Visiting and tasting tour at a local brewery

We invite you to travel in time in the only European photography studio that works by only using natural light. Ancient cameras, backgrounds, decors and other antique accessories can be seen. You could look inside cameras that are a hundred years old; you could witness the magic of black-and-white film developing in dark rooms.  Visit the Kováts Photography in Odorheiu Secuiesc. Advance reservation: 0746665797

Step back in time and learn about the traditional cheese making in the wonderful world of the Gyimes/Ghimes Hills! Here we discover a typical traditional farm as our host guides us on his subsistence farm. We visit a Kaliba, which is a typical summer shelter up in the pasture and we try cheese making. In a walking tour we visit the ruins of the Rakoczi fortress, and with the help of our host, we can learn about the biodiversity of meadows, herbs and mushrooms. At the fortress we will recall the events from of the First and Second World Wars. Program duration: 4-5 hours

Whether it's winter or rainy summer, take part in a traditional local food tasting. The culinary excursion is organized around Tusnad Bath. Taste the snacks of nature or foods made by different rural farms in the area. Min. persons 4 Price: 30 Ron/pers.

Snowcat tours in Bath Tusnad Min. persons: 5  Max. persons: 8 Duration: 1.5 h  Price: 50 RON/pers. without picnic and 80 RON/pers, with picnic

In the early nineties, the number of Pentecostal pilgrims increased significantly in Csíksomlyó/Șumuleu Ciuc. The church and the surrounding area could no longer accommodate hundred thousands of pilgrims. According to the ancient tradition, the Pentecost celebration included a procession on the hill of Kissomlyó, which is why the new altar was settled on the saddle between the Nagysomlyó and Kissomlyó mountains. The so-called "triple hill" altar was designed by Imre Makovecz in 1996, following the request of Father Albert Bartók, the Franciscan householder. According to Makovecz, the Father clearly and precisely described the conception: a triple hill with a double cross to make an altar. He was assisted now and in later modifications by Ernő Bogos, an architect in Miercurea Ciuc, who took a significant role in the planning and construction work. The “Hármashalom” (“Triple hill”), which served as a model for the altar, is a heraldic element that appeared in the coat of arms of Hungary in the 13th century, and while it originally symbolized the three hills of the Golgota, later became the symbol of the former Hungary’s three highest mountains, Mátra, Tátra and Fátra. The altar was inaugurated on 24 November 1996, at the Feast of Christ the King. Today it hosts the annual Pentecostal celebration, the Day of the Thousand Szekler Girls and many other events. On 1st of June 2019, Pope Francis I celebrated Holy Mass at the “Hármashalom” Altar and has given the Golden Rose in honour of the Virgin Mary.

The Golden Rose (Rosa d'Oro) is a special gift from the popes, which is nowadays given to Mary's shrines. This honour was presented by Pope Francis in Șumuleu Ciuc/Csíksomlyó on June 1, 2019, in honour of the Virgin Mary. It is currently the only papal rose in the Carpathian Basin. Originally the popes gave the golden roses to persons of great merit serving the Church. The custom was first mentioned in 1049, in the context that the Pope had donated the rose to an eminent official. Later the kings received the honour, then different bodies, and in the 13-14th century it was given to churches. The first woman to take over was Joanna I of Naples in 1368. From the 17th century onward, the Pope predominantly bestowed the honour on women of royal families for their virtues, and for their church service. Since the mid-20th century, the Pope has honoured with the Golden Rose the Queen of Heaven, the Virgin Mary, at the most important shrines of Mary. Pope Paul VI awarded a church in Bethlehem in 1963, the Fatima in 1965 and the Guadalupe Shrine in 1966. Among others, John Paul II awarded the Golden Roses to the Shrine of Mary in Czestochowa, Loreto and Lourdes. Pope Benedict XVI honoured most of the Mary's shrines when he visited them (including Aparecida and Mariazell, the Immaculate Conception Church in Washington, the Nostra Signora di Bonaria in Cagliari, the Rosary of Pompeii, and the Basilica of the Rosary). Pope Francis also donated Golden Roses to the Mary's shrines in Fatima, Turin, Guadalupe and Czestochowa. The Golden Rose is a symbol of joy and love, a symbol of Christ, according to old ceremonies, and thus its giving is not only a simple acknowledgment but also a mission: the honoured ones must bring Christ into the world. The rose given by Pope Francis to the Virgin Mary of Șumuleu Ciuc/Csíksomlyó is made of silver with 24 karat gold plated stems. It is about 84 cm tall and weighs 1,200 grams. The Golden Rose was placed next to the statue of Virgin Mary, which having a height of 2.27 meters is the largest votive wooden statue in the world.

Crippled Church (Csonkatorony in Hungarian), ruins of the tower of the old village church is located on the western edge of the village Tomeşti (Csíkszenttamás), Harghita County, Romania, near the other two special attractions: Bottomless Lake and Saint Anna Bath. Photo: Munzlinger Attila

Welcome to our countryside! GALFFIS chocolate is the first chocolate factory in Transylvania. Visitors to their factory will be shown the secrets of chocolate making. Our showroom can accommodate up to 25 people. Visitors can listen to our chocolate history lecture while enjoying our finest own-brand coffees and teas. Our cosy terrace can accommodate up to 15 people. GALFFIS offers a Family-friendly programme: • we are presenting the history of the chocolate factory from its beginnings to the present day • a demonstration of chocolate making from cocoa bean to bar • a short introduction to coffee roasting • the highlight of the programme is a tasting of chocolate specialities  The duration of the demonstration and tasting is approximately 35-45 minutes. The visitor can purchase in our showroom and taste the chocolate specialities. The maximum number of people per visit is 15-25. Pre-registration is required: 0040 741 652 167 We look forward to welcoming you. https://www.galffis.com/info/viziteaza-fabrica-de-ciocolata-galffis

The pig is usually slaughtered on Christmas Eve or in the frosty days of January, this activity becoming the most popular traditional event. For the city folks, it is a tourist attraction and a possibility to cultivate folk traditions. The event consists in slaughtering the pig raised around the farmer's house, processing the meat, and attending the traditional dinner - where different types of sausages (caltaboși, sângerete, cârnați), stew and soup prepared with pickled cabbage are served. The pig slaughtering begins in the morning with a quick drink, then the fire is lit in the hearth and the water is boiled. The actual work starts with stabbing the pig, where the protagonist is the butcher, who has a special knife to commit the "murder." The aids try to hold the agitated animal. The blood is collected in a saucepan, since it will be the raw material for “sângerete”. Afterwards, the pig is placed in a tube, where the hair is removed by scalding. First, the pig is sprinkled with resin (this makes the hairs stick to each other). Then, the animal's hair is removed with a special tool, by rubbing the pig's skin. After the hair is removed, the pig is burned with straw bundles. After the pig's skin browned beautifully, it is washed and cleaned thoroughly. After another round of drinks and best wishes for the health of those present, the pig is lifted on a table to be cut into pieces. The butcher cuts the hams, removes the intestines, the guts, the pig's head and the lard. The ribs are cut with a hatchet in three equal parts, making sure that the meat is not completely removed, but holds the ribs together, which are then salted and smoked. The bacon is cut in desired sizes, salted and smoked. Processing the scapula is done in two ways: after removing the bone, it is either cut off as ham, or used to prepare the sausages. The ham will be smoked. The intestines are cleaned and readied for the sausage preparation (caltaboși, sângerete, cârnați). After cleaning the skin pieces, some of the skin goes to boil and will be the basic material for “sângerete” and ”tobă” (which is a kind of sausage made from swine’s entrails). The sausages will be made from square bacon pieces without rind, and small pieces of meat. Another part of the bacon will be cut into squares, from which, after melting, a white and tasty pig lard is obtained. Entrails - liver, heart, lungs, spleen, kidneys, tongue - are cooked in 95 ° C water. Boiled meat, cooked rice and the blood of the animal collected at slaughtering are added to the mix. Everything is chopped and stuffed in the intestines, to obtain the “sângerete” and “caltaboș”. Seasoning is done to the taste of each farmer. The unused bits of meat, along with gristle are boiled, to form the stuff for ”tobă”. The sausages are made from minced raw meat, seasoned with paprika, pepper and garlic. The sausages, the bacon, the ham, the ”caltaboși” and ”toba” are smoked. Thus, these products prepared by salting, brining, boiling and smoking are preserved for more than half a year, either in the pantry or in the attic of the house. For details regarding the cost and other details, please call the host of the program at the following phone numbers: Ivó/Izvoare – Botházi András: +40741232744 Tusnádfürdő/Băile Tușnad: +40749066008 Szentegyháza/Vlăhița: +40744680753 Borszék/Borsec: 0266337001 Csíkrákos/Racu: +40745180649 Gyergyócsomafalva/Ciumani: +40746337722