and are always fresh and delicious. This is especially important for any restaurant in the world, as the chef is sure to create great dishes for people. If chefs work, for example, 80% with Bulgarian farms, it helps both the small producers and us. And the taste it gives to the guests in the restaurant is unique. Of course, there are such places, but not many, because for some restaurants the price at which to buy the products is more important. ”

Shortly before the coronavirus epidemic hit us, Vladimir Todorov left jos job at an elite restaurant in Sofia with the idea of ​​creating his own place. Unfortunately, he admits that he currently does not cook. And although he has worked in Belgium, the Netherlands, the United States and has won several awards, he chooses to create his recipes in his homeland, namely because of the great products and until recently the wide possibilities for showing one’s skills.