Bulgaria is located in south-east Europe, in the north-east part of the Balkan Peninsula. It is a country that can be categorised as being European and Balkan as well as the land of the Black Sea and the Danube. Its geographic location places Bulgaria on the crossroad between Europe, Asia and Africa.
The land that gave birth to the legendary Orpheus and Spartacus, Bulgaria is a country with over thirteen centuries of fascinating history. Bulgaria is the cradle of one of the most ancient civilisations, the Thracian, excavations of whose settlements, sanctuaries, temples and tombs can be seen all over contemporary Bulgaria and whose numerous mesmerising treasures have won universal acclaim when travelling the globe in exhibitions. Bulgaria also plays host to the most ancient traces of the presence of the man’s ancestors in Europe: 1.2 to 1.4 million years ago. It is one of the oldest European countries. Despite the many trials imposed by the European south-east over the course of Bulgaria’s turbulent history, the nation has defended its place to remain relevant. It has succeeded to protect its cultural identity, to overcome the foreign power and to establish its independent existence in its own country. Influences from the Greeks, Scythians, Romans, Byzantines, Kоumanians, Tatars and Ottoman Turks, can be seen in the numerous archaeological sites and artefacts in present day Bulgaria, resulting in creating an astonishing culture with its ethnography, crafts, dance and music that are world renowned.
According to its Constitution, Bulgaria is a Parliamentary Republic, a unified state with local government. The official language in the Republic is Bulgarian, and the religion of most Bulgarians is Eastern Orthodox Christianity.
Bulgaria joined the Council of Europe in 1992, NATO in 2004 and the European Union in 2007.
Bulgaria has a continental, four season climate.
Amie Boué, an Austrian geologist, who studied the geology of the Balkan States between 1859 and 1870, was impressed by the diverse geology of the relatively small territory of Bulgaria and wrote: “Bulgaria is a small complete tectonic sample map.” This Earth generosity, allows the Bulgarian to say:
Diverse mountains, green hills and plateau lands, lowlands, plains, long sandy and sunny beaches, dunes, rivers, mineral springs, canyons, valleys, lakes, glacial lakes, caves, tens of thousands of plant species, few thousand species of invertebrate fauna, hundreds of species of vertebrates…. You name it; we have it!
Bulgaria is host to great variety and abundance of hydrothermal, bioclimatic, mud treatment, sea cure and other health resources. It has over 1600 hydro mineral springs with water greatly varying in temperature, chemical composition, mineralisation and type of dissolved mineral salts, curative gases and biologically active micro components.
Bulgarian cuisine is a blend of tastes of the Balkan Peninsula. It is exceptionally diverse and delicious consisting of salads, soups, stews, grills and other local dishes. Many of the dishes are cooked according to traditional recipes handed down from one generation to the next over the centuries.
Bulgaria is internationally known for its yoghurt and feta cheese which are popular ingredients in many national dishes.
The popular breakfast dishes are banitsa (dough with various fillings, such as cheese, spinach, rice, and meat), mekitsas (fried dough pieces) and fried bread slices. All of these topped with jam, marmalade, honey or Bulgarian yoghurt.
The favourite salads are Shopska, Shepherd’s, Snezhanka and Roasted Peppers Salad.
Amongst the soups, it is worth noting the cold soup Tarator (prepared with yoghurt, cucumbers, dill, crushed walnuts and spices).
Some of the most popular Bulgarian dishes are grilled – meatballs, kebapches, grilled meat pieces, grilled sausages. Various stews and dishes cooked in clay pots are also a regular part of the Bulgarian cuisine, such as Gyuvech, Chomlek, Kavarma, and Kapama. Another favourite Bulgarian dish is sarmi (minced meat and rice stuffed in sour cabbage or wine leaves). One of the trademarks of the Bulgarian cuisine is Cheverme – an entire lamb roasted on a spit. A delicious potato-based dish is the patatnik. There are a wide variety of cold cuts and other meat specialities, such as Lukanka, Banski Starets, Pastarma, Babek, Elena.
Typical Bulgarian wines are Gamza (North Bulgaria), the Wide Melnik Vine (from the regions of Melnik and Sandanski), Dimyat (from the areas of Varna, Shumen and Stara Zagora), Mavrud (Plovdiv, Pazardzhik, Asenovgrad), Red Misket (Straldzha and Sungurlare), Ruby (Plovdiv and Septemvri) and Pamid (Pazardzhik, Pamidovo and Plovdiv). The Bulgarian spirit Rakia is made of grapes or other fruits such as plums, apricots, figs, pears.