It is known that food itself reflects the identity and culture of a region; becoming an important component of local heritage. Baba Neagra is an iconic Republic of Moldova, which has been passed down from generation to generation to Moldovan housewives, but forgotten by many, especially restaurants. In this sense, the aim of the current study is to emphasize some technological and cultural aspects attached to Baba Neagra in Republic of Moldova. The paper presents the full preparation of the Baba Neagra as it is traditionally carried out in north of Moldova and lists the main ingredients. We note that the importance of discovering, preserving and passing on to the next generations of authentic Baba Neagră recipes derives from the interest in promoting authentic dishes. For diff erent periods in the religious calendar, the inventive housewives identifi ed solutions: there was the Baba Neagră for lent and Baba Neagră for celebration. The us, considering the religious customs (as a landmark), but also through their native skill, various recipes were created valid for any period of the religious calendar year. In this context, the preparation of Baba Neagră is a brand of national cultural and gastronomic identity.